Okay, so this is supposed to be another ‘Thai’ cooking recipe but I’m still not sure if it sounds more Chinese. I think I’ll just stick with Thai for now. Overall, I was very pleased with the result. The flavour of oyster sauce was delicious and no, it doesn’t smell fishy or anything if that’s what you’re worried about. My mom tends to use oyster sauce almost as frequently as soy sauce and her dishes always turn out great. The only thing I was not happy with was that my beef was not ‘tender’. I allowed the beef to cook for a while and then added the mushrooms. By the time I realized I would need another 20 minutes or so to achieve very soft meat, the mushrooms would probably be dissolved into some sort of pulp which I didn’t want. So my dish was edible, but took ages to chew through the meat! That’s why I would recommend checking properly to see if the meat has become soft and tender before adding the mushrooms, which can take about half an hour or more. Because once you add the mushrooms, you can have about 5 more minutes of cooking and then it should be done. I’ve also read that if you let the meat ‘stew’ instead of stir-frying then this can toughen the meat. So when adding beef to the pan for the first time, make sure to drain off any liquids and add the meat to the pan on high heat.
On a positive note, I think I’m finally getting the hang of Photoshop although there are still more tricks I need to learn. But I cooked my dish this morning when the sunlight was a bit dim, causing the colours on my photos to turn out bland and gray. So hopefully they look a little better and brighter than they did initially.
So if you’re a meat lover or Asian foodie don’t even think about not trying this one out. And on a completely different note I can’t believe there’s less than nine days to the New Year. This might be my last post for the year since I’m supposed to be traveling for a while, so here’s an early Happy New Year to everyone!
750 grams tender beef
2 tablespoons sweet chilli sauce
1 1/2 teaspoon sugar
4 tablespoons vegetable oil
1 large white onion, sliced
2 tablespoons ginger paste
1/2 cup beef stock or water
4 teaspoons cornflour
250 grams fresh button mushroom, sliced into quarters
4 tablespoons oyster sauce4-5 chopped green chillies (or 2-3 chopped spring onions)
1. Thinly slice the beef and cut into narrow strips. Place in a dish and add the sweet chilli sauce and sugar. Marinate for 1 hour, or overnight if preferred.
2. Heat a wok or medium sized pan. Add oil and stir-fry onions and ginger for about 5 minutes until the onions are softened. Push to one side of the pan and stir-fry the beef until it changes colour.
3. Dissolve the cornflour in water or beef stock and add to the pan. Stir until thickened, add more corn flour if the gravy does not thicken. Cook beef under high heat for 10 minutes and then simmer on medium heat until the meat becomes tender, adding more water if necessary. This might take another 20-30 minutes.
4. Add the mushrooms to the pan and heat through. Add the oyster sauce, half of the green chillies or spring onions and salt to taste.
5. Serve beef over rice, garnish with the remaining green chillies or spring onions.