Beef With Oyster Sauce (Printable)

Tender beef with crisp vegetables in rich, savory oyster sauce. Ready in 25 minutes.

# What You Need:

→ Beef and Marinade

01 - 1 lb flank steak or sirloin, thinly sliced against the grain
02 - 1 tbsp soy sauce
03 - 1 tbsp cornstarch
04 - 1 tsp sesame oil
05 - 1/2 tsp freshly ground black pepper

→ Vegetables

06 - 1 medium red bell pepper, sliced
07 - 3.5 oz snow peas, trimmed
08 - 1 small onion, sliced
09 - 2 cloves garlic, minced
10 - 1 thumb-sized piece ginger, peeled and julienned

→ Sauce

11 - 3 tbsp oyster sauce
12 - 2 tbsp light soy sauce
13 - 2 tbsp water
14 - 1 tsp sugar
15 - 1 tsp cornstarch

→ For Stir-Frying

16 - 2 tbsp vegetable oil

# How To Make It:

01 - Combine the beef slices with soy sauce, cornstarch, sesame oil, and black pepper in a bowl. Mix thoroughly and let marinate for at least 10 minutes to tenderize the meat.
02 - Whisk together the oyster sauce, light soy sauce, water, sugar, and cornstarch in a small bowl until smooth and fully dissolved. Set aside for later use.
03 - Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated beef and stir-fry for 1-2 minutes until just browned on the outside. Remove from the wok and set aside.
04 - Add the remaining 1 tablespoon of oil to the wok. Add garlic, ginger, onion, and bell pepper. Stir-fry for 2 minutes until fragrant and slightly softened.
05 - Add the snow peas to the wok and stir-fry for another minute until bright green but still crisp-tender.
06 - Return the beef to the wok. Pour in the prepared sauce and stir-fry everything together for 1-2 minutes, until the sauce thickens and evenly coats the beef and vegetables.
07 - Remove from heat immediately and serve hot alongside steamed jasmine rice.

# Expert Tips:

01 -
  • The velveting technique creates impossibly tender beef that melts in your mouth
  • Everything cooks in one pan in under 15 minutes with minimal cleanup
  • The sauce hits every perfect note of salty sweet and umami
02 -
  • Crowding the wok with beef will cause it to steam instead of sear, so work in batches if needed
  • Have all ingredients prepped before you turn on the heat, because stir-frying waits for no one
03 -
  • Freeze the beef for 20 minutes before slicing to get those impossibly thin, even strips
  • Let your wok get properly hot before adding oil, almost smoking, for the best sear

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