Beef with Oyster Sauce (Printable Version)
Tender beef and crisp vegetables in a rich, savory oyster sauce. Ready in 25 minutes.
# What You Need:
→ Beef and Marinade
01 - 1 lb flank steak or sirloin, thinly sliced against the grain
02 - 1 tbsp soy sauce
03 - 1 tbsp cornstarch
04 - 1 tsp sesame oil
05 - 1/2 tsp freshly ground black pepper
→ Vegetables
06 - 1 medium red bell pepper, sliced
07 - 3.5 oz 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 tbsp oyster sauce
12 - 2 tbsp light soy sauce
13 - 2 tbsp water
14 - 1 tsp sugar
15 - 1 tsp cornstarch
→ For Stir-Frying
16 - 2 tbsp vegetable oil
# How To Make:
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 and fully dissolved. Set aside for later use.
03 - Heat 1 tablespoon of 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 on the outside. Remove from the wok and set aside on a plate.
04 - Add the remaining 1 tablespoon of 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 continue stir-frying for another minute until vibrant but still crisp.
06 - Return the beef to the wok. Pour in the prepared sauce and toss everything together. Stir-fry for 1–2 minutes until the sauce thickens and coats the beef and vegetables evenly.
07 - Remove from heat immediately and serve hot with steamed jasmine rice.
# Expert Advice:
01 -
- The velveting technique makes beef impossibly tender without any fancy equipment
- Sauce comes together with pantry staples you probably already have
- Everything happens in one pan, so cleanup is almost nonexistent
02 -
- A truly hot wok makes the difference between stir-fry and stewed meat
- Overcrowding the pan drops the temperature and creates steam instead of sear
- Sauce continues thickening off the heat, so pull it slightly earlier than you think
03 -
- Cut all vegetables to similar sizes so they finish cooking at the same time
- Room temperature meat sears better than cold straight from the fridge