If you are an oyster lover this recipe will quickly become one of your
favourites. It is outragiously good. This dish is the best cooked oyster
dish I have ever had by a mile. Beef with oyster sauce is on every
takeaway menu and it is good. Oyster sauce does have an oyster taste.
Even though it actually contains no oyster at all. Like Truffle oil has
no truffle, or XO sauce has no brandy and BBQ sauce does not contain
BBQ's!!!
By adding canned oysters with the oil and then layering real oysters on top I increase the depth and strength of oyster flavour by an unbelievable amount. The raw oysters actually heat throught slightly while the dish sits to the exact right temperature. Warming the oyster increases the flavour. Cooking an oyster reduces the flavour. The oil from the canned oysters is the perfect amount to be detectable at the right level.
To eat the dish scoop in through the broccoli, under the beef and and take a portion with an oyster on it. Eat (chew) the raw oyster first, then eat the beef with sauce and brocolli. Be amazed, be very amazed.
Ingredients
300g Rib Fillet steak thinly sliced
1 Tbs BiCarb
60g Snow peas
1 White onion (sliced)
1 can Straw mushrooms (halved)
1 Broccoli Head. In small florettes
125ml Oyster sauce
1 beef stock cube in 125ml water
2 tsp Potato flour in a little water
1 Tin Smoked Oysters
12 Oysters Raw
Method::
Pound the beef with the coarse side of the mallet. Cut into bite size pieces.
Dissolve the BiCarb in 400ml of lukewarm water. Soak the meat for 40 minutes. Drain and rinse throughly.
Soak the snow peas in hot water for 10 minutes. Drain and cut in half lengthways.
Boil the broccoli florettes for 6 minutes, drain and lay out a perimeter on the serving plate. Time this with the next steps so as to plate just cooked broccoli.
Combine the sauce, stock and potato flour. Mix throroughly.
In a medium hot wok heat 3 Tbs of peanut oil.
Add the vegetables and cook 30 seconds.
Add the beef and cook 30 seconds.
Add the sauce mix and tinned oysters with the oil from the tin. Cook 2 minutes.
Plate in the well formed by the broccoli.
Lay the fresh oysters in a clockface pattern over the meat.
Stand for a few minutes before serving.
By adding canned oysters with the oil and then layering real oysters on top I increase the depth and strength of oyster flavour by an unbelievable amount. The raw oysters actually heat throught slightly while the dish sits to the exact right temperature. Warming the oyster increases the flavour. Cooking an oyster reduces the flavour. The oil from the canned oysters is the perfect amount to be detectable at the right level.
To eat the dish scoop in through the broccoli, under the beef and and take a portion with an oyster on it. Eat (chew) the raw oyster first, then eat the beef with sauce and brocolli. Be amazed, be very amazed.
Ingredients
300g Rib Fillet steak thinly sliced
1 Tbs BiCarb
60g Snow peas
1 White onion (sliced)
1 can Straw mushrooms (halved)
1 Broccoli Head. In small florettes
125ml Oyster sauce
1 beef stock cube in 125ml water
2 tsp Potato flour in a little water
1 Tin Smoked Oysters
12 Oysters Raw
Method::
Pound the beef with the coarse side of the mallet. Cut into bite size pieces.
Dissolve the BiCarb in 400ml of lukewarm water. Soak the meat for 40 minutes. Drain and rinse throughly.
Soak the snow peas in hot water for 10 minutes. Drain and cut in half lengthways.
Boil the broccoli florettes for 6 minutes, drain and lay out a perimeter on the serving plate. Time this with the next steps so as to plate just cooked broccoli.
Combine the sauce, stock and potato flour. Mix throroughly.
In a medium hot wok heat 3 Tbs of peanut oil.
Add the vegetables and cook 30 seconds.
Add the beef and cook 30 seconds.
Add the sauce mix and tinned oysters with the oil from the tin. Cook 2 minutes.
Plate in the well formed by the broccoli.
Lay the fresh oysters in a clockface pattern over the meat.
Stand for a few minutes before serving.
Oyster Beef and Brocolli
Amazing Beef with Oyster sauce
Amazing Beef with Oyster sauce
Scooter City Classic and New Recipes