Ingredients and Weight:
- Beef Filet: 1 pound, sliced thinly
- Oyster Sauce: 1/2 cup
- Soy Sauce: 1/4 cup
- Shaoxing Wine: 1/4 cup
- Hoisin Sauce: 2 tablespoons
- Sriracha Sauce: 1 tablespoon (adjust to taste)
- Brown Sugar: 2 tablespoons
- Cornstarch: 1 tablespoon
- Water: 1/4 cup
- Garlic, minced: 3 cloves
- Ginger, minced: 2 tablespoons
- Green Onions, sliced: 1/2 cup
- Sesame Seeds: 1 tablespoon
Preparation Time:
15 minutes
Cooking Time:
10 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- In a medium bowl, combine the beef filet, oyster sauce, soy sauce, Shaoxing wine, hoisin sauce, sriracha sauce, brown sugar, and cornstarch. Mix well and let marinate for at least 15 minutes.
- In a small bowl, dissolve the cornstarch in the water to create a slurry.
- Heat a large skillet or wok over medium-high heat. Add the marinated beef and cook until browned on all sides, about 3-4 minutes.
- Add the garlic and ginger and cook for 30 seconds until fragrant.
- Pour in the cornstarch slurry and stir to thicken the sauce.
- Stir in the green onions and sesame seeds and cook for an additional minute.
Nutritional Information:
Per serving (1/8 of the dish):
- Calories: 350
- Protein: 30 grams
- Fat: 15 grams
- Carbohydrates: 25 grams
Dish Characteristics:
- Tender and juicy beef filet
- Spicy and savory oyster sauce
- Aromatic and flavorful
- Suitable for both Chinese and American palates
User Comments:
- "This dish is absolutely delicious! The beef is so tender and the sauce is the perfect balance of spicy and flavorful."
- "I'm not a huge fan of spicy food, but this dish was surprisingly mild and enjoyable."
- "I love the combination of the beef and the oyster sauce. It's a perfect dish for a special occasion."
- "This is a great dish to make for a crowd. It's easy to prepare and everyone always loves it."
Special Precautions and Tips:
- If you prefer a milder dish, reduce or omit the sriracha sauce.
- Be careful not to overcook the beef, as it will become tough.
- Serve with rice or noodles for a complete meal.
