A delicious recipe for Tender Marinated Chinese Sizzling Beef that is perfect for a quick and flavorful meal.
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
1½ lbs beef sirloin or flank steak, thinly sliced
2 tbsp soy sauce
1 tbsp oyster sauce
1 tbsp cornstarch
1 tbsp Shaoxing wine or dry sherry
1 tsp sesame oil
1 tsp brown sugar
½ tsp black pepper
2 cloves garlic, minced
1 tsp fresh ginger, grated
2 tbsp vegetable oil
1 medium onion, sliced
1 small bell pepper, sliced
1 cup mushrooms, sliced
½ cup beef broth
1 tbsp oyster sauce
1 tbsp soy sauce
1 tsp cornstarch mixed with 2 tbsp water
2 green onions, sliced
1 tbsp butter, optional
Instructions
Marinate the beef: Combine soy sauce, oyster sauce, cornstarch, Shaoxing wine, sesame oil, brown sugar, black pepper, garlic, and ginger. Add the sliced beef and toss thoroughly. Marinate for 30 minutes to 2 hours in the refrigerator.
Remove the beef from the refrigerator about 15 minutes before cooking.
Heat a large skillet or wok over high heat. Add 1 tbsp oil and sear the beef in small batches for 1–2 minutes per side. Avoid overcrowding the pan. Transfer to a plate.
Add the remaining oil. Stir-fry the onion, bell pepper, and mushrooms for 3–4 minutes.
Add beef broth, oyster sauce, and soy sauce. Bring to a simmer.
Stir in the cornstarch slurry and cook for 1–2 minutes, until the sauce thickens.
Return the beef to the pan and toss for about 1 minute to coat it in the sauce.
If using a sizzling platter, heat it until very hot, add the butter, then transfer the beef and vegetables onto it. Let it sizzle for a few seconds.
Garnish with green onions and serve immediately with steamed rice.
Notes
Tender beef tip: Slice the meat very thinly against the grain.
The cornstarch marinade helps create that tender, silky texture typical of Chinese stir-fried beef.