Beef In Oyster Sauce
Simple stir fry beef in oyster sauce recipe that you can prepare under 30 minutes. Made with beef steak, choy sum and delicious oyster sauce. Serve with a bowl of plain rice or stir fry noodles.
Servings: 3
Calories: 380kcal
Ingredients
- 300 g Beef Steak about 10.5 oz ( ribeye, sirloin, rump, chuck, etc. ) cut into thin slices
- 200 g Choy Sum about 8 oz , Pak choi or Kai lan ( see details in note )
- ½ Onion cut thin slices
- 1 tbsp Garlic finely chopped
- 1 tsp Ginger finely grated
- 2 tbsp Vegetable oil or neutral flavour oil
Marinade
- 1 tbsp Sugar
- 1 tsp Corn starch
- ½ tsp Baking soda
- 1 tbsp Light soy sauce or regular soy sauce
- 1 tbsp Shao Xing wine ( optional )
Stir Fry Sauce
- 3 tbsp Oyster sauce
- 1 tsp Dark soy sauce
- 2 tbsp Water
- ½ tsp Corn starch
- 1 tbsp Light soy sauce
- 1 tsp Sesame oil
- 2 tsp Sugar
Instructions
- First, cut the beef steak into thin slices against the grain. Season the beef with soy sauce, sugar, Shao Xing wine, baking soda and corn starch. Set aside and marinade for 10-15 minutes.
- Cut the choy sum into 2" pieces, separate the stem and leaves. Mix all the stir fry sauce ingredients in a bowl, whisk well and set it aside.
- In a large wok or pan, drizzle 2 tablespoon of vegetable oil. Heat the wok over medium high heat and add the marinated beef slices. Flatten and sear the beef for 2-3 minutes then flip and cook for another 1-2 minutes. Follow with the garlic, ginger and stir it well for few seconds.
- Next add the onion slices, stem part of choy sum and stir fry for 1-2 minutes.
- Then add the choy sum leaves, stir for few seconds and pour the sauce in.
- Continue cook for another 1-2 minutes until the sauce start to get thick and glossy.
- Transfer to serving plate and serve with plain rice or noodles.
Notes
- Beef - Recommend using tender steak cuts like ribeye, sirloin, rump, flank steak, etc. Do not skip the marinade step as this is the key method to keep the meat moist and juicy when you stir fry with high heat.
- Choy Sum - You can use pak choi, bok choy, Kai-lan ( Chinese broccoli ), or any other stir fry green vegetables. If you use hard vegetables like broccoli or tender stem broccoli, blanch them in hot boiling water for 1-2 minutes before adding in the stir fry.
- Shao Xing Wine - is a Chinese cooking rice wine, you can avoid it or can be substituted with Japanese mirin or dry sherry for this recipe.
- Can you reheat? Like most stir fry dishes, it tastes best to be served right away. However, you can reheat with a microwave or in the wok until piping hot.
- Can you freeze it? I do not recommend freezing but you can keep it in the fridge with an air-tight container, it lasts in the fridge for a couple of days.
Nutrition
Calories: 380kcal | Carbohydrates: 16g | Protein: 24g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 61mg | Sodium: 1414mg | Potassium: 345mg | Fiber: 1g | Sugar: 8g | Vitamin A: 6682IU | Vitamin C: 87mg | Calcium: 182mg | Iron: 3mg
