Best 10 Oyster Sauce Beef And Snow Peas Recipes

BEEF WITH SNOW PEAS

Steps:

• In a bowl, mix together the soy sauce, sherry, cornstarch, brown sugar and ginger. Add the beef to a separate bowl and pour one-third of the liquid over the top. Save the rest of the liquid. Toss the beef and set aside.
• Heat the oil in a heavy skillet (iron is best) over high heat. Add the snow peas and stir for 45 seconds, getting as much color on them as possible. Remove to a plate.
• Allow the skillet to get very hot again. With tongs, add half the meat mixture, leaving most of the marinade still in the bowl. Spread out the meat as you add it to skillet, but do not stir for a good minute. (You want the meat to get as brown as possible as quickly as possible.) Sprinkle half the scallions over the meat. Flip the meat to the other side and cook for another 30 seconds. Remove to a clean plate.
• Repeat with the other half of the meat, allowing the skillet to get very hot again first. After flipping, add the first plateful of meat, the reserved liquid, the crushed red pepper and snow peas. Stir over high heat for 30 seconds, and then turn off the heat. Check the seasonings and add salt only if it needs it. The mixture will thicken as it sits. Serve immediately over rice.

ASIAN BEEF WITH SNOW PEAS

Steps:

• In a small bowl, combine the soy sauce, rice wine, brown sugar and cornstarch. Set aside.
• Heat oil in a wok or skillet over medium high heat. Stir-fry ginger and garlic for 30 seconds. Add the steak and stir-fry for 2 minutes or until evenly browned. Add the snow peas and stir-fry for an additional 3 minutes. Add the soy sauce mixture, bring to a boil, stirring constantly. Lower heat and simmer until the sauce is thick and smooth. Serve immediately.

SNOW PEAS & BEEF STIR-FRY

Steps:

• In a small bowl, whisk soy sauce, sherry, cornstarch and sugar. Transfer 1/4 cup mixture to a large bowl; stir in 1 tablespoon oil and garlic. Add beef; toss to coat. Let stand 15 minutes., Heat a large skillet over medium-high heat. Add half of the beef mixture; stir-fry 1-2 minutes or until no longer pink. Remove from pan; repeat with remaining beef., In same pan, heat remaining oil over medium-high heat until hot. Add mushrooms and onion; cook and stir until mushrooms are tender. Add snow peas; cook 2-3 minutes longer or until crisp-tender., Stir remaining soy sauce mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return beef to pan; heat through. Serve with rice if desired.

BEEF WITH OYSTER SAUCE

Steps:

• Combine oyster and soy sauces along with sesame oil, sugar and cornflour in a small bowl.
• Set aside.
• Heat 1 tablespoon of the peanut oil in a wok.
• Swirl to coat.
• Add half the beef and stir fry until browned.
• Remove and set aside.
• Repeat with the remaining peanut oil and beef and remove and set aside.
• Add garlic, ginger and chilli to the wok.
• Cook for 30 seconds.
• Add onion and capsicum and stir fry for 1 minute.
• Return the beef to the pan along with the combined sauces.
• Stir to warm through.
• Serve immediately with rice.

OYSTER SAUCE BEEF AND SNOW PEAS

Steps:

• Combine beef, cornstarch, sugar, soy sauce, sherry, oyster sauce and 1 tablespoon of the oil; marinate for 20 minutes.
• In a wok or skillet, heat remaining oil and brown garlic. Add meat and onion; stir-fry 1 minute. Add peas and cook 1 more minute.

BEEF IN OYSTER SAUCE

Steps:

• To make the beef: Prepare the fillet of beef by hammering it with a meat cleaver, the side of a meat cleaver, the side of a Chinese cleaver or a rolling pin. Slice it thinly, and put the pieces into a bowl. Season the beef with the light soy sauce, oyster sauce, salt, black pepper, and sugar. Set aside.
• Heat a wok over high heat, and add 1 tablespoon groundnut oil. Add the garlic, and chile, and toss quickly. Then, add the spinach leaves, and toss so they warm for 5 seconds. Scatter them onto a large serving plate.
• Heat the wok over high heat, and add the remaining groundnut oil. Add the beef slices, and stir-fry for 1 to 2 minutes, adding a dash of Shaohsing rice wine. Season with a pinch of dried chile flakes. To serve, lay the beef over a bed of the garlic-spinach leaves.
• To make the mushrooms: Reheat the wok, add the oil, then add the oyster mushrooms and stir fry for 1 minute. Add a small splash of water to create some steam to help cook. Season with the black rice vinegar, and light soy sauce. Spoon the mixture over the beef, and serve.

BEEF AND SNOW PEAS WITH XO SAUCE

Steps:

• Make sauce:
• Cover dried shrimp with boiling-hot water in a small bowl and soak 1 hour.
• Bring 1 cup water to a boil in a 1-quart heavy saucepan and add dried scallops (scallops should be completely submerged). Remove from heat and soak 15 minutes. Return pan to heat and simmer over low heat until scallops are soft and pale, about 15 minutes, then remove from heat and cool in cooking liquid. Transfer scallops to a bowl with a slotted spoon, reserving cooking liquid. Shred scallops into "threads" with a fork or your fingers, discarding abductor muscle (abductor will remain solid but scallop meat shreds easily).
• Drain shrimp, discarding any blemished or dark pieces, and chop very finely.
• Heat wok over moderate heat, then add oil, swirling to coat, and heat until hot but not smoking. Add onion, garlic, and chile and cook, stirring gently, until mixture stops steaming, about 3 minutes.
• Add shrimp, scallops, ham, and black pepper and cook, stirring occasionally, 3 minutes. Add reserved scallop cooking liquid and simmer over low heat until slightly darkened and most of liquid is evaporated (leaving only oil), 10 to 15 minutes. Transfer sauce to a bowl and cool. Wipe wok clean.
• Make beef and snow peas:
• Toss beef with rice wine, soy sauce, cornstarch, sugar, and pepper in a bowl until well coated, then marinate 15 minutes.
• Heat wok over high heat until smoking, then add 1/2 tablespoon oil, swirling to coat, and heat until smoking. Add half of beef and cook, turning over once, until browned, about 1 minute total, then transfer to a clean bowl. Add another 1/2 tablespoon oil and repeat with remaining beef.
• Pat snow peas dry if necessary. Wipe wok clean and heat until hot but not smoking, then add remaining tablespoon oil, swirling to coat. Add snow peas carefully (oil may splatter) and stir-fry until bright green, about 1 minute. Add XO sauce and stir-fry until snow peas are coated. If mixture seems dry, add 1 to 2 tablespoons water. Cover wok and cook snow peas until crisp-tender, about 1 minute.
• Add beef with any juices accumulated in bowl and stir-fry until beef is heated through and sauce is thickened, about 1 minute.
• *Available at Kam Man Food Products (212-571-0330).

BEEF AND SNOW PEAS WITH PANFRIED NOODLES

Steps:

• Cook noodles according to package directions, then drain in a colander.
• Stir together oyster sauce, soy sauce, sugar, cornstarch, and water until smooth.
• Heat 1 tablespoon oil in a 10-inch nonstick skillet over medium-high heat until hot. Add noodles to skillet, pressing them with a rubber spatula to form a cake, and cook until underside is golden, 2 to 3 minutes. Flip cake over and drizzle 1 tablespoon oil around sides of cake, then cook until underside is golden, 2 to 3 minutes. Transfer noodle cake to a cutting board and cut into quarters.
• Heat 1/2 tablespoon oil in a wok or 12-inch heavy skillet over medium-high heat until it begins to smoke. Stir-fry snow peas with a pinch of salt until bright green, 1 to 2 minutes, then transfer to a plate. Add 2 tablespoons oil to wok and stir-fry scallions and ginger with 1/4 teaspoon salt 30 seconds. Add half of beef and cook, undisturbed, 45 seconds, then stir-fry until beef is just browned, 1 to 2 minutes more. Transfer to plate with snow peas. Add remaining tablespoon oil and cook remaining beef in same manner.
• Stir sauce mixture again, then add to wok and bring to a boil. Stir in beef and snow peas, then serve spooned on top of noodle cake.

BEEF AND SNOW PEAS

Steps:

• Chinese Stir-Fry dishes are great because they are made in one pan, have lots of vegetables, are low-fat, and cook quickly. See if you can get Korean rice. It has a round kernel and is slightly transparent. It's sometimes available in large supermarkets. Oyster sauce is available in Oriental markets and some supermarkets.1. Marinate steak in sherry, vinegar, soy sauce, and cornstarch overnight in refrigerator.2. Heat 2 teaspoons sesame oil wok or large skillet until hot. Add pea pods, cabbage, and mushrooms. Stir-fry a few minutes. Remove vegetables and reserve.3. Add 1 teaspoon sesame oil to wok and stir-fry ginger and garlic for 1 minute. Add steak to wok and stir-fry until the steak loses its pinkness. Add vegetables, broth, and oyster sauce. Cover and steam for 1 minute.Food exchanges per 1-cup serving: 2 lean MEAT, 1½ VEGETABLE, ½ FAT

SPICY BEEF FILET IN OYSTER SAUCE

Steps:

• Stir together 1 teaspoon vegetable oil, 1 teaspoon oyster sauce, and 1/2 teaspoon cornstarch in a bowl. Add beef and toss to coat. Marinate in the refrigerator 30 to 45 minutes. Remove from the refrigerator 10 minutes before cooking.
• Stir together water, 1 teaspoon cornstarch, 2 tablespoons oyster sauce, and pepper in a small bowl; set aside. Heat 1 tablespoon vegetable oil in a large skillet over high heat. Stir in onion, and cook until it beings to brown on the edges, about 1 minute. Add the beef, and continue cooking and stirring until the beef is just slightly pink, about 5 minutes. Pour in the sauce; cook and stir until the sauce has thickened and turned translucent, about 1 minute more.