Ken Hom's beef in oyster sauce recipe
 Try Ken Hom's beef in oyster sauce recipe for a Chinese takeaway classic, served with spicy salad. 450g/1 lb fillet of beef, cut into 5cm/2in thin strips1 tbsp light soy sauce2 tsp sesame oil1 tbsp Shaoxing rice wine or dry sherry2 tsp cornflour3 tbsp groundnut or vegetable oil3 tbsp oyster sauce1½ tbsp finely chopped spring onions 450g/1 lb fillet of beef, cut into 5cm/2in thin strips 1 tbsp light soy sauce 2 tsp sesame oil 1 tbsp Shaoxing rice wine or dry sherry 2 tsp cornflour 3 tbsp groundnut or vegetable oil 3 tbsp oyster sauce 1½ tbsp finely chopped spring onions 2 tsp Dijon mustard2 tsp Madras curry powder2 tbsp light soy sauce 2 tsp salt1 tsp freshly ground black pepper4 tbsp extra virgin olive oil 100g/3½oz broccoli florets, cut into small florets100g/3½oz French beans, trimmed 100g/3½oz cauliflower florets, cut into small florets100g/3½oz peas225g/8oz fresh tomato, peeled, seeds removed, chopped50g/2 oz fresh water chestnuts, peeled, sliced3 tbsp finely chopped shallots, squeezed dry through a linen cloth 3 tbsp finely chopped fresh chives 2 tsp Dijon mustard 2 tsp Madras curry powder 2 tbsp light soy sauce 2 tsp salt 1 tsp freshly ground black pepper 4 tbsp extra virgin olive oil 100g/3½oz broccoli florets, cut into small florets 100g/3½oz French beans, trimmed 100g/3½oz cauliflower florets, cut into small florets 100g/3½oz peas 225g/8oz fresh tomato, peeled, seeds removed, chopped 50g/2 oz fresh water chestnuts, peeled, sliced 3 tbsp finely chopped shallots, squeezed dry through a linen cloth 3 tbsp finely chopped fresh chives Method Put the beef, soy sauce, sesame oil, Shaoxing rice wine or dry sherry and cornflour into a bowl and mix together until well combined. Set aside to marinate for 20 minutes.Heat a wok or large frying-pan until it is very hot. Add the oil, and when it is very hot and slightly smoking, add the beef slices and stir-fry for 5-6 minutes or until they are browned. Remove the beef strips and set aside to drain in a colander over a bowl. Discard the drained oil.Wipe the wok or pan clean and reheat it over a high heat until it is hot. Add the oyster sauce, and bring to a simmer. Return the drained beef slices and mix them thoroughly with the sauce. Turn the mixture onto a serving platter and garnish with the spring onions.Meanwhile, for the salad, mix the mustard, curry powder, soy sauce, salt, pepper and olive oil together in a bowl. Cook the broccoli, green beans and cauliflower in boiling water for 2-3 minutes, then add peas and cook for 1-2 minutes.Drain the vegetables into a warm bowl, then add the water chestnuts and tomatoes, shallots and chives. Drizzle over the salad dressing and mix until well combined.Serve the salad alongside the beef. Put the beef, soy sauce, sesame oil, Shaoxing rice wine or dry sherry and cornflour into a bowl and mix together until well combined. Set aside to marinate for 20 minutes. Put the beef, soy sauce, sesame oil, Shaoxing rice wine or dry sherry and cornflour into a bowl and mix together until well combined. Set aside to marinate for 20 minutes. Heat a wok or large frying-pan until it is very hot. Add the oil, and when it is very hot and slightly smoking, add the beef slices and stir-fry for 5-6 minutes or until they are browned. Remove the beef strips and set aside to drain in a colander over a bowl. Discard the drained oil. Heat a wok or large frying-pan until it is very hot. Add the oil, and when it is very hot and slightly smoking, add the beef slices and stir-fry for 5-6 minutes or until they are browned. Remove the beef strips and set aside to drain in a colander over a bowl. Discard the drained oil. Wipe the wok or pan clean and reheat it over a high heat until it is hot. Add the oyster sauce, and bring to a simmer. Return the drained beef slices and mix them thoroughly with the sauce. Turn the mixture onto a serving platter and garnish with the spring onions. Wipe the wok or pan clean and reheat it over a high heat until it is hot. Add the oyster sauce, and bring to a simmer. Return the drained beef slices and mix them thoroughly with the sauce. Turn the mixture onto a serving platter and garnish with the spring onions. Meanwhile, for the salad, mix the mustard, curry powder, soy sauce, salt, pepper and olive oil together in a bowl. Meanwhile, for the salad, mix the mustard, curry powder, soy sauce, salt, pepper and olive oil together in a bowl. Cook the broccoli, green beans and cauliflower in boiling water for 2-3 minutes, then add peas and cook for 1-2 minutes. Cook the broccoli, green beans and cauliflower in boiling water for 2-3 minutes, then add peas and cook for 1-2 minutes. Drain the vegetables into a warm bowl, then add the water chestnuts and tomatoes, shallots and chives. Drizzle over the salad dressing and mix until well combined. Drain the vegetables into a warm bowl, then add the water chestnuts and tomatoes, shallots and chives. Drizzle over the salad dressing and mix until well combined. Serve the salad alongside the beef. Serve the salad alongside the beef.