beef with mangetouts and oyster sauce

Rind mit Austernsauce und Zuckerschoten

• Serves: 4 people
• Prep Time: 60 min

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Abgesehen von der Marinierzeit ein umwerfend schnelles und leckeres Gericht, von dem ich nicht genug bekommen kann. Besondes die Süße der Sauce harmonisiert perfekt mit dem heiß gewoktem Rind. Dazu Reis und ein Bier.

Ingredients/ Zutaten

• 300g rump or sirloin steak
• 1 teaspoon sugar
• 1 tablespoon dark soy sauce
• 2 teaspoons Shaoxing rice wine
• 2 teaspoons cornflour
• 4 dried chinese mushrooms
• 4 slices gingerl
• 1 spring onion
• 75 mangetouts
• 1 small carrot, thinly sliced
• 1/2 teaspoon salt
• 2-3 tablespoons chicken or meat stock
• 2 tablespoons oystersauce

Directions/ Zubereitung

1. Cut the beef across the grain into thin bite-size slices. Combine with half the sugar, soy sauce, rice wine, cornflour and 2 tablespoons water. Marinate in the fridge for several hours, best overnight.
2. Soak the dried mushrooms in boiling water for 30 minutes. Then drain and squeeze out the water. Remove and discard the stems and cut into half.
3. Fill a wok with oil. Cook the beef for a minute, stirring to seperate pieces, and remove as soon the colour changes. Drain well in a colander. Pour the oil from the wok, leaving 2 tablespoons.
4. Reheat the oil and stir-fry the ginger and spring onion for 1 minute. Add mangetout, mushrooms and carrots and stir-fry for another minute. Then add salt, stock and remaining sugar and stir-fry for another minute. At last toss with the beef and the oyster sauce.