A perfectly delicious Chinese dish, Hao Yiu Ngiujou Pien (how you new row pee-ehn) may be served as part of a formal Chinese meal or, accompanied by rice, as a spectacular dinner party main meal. Oyster sauce is available in most Chinese speciality stores.
1 ½ lb. lean fillet steak, cut into thin strips about
2 inches by
1½ teaspoons salt
½ teaspoon white pepper if teaspoon ground ginger
1 tablespoon cornflour
1 tablespoon soy sauce
2½ tablespoons oyster sauce
1 teaspoon sugar
1 tablespoons sherry
6 tablespoons vegetable oil
1 medium-sized onion, thinly sliced
1 garlic clove, crushed
Rub the beef strips with the salt, pepper, ginger and cornflour and set aside.
In a medium-sized mixing bowl, com-bine the soy sauce, oyster sauce, sugar and sherry, beating with a fork until the ingredients are well blended. Set aside.
In a large frying-pan, heat the oil over high heat. When it is hot, add the onion and garlic and cook, stirring constantly, for 30 seconds. Add the beef to the pan and cook, stirring constantly, for 2 minutes. Pour off all but a thin film of oil from the pan.
Pour the reserved oyster sauce mixture over the beef and cook, stirring constantly, for a further 1 ½ minutes.
Remove the pan from the heat and transfer the beef slices to a warmed serving dish. Pour over the sauce and serve at once.