Beef in Oyster Sauce with Sesame Spinach

Beef in Oyster sauce is a classic Chinese dish, but we serve it here with whole slices of pan fried beef, rather than stir fried strips, which we hope you will enjoy. Served with Spinach than is finished with a small amount of Sesame oil and you have a wonderfully tasty and authentic Chinese meal!

Ingredients:

Beef in Oyster Sauce

2 Slices of Beef from a regular joint, such as topside, silverside etc (ask your butcher!)

1 Onion finely sliced

1 Carrot slice julienne style

1 Garlic clove finely sliced

Fry Light

Salt

For the Sauce

300ml Water

1 Chicken Stock cube (or beef if you want a real meaty punch)

2 Tbsp Oyster Sauce
1 Tsp Dark Soy Sauce

Spinach in Sesame Oil

1 Bag Spinach

1 Garlic Clove finely sliced

1 Tsp Sesame Oil

Pinch Salt

Make the sauce up first by adding 300ml boiling water to the stock cube to dissolve it and the 2 tablespoons of oyster sauce. Mix well and set aside until required.

You can also cook the spinach in a very small amount of water in a suitable pan and then drain in a colander to ensure you dry it right out. Again, set aside until needed!

1. Warm a frying pan with a little fry light and a pinch of salt, and when nice and hot, add the onions and carrots and stir fry those for about a minute, then make a well in the middle and add the two slices of beef. Season with a pinch of salt.
2. Once the beef is browned on one side, turn to brown the other side, and add the garlic slices to the bottom of the pan so the uncooked side of the beef sits on those.
3. Once the beef is cooked and browned both sides, add the stock/oyster sauce liquid to the pan and cook until the liquid reduces to a nice thick consistency.
4. When the beef is just about done, warm the saucepan that you cooked the spinach in, add the slices garlic clove, stir fry for about 30 seconds then add the spinach and stir to mix well and warm through.
5. When hot, add 1 teaspoon of sesame oil and stir in thoroughly.
6. Serve with the beef.

You can use rice or any other form of starchy staple.

We used roast potatoes because we fancied them!