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cooksoncampus_260_webBeef in Oyster Sauce

Ingredients (serves 4):

  • 300 g beef fillet

  • 3 tsp. oyster sauce

  • 1 carrot

  • 1 onion

  • 1 spring onion

  • ½ red pepper

  • 2 tsp. soy sauce

  • 3 tsp. vegetable oil

  • salt


  1. Cut the meat into thin slices, moisten with the oyster sauce, and leave to marinate in the freezer for an hour.
  2. Slice the carrot, onion, spring onion and pepper into thin strips.
  3. Heat vegetable oil in a pan. Add beef and cook at high heat until it begins to brown, then remove and set aside.
  4. Add the sliced carrot, onion, spring onion and pepper to the dripping in the pan and stir-fry for 2 minutes. Then add the beef again, together with the soy sauce, salt to taste and continue cooking for a further 2 minutes. Serve immediately. 

Sliced potatoes with green peppers

Ingredients (serves 4):

  • 4 potatoes
  • ½ green pepper
  • 6 Sichuan peppercorns
  • salt
  • 1 tsp. vinegar
  • 6 tsp. vegetable oil


  1. Peel potatoes, cut into thin strips and place these in cold water.

  2. Cut the pepper into thin strips. Heat oil in a pan, together with the peppercorns, until it begins to bubble; then remove the peppercorns.

  3. Add the potatoes and the pepper to the pan and stir-fry until the potatoes are tender. Season with the salt and vinegar, cook for another minute and serve.

Stir-fried egg and tomato, Chinese style

Ingredients (serves 4):

  • 4 tomatoes

  • 3 eggs

  • 4 tsp. vegetable oil

  • salt


  • Scald the tomatoes, remove the skins and cut each into 8 segments.
  • Crack the eggs into a bowl, add salt to taste and stir well.
  • Heat the vegetable oil in a pan. When the oil starts to smoke add the eggs and fry, stirring briskly to form separate clumps as the mixture begins to set. Just before it sets fully, remove the eggs from the heat and transfer to a plate.
  • Then add the tomatoes to the pan and cook until tender. Return the eggs to the pan and stir-fry until well mixed. Season with salt and serve immediately.