3stalksA Couple of 1-inch Long Green Onion Segments
1tbspCooking Wine [Seasoning]
1tbspOyster Sauce [Seasoning]
1tspSoy Sauce [Seasoning]
2tbspCornstarch + Water (2 Tbsp Cornstarch Mixed With 1 Tbsp Water)
0.5tspSesame Oil, to Taste [Seasoning]
Slice beef against the grain into large pieces.
Combine beef marinade and beef slices. Toss to coat.
Cut ginger and green onion into pieces.
In a cooking pan, heat enough oil to 250-300°F (120-150°C). Quickly deep fry the beef pieces until no longer pink. Remove from oil and drain.
In a cooking pot, bring enough water to a boil. Quickly pass the straw mushroom through the boiling water, then drain.
Heat a couple tablespoons of cooking oil in the wok, add ginger and green onion, and stir-fry until fragrant.
In the same wok, add oyster sauce, soy sauce, sugar, water, and sesame oil. Keep cooking, then add straw mushroom and beef. Mix well. Thicken the sauce with water and starch slurry until desired consistency.
Tips for Tender and Juicy Beef Stir Fry - Choose a cut of steak such as flank steak or better. - Slice Against The Grain. Inspect the steak and look for long muscle fibers. Cut Thin Slices. - Marinate with egg and cornstarch. Oyster sauce is a rich sauce made from boiled oysters and seasonings. Despite the name, oyster sauce doesn't have a fishy taste at all (boiling the oysters takes care of that). This rich savory sauce is often used in meat and vegetable dishes and is an important ingredient in Cantonese cooking. Yes, chef John uses this ingredient very often.