With chocolate chips and nuts throughout, this recipe creates a buttery, delicious mandel bread. By dipping each end in melted semisweet chocolate after it has been baked and cooled, you can further enhance its elegance.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 40 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 4 |
| Yield: | 4 small servings |
Ingredients
- 1 teaspoon vegetable oil
- 1 teaspoon oyster sauce
- ½ teaspoon cornstarch
- ¾ pound beef tenderloin, cut into 1/4 inch strips
- 1 teaspoon water
- 1 teaspoon cornstarch
- 2 tablespoons oyster sauce
- 1 teaspoon sugar
- 1 teaspoon black pepper
- 1 tablespoon vegetable oil
- ½ onion, thinly sliced
Instructions
- Stir together 1 teaspoon vegetable oil, 1 teaspoon oyster sauce, and 1/2 teaspoon cornstarch in a bowl. Add beef and toss to coat. Marinate in the refrigerator 30 to 45 minutes. Remove from the refrigerator 10 minutes before cooking.
- Stir together water, 1 teaspoon cornstarch, 2 tablespoons oyster sauce, and pepper in a small bowl; set aside. Heat 1 tablespoon vegetable oil in a large skillet over high heat. Stir in onion, and cook until it beings to brown on the edges, about 1 minute. Add the beef, and continue cooking and stirring until the beef is just slightly pink, about 5 minutes. Pour in the sauce; cook and stir until the sauce has thickened and turned translucent, about 1 minute more.
Nutrition Facts
| Calories | 202 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 43 mg |
| Dietary Fiber | 0 g |
| Protein | 13 g |
| Saturated Fat | 5 g |
| Sodium | 94 mg |
| Sugars | 2 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I made it twice. The first time as is. Liked it but wanted more sauce. The second time I added a lot more oyster sauce. It made it quite salty but still yummy. I also added chopped red and yellow peppers, green onions and garlic to the meat. I’ll probably make it again.
I bought oyster sauce months ago and never used it. Today I was looking for a recipe for my beef filet and found this recipe, it’s easy and my children loved it, even my little boy who is not a big fan of meat. I made it with mashed potatoes as a side dish and it went well with the sauce, I only put a pinch of black pepper and added a bit of water while cooking to make more sauce.
Loved how spicy it was and put more water to it at the end because we loved the sauce. The sugar made a huge difference, it was so tasteful.
I like this recipe, but agree with the other reviewer who said that the black pepper overwhelms the dish. Oyster sauce is a rather delicate flavor. I will cut back the pepper to 1/4 teaspoon next time I make it and maybe add some red pepper flakes if I want it spicy.
This recipe is a pretty standard beef stir-fry. I cooked it in a wok, and added a package of stir-fry vegetables. I served it over white rice.
Instead of vegetable oil, I soaked my beef strips in 1 tablespoon cooking white wine, 1 tablespoon cornstarch. I added the oyster sauce last just before turning off the stove. Serve it over rice.
Hard to pinpoint why I wasn’t crazy about this recipe – I think I wanted more of an oyster sauce flavor but the pepper in it was pretty overwhelming. I know that’s why the person who submitted the recipe likes it so much, but I would tone down the pepper next time (and I like spicy). Served it with some nice steamed veggies over brown rice and it made a very nice meal.