Friday, January 07, 2005

Inf's beef with oyster sauce

Inf's beef with oyster sauce
Inf's beef with oyster sauce,
originally uploaded by Teemu Arina.
Very nice, pretty traditional chinese except the rice. If you are tired of feeling sleepy and full after eating Chinese food, try my rice vaporization technique. I got tired of traditional rice without any additions in the cooking process so I often try to experiment with different sauces, spices and vegetables while cooking rice. I haven't since returned to plain rice. Indian Pilau rice is so far my favorite. Here is my cooking for today, enjoy.

Inf's Beef with Oyster Sauce

Yield: 2-3 servings
Cooking time: 20 minutes

3 decilitres Basmati rice
1 tablespoon butter
1 teaspoon salt
1 teaspoon yellow thai curry

350-400 grams roast beef
1 cup peanut or vegetable oil
2 tablespoon dark soy sauce
2 teaspoon sugar
3 teaspoons cornstarch

1 teaspoon cornstarch
½ scallion, green leaves trimmed
4 leaves Chinese cabbage
2 tablespoon shredded fresh ginger
1 red or green pepper
1 red hot Thai chili pepper
1 medium sized carrot

3 tablespoons oyster sauce
1 tablespoon rice wine (sake), dry sherry or some other wine
2 tablespoons water

Peanuts and scallion rings for garnish (optional)

  1. Take a kettle and a sieve bowl (you know, a bowl with a screen :) What's the correct name?). Place the sieve bowl above the kettle so that it fits inside it. Add water until it's about 2 centrimetres above the bottom of the sieve bowl. Flush rice under cold water and add in the sieve bowl. Place your construction on high heat and add the cover so that the vaporizing water is able to escape from a narrow opening. The rice takes about 20 minutes of vaporization to be ready. Every 3-5 minutes remove the cover and turn the rice over so that it cooks evenly and cover the rice again. Remember to do this while cooking the beef and vegetables. If your timing is correct the rice is ready just when you remove the main dish from the heat. This is my favorite method for cooking rice. The result is rice which is not too thick so you don't feel sleepy after eating it.
  2. Cut the roast beef using a sharp knife into the thinnest possible long slices you can make. This is easier to do if the beef is partially frozen. Avoid already sliced beef, make your own.
  3. Using a bowl, mix beef, 1 tablespoon of oil, dark soy sauce, sugar and 3 teaspoons of the cornstarch.
  4. Shred carrot and scallion into round thin pieces. Cut red pepper into small square pieces. Mince ginger and Thai chili into small pieces. If you want more spicy food, add more chili. Remove the white root part of the Chinese cabbage leaves. Add everything into a separate bowl for later use.
  5. Mix 1 teaspoon of cornstarch and 1 tablespoon of water in a cup and leave it aside.
Cooking madness:
  1. In a wokpan heat the remaining oil but avoid getting it too hot, otherwise it's hard to keep the beef separated from each other.
  2. Add the beef mixture and stir-fry cook for about 30 seconds. Keep the food moving constantly. This is accomplished by quickly and repeatedly sliding a spatula down between the food and the pan and turning the food over in a constant motion. Make sure all parts of the beef get contact with the hottest part of the pan.
  3. When the meat is half cooked (avoid overcooking, we heat that stuff again later), remove and drain the meat well in a sieve bowl. Catch the drippings! Do not let the valuable beef drippings away, we need that stuff for the vegetables. When removing, leave about 2 tablespoons of oil in the pan.
  4. Turn the heat high and add the contents of your vegetable bowl in the wokpan. Cook for 10 seconds and add the oyster sauce and beef drippings. Mix.
  5. Thinly pour the cup of cornstarch+water all over your vegetables. Add the beef, rice wine and the remaining tablespoon of water.
  6. Stir-fry to thicken and remove from heat. Empty the wokpan into a serving plate but leave about 1 tablespoon of the juices in the pan. Garnish your dish with fresh scallion and peanuts.
  7. Add butter and turn the heat low. Add salt and yellow Thai curry. Fry the spices for 15 seconds. Make sure the rice is ready and throw the rice in the wokpan. Stir for 1 minute, make sure all the spices and juices mix well with the rice. Remove from heat.
  8. Serve hot with beer (preferably Chinese) or sparkling water. Enjoy.


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