Stir-fried beef with oyster sauce combines thin slices of steak, red and green bell peppers, and spring onions in a savory coating. This recipe, credited to Ken Hom, uses a short marinade of light soy sauce, sesame oil, Shaoxing rice wine or dry sherry, and cornstarch to season the beef before it reaches the pan. Oyster sauce brings the finished dish together without a long list of additional seasonings.
Start by placing the beef in the freezer for about 20 minutes to firm it slightly for slicing. Cut across the grain into pieces approximately two inches long and one-fifth of an inch thick. Keeping the slices similar in thickness helps them cook evenly. Toss with the marinade and refrigerate for the prescribed 20 minutes while you prepare the peppers and spring onions.
Although the stir-frying happens quickly, allow time for both chilling and marinating. Chop the vegetables, measure the oyster sauce, and set out a clean serving platter before cooking. Once the pan is ready, you will move from cooking the beef to softening the peppers and combining everything with the sauce.
A roomy wok gives you space to turn the ingredients; follow its manufacturer’s heating instructions, particularly if it has a nonstick coating. Avoid crowding the beef into a thick layer. If necessary, cook it in batches so the slices have room to brown.
The beef is removed while the peppers cook, then returned to the pan with the oyster sauce. Toss briefly to coat everything and serve promptly, finishing with the shredded spring onions. Plain steamed rice is an easy accompaniment that lets the sauce stand out.
For a larger shared meal, keep the existing pairings of spicy shrimp and pineapple fried rice, longevity noodles, or biang biang noodles in mind. Choose one alongside the beef rather than preparing every dish for a simple dinner.
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Stir-fried Beef with Oyster Sauce
- Total Time: :50
- Yield: 4 1x
Ingredients
- 1lb lean beef steak
- 1 tbsp light soy sauce
- 2 tsp sesame oil
- 1 tbsp Shaoxing rice wine or dry Sherry
- 2 tsp cornflour
- 3 tbsp groundnut oil
- 1 red pepper, cut into chunky dice
- 1 green pepper, cut into chunky dice
- 3 tbsp oyster sauce
- 2 spring onions
- Spring onions, finely shredded, to garnish
Instructions
- Place the beef in the freezer for about 20 mins. Cut the beef into slices 5cm long and 5mm thick, cutting against the grain of the meat. Put them in a bowl. Mix in the soy sauce, sesame oil, rice wine or Sherry and cornflour. Leave to marinate for 20 mins.
- Heat a wok until it is very hot, then add the groundnut oil. When it is slightly smoking, add the beef slices and stir-fry for 5 mins or until lightly browned. Remove the meat from the wok and drain well in a colander set inside a bowl. Discard the drained oil.
- Wipe the wok clean and reheat it over a high heat. Add the peppers, and cook for 3-4 mins or until softened. Add the oyster sauce and bring it to a simmer. Return the drained beef slices to the wok and toss them thoroughly with the oyster sauce. Turn the mixture on to a serving platter, top with the spring onions and serve immediately.
- Prep Time: :30
- Marination: :10
- Cook Time: :10
- Category: Entree
- Method: Stove top
- Cuisine: Asian