Tex's Beef & Walnuts in Oyster Sauce 🐂🍲🇨🇳
Tex's Beef & Walnuts in Oyster Sauce 🐂🍲🇨🇳

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a distinctive dish, tex's beef & walnuts in oyster sauce 🐂🍲🇨🇳. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

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To get started with this particular recipe, we must prepare a few components. You can have tex's beef & walnuts in oyster sauce 🐂🍲🇨🇳 using 22 ingredients and 13 steps. Here is how you cook it.

The ingredients needed to make Tex's Beef & Walnuts in Oyster Sauce 🐂🍲🇨🇳:
  1. Prepare 150-200 grams (5-7 oz) beef steak (sliced or cubed)
  2. Take 1 spring onion (scallion) cut into matchsticks to garnish
  3. Make ready 2 tablespoons groundnut oil
  4. Take 2 cloves garlic, finely chopped
  5. Take 1 inch ginger root, finely chopped
  6. Get 1/2 cup cold water
  7. Get 1 tablespoon cornflour (cornstarch)
  8. Get ⚫
  9. Get ⚫🍲 Stir Fry 🍲
  10. Get 1/2 cup walnut halves
  11. Get 1 portion mangetout (snow or sugar snap peas)
  12. Get 1 portion baby corn
  13. Prepare 1 portion broccoli
  14. Get 1/2-1 red bell pepper, cut into 25mm (1 inch) triangles
  15. Make ready ⚫
  16. Prepare ⚫ Sauce⚫
  17. Prepare 1/3 cup oyster sauce
  18. Prepare 1/4 cup pineapple juice
  19. Prepare 1 teaspoon light soy sauce
  20. Make ready 1 1/2 teaspoons rice wine vinegar
  21. Make ready 1/2 teaspoon Brown sugar
  22. Take 1/4 teaspoon taste powder (MSG-optional)

Season the raw brisket on both sides. When it comes to flavor, Texans don't mess around. Get a taste of the Lone Star State's classic flavors with Texas BBQ staples like Smoked Brisket, Tex-Mex winners like Barbacoa and Tamales, and Texan-twists on your go-to beef favorites. Create a dry rub by mixing salt, pepper, garlic powder, onion powder, and steak seasoning together in a bowl.

Steps to make Tex's Beef & Walnuts in Oyster Sauce 🐂🍲🇨🇳:
  1. If using thin sliced beef, slice across the grain to about the width of two fingers. If using thick sliced beef, cube to about 25mm (1 inch)
  2. Make a slurry by mixing the cornflour and cold water in a mug or glass, until it's the colour and consistency of milk. Put to one side at room temperature
  3. Add the ingredients for the sauce to a jug. Stir well with a fork until smooth…
  4. …put 3 tablespoons of the sauce into a zip lock bag. Add the beef and squeeze out as much air as possible before sealing. Squeeze well. Refrigerate. Allow to marinate for as long as possible, but at least 30 minutes. Squeeze well occasionally
  5. Add a small amount of oil to your wok, and bring to a medium-high heat. Cook your walnuts in the oil for 1 minute, then remove from the heat and allow to finish cooking in the residual heat. When cooled, spoon in to a bowl
  6. While the beef marinates prepare the stir fry vegetables and add to the bowl with the walnuts
  7. When the meat has marinated, add the rest of the oil to the wok. Bring to a high heat
  8. Add the garlic and ginger. Then empty the zip lock bag in to the wok. Keep the remaining sauce to one side for now
  9. Cook until the beef is sizzling and nicely browned on both sides, stirring frequently
  10. Add the vegetables and walnuts, and stir fry for 2-3 minutes
  11. Next, pour in the remainder of the sauce. Simmer for about 10 minutes, stirring occasionally. Use the slurry, a little at a time to thicken the sauce, until it reaches a nice consistency
  12. Serve with some freshly made prawn crackers and some dark soy sauce and/or hoi sin for dipping them
  13. Plate your beef and walnuts with noodles or rice. Garnish with the julienned spring onions…

Get a taste of the Lone Star State's classic flavors with Texas BBQ staples like Smoked Brisket, Tex-Mex winners like Barbacoa and Tamales, and Texan-twists on your go-to beef favorites. Create a dry rub by mixing salt, pepper, garlic powder, onion powder, and steak seasoning together in a bowl. Then, set the dry rub aside. Remove the membrane from the back of the beef ribs and cover both sides of ribs generously with the rub. Refrigerate the ribs for at least one hour to allow the rub to permeate the meat.

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