Ground beef, mushrooms and quail eggs in oyster sauce

February 9, 2007
Filed under Asia & beyond, Mighty meaty

I was planning on cooking Scotch Eggs but I got lazy last night after cooking an entire tikoy a few hours earlier. Besides, I had fresh mushrooms in the fridge that I didn’t want to go to waste. So, why not a stir fried dish? It would be fast, it entails less work and the kids would be happy to have some sauce to pour into their rice. And because stir fried dishes almost always result in “extending” the meat, I figured there would be enough for the kids’ packed school lunch today. I wasn’t mistaken.

Ground beef, mushrooms and quail eggs in oyster sauce

Fresh white button mushrooms may be substituted with shiitake mushrooms. You can even use dried shiitake. For some reason, unlike other varieties of mushrooms, dried shiitake retains its distinct flavor and aroma. Just rehydrate in warm water for 15 to 20 minutes and use as you would fresh shiitake.

About the ground beef. There is coarse grind and there is fine grind. Finely ground beef is great for hamburger patties and meatballs but not for stir fried dishes. Coarsely ground beef is better for stir fries. In fact, if you really want optimum results, minced beef would be best. More work though.

This recipe is goof for 6-8 servings.

Ingredients :

500 grams of coarsely ground lean beef
2 dozens of quail eggs, boiled and shelled
250 grams of fresh button mushrooms
1 head of garlic
1 large onion
freshly ground black pepper
salt
about 1/4 cup of oyster sauce
1 tsp. of sesame seed oil
3-4 tbsps. of vegetable cooking oil
onion leaves, cut into 2-inch lengths, for garnish

Cooking procedure :

Crush, peel and finely mince the garlic.

Peel and thinly slice the onion.

Slice the mushroom caps and stems.

Heat the cooking oil in a frying pan or wok. Add the ground beef and cook, stirring to break up any lumps. Continue cooking until the beef starts to brown. Add the garlic and onion and stir fry for a minute or so. Season with a little salt and lots of freshly ground black pepper.

Add the quail eggs, sliced mushroom caps and stems, and pour in the oyster sauce. At this point, the mushrooms will expel water which, when mixed with the oyster sauce, will make a wonderful sauce. Stir fry until the mushrooms are cooked through.

Transfer to a serving plate, drizzle with sesame seed oil and sprinkle the onion leaves on top.

Serve hot with boiled or steamed rice.

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Comments

10 Comments on "Ground beef, mushrooms and quail eggs in oyster sauce"

cameron on Sat, 10th Feb 2007 12:19 am

sounds good connie. my son loves mushrooms and ground beef. i have a lot of leftover eggs. let’s see if my son will eat them together like this. otherwise i may end up eating it for the entire week.

Tuesday on Sat, 10th Feb 2007 1:42 am

Hi Connie! The Thais have a dish similar to this one, but without quail eggs. And in lieu of onion leaves, they use Thai basil (bai krapow or holy basil, with reddish and green leaves). The flavor of this basil only comes out when cooked, unlike other types of Thai basil which are best eaten raw, like the type used in fresh Vietnamese rice rolls. This is what we had for lunch today, yummy! Oh and of course, a couple of slices of hot chilis add a nice kick. And as with most Thai dishes, I used Thai fish sauce instead of salt. When in Thailand, eat like the Thais do. Aroy mak! (Very delicious!)

ate sienna on Sat, 10th Feb 2007 5:50 am

gosh.. alam mo ba, na miss kitang sobra! ang tagal ko nang hindi nagagawi sa site mo and now that i did, i have to cut and paste a lot of the recipes so that i can print them and go get my ingredients sa supermarket. you have a lot of new recipes and i plan to try most of them… matutuwa na naman si bossing ko dahil reyna ng kusina na naman ang magiging drama ko.

anyways.. kamusta kay speedy! damihan mo pa ang mga recipes mo, ha!!

Connie on Sat, 10th Feb 2007 11:26 am

cameron, it’s a child-friendly dish so I really hope your son likes it.

Tuesday, how timely your comment about purple basil. I bought some potted herbs two weeks ago and one of them was purple basil. A reader asked what the difference was between the purple and green basil and I told him I was about to find out. So, thank, you, thank you for your info. The potted herbs are still too small for picking but when they’re ready, I now have some ideas about how to use the Thai basil.
ate sienna!!! alam kong busy ka kasi last few times na nag visit ako sa blog mo ang bagal mo na mag-update ha. Sabagay understandable at practically bagong kasal ka pa rin. hehehe

re speedy, makakarating, at no worries about the recipes — dadami talaga dahil pag hindi magtatampo asawa ko hahahaha mwah!

Ann on Sun, 11th Feb 2007 7:25 pm

ayan…something about beef… yehey! thanks a lot connie… grabe na to… konti na lang magkakapakpak na kami ni hubby dahil puro chicken na lang or konti na lang din… mag-moo moo na si hubby dahil sa puro na lang kami din beef… but at leat because of your recipes may variations na kami ng chicken and beef… thanks con!!!!

Connie on Mon, 12th Feb 2007 2:08 pm

ann, i have fish recipe coming up. super simple, super sarap — we just had it for lunch.

cameron on Thu, 8th Mar 2007 5:05 am

i just realized that my son is allergic to sesame. any alternatives? thanks.

cameron on Thu, 8th Mar 2007 5:06 am

my son is allegic to sesame. any alternatives?

Connie on Thu, 8th Mar 2007 1:42 pm

omit it, cameron.

happy on Mon, 12th May 2008 3:18 pm

hi ms. coney! i already tried cooking this recipe but mine didn’t look as appetizing as yours. lol. but it believe nasarapan naman ang mga kumain. hehehe. can i post your recipes on my site - that is the ones i have tried doing already? thanks a bunch.