Cantonese Beef in Oyster Sauce with Wood Ear Mushroom Fried Rice

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Source: Beef for All Seasons

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Active Time:  15 Minutes
Total Time:  45 Minutes
Yield:  Serves 4

Canton is a province in southern China with a subtropical climate, and its diverse agriculture and extensive coastline have contributed to a long tradition of sophisticated flavors and technique. The Cantonese style of cooking is perhaps the best known of all the Chinese cuisines in the United States because most of the early immigrants came from that province. The rice dish is substantial enough to be a main course on its own if you double all the ingredients.

RECIPE INGREDIENTS

For Beef:

1 pound top-sirloin steak, prime or choice grade, cut into thin strips about 1 inch long and 1/8 inch thick

Freshly ground black pepper to taste

1 tablespoon light soy sauce

1 teaspoon sugar

2 tablespoons dry sherry

1 egg, beaten

2 teaspoons minced ginger

For Rice:

1/4 cup dried wood ear (Chinese) mushrooms (about 1/2 ounce)

3 tablespoons vegetable oil

1/2 teaspoon minced ginger

1 large onion, finely sliced

Pinch of salt

1 teaspoon sugar

1 tablespoon light soy sauce

1 recipe Long-Grain White Rice

2 eggs, lightly beaten

salt and freshly ground black pepper to taste

1/4 cup frozen peas

For Stir-Fry:

1/3 cup vegetable oil

1 1/2 tablespoons cornstarch

1 tablespoon all-purpose flour

8 ounces snow peas, trimmed

1 tablespoon light soy sauce

1 tablespoon tomato ketchup

1 tablespoon worcestershire sauce

2 tablespoons oyster sauce

1 tablespoon water

1 teaspoon sugar

1 teaspoon minced ginger

3 scallions, sliced (about 1/4 cup), for garnish

Other necessary recipes:
Long-Grain White Rice

DIRECTIONS

FOR BEEF: Season the beef with pepper, place in a mixing bowl, and add the soy sauce, sugar, sherry, egg, and ginger. Mix well and let marinate for 30 minutes.

FOR RICE: Soak the mushrooms in a bowl of warm water for 20 minutes. When rehydrated, cut off the stems and dice. Heat 2 tablespoons of the oil in a wok. Add the ginger and onion, and stir-fry over medium-high heat for 3 minutes. Add the mushroom stems and caps, and stir-fry for 2 minutes longer. Add the salt, sugar, and soy sauce, and stir-fry for 1 longer. Add the rice and stir-fry for 2 minutes or until warmed through. Heat the remaining tablespoon of oil in another wok or large sauté pan. Season the eggs with salt and pepper and gently stir-fry for about 1 to 2 minutes, or until just set. Add the peas and stir-fry for 1-1/2 minutes longer. Add to the rice mixture and mix well. Transfer to a warm serving bowl and keep warm.

FOR STIR-FRY: Heat the oil in a clean wok until just smoking. Mix 1 tablespoon of the cornstarch and flour in a small bowl. Remove the beef from the marinade and dredge in the cornstarch and flour mixture. Stir-fry in the oil over high heat for 2 minutes. Remove and drain on paper towels.

Pour off the remaining oil, leaving 2 tablespoons. Reheat the wok, add the snow peas and stir-fry over medium-high heat for 1-1/2 minutes. Remove with a slotted spoon and place on serving plates, forming a bed. In a small bowl, mix together the soy sauce, ketchup, Worcestershire sauce, oyster sauce, water, and sugar. Add to the pan, stir in the remaining 1/2 tablespoon of cornstarch and the ginger, and bring to a boil. Add the reserved beef and stir-fry for 1 minute, coating the beef with the sauce. Remove and arrange on top of the bed of snow peas. Garnish with the scallions and serve with rice.

WINE RECOMMENDATION: The conbination of soy sauce and ginger calls for a very sturdy wine such as Cabernet Sauvignon, either from the Medoc area or Sonoma valleys of California.

HELPFUL TIPS: The trick with this recipe is to prepare the ingredients ahead of time - cut, dice, and measure out - or what in professional cooking is termed mise-en-place. For 2 cups of cooked white rice, begin with 3/4 cup dry rice. Oyster sauce is thick and dark brown, made with soy sauce and oysters. It is used most commonly in the cuisines of southern China. Ideally, this recipe should be prepared in 2 woks. If you own only one, prepare the eggs and vegetables in a sauté pan.