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Title: Beef in Oyster Sauce
Categories: Oriental, Beef, Greens, Sauces, Mushrooms
Yield: 2 Servings

350 g (12 oz) beef filet
1 ts Light soy sauce
1 1/2 tb Oyster sauce
pn Sugar
Salt & fresh ground pepper
2 tb Groundnut oil
3 cl Garlic; fine chopped
1 Chile; seeded, fine chopped
200 g (7 oz) Baby spinach leaves
1 tb Shaoxing rice wine or dry
- sherry
pn Dried chile flakes

MMMMM----------------------OYSTER MUSHROOMS---------------------------
1 ts Groundnut oil
100 g (3 oz) oyster mushrooms
ds Chinese black rice vinegar
- or balsamic vinegar
ds Soy sauce

FOR THE BEEF, place the filet in between two sheets of
cling film and bash with a meat mallet or rolling pin
until half as thin. Slice the beef into thin pieces and
place into a bowl, then season with the light soy sauce,
oyster sauce, sugar and salt and freshly ground black
pepper. Set aside.

Heat a wok until smoking and add one tablespoon of the
groundnut oil, then add the garlic and chile. Stir-fry
for a few seconds, then add the spinach leaves and toss
for a few seconds, until warmed through. Pile onto a large
serving plate.

Place the wok back on the heat and add the remaining oil,
then add the beef slices and stir fry for 2-3 minutes, or
until the beef is cooked to your liking. Pour in the
Shaoxing rice wine and sprinkle over the dried chile
flakes. Pile the beef over the spinach leaves.

FOR THE OYSTER MUSHROOMS, heat the oil in the wok and add
the oyster mushrooms, stir frying for one minute. Add a
small splash of water to create some steam to help the
mushrooms cook, then season, to taste, with the black rice
vinegar and light soy sauce.

Spoon the oyster mushrooms over the beef and serve.

By Ching-He Huang

RECIPE FROM: http://www.bbc.co.uk

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