We all know fast food is bad for our health even though there are some advantages…
A lot of times it works out cheaper to order fast food than to cook for ourselves, especially with super-sizing meal deals. No extra fuss. No time consuming “labour”. Leftovers to eat later. No mountain of pots or pans that need washing. And if you’re lucky to know of a good joint the food is mighty tasty too.
Too bad the food is saturated in fat, very calorific and salt and sugar content are sky high. It does explain a lot how the Western population seems to grow (not in a good way) in size year after year and the health institutions like the NHS is heaving under the amount of pressure caused by obesity. Using genes as an excuse is just not an option. With my own eyes I’ve seen formerly skinny Far Eastern people settle down in the West and after a few years balloon after making one trip to McDonalds too many.
Geez, now that was a bit serious, wasn’t it? If you’re still fancying some Chinese food why not prepare this recipe? It’s a classic and tastes just like the real deal. Only healthier.
Beef, Mushroom & Oyster Sauce Stir-Fry
Preparation: 20 mins – Cooking Time: 10 mins
For the Marinade
- 1.25ml (¼ tsp) salt
- 5ml (1 tsp) thick/dark soy sauce
- freshly ground pepper
- 5ml (1 tsp) shaoxing wine or medium-dry sherry
- 5ml (1 tsp) corn flour
- 10ml (2 tsp) sesame oil
- 225g (8 oz) rump steak, cut into thin slivers about 5mm(¼ inch) thick
- 60ml (4 tbsp) peanut or corn oil
- 125g (4 oz) shiitake mushrooms, trimmed and cut into strips
- 2 large garlic cloves, finely chopped
- 4-6 thin slices of fresh ginger
- 3 large spring onions, chopped
- 15ml (1 tbsp) shaoxing wine or medium-dry sherry
- 22.5ml (1½ tbsp) oyster sauce
- To marinate, place the beef in a bowl, add the salt, soy sauce, pepper, wine and flour and stir in one direction until well coated. Gradually add 15ml (1 tbsp) water, stirring vigorously until absorbed. Stir in the sesame oil.
- Heat 22.5ml (1½ tbsp) of the oil in a frying pan over medium heat and fry the mushrooms for 2-3 minutes, adding a good pinch of salt. Set aside.
- Heat the wok over a high heat until smoke rises. Add the remaining oil and swirl it around. Add the garlic, ginger and white spring onions and stir to the mix. Add the beef and, using a wok spatula, turn and toss for about 20 seconds or until the beef is partially cooked. Splash in the wine or sherry, stirring as it sizzles. Add 30ml (2 tbsp) water and reduce the heat, stirring as the water is incorporated. Add the mushrooms, green spring onions and oyster sauce, stir to mix, the transfer to a serving dish and serve at once.
Egg noodles, steamed rice or Egg Fried Rice makes a lovely accompaniment.
- Ribeye, skirt of fillet steak will also work if you can’t find rump steak.
- If you can’t get hold of shiitake mushrooms use ordinary mushrooms instead.