We frequently cook with our Widow’s Hole Oysters. While steak and oysters are a well-known combination, we take it a step further and make a oyster liqueur reduction when we stir-fry steak. Our ‘secret ingredient’, we’ve found, makes our meals delectable, and most guests can’t guess what the secret flavor is. They just say ‘Delicious!’ In this dish, our oysters crown the steak.
Here’s our steak reduced with the liqueor of the Widow’s Hole Oysters:
- Shuck 2- 3 oysters per oyster-eating person. Strain liquid and set aside.
- Prepare your favorite vegetable beef-stir recipe and to the beef when pinker than you like, add:
- the liqeuor from the oysters.
- Plate the beef and vegetables, make a well in the center and gently dump in the shucked oysters.
Our beef stir – fry summertime version: Marinate thinly sliced beef ( skirt, flank, ribeye, or any steak). The marinade: soysauce, a splash of sesame oil and generous pinches of white pepper. To pan/wok swirl in hot oil then add a nob of ginger, thinly sliced, and a half of a Chinese pickled turnip, diced finely. Stir, then when very hot, make a well in the center of the wok/pan and into the very hot oil, dump in beef. Resist stirring the mound of meat, instead, let it sizzle like a large pancake. Peak under & when browned and the meat on top is still rawish, add garlic, THEN break up, boldly fragment the meat. Add oyster liqueor & wine. Stir through, then remove meat. Reheat wok/pan, add oil, then stir-fry vegetables. ( A tasty summertime veggie blend is tomatoes, hardbeancurd , onions & basil. ) Add previously cooked meat mixture to vegetables. Make sure there is plenty of gravy. Heat through, then plate. Make a well in the meat for the warmed oysters, with care, accent the oysters minutely with lime zest.
