Name: Beef with Oyster Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 200g Beef topside, rump, or tenderloin, sliced thinly against the grain (7.05oz); 1/4 tsp White pepper; 1 tsp Chicken powder; 2 tsp Sugar; 1 tsp Cornstarch; 1/4 tsp Baking soda; 1/2 tsp Yumyum, you can buy it here, or use MSG; 1 tsp Chinese cooking wine; 1 tsp Sesame oil; 3 tbsp Vegetable oil; 1/2 cup Seasoned chicken stock; 1 1/2 tbsp Oyster sauce; 1 tsp Soy sauce; 1/2 tsp Dark soy; 1 tsp YumYum, you can buy it here or use MSG; 1 stalk Spring onion, cut into 3 inch pieces; 1/2 Onion, thinly sliced; 1 tsp Potato starch; 2 tbsp Water; 2 tsp Cooking wine; 1 tsp Sesame oil

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Tender marinated beef strips tossed in a sweet and savoury oyster stir-fry sauce, this beef with oyster sauce is a classic stir-fry for any night!

Table of Contents

What is Beef with oyster sauce?

Beef with oyster sauce is a popular Chinese dish made with tender slices of beef cooked with a savory and slightly sweet oyster sauce-based gravy. The dish typically features thinly sliced beef stir-fried with vegetables like onions and spring onions, then combined with a sauce made from oyster sauce, soy sauce, and other seasonings.

It’s a flavorful and satisfying dish often served with steamed rice or noodles. The oyster sauce adds a rich umami flavor to the beef, enhancing its taste and giving the dish its distinctive character.

Ingredients

Beef

Beef (topside, rump, or tenderloin): Provides the main protein component of the dish. It’s thinly sliced against the grain to ensure tenderness. You can also use skirt steak, ribeye or flank.
White pepper: Adds subtle heat and flavor to the beef.
Chicken powder: Enhances the savory flavor of the beef.
Sugar: Balances the flavors by adding a touch of sweetness.
Cornstarch: Acts as a thickening agent for the marinade and helps to tenderize the beef.
Baking soda: Helps to tenderize the beef by breaking down proteins.
Yumyum (MSG) or alternative: Enhances the umami taste of the dish. If you choose not to use MSG, the dish may lack a bit of depth of flavor.
Chinese cooking wine: Adds aroma and flavor to the beef.
Sesame oil: Provides a nutty aroma and flavor to the beef.

Sauce

Vegetable oil: Used for cooking and adds richness to the sauce.
Chicken stock: Provides a flavorful base for the sauce.
Oyster sauce: Gives the dish its signature flavor and adds richness and depth.
Soy sauce: Adds saltiness and depth of flavor to the sauce.
Dark soy sauce: Provides color and depth of flavor to the sauce.
YumYum (MSG) or alternative: Enhances the umami taste of the sauce.

Stir-Fry

Spring onion: Adds a fresh and slightly pungent flavor to the stir-fry.
Onion: Provides sweetness and texture to the dish.
Potato starch: Used as a thickening agent for the sauce.
Water: Mixed with potato starch to create a slurry for thickening the sauce.
Cooking wine: Adds flavor to the stir-fry.
Sesame oil: Adds aroma and flavor to the finished dish.

How to slice beef for stir fry

Slicing beef for Chinese stir-fry requires attention to detail to ensure the meat cooks evenly and remains tender. Here’s how to do it:

Choose the Right Cut: Opt for cuts like topside, rump, or tenderloin. These cuts are lean and tender, making them ideal for stir-frying.
Freeze the Beef Slightly: Place the beef in the freezer for about 30 minutes to firm it up slightly. This makes it easier to slice thinly and evenly.
Slice Against the Grain: Look for the direction of the muscle fibers in the beef. Slice perpendicular to these fibers, which is against the grain. This breaks up the muscle fibers, resulting in a more tender bite.
Use a Sharp Knife: A sharp knife is essential for clean and even slices. A chef’s knife or slicing knife works well for this task.
Slice Thinly: Aim for slices that are about 1/8 to 1/4 inch thick. Thin slices cook quickly and evenly in the stir-fry.
Slice at an Angle: For larger pieces of beef, slicing at a slight angle (about 45 degrees) creates wider surface areas, allowing for faster cooking and better absorption of marinades or sauces.
Pat Dry: Once sliced, pat the beef slices dry with paper towels to remove excess moisture. This helps the beef to brown nicely when stir-fried.

How to cook beef with oyster sauce

In a bowl, combine the thinly sliced beef with white pepper, chicken powder, sugar, cornstarch, baking soda, Yumyum (MSG) or its alternative, Chinese cooking wine, and sesame oil. Mix well until completely combined.

In a separate bowl, mix together chicken stock, oyster sauce, soy sauce, dark soy sauce, and YumYum (MSG) or its alternative. Set aside.
Heat vegetable oil in a wok or large skillet over medium-high heat.
Add the beef slices to the pan and stir-fry for a minute
Add the onion and stir-fry for 2-3 minutes, until the beef is cooked through
Add the spring onion and toss to combine

Pour the prepared sauce over the beef and vegetables. Stir well to combine everything.
In a small bowl, mix potato starch with water until dissolved. Pour this mixture into the pan, stirring constantly until the sauce thickens slightly.
Add cooking wine and sesame oil to the pan, and toss to combine

Once the sauce has thickened to your desired consistency and everything is heated through, remove from the heat.
Serve immediately

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