This was one of our favorite meals when we were growing up, which I have tried to recreate from memory. This can be made with broccoli or asparagus. Fried tofu can be used instead of beef for a vegetarian version.
Do all your cutting, chopping, and measuring of your sauce ingredients ahead of time, BEFORE you start cooking. Cut all ingredients stir-fry style. Once you have everything prepped, start cooking the rice, which should be finished at about the same time as the rest of the meal (or, if you have a rice cooker with a warmer setting, you can even start cooking the rice before doing the prep work). After the rice has started cooking and all the ingredients below have been prepped, THEN start cooking the oyster beef recipe. Make sure you have everything handy next to you at the stove because everything happens quickly once you start stir-frying.
1. Prepare meat mixture below, then stir-fry in oil. Set aside in a large bowl after meat is cooked through.
> flank steak, cut stir-fry style (a pound or so)
> 2 tablespoons cornstarch
> 2 egg whites
Because of the egg whites and cornstarch tending to stick while cooking, it's probably better just to use non-stick skillet; otherwise, if you are using a traditional wok, make sure it is very well-seasoned.
(OPTIONAL: Fry pieces of extra firm tofu instead of using the beef mixture.)
2. Stir-fry vegetables in the wok:
> asparagus, cut diagonally in one-inch pieces (1 bunch)
> garlic, minced (1-2 cloves)
> green onion, sliced (1-2 bunches)
> ginger root, minced (1-2 inches of root)
> with a little oil and 4 tablespoons chicken broth.
Cook until asparagus is tender but still has a little bit of crisp left. Add to the bowl of cooked meat.
(OPTIONAL: Broccoli may be used instead.)
3. Add the sauce mix below to the wok. Stir and cook until bubbly and thick. Add more water if the sauce is too thick. For sauce mix, prepare ahead of time in a large measuring glass, and mix ingredients thoroughly so that everything is dissolved:
> 1/4 c. oyster flavored sauce
> 3 Tablespoons soy sauce
> 3 Tablespoons cooking sherry
> 1 Tablespoons sugar
> 3 Tablespoons cornstarch
> Add enough COLD water to make it all equal to 2 cups
4. Add the beef and vegetables back to the wok, mix through, then serve while still hot.
------
Egg Foo Yung is a good a side dish with this recipe.
