I was inspired to cook beef in oyster sauce today. I had the sliced stir fry beef defrosted and the sauce on hand so I went to the internet to browse through a few recipes.
I had the other ingredients (aromatics, vegetables) that I thought would be good to mix in with my primary items. One recipe called for a simple marinade, and luckily, I have the items for it available in my pantry.
I do not have a wok but my skillet worked well enough for the recipe.
I am very proud of the outcome! It was flavorful; not TOO salty. I learned to dissolve the oyster sauce with water and a little sugar before mixing it to the already cooking marinated beef. The beef was nice and tender; I believe that the marinade-soak for at least 20 minutes helped in tenderizing it.
I would have served this recipe with steamed rice but I mixed in drained, freshly boiled ramen noodles instead.
It was an appetizingly steamy, comforting lunch, and I have leftover to enjoy!
I will try this dish again next time with a few twists, and perhaps buy my own beef chuck which I can then slice in my own preferred thinness and size.
Meanwhile, my oyster sauce does not need to be eternally untouched and neglected anymore!
I make salpicao using steak ribeye (although any sirloin will do) using oyster sauce with Worcestershire and Maggi seasoning and loads of garlic and my guests always love it!
ReplyDeleteI love cooking with oyster sauce. It works great with veggie and tofu sidedishes too.
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