Beef in Oyster Sauce

Ingredients

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

• 450g/1 lb fillet of beef
• 1 tbsp light soy sauce
• 2 tsp sesame oil
• 1 tbsp Shaoxing rice wine or dry sherry
• 2 tsp cornflour
• 3 tbsp groundnut or vegetable oil
• 3 tbsp oyster sauce
• 1½ tbsp finely chopped spring onions
• 2 tsp Dijon mustard
• 2 tsp Madras curry powder
• 2 tbsp light soy sauce
• 2 tsp salt
• 1 tsp freshly ground black pepper
• 4 tbsp extra virgin olive oil
• 100g/3½oz broccoli
• 100g/3½oz French beans
• 100g/3½oz cauliflower
• 100g/3½oz peas
• 225g/8oz fresh tomato
• 50g/2 oz fresh water chestnuts
• 3 tbsp finely chopped shallots
• 3 tbsp finely chopped fresh chives

Directions

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

1. Slice the beef thinly across the grain. Mix it with 1 tbsp light soy sauce, the sesame oil, the Shaoxing rice wine or sherry and 1 tsp of the cornflour. Cover and refrigerate for 30 minutes.

2. Cut the broccoli, French beans and cauliflower into bite-sized pieces. Cut the tomato into wedges. Slice the water chestnuts. Finely chop the shallots, spring onions and chives, keeping the chives separate.

3. Boil the broccoli, French beans, cauliflower and peas in a pan of boiling water for 2 minutes, then drain well.

4. In a bowl, mix the oyster sauce, remaining 2 tbsp light soy sauce, Dijon mustard, curry powder, remaining 1 tsp cornflour, salt, pepper and a splash of water until smooth.

5. Heat 2 tbsp of the groundnut oil in a wok over high heat. Stir-fry the beef for 1 to 2 minutes until browned and cooked to 145°F (63°C). Remove and rest for 3 minutes.

6. Heat the remaining groundnut oil. Stir-fry the shallots and water chestnuts for 1 minute, then add the tomato, drained vegetables and peas. Toss for 1 minute, adding 2 tbsp of the olive oil.

7. Return the beef and any juices to the wok. Pour in the sauce and stir for 1 minute until glossy. Add the spring onions, chives and the remaining olive oil, then serve at once.