This classic southern Chinese dish is now a Thai staple; indeed, some Thai cooks maintain that, au contraire, they taught the Chinese how to make it!
Whatever the case, the Thai touch is manifest here and the dish is equally delicious as its Chinese cousin. Remember: oyster sauce is rich but never ‘fishy’.
Put the beef in the freezing compartment of your refrigerator for 20 minutes. This will allow the meat to harden slightly for easier cutting. Then cut it into thin slices
Heat a wok or large frying pan over high heat until it is hot. Add the groundnut oil, and when it is very hot and slightly smoking, add the beef and stir-fry for 3–4 minutes or until lightly browned. Remove the beef with a slotted spoon and drain well in a stainless-steel colander set inside a bowl.
Reheat the wok and when it is hot again, add the garlic, ginger, chillies and spring onions. Stir-fry for 2 minutes. Then add the oyster sauce, and bring it to a simmer. Return the drained beef slices and toss them thoroughly with the sauce. Turn the mixture onto a warm serving platter and serve at once.
© 2001 Ken Hom. All rights reserved.