Chinese Beef with Oyster Sauce is a flavorful and quick dish that brings the essence of Chinese cuisine to your table.
Thinly sliced beef is stir-fried to perfection, coated in a rich, savory oyster sauce with garlic, ginger, and a hint of sweetness. Perfect for a weeknight dinner or an impressive meal for guests, this dish pairs wonderfully with steamed rice or noodles.
Kitchen Equipment Needed
- Cutting board
- Sharp knife
- Wok or large skillet
- Mixing bowl
- Measuring spoons
- Tongs or spatula
Ingredients Overview
- Beef: Use tender cuts like flank steak or sirloin, thinly sliced for quick cooking.
- Oyster Sauce: The star of the dish, offering a savory and slightly sweet flavor.
- Aromatics: Garlic, ginger, and green onions add depth to the sauce.
- Vegetables: Optional, but broccoli, bell peppers, or snap peas work well as add-ins.
Ingredients
For the Beef
- 1 lb (450g) flank steak or sirloin, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
For the Sauce
- 3 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/4 cup beef broth or water
- 1 teaspoon cornstarch (optional, for thickening)
For Stir-Fry
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 green onions, sliced
Instructions
- Marinate the Beef
- In a bowl, combine soy sauce, cornstarch, and sesame oil. Add the sliced beef and mix well. Let marinate for at least 15 minutes.
- Prepare the Sauce
- In a small bowl, whisk together oyster sauce, soy sauce, sugar, beef broth (or water), and cornstarch (if using). Set aside.
- Cook the Beef
- Heat a wok or skillet over high heat and add 1 tablespoon of vegetable oil. Stir-fry the beef in batches for 2–3 minutes until browned and just cooked. Remove and set aside.
- Stir-Fry the Aromatics
- Add the remaining oil to the wok. Sauté garlic, ginger, and white parts of the green onions for 30 seconds until fragrant.
- Combine Everything
- Return the beef to the wok. Pour in the sauce and stir to coat evenly. Cook for another 1–2 minutes until the sauce thickens slightly. Add the green onion tops for garnish.
- Serve
- Serve hot with steamed rice or noodles, and enjoy!
Step-by-Step Instructions
This recipe is straightforward: marinate the beef, stir-fry in stages, and create a sauce that ties everything together in minutes. The key is working quickly with high heat.
Recipe Tips
- Freeze the beef for 15 minutes before slicing to make it easier to cut thinly.
- Use a high-smoke-point oil, like vegetable or canola, for stir-frying.
- Adjust the sweetness or saltiness of the sauce to suit your taste.
What to Serve With This Recipe
- Steamed jasmine rice or fried rice
- Stir-fried vegetables like bok choy or snow peas
- Hot and sour soup or egg drop soup for a complete meal
Frequently Asked Questions
Can I use a different protein?
Yes! Chicken, shrimp, or tofu are excellent substitutes.
What if I don’t have oyster sauce?
You can use hoisin sauce or a mix of soy sauce and a bit of sugar as an alternative, though the flavor will differ slightly.
How do I make it spicier?
Add chili flakes or a teaspoon of chili garlic sauce to the stir-fry.
Serving Suggestions
Serve this Chinese Beef with Oyster Sauce fresh from the wok with rice or noodles, and pair it with a crisp cucumber salad or a side of pickled vegetables for balance.
Enjoy this quick and delicious homemade takeout classic!
Chinese Beef with Oyster Sauce
Ingredients
- For the Beef
- 1 lb 450g flank steak or sirloin, thinly sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- For the Sauce
- 3 tablespoons oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/4 cup beef broth or water
- 1 teaspoon cornstarch optional, for thickening
- For Stir-Fry
- 2 tablespoons vegetable oil
- 3 cloves garlic minced
- 1 tablespoon ginger minced
- 2 green onions sliced
Instructions
- Marinate the Beef
- In a bowl, combine soy sauce, cornstarch, and sesame oil. Add the sliced beef and mix well. Let marinate for at least 15 minutes.
- Prepare the Sauce
- In a small bowl, whisk together oyster sauce, soy sauce, sugar, beef broth (or water), and cornstarch (if using). Set aside.
- Cook the Beef
- Heat a wok or skillet over high heat and add 1 tablespoon of vegetable oil. Stir-fry the beef in batches for 2–3 minutes until browned and just cooked. Remove and set aside.
- Stir-Fry the Aromatics
- Add the remaining oil to the wok. Sauté garlic, ginger, and white parts of the green onions for 30 seconds until fragrant.
- Combine Everything
- Return the beef to the wok. Pour in the sauce and stir to coat evenly. Cook for another 1–2 minutes until the sauce thickens slightly. Add the green onion tops for garnish.
- Serve
- Serve hot with steamed rice or noodles, and enjoy!
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