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Monday, May 25, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Contributed by: Maria Nguyen
  • 2 TBS oyster sauce
  • 2 TBS sugar
  • 1 TBS fish sauce
  • 1 1/2 lbs. beef sirloin, 1 inch cube
  • Watercress
  • Tomatoes
  • 1/2 red onion, sliced
  • 2 TBS garlic, minced
  • 2 tsp. black pepper
  • 2 TBS oil
Combine oyster sauce, sugar and fish sauce and marinate beef in it for 30 minutes. Prepare a bed of watercress and tomatoes to serve as a serving platter and set aside.
Put the oil into the large wok or skillet and heat until it starts to smoke. Add the onion, and then the garlic 30 seconds later. Immediately after that, add the beef for 2 minutes then “shake” it to flip the beef and cook for another 2 or 3 minutes.
This dish uses a very rapid cooking method and is typically eaten with the meat cooked to medium or medium-rare. If you prefer something a little more cooked, keep “shaking” it until it is cooked to your liking.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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