Braised Ground Beef with Oyster Sauce

Braised Ground Beef with Oyster Sauce
Braised Ground Beef with Oyster Sauce. Here is another experimental economically simple yummy dish using the lowly ground beef. Cooking is basically similar to Beef Pares or maybe to Braised Beef. The main difference is of course is economics therefore I used the minimum ingredients that are readily available in most Pinoy kitchen.

Asadong Giniling

The only extravagant ingredient as I could see is the used of oyster sauce. However should oyster sauce is not available then add just a couple of teaspoon sugar instead. Another ingredient that may not be available is the star anise, it can be substituted with some Chinese 5 Spice or a couple teaspoon of Hoisin sauce, any of these ingredients is a must otherwise the Chinese cuisine aroma of the dish could not be achieve.

Ground Beef with Oyster Sauce

As a cheap but favourite extender is the addition of hard boiled eggs. Hard boiled eggs are great with braised meat dishes. Here is the recipe of my innovative Braised Ground Beef with Oyster Sauce.

 Ingredients:

Ground Lean Beef

1 kilo ground lean beef
6 hard-boiled eggs
3-4 cloves garlic, chopped
1 medium size onion chopped
1 small bundle spring onion, chopped
1/2 cup oyster sauce
1/4 cup soy sauce
1/3 cup cornstarch
2-3 long red or green chili, slice crosswise
1 tbsp dried parsley
2-3 pcs. star anise
1 tbsp. sugar
salt and pepper
cooking oil

Cooking procedure:

Braised Ground Beef with Oyster Sauce - Cooking Procedure

In a medium size sauce pan sauté garlic and onion until fragrant. Add in the ground beef and stir cook for 2 to 3 minutes. Add in the soy sauce, sugar, dried parsley flakes, some powdered pepper and star anise, stir cook for another 2 to 3 minutes. Add in 1 1/2 to 2 cups of water bring to a boil and simmer for 8 to 10 minutes or until the broth is reduced to half. Add in the oyster sauce, sliced chili and the hard-boiled eggs, stir cook for another 3 to 5 minutes. Correct saltines and sweetness if required. Thicken sauce with cornstarch dissolved in 1/3 cup of water, cook for another minute or two. Garnish with chopped spring onions and serve hot with a lot of rice.


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