Learn . Laugh . Eat

Braised Beef in Oyster Sauce

Prep: 20mn & marinade time

Cook: 3 hours

300g beef brisket or beef shin

½ mooli

6 slices ginger

50g coriander

300ml fresh chicken or beef stock

The Marinade:

1 tbsp light soy sauce

1 tbsp oyster sauce

1 tbsp yellow bean paste or yellow bean sauce

15 ml Shaoxing rice wine

½ tsp five spice

½ tsp sugar

1 tsp sesame oil

½ tbsp corn flour

Preparation

  1. Finely slice the ginger and finely chop the coriander
  2. Peel the mooli and cut into large 3 cm chunks
  3. Cut the beef shin into large dices, roughly 2cm thick. Massage ‘The Marinade’ ingredients into the beef. Cover and place in fridge for minimum of 1 hour or preferably overnight for best results.
  4. Build your wok clock. First your ginger, then your marinated beef, followed by your stock and lastly your mooli

Cooking

  1. Heat 1 tbsp vegetable oil in a saucepan on medium-high heat
  2. Fry off the ginger and marinated beef in the saucepan, stirring continuously until the beef starts to brown all the way round
  3. Prepare your stock, add to the saucepan and bring to boil
  4. Cover and allow to simmer on low heat for 2-3 hours
  5. 30 minutes before serving, bring the stock to a vigorous boil, and add the large chunks of mooli
  6. Garnish with coriander and serve

300g beef brisket or beef shin

½ mooli

6 slices ginger

50g coriander

300ml fresh chicken or beef stock

The Marinade:

1 tbsp light soy sauce

1 tbsp oyster sauce

1 tbsp yellow bean paste or yellow bean sauce

15 ml Shaoxing rice wine

½ tsp five spice

½ tsp sugar

1 tsp sesame oil

½ tbsp corn flour


Preparation

  1. Finely slice the ginger and finely chop the coriander
  2. Peel the mooli and cut into large 3 cm chunks
  3. Cut the beef shin into large dices, roughly 2cm thick. Massage ‘The Marinade’ ingredients into the beef. Cover and place in fridge for minimum of 1 hour or preferably overnight for best results.
  4. Build your wok clock. First your ginger, then your marinated beef, followed by your stock and lastly your mooli

Cooking

  1. Heat 1 tbsp vegetable oil in a saucepan on medium-high heat
  2. Fry off the ginger and marinated beef in the saucepan, stirring continuously until the beef starts to brown all the way round
  3. Prepare your stock, add to the saucepan and bring to boil
  4. Cover and allow to simmer on low heat for 2-3 hours
  5. 30 minutes before serving, bring the stock to a vigorous boil, and add the large chunks of mooli
  6. Garnish with coriander and serve
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