Spicy Beef Filet In Oyster Sauce

Add garlic ginger and chilli to the wok. Remove from the oven and allow to rest. Add the garlic spring onions and sauces and cook for a minute or two then add the vegetables.

Camila Farah

In a small bowl mix the water or chicken broth sugar and oyster sauce together and set aside. Put the beef soy sauce sesame oil shaoxing rice wine or dry sherry and cornflour into a bowl and mix together until well combined. Then add the marinade ingredients in the order given. Coat the beef in the cornflour. Marinate the beef for 15 minutes.

Season with a pinch of dried chile flakes. To make the broth place all the ingredients into a saucepan and simmer for 10 minutes. Add half the beef and stir fry until browned. Add the beef slices and stir fry for 1 to 2 minutes adding a dash of shaohsing rice wine. The dish i order almost every time i set foot in a thai restaurant and one of my favorite things to cook at home while we ve posted a recipe for thai basil chicken in the past this beef version has a more intense flavor that comes from the darker richer sauce used here.

Marinate in the refrigerator 30 to 45 minutes. Heat a cast iron pan until smoking hot and fry the fillet for 2 minutes on each side or until charred then roast for 15 minutes. Stir together 1 teaspoon vegetable oil 1 teaspoon oyster sauce and 1 2 teaspoon cornstarch in a bowl. Set aside to marinate for 20 minutes. As i sit here writing this post at 12 17 am on my couch i m seriously thinking.

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Rub the oyster sauce all over the fillet. Oyster sauce beef stock star anise ginger shallots five spice and 6 more salmon fillet in oyster sauce cuisine fiend salmon water spring onions garlic clove brown sugar oil and 4 more. To serve lay the beef over a bed of the garlic spinach leaves. Combine oyster and soy sauces along with sesame oil sugar and cornflour in a small bowl. Add beef and toss to coat.

Heat 1 tablespoon of the peanut oil in a wok. Remove and set aside. Thai basil beef aka pad graw prow. Back to spicy beef filet in oyster sauce recipe. Repeat with the remaining peanut oil and beef and remove and set aside.

Fry for a couple of minutes then remove and keep warm. To begin cut the beef across the grain into thin slices 2 to 3 inches long and 1 4 inch thick. Heat the oil in a wok and add the beef. Fry for a couple of minutes then remove and keep warm. Heat 1 tablespoon of the peanut oil in a wok.

Heat the oil in a wok and add the beef. Rub the oyster sauce all over the fillet. Marinate in the refrigerator 30 to 45 minutes. Season with a pinch of dried chile flakes. In a small bowl mix the water or chicken broth sugar and oyster sauce together and set aside.