Roast beef with oyster sauce – Hao You Niu Rou

Ingredients for 2 servings:

• 200 g lean beef
• 1 tbsp, heaped tapioca flour
• 2 tbsp Arak Masak
• 2 pinches of salt
• 1 small bell pepper(s), green
• 1 small spring onion(s)
• 10 g ginger root, sliced ​​or frozen
• 1 tbsp soy sauce, light
• 1 tbsp oyster sauce (saus tiram)
• 1 pinch(s) of sugar
• 4 tbsp sunflower oil for frying
• e.g. pepperoni threads for garnishing

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

an unusual side dish from the cuisine of the South, China.

Cut the beef into thin slices across the grain. Then cut the slices into pieces approximately 3 x 2 cm in size. Mix the tapioca flour in 1 tablespoon of rice wine with a pinch of salt. Toss the meat with a teaspoon of the mixture and set aside. Wash the green bell pepper, quarter it lengthwise, and remove the stems, seeds, and white membranes. Cut the quarters into thirds lengthwise and cut crosswise into strips approximately 1 cm wide. Wash the spring onion and slice it thinly from the top. Cut the fresh, washed, and peeled ginger crosswise into thin slices. Weigh the frozen goods and thaw them. Finely chop the ginger and spring onions together. To garnish, remove the stem from a bell pepper, wash it, slice it lengthwise, open it up, remove the seeds, and cut it crosswise into thin threads from the top. Mix the soy sauce with the oyster sauce, 1 tablespoon of rice wine, sugar, a pinch of salt, and the remaining stirred tapioca flour until smooth. Heat a wok. Add 2 tablespoons of sunflower oil and heat. Add the meat and stir-fry until lightly browned, then remove from the wok. Add the remaining sunflower oil and heat. Add the spring onion and ginger mixture and stir-fry for 1 minute. Then add the bell peppers and stir-fry for 2 minutes. Pour in the sauce and bring to a boil. Briefly mix everything with the meat and serve immediately. Enjoy as a side dish. Serve with a side of vegetables and heavenly mandarin flower rice.