Beef With Oyster Sauce (Printable version)
Tender beef and crisp vegetables coated in rich oyster sauce ready in 25 minutes.
# Ingredient List:
→ 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 to tenderize.
02 - Whisk together the oyster sauce, light soy sauce, water, sugar, and cornstarch in a small bowl until smooth. Set aside for later use.
03 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add the marinated beef and stir-fry for 1-2 minutes until just browned. Remove beef 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 crisp-tender.
06 - Return the beef to the wok. Pour in the prepared sauce and toss everything together for 1-2 minutes until the sauce thickens and evenly coats the beef and vegetables.
07 - Remove from heat immediately and serve hot alongside steamed jasmine rice.
# Expert Suggestions:
01 -
- The velveting technique creates impossibly tender beef that melts in your mouth
- The sauce comes together in minutes but tastes like it simmered for hours
02 -
- Never crowd the wok with beef. Cook in batches if necessary. Searing requires space for moisture to escape.
- Have all ingredients prepped and the sauce mixed before you turn on the stove. Stir-frying waits for no one.
03 -
- Dry your beef thoroughly with paper towels before marinating. Excess moisture creates steam instead of that gorgeous sear.
- Preheat your wok until it's literally smoking before adding oil. This ensures restaurant-quality heat and flavor development.