Beef in Oyster Sauce

Ingredients

Contains: soy, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 350g/12oz beef
• 1 tsp light soy sauce
• 1½ tbsp oyster sauce
• pinch sugar
• salt and freshly ground black pepper
• 2 tbsp groundnut oil
• 3 cloves garlic
• 1 chilli
• 200g/7oz baby spinach
• 1 tbsp Shaoxing rice wine or dry sherry
• pinch dried chilli
• 1 tsp groundnut oil
• 100g/3½oz oyster mushrooms
• dash Chinese black rice vinegar
• dash light soy sauce

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Cut the beef into thin slices across the grain. Toss with the 1 tsp light soy sauce, the pinch of sugar and a pinch of black pepper, then cover and chill for 20 to 30 minutes.

2. Thinly slice the garlic and chilli. Slice the oyster mushrooms. In a small bowl, mix the oyster sauce, Shaoxing rice wine or dry sherry, the dash of black rice vinegar and the dash of light soy sauce.

3. Heat 2 tbsp groundnut oil in a wok over high heat until shimmering. Add the beef in a single layer and sear for about 1 minute per side, then remove to a plate.

4. Lower the heat slightly, add 1 tsp groundnut oil, the garlic, chilli and pinch of dried chilli, and stir for 20 seconds. Add the mushrooms and stir-fry for 2 minutes.

5. Add the baby spinach and stir-fry for about 1 minute until just wilted.

6. Return the beef and any juices to the wok, pour in the sauce mixture and toss for 1 minute. Season with salt and black pepper to taste.

7. Check the thickest beef piece reaches 145°F (63°C), then rest it off the heat for 3 minutes before serving.