蚝油牛肉 （Beef in Oyster Sauce）

制作：

1. 200克牛肉切片（一英镑硬币的厚度），1/2 tsp 小苏打粉（英文名：bicarbonate soda或 baking soda。目的是软化牛肉。如果选择软嫩的牛里脊肉，不必加小苏打），1 tbsp料酒（或白葡萄酒、苹果酒），1 tbsp 植物油，一撮白胡椒粉，少量生抽和淀粉抓匀，腌制20分钟以上。如果过干，可加少量凉水。

2. 2 tbsp 蚝油，1 tbsp 酱油，1 tsp淀粉，2 tbsp 水，调成蚝油汁。

3. 一个洋葱切丝，1/3胡萝卜切片，一根小葱切丝或leek的绿色顶端切丝。

4. 先烧热炒锅，然后下油。趁油尚冷的时候，滑入牛肉，炒散，至八、九分熟，盛出待用。

5. 重新起锅下油烧热，先下胡萝卜片翻炒片刻，再下洋葱大火翻炒10来秒，然后加入上述步骤中的牛肉翻炒10到15秒至熟。淋入步骤2中的蚝油汁，下入葱丝或leek丝，翻炒出锅。



Beef in oyster sauce is originally a Cantonese style dish.

Ingredients:
1. 200g beef, sliced to 1 pound coin thick;
2. A medium size onion, sliced;
3. Optional ingredients: 1/3 of a carrot, sliced; a spring onion/the green top of a leek, slice to strips;
4. Beef seasoning ingredients: ½ tsp of baking soda（bicarbonate soda, which is to soften the meat. If you use the tenderloin, there is no need to use baking soda）, 1 tbsp of white wine/cider, 1 tsp of corn flour, 1 tbsp of light soy sauce, 1 tbsp of veg oil, a pinch of white pepper powder;
5. Oyster sauce ingredients: 2 tbsp of oyster sauce, a tbsp of light soy sauce, 2 tsp of sugar, 1 tsp of corn flour, 2 tbsp of cold water.

Method:
1. Rub the beef and the seasoning ingredients together, mix well, seasoning for 20 minutes.
2. Heat up a wok/big fry pan, as soon as the wok is very hot, add in 3 tbsp of veg oil. When the oil is still cold, add in the beef, stir till almost well cooked (the colour of the meat just change to pale). Put the beef to a plate for the following step.
3. Clean the wok and heat it up again. Add in 2 tbsp of veg oil. As soon as the oil is hot, add in the sliced carrots, stir fry for 10 seconds, then add in the sliced onion, stir fry for 15 seconds.
4. Add in the beef from step 2, stir fry for 10-15 seconds till well cooked, then add in the sliced leek/spring onion and oyster sauce, stir fry for another 10 seconds.