Beef in oyster sauce is a really easy recipe although it benefits from top quality beef and fast cooking - and also a little heat if you can take it! Cook it with whatever crunchy vegetables you have to hand: green beans, mange tout, bell peppers, baby sweetcorn… serves 4
Ingredients
500g beef steak, thinly sliced
2 tbsp vegetable oil
4 cloves garlic, crushed
1 tbsp cornflour
4 tbsp each of soy sauce & oyster sauce
2 tbsp each of sweet chilli sauce & fish sauce
6 spring onions, finely chopped (including the green stem), or half a brown onion finely chopped
450g mixed vegetables, sliced into similar-sized pieces (see above)
finely chopped fresh red chillies (optional)
Recipe
Mix together the sauces.
Coat the beef in the cornflour.
Heat the oil in a wok and add the beef. Fry for a couple of minutes, then remove and keep warm.
Add the garlic, (spring) onions and sauces, and cook for a minute or two, then add the vegetables.
Cook for a couple more minutes, or until the vegetables are al dente, then return the meat to the wok, stir through and serve scattered with the optional chillies. Add a little water if the sauce is too thick for your taste.
Serve with rice or noodles.
If you liked this recipe, try these…
(heat 2/10)
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Serves: 4-6
(heat 5/10)
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(heat 5/10)
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(heat 9/10)
A delicious coconut (and hot!) beef curry from Sumatra, filled with the flavours of star anise and lime leaves. Also lovely with chicken.
Serves: 4-6
(heat 5/10)
An unusual curry with fennel seeds and star anise. Cooked using soy sauce, beef, green beans and potatoes, it is an Indonesian version of the Thai Massaman curry. Also really good as a vegetarian option, or with chicken.
Serves: 4-6
(heat 9/10)
This was one of our first spice blends, and contains szechwan pepper and star anise. The recipe contains pineapple, which may seem unusual but is a fundamental part of Malaysian cooking. It adds a sweet tang to this very spicy dish, and tinned really is better than fresh!
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(heat 5/10)
This is a delicious, quite dry meat curry, which benefits from being cooked as long as possible. The perfect way to cook venison if you have a surfeit! This spice blend can also be used to make a Panaeng Curry.
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(heat 5/10)
A very traditional beef curry. We suggest the potatoes and beans to reduce the saltiness of the dish, and it is delicious with chicken. It is not particularly hot so feel free to add your own fresh chillies.
Serves: 4-6
(heat 4/10)
Use our blend to make a traditional Malay chicken satay, or a more unusual Indonesian version which is perfect with beef or pork.
Serves: 4-6
(heat 4/10)
Making a curry with sesame oil, soy sauce, and the caraway seeds in the spice blend may sound unusual, but the result is delicious. Try the chicken and the beef versions.
Serves: 4-6