Oyster sauce beef fillet & egg yolk claypot

Oyster sauce beef fillet & egg yolk claypot

By
From
Hong Kong Diner
Photographer
Kris Kirkham

Ingredients

Quantity Ingredient
300g beef fillet
1 spring onion
1/2 a thumb-size piece of ginger
3 chinese garlic sprouts, optional (swapsies: 10 green beans)
1 1/2 tablespoons vegetable oil
1 free-range egg yolk

The marinade

Quantity Ingredient
1 tablespoon shaoxing rice wine
1/4 teaspoon sugar
1/4 teaspoon salt
1/2 teaspoon pure sesame oil
A pinch five-spice
1 teaspoon cornflour

The sauce

Quantity Ingredient
1/2 tablespoon light soy sauce
2 tablespoons oyster sauce
1/4 teaspoon sugar
1/4 teaspoon dark soy sauce
50ml fresh chicken stock

Method

  1. Slice the beef fillet into 3mm thick slices and bash once with the side of your knife or cleaver to both thin out and tenderize. Mix the marinade ingredients together in a bowl and massage into the beef slices, then cover and place in the fridge, ideally overnight, or for a minimum of 1 hour.
  2. Cut the spring onion (scallion) diagonally into 2–3cm lengths and finely matchstick the ginger. Cut the garlic sprouts into 2–3cm lengths and blanch them in boiling water in the claypot for 3 minutes. Drain in a sieve, then run cold water from the tap over them to stop them overcooking.
  3. Mix the sauce ingredients together in a small bowl.
  4. Heat the vegetable oil to a high heat in a well fired claypot and swirl around the base. Once smoking hot, add the spring onion and ginger and stir for 30 seconds or so, until softened and fragrant.
  5. Layer the slices of marinated beef in the oil and press down on them so that each piece sears well in the oil, then allow them to sit in the hot oil for 1 minute before stirring or moving the ingredients again. After a minute, turn the pieces of beef over to sear the other side, then scatter the blanched garlic sprouts over the top and pour the sauce into the pot, maintaining the high heat for a further 30 seconds. Cover with a lid and remove from the heat.
  6. Just before serving, take off the lid, make a hole in the meat, and carefully lay the egg yolk in the centre. Serve immediately, stirring at the table.
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