Description
Beef with Oyster Sauce
A classic Chinese favorite, Beef with Oyster Sauce combines tender, juicy beef with crisp asparagus and a sweet-savory brown sauce. This dish is not only a delight to your taste buds but also easy to whip up on a busy weeknight. The secret to its restaurant-quality texture? A simple touch of baking soda in the marinade! Perfect for pairing with steamed white rice, this recipe promises a flavorful meal every time.
1 lb beef flank steak, sliced
1/2 tsp baking soda
1 tbsp light soy sauce
1 tsp peanut oil
2 tsp cornstarch
1/2 cup chicken broth
2 tbsp oyster sauce
1 tsp dark soy sauce
2 tsp sugar
1/2 white onion, sliced
3 cloves garlic, sliced
1 lb asparagus, cut
Directions:
1. Marinate beef with baking soda, soy sauce, peanut oil, and cornstarch.
2. Stir-fry beef, then set aside.
3. Cook onion, garlic, and asparagus.
4. Add sauce, thicken, and return beef.
Prep Time: 20 mins
Kcal: 269 per serving
Step-by-Step Guide
1. Prepare the Beef: Slice 1 lb of flank steak thinly against the grain. In a bowl, combine the beef with 1/2 tsp baking soda, 1 tbsp light soy sauce, 1 tsp peanut oil, and 2 tsp cornstarch. Massage well and marinate for 15-20 minutes.
2. Make the Sauce: While the beef marinates, whisk together 1/2 cup chicken broth, 2 tbsp oyster sauce, 1 tsp dark soy sauce, and 2 tsp sugar in a small bowl. Set aside.
3. Stir-fry the Beef: Heat a wok or large skillet over high heat with a tablespoon of oil. Add the marinated beef in a single layer and sear for 1-2 minutes per side until just browned but not fully cooked through. Remove and set aside.
4. Cook the Vegetables: In the same wok, add a bit more oil if needed. Stir-fry 1/2 sliced white onion and 3 sliced garlic cloves for 30 seconds until fragrant. Add 1 lb of cut asparagus and stir-fry for 3-4 minutes until bright green and tender-crisp.
5. Combine and Thicken: Give the prepared sauce a stir and pour it into the wok with the vegetables. Bring to a simmer. In a small bowl, mix 1 tsp of cornstarch with 1 tbsp of water to create a slurry. Stir this into the sauce and cook for 1-2 minutes until it thickens and becomes glossy.
6. Finish the Dish: Return the cooked beef and any accumulated juices to the wok. Toss everything together for about 1 minute until the beef is heated through and coated in the rich sauce.
Serving Suggestions
This dish is best served immediately over a bed of steamed jasmine or white rice to soak up the delicious sauce. For a complete meal, pair it with a simple egg drop soup or a light cucumber salad. It also makes an excellent filling for lettuce wraps.
How-to Summary
To make Beef with Oyster Sauce, thinly slice flank steak and marinate it with baking soda, soy sauce, oil, and cornstarch. Whisk together broth, oyster sauce, dark soy, and sugar for the sauce. Quickly stir-fry the beef and set aside. Cook onion, garlic, and asparagus in the same wok. Add the sauce, thicken it with a cornstarch slurry, then return the beef to the pan to coat and heat through. Serve hot with rice.
Frequently Asked Questions
Can I use a different cut of beef? Yes, sirloin or skirt steak are excellent alternatives. Just ensure you slice thinly against the grain for tenderness.
What can I substitute for oyster sauce (for a vegetarian version)? Use mushroom stir-fry sauce or a vegetarian “oyster” sauce made from mushrooms. The flavor will be slightly different but still savory.
Why use baking soda in the marinade? Baking soda is a tenderizer that raises the pH of the meat, helping it retain moisture and become incredibly tender during quick stir-frying.
Can I prepare this dish ahead of time? You can marinate the beef and chop the vegetables ahead, but for best texture, stir-fry just before serving.
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or broth to loosen the sauce.
Common Mistakes to Avoid
- Overcrowding the wok when frying the beef, which steams it instead of searing it. Cook in batches if necessary.
- Overcooking the beef during the initial stir-fry, making it tough. It should only be 80% done before setting aside.
- Using old, thick asparagus spears which can be woody. Choose thin to medium spears for the best texture.
- Adding the cornstarch slurry directly to the hot wok without mixing with water first, which will create lumps.
- Substituting dark soy sauce with regular soy sauce, which will miss the signature color and caramelized flavor.
Conclusion
Beef with Oyster Sauce is a quintessential stir-fry that proves gourmet-quality meals are achievable at home. The simple technique of tenderizing the beef and building a layered, savory sauce transforms basic ingredients into something extraordinary. With its perfect balance of tender meat, crisp vegetables, and rich glaze, this dish is sure to become a reliable favorite in your weekly dinner rotation.