Spicy Beef and Oyster Sauce
By Dominique WoolfPack in maximum flavour with minimum effort. Dominique Woolf’s speedy beef and oyster sauce stir-fry brings tender sirloin, earthy mushrooms and a kick of sticky chilli oil to the table in just 20 minutes.Time and servings
Ingredients
14 total- 1 tbsp cornflour
- 1 tbsp light soy sauce
- 225g sirloin steak, thinly sliced across the grain
- 2 tbsp oyster sauce
- 1 tsp sugar
- 1 tbsp neutral oil, plus extra if needed
- 1 onion, sliced
- 2 garlic cloves, crushed or grated
- 75g chestnut mushrooms, thinly sliced
- 1 green pepper, cut into bite-sized pieces
- 1 tbsp Woolf’s Kitchen Sticky Chilli Oil
- cooked rice, to serve
- coriander leaves, to serve
- red chilli, finely sliced, to serve, optional
Method
7 stepsStep 1
In a shallow dish, mix together the cornflour and light soy sauce, then add the beef and turn to coat evenly.
Step 2
In a separate small bowl, stir together the oyster sauce, sugar and 3 tbsp water.
Step 3
Heat the neutral oil in a wok or large pan over a high heat. Once the oil is very hot, add the beef and stir-fry for 1 min until browned but not completely cooked through. Transfer to a plate and set aside.
Step 4
Add the onion and garlic to the pan, with a little extra oil if needed, and stir-fry for 30–60 secs. Tip in the chestnut mushrooms and cook for 1 min, then add the green pepper and stir-fry for 1–2 mins.
Step 5
Stir through the Woolf’s Kitchen Sticky Chilli Oil, then pour over the oyster sauce mixture.
Step 6
Return the beef and any resting juices to the pan. Stir-fry for 1–2 mins until the beef is just cooked through, the mushrooms are tender and everything is glossy and well coated, adding a splash of water if needed.
Step 7
Divide between bowls and serve with cooked rice, scattered with coriander leaves and sliced red chilli, if you like.