A delicious and flavorful Chinese dish featuring tender beef stir-fried with fresh vegetables and coated in a savory oyster sauce.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:15 minutes
Total Time:30 minutes
Yield:4 servings 1x
Category:Main Course
Method:Stir-fry
Cuisine:Chinese
Diet:Gluten Free
Ingredients
Scale
500 g beef sirloin, ribeye, or flank steak, thinly sliced
1 tbsp soy sauce
1 tbsp oyster sauce
1 tsp sesame oil
1 tsp cornstarch
½ tsp sugar
½ tsp black pepper
1 tbsp cooking oil
1 medium onion, sliced
1 green bell pepper, sliced
150 g broccoli florets
100 g mushrooms, sliced
3 cloves garlic, minced
1 tsp fresh ginger, minced
2 spring onions, sliced
3 tbsp oyster sauce
1 tbsp soy sauce
1 tbsp water
1 tsp cornstarch
1 tsp sugar
½ tsp sesame oil
¼ tsp white or black pepper
Instructions
Slice the beef thinly against the grain to keep it tender.
Combine the beef with soy sauce, oyster sauce, sesame oil, cornstarch, sugar, and pepper. Mix well and let it marinate for 15 minutes.
In a small bowl, combine oyster sauce, soy sauce, water, cornstarch, sugar, sesame oil, and pepper. Stir well and set aside.
Heat a large wok or skillet over high heat. Add the oil. Stir-fry the beef in batches for about 1–2 minutes per side, until browned. Remove and set aside.
Add the onion, bell pepper, broccoli, and mushrooms to the same wok. Stir-fry for 3–4 minutes, keeping the vegetables slightly crisp.
Add the garlic and ginger. Stir-fry for about 30 seconds until fragrant.
Return the beef to the wok. Pour in the oyster sauce mixture and toss everything together over high heat for 1–2 minutes, until the sauce becomes glossy and coats the beef.
Add the spring onions and toss once more.
Serve immediately with steamed white rice, fried rice, or noodles.
Notes
Slice the beef very thinly and against the grain.
Freeze the beef for 20–30 minutes before slicing—it makes thin slicing much easier.
Don’t overcrowd the wok when cooking the beef.
Cook over high heat and avoid overcooking.
Cornstarch in the marinade helps create that tender, silky Chinese stir-fry texture.