Beef with Oyster Sauce (Printable Version)
Tender beef and crisp vegetables coated in a rich, savory oyster sauce. Ready in 25 minutes.
# What You'll Need:
→ Beef and Marinade
01 - 1 pound flank steak or sirloin, thinly sliced against the grain
02 - 1 tablespoon soy sauce
03 - 1 tablespoon cornstarch
04 - 1 teaspoon sesame oil
05 - 1/2 teaspoon freshly ground black pepper
→ Vegetables
06 - 1 medium red bell pepper, sliced
07 - 3.5 ounces snow peas, trimmed
08 - 1 small onion, sliced
09 - 2 cloves garlic, minced
10 - 1 thumb-sized piece ginger, peeled and julienned
→ Sauce
11 - 3 tablespoons oyster sauce
12 - 2 tablespoons light soy sauce
13 - 2 tablespoons water
14 - 1 teaspoon sugar
15 - 1 teaspoon cornstarch
→ For Stir-Frying
16 - 2 tablespoons vegetable oil
# How To Make It:
01 - Combine the beef slices with soy sauce, cornstarch, sesame oil, and black pepper in a bowl. Mix thoroughly and let marinate for at least 10 minutes.
02 - Whisk together the oyster sauce, light soy sauce, water, sugar, and cornstarch in a small bowl until smooth. Set aside.
03 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add the marinated beef and stir-fry for 1 to 2 minutes until just browned. Remove from the wok and set aside.
04 - Add the remaining 1 tablespoon oil to the wok. Add garlic, ginger, onion, and bell pepper. Stir-fry for 2 minutes until fragrant and slightly softened.
05 - Add the snow peas to the wok and stir-fry for another minute until bright and crisp-tender.
06 - Return the beef to the wok. Pour in the prepared sauce and stir-fry everything together for 1 to 2 minutes, until the sauce thickens and coats the beef and vegetables evenly.
07 - Remove from heat immediately and serve with steamed jasmine rice.
# Expert Advice:
01 -
- Ready in under 30 minutes but tastes like it came from your favorite Chinese restaurant
- The velveting technique makes beef impossibly tender without any fancy equipment
02 -
- Crowding the wok steeps the beef instead of searing it, so work in batches if your pan is small
- The sauce continues thickening off heat, so remove from the flame just a moment before it looks perfect
03 -
- Partially freeze the beef for 20 minutes before slicing—it makes cutting thin strips much easier
- Use the highest heat your stove can manage for that authentic wok-seared flavor