Stir-fry Beef With Oyster Sauce
Oyster sauce enhances the natural flavor of beef in this quick and easy beef stir-fry recipe.
- 1 pound beef steak, round or flank
- 1 1/2 tablespoons dark soy sauce
- 1 tablespoon Chinese rice wine or dry sherry
- 2 teaspoons cornstarch
- 1 1/2 tablespoons water
- 1 tablespoon vegetable oil
- 1/4-inch slice ginger, chopped
- 3/4 cup sliced mushrooms
- 1 small carrot, peeled and cut diagonally into thin slices
- 2 1/2 tablespoons oyster sauce
- 1/2 teaspoon granulated or soft brown sugar
- 1/4 cup water or low-sodium chicken broth
- 4 tablespoons oil for stir-frying, or as needed
- Salt and pepper, to taste
Cut the beef across the grain into thin slices, 2 – 3-inches long and 1/4-inch thick. Add the marinade ingredients in the order given. Marinate the beef for 15 minutes. In a small bowl, mix the water or chicken broth, sugar and oyster sauce together and set aside.
Heat 2 tablespoons oil over medium-high to high heat in a preheated wok. Add the ginger and stir-fry quickly until aromatic. Add the beef. Brown for a minute, then stir-fry until it changes color and is nearly cooked through. (Cook the beef in two batches if needed). Remove the beef slices from the wok and drain. Clean out the wok.
Heat 2 tablespoons oil in the wok. Add the sliced carrot, stir-fry briefly then add the mushrooms. Push the vegetables to the side and add the sauce in the middle. Let come to a boil, then add the beef back into the pan. Mix everything together - taste and adjust seasoning if desired. Served hot with steamed rice.
Yield: 4 Servings