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Stir-fried beef with oyster sauce

 

Method 1

Ingredients

450g 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

finely shredded, to garnish

step 1

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.

step 2

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.

step 3

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.

Method 2

🥩 Stir-Fried Beef with Oyster Sauce

✅ Serves: 2–3

🕒 Time: 25 minutes (including marinating)

🛒 Ingredients

For the beef:

Beef (flank, sirloin, or rump steak) – 250g, thinly sliced across the grain

Soy sauce – 1 tsp

Oyster sauce – 1 tsp

Cornstarch – 1 tsp

Baking soda – ¼ tsp (optional, for extra tenderness)

Oil – 1 tsp

White pepper – a pinch

Vegetables (optional, but recommended):

Onion – ½, sliced

Bell pepper (red or green) – ½, sliced

Broccoli – a handful, blanched

Spring onions – 1–2, cut into 2-inch pieces

Stir-fry sauce:

Oyster sauce – 2 tbsp

Soy sauce (light) – 1 tbsp

Dark soy sauce – 1 tsp (for color, optional)

Sugar – 1 tsp

Shaoxing wine (or dry sherry) – 1 tbsp

Water or stock – 3 tbsp

Cornstarch – ½ tsp (mixed into the sauce)

Sesame oil – ½ tsp (to finish)

👨‍🍳 Instructions

1. Marinate the beef (10–15 minutes):

In a bowl, mix sliced beef with soy sauce, oyster sauce, cornstarch, baking soda (if using), oil, and white pepper. Let it marinate while you prep other ingredients.

2. Mix the stir-fry sauce:

In a small bowl, combine oyster sauce, soy sauce, dark soy (optional), sugar, Shaoxing wine, water/stock, and cornstarch. Stir well and set aside.

3. Stir-fry the beef:

Heat 1 tbsp oil in a wok or pan over high heat.

Add beef in a single layer. Sear quickly for 1–2 minutes until just browned (don’t overcook).

Remove and set aside.

4. Stir-fry the vegetables:

In the same wok, add a bit more oil if needed.

Stir-fry onion and bell peppers (or other veggies) for 1–2 minutes until slightly tender but still crisp.

5. Combine everything:

Return beef to the wok.

Pour in the stir-fry sauce and toss quickly to coat everything evenly.

Stir-fry for another 30–60 seconds until the sauce thickens and glazes the beef.

6. Finish:

Drizzle with sesame oil and remove from heat.

7. Serve:

Serve hot over steamed jasmine rice or noodles.

🔧 Tips:

Freeze beef for 15 minutes before slicing to get very thin cuts.

Don’t overcrowd the pan — sear beef in batches if needed.

Swap beef for chicken or mushrooms for variation.



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