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Beef with Oyster Sauce Recipe

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4.3 from 9 reviews

This classic Beef with Oyster Sauce recipe features tender flank steak marinated and stir-fried to perfection with oyster mushrooms, Chinese broccoli, and a rich, savory oyster sauce. The dish combines a flavorful sauce made from oyster sauce, soy sauce, and chicken stock with crisp vegetables, making it a quick yet impressive Chinese-inspired meal suitable for weeknight dinners.

Ingredients

Beef Marinade

  • 12 ounces flank steak, thinly sliced against the grain
  • 2 tablespoons water
  • 1 teaspoon cornstarch
  • 1 teaspoon vegetable oil
  • 1 teaspoon oyster sauce
  • 1/4 teaspoon baking soda (optional tenderizer)

Sauce

  • 1/2 cup low sodium chicken stock
  • 1 1/2 tablespoons oyster sauce
  • 1 teaspoon granulated sugar or brown sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon dark soy sauce
  • 1/8 teaspoon white pepper

Vegetables and Aromatics

  • 8 ounces Chinese broccoli, washed and cut into pieces
  • 3 tablespoons vegetable oil (plus 1 teaspoon; any neutral oil can be substituted)
  • 1 slice ginger
  • 1 clove garlic, sliced
  • 1 small onion, cut into wedges
  • 1 cup oyster mushrooms, torn into smaller pieces
  • 1 tablespoon Shaoxing wine

Instructions

  1. Marinate the Beef: Combine the sliced flank steak with water, cornstarch, vegetable oil, oyster sauce, and baking soda if using. Mix well to ensure the beef is evenly coated. Set aside for 30 minutes or refrigerate for up to 4 hours to tenderize and absorb flavors.
  2. Prepare the Sauce: In a bowl, whisk together the low sodium chicken stock, oyster sauce, sugar, cornstarch, dark soy sauce, and white pepper until smooth. Set aside.
  3. Blanch the Chinese Broccoli: Fill a wok halfway with water and bring to a boil along with 1 teaspoon of oil to prevent sticking. Add the Chinese broccoli and blanch for 1 minute or until it reaches your preferred tenderness. Drain thoroughly in a colander but do not rinse to preserve flavor and nutrients. Arrange the blanched broccoli around the rim of a serving dish.
  4. Sear the Beef: Heat the wok over high heat until it just starts to smoke. Add 1 tablespoon of vegetable oil and quickly sear the beef until it is partially cooked but still tender. Remove the beef from the wok and set aside.
  5. Sauté Aromatics: Reduce heat to medium and add the remaining oil along with the ginger slice. Cook for about 30 seconds to release aroma. Add the sliced garlic and cook for an additional 15 seconds, taking care not to burn.
  6. Cook Vegetables: Increase heat back to high, then add the onion wedges and oyster mushrooms. Stir-fry quickly for about 15 seconds until the onions start to slightly scorch. Add Shaoxing wine and continue stir-frying for another 30 seconds, allowing alcohol to evaporate and flavors to meld.
  7. Add Sauce and Finish: Stir the sauce mixture again to reincorporate any settled cornstarch, then pour it into the wok. Bring the sauce to a simmer, stirring constantly to thicken. Stir the seared beef back into the wok, coating it thoroughly with the sauce. Once the beef is heated through and evenly coated, remove from heat.
  8. Serve: Discard any liquid pooled from the Chinese broccoli on the serving plate. Spoon the beef mixture into the center of the plate surrounded by the blanched Chinese broccoli. Serve immediately for best flavors and texture.

Notes

  • Using flank steak sliced thin against the grain ensures tenderness in the final dish.
  • Baking soda is an optional tenderizer but should be used sparingly to avoid altering texture excessively.
  • Do not rinse the Chinese broccoli after blanching to retain nutrients and flavor.
  • Searing the beef quickly over high heat preserves juiciness and prevents overcooking.
  • Adjust sugar quantity based on your taste preference for sweetness in the sauce.
  • If Shaoxing wine is unavailable, dry sherry can be used as a substitute.

Find it online: https://cookedbygrace.com/beef-with-oyster-sauce-recipe/