Sun 9 Oct 2016
This stir-fry from Canadian Living uses a slightly different technique — the beef is tossed with egg yolk, garlic, cornstarch, salt and pepper before cooking. It works well, giving the steak a great sear. The recipes calls for onion, mushrooms, broccoli and red pepper, but you can use whatever you have on hand.
Avoiding Additives and Preservatives
I have never been able to find additive-free oyster sauce, so I make my own by combining 3 tablespoons of tamari sauce with 2 tablespoons of sugar and 3 teaspoons of cornstarch. I use regular Tabasco in place of the chili garlic sauce.
1 lb. (450 g) beef flank marinating steak
2 tablespoons (30 ml) oyster sauce
1 teaspoon (5 ml) chili garlic sauce
¼ teaspoon (1 ml) each salt and pepper
4 cloves garlic, minced
1 egg yolk
2 teaspoons (10 ml) cornstarch
1 tablespoon (15 ml) vegetable oil
1 onion , thinly sliced
3.5 oz (100 g) shiitake mushrooms, stemmed and sliced
12 oz (350 g) bite-size broccoli florets (about 6 cups)
1 sweet red pepper, thinly sliced
Place beef in freezer until firm, about 20 minutes. Thinly slice across the grain.
Meanwhile, in small bowl, whisk together oyster sauce, chili garlic sauce, half each of the salt and pepper and 1/3 cup (75 ml) water. Set aside.
In bowl, toss together beef, garlic, egg yolk, cornstarch and remaining salt and pepper.
In large nonstick skillet or wok, heat 1 tsp (5 ml) of the oil over medium-high heat; stir-fry half of the beef mixture until browned, about 3 minutes. Transfer to plate. Repeat with 1 tsp (5 ml) of the remaining oil and the remaining beef mixture.
In same pan, heat remaining oil over medium-high heat; stir-fry onion and mushrooms until onion is golden and mushrooms are softened, about 5 minutes. Add broccoli, red pepper and 2 tbsp (30 ml) water; stir-fry until broccoli is tender-crisp, about 8 minutes. Return beef and any accumulated juices to pan. Stir in oyster-sauce mixture; cook, stirring, until slightly thickened, about 1 minute.
From Canadian Living