Beef and mushroon in oyster sauce

Oyster sauce is a wonderful savoury sauce which goes especially well with beef.

Typically in Chinese cooking, the meat is sliced thinly and quickly stir fried, but in this recipe the fillet steak cooked seperately and sliced afterward so it can be kept rare or medium according to your taste. You could equally use a cheaper cut of frying steak, and stir fry it the traditional way.

If you are serving this dish as part of a larger meal with other dishes, cook this one last - fillet steak deserves to be served as soon as it is cooked.

Method

1. Slice the mushrooms and garlic.

2. Cut the onion into quarters, and cut each quarter into 3 slices. It should be nice and chunky.

3. Mix the oyster sauce with the cornflour, then make up to 250ml with water.

4. Fry the fillet steak in a hot pan with a little oil. 1.5 to 2 minute per side for rare, 3 mins per side for medium, 4 min for well done. Don't season the steak. Be ready to cook the vegetables as soon as this is done.

5. Leave the steak to rest, covered by foil. Stir fry the vegetables for a couple of minutes in a hot wok.

6. Add the oyster sauce mixture to the wok, stirring as it heats up. Cook until it thickens and starts to bubble, then remove from the heat.

7. Slice the steak, place on a heated serving plate (or bowl). Pour the sauce over the meat. Serve immediately.

This goes very well with fried rice. If you are cooking for more than 2 people, consider cooking more dishes rather than simply cooking more of this dish.

You can serve this dish without the steak at all - mushrooms in oyster sauce are delcious, or try adding some chucky red peppers. These dishes are not vegetarian, of course, because of the oyster sauce.

This recipe is for 2, or part of a larger meal.