Beef With Oyster Sauce Hyde Park Recipes

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SPICY BEEF FILET IN OYSTER SAUCE



Spicy Beef Filet in Oyster Sauce image

My good friend Lin gave me a recipe for beef in oyster sauce, I misread the amount of black pepper called for in her recipe, and the result was fantastic! I especially like the recipe because no soy sauce is used. My husband likes to eat them with the leftover sliced uncooked onion to bring out the sweetness of the oyster sauce.

Provided by IrvineHousewife

Categories     World Cuisine Recipes     Asian     Chinese

Time 1h5m

Yield 4

Number Of Ingredients 11

1 teaspoon vegetable oil
1 teaspoon oyster sauce
½ teaspoon cornstarch
¾ pound beef tenderloin, cut into 1/4 inch strips
1 teaspoon water
1 teaspoon cornstarch
2 tablespoons oyster sauce
1 teaspoon sugar
1 teaspoon black pepper
1 tablespoon vegetable oil
½ onion, thinly sliced

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.

Nutrition Facts : Calories 202.2 calories, Carbohydrate 3.8 g, Cholesterol 43.2 mg, Fat 14.8 g, Fiber 0.4 g, Protein 12.9 g, SaturatedFat 4.7 g, Sodium 94.3 mg, Sugar 1.6 g

BEEF WITH OYSTER SAUCE



Beef With Oyster Sauce image

A pretty quick and easy recipe. Just a tip, if you par-freeze the beef first it makes it easier to slice. Enjoy

Provided by Terese

Categories     One Dish Meal

Time 30m

Yield 2 serving(s)

Number Of Ingredients 13

2 tablespoons oyster sauce
2 tablespoons soy sauce
1 teaspoon sugar
1/2 teaspoon sesame oil
1 tablespoon cornflour
2 tablespoons peanut oil
2 garlic cloves, chopped
2 teaspoons ginger, chopped
1 red chile, deseeded and chopped
200 g filet of beef, sliced
1 small onion, sliced
1 red capsicum, sliced
rice, to serve

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.

STIR-FRIED BEEF WITH OYSTER SAUCE



Stir-fried beef with oyster sauce image

Marinate slices of lean beef steak then pan-fry with chunks of red pepper and a savoury sauce in this classic Chinese dish

Provided by Ken Hom

Categories     Dinner, Main course, Supper

Time 20m

Number Of Ingredients 10

450g lean beef steak
1 tbsp light soy sauce
2 tsp sesame oil
1 tbsp Shaoxing rice wine or dry Sherry
2 tsp cornflour
3 tbsp groundnut oil
1 red pepper, cut into chunky dice
1 green pepper, cut into chunky dice
3 tbsp oyster sauce
2 spring onions, finely shredded, to garnish

Steps:

  • Cut the beef into slices 5cm long and 5mm thick, cutting against the grain of the meat. Put them in a bowl. Mix in the soy sauce, sesame oil, rice wine or Sherry and cornflour. Leave to marinate for 20 mins.
  • Heat a wok until it is very hot, then add the groundnut oil. When it is slightly smoking, add the beef slices and stir-fry for 5 mins or until lightly browned. Remove the meat from the wok and drain well in a colander set inside a bowl. Discard the drained oil.
  • Wipe the wok clean and reheat it over a high heat. Add the peppers, and cook for 3-4 mins or until softened. Add the oyster sauce and bring it to a simmer. Return the drained beef slices to the wok and toss them thoroughly with the oyster sauce. Turn the mixture on to a serving platter, top with the spring onions and serve immediately.

Nutrition Facts : Calories 286 calories, Fat 17 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 4 grams sugar, Fiber 2 grams fiber, Protein 25 grams protein, Sodium 2 milligram of sodium

SKEWERED BEEF WITH OYSTER SAUCE



Skewered beef with oyster sauce image

A simple yet impressive nibble that gives a contemporary edge to party food

Provided by John Torode

Categories     Buffet, Starter

Time 25m

Yield Makes 12

Number Of Ingredients 10

150ml oyster sauce
50ml chicken stock
2 long red chillies , sliced (seeds in if you want, or out if not)
2 spring onions , sliced
12 bamboo skewers
400g rump steak , cut into 4cm strips
50ml light soy sauce
1 tsp sesame oil
groundnut or vegetable oil , for griddling
lime wedges, to serve

Steps:

  • Soak the wooden skewers in warm water for 1 hr before you want to use them. Drop the meat into a bowl with the soy sauce and sesame oil and leave for a while, preferably 1 hr. Thread onto skewers and refrigerate until you need them. Can be done up to 1 day ahead.
  • Heat a griddle until very hot, then sprinkle the meat with a little oil. Hang the meat-free ends of the skewers over the side of the pan so they're easy to turn. These need to cook quick and fast, so think heat, heat and more heat. Turn them every 30 secs or so; cook for 4-5 mins in total. They should be slightly crisp outside but cooked inside.
  • Heat the oyster sauce with the stock, then take off the heat and stir in the sliced chilli and spring onions. Spoon over the beef and serve with the lime wedges.

Nutrition Facts : Calories 68 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Sugar 2 grams sugar, Protein 7 grams protein, Sodium 1.38 milligram of sodium

BEEF IN OYSTER SAUCE



Beef in Oyster Sauce image

I love this dish. It's full of flavor, and takes minutes to cook. This is definitely, one of my favorite suppers. This is essentially 3 stir fried dishes in one - stir fried spinach, beef in oyster sauce and mushrooms in tangy vinegar. This dish uses all my top store cupboard ingredients: groundnut oil for the stir-fry, light soy sauce, Shaohsing rice wine, Chinkiang black rice vinegar and dried chile flakes. It also has oyster sauce in it. Try and find an oyster sauce which doesn't have chemical additives or Monosodium Glutamate (MSG) in it - some people are allergic to MSG so check the label to make sure that it doesn't have flavor enhancers. This is a balanced dish because of the use of spinach - (yin) and meat and garlic (yang). Stir frying has a neutral element. You can serve this with plain Jasmine rice or just with the spinach and mushrooms.

Provided by Food Network

Categories     main-dish

Time 35m

Yield 2 servings

Number Of Ingredients 16

12 ounces beef fillet (tenderloin), pounded and thinly sliced
1 teaspoon light soy sauce
1 1/2 tablespoons oyster sauce
Salt and freshly cracked black pepper
Pinch sugar
2 tablespoons groundnut oil (peanut), divided
3 cloves garlic, crushed and finely chopped
1 medium chile, seeded and finely chopped
7 ounces baby spinach leaves
1 tablespoon Shaohsing rice wine
Pinch dried chile flakes
1 teaspoon groundnut oil (peanut)
4 ounces oyster mushrooms
Water, as needed
1 tablespoon black rice vinegar* (recommended: Chinkiang) or balsamic vinegar
Dash light soy 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.

HYDE PARK BAR AND GRILL SAUCE



Hyde Park Bar and Grill Sauce image

not set

Provided by BigOven Cooks

Categories     Marinades and Sauces

Time 30m

Yield 1

Number Of Ingredients 6

8 c Mayonnaise
1 c Jalapeno
1 c Green onions
1 ts Dry mustard
1/8 tb Cayenne pepper
1 tb Celery seed

Steps:

  • Puree jalapenos and onions in blender or food processor. Place mixture in mixer bowl. Add remaining ingredients and beat on low speed for 5 minutes. Makes 8 cups. Recipe by: Hyde Park Bar & Grill Posted to MC-Recipe Digest V1 #563 by Sherry Zeiss on Apr 12, 1997

Nutrition Facts : Calories 14909 calories, Fat 1270.11328939259 g, Carbohydrate 926.509529407735 g, Cholesterol 978.432 mg, Fiber 9.23390001490552 g, Protein 44.8375406382674 g, SaturatedFat 185.493263751545 g, ServingSize 1 1 Serving (3927g), Sodium 26828.9338751085 mg, Sugar 917.275629392829 g, TransFat 58.240160627485 g

BEEF, MUSHROOM & OYSTER SAUCE STIR-FRY



Beef, Mushroom & Oyster Sauce Stir-Fry image

Provided by Michelle Minnaar

Time 30m

Yield 2

Number Of Ingredients 15

1.25ml (¼ tsp) salt
5ml (1 tsp) thick/dark soy sauce
freshly ground pepper
5ml (1 tsp) shaoxing wine or medium-dry sherry
5ml (1 tsp) corn flour
10ml (2 tsp) sesame oil
225g (8 oz) rump steak, cut into thin slivers about 5mm(¼ inch) thick
60ml (4 tbsp) peanut or corn oil
125g (4 oz) shiitake mushrooms, trimmed and cut into strips
salt
2 large garlic cloves, finely chopped
4-6 thin slices of fresh ginger
3 large spring onions, chopped
15ml (1 tbsp) shaoxing wine or medium-dry sherry
22.5ml (1½ tbsp) oyster sauce

Steps:

  • To marinate, place the beef in a bowl, add the salt, soy sauce, pepper, wine and flour and stir in one direction until well coated. Gradually add 15ml (1 tbsp) water, stirring vigorously until absorbed. Stir in the sesame oil.
  • Heat 22.5ml (1½ tbsp) of the oil in a frying pan over medium heat and fry the mushrooms for 2-3 minutes, adding a good pinch of salt. Set aside.
  • Heat the wok over a high heat until smoke rises. Add the remaining oil and swirl it around. Add the garlic, ginger and white spring onions and stir to the mix. Add the beef and, using a wok spatula, turn and toss for about 20 seconds or until the beef is partially cooked. Splash in the wine or sherry, stirring as it sizzles. Add 30ml (2 tbsp) water and reduce the heat, stirring as the water is incorporated. Add the mushrooms, green spring onions and oyster sauce, stir to mix, the transfer to a serving dish and serve at once.

Nutrition Facts : ServingSize 1 serving, Calories 447 calories, Sugar 6.3 g, Sodium 472 mg, Fat 21.3 g, SaturatedFat 5.3 g, Carbohydrate 22 g, Fiber 9.3 g, Protein 36.2 g, Cholesterol 89 mg

BEEF WITH OYSTER SAUCE (HYDE PARK)



BEEF WITH OYSTER SAUCE (HYDE PARK) image

Categories     Beef     Low Fat     Dinner

Yield 2-4 servings

Number Of Ingredients 10

A. 1 lb (about 2 cups) flank steak, sliced 1/4 in. thick, 1 inch wide & 1.5 in. long
2 T dark soy sauce
1 T cornstarch
5 T peanut oil (ideal) or corn oil for frying
B. 2 T oyster sauce
1 t sugar
2 t sherry
C. 2 pieces fresh ginger, quarter size
2 cloves garlic, minced
4 stalks spring onion, 1.5 in. length

Steps:

  • 1. Mix group A ingredients except oil to marinate about 30 minutes 2. Heat wok dry and hot. Add oil from group A. When hot, stir fry beff for a few minutes until almost done. Remove from wok, drain and set aside. 3. Keep wok hot. Add group C and brown slightly. At this point you may add mushrooms or strung snow peas. Pour group B in wok. Stir constantly. When almost boiling, add beef to mixture, mix well and serve immediately with rice

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