Craving a restaurant-quality beef dish without the restaurant price tag? Then look no further than this sensational Oyster Sauce Beef recipe! This classic Cantonese stir-fry delivers incredibly tender, flavorful beef in a rich, umami-laden oyster sauce. Forget tough, chewy beef – this recipe unlocks the secret to perfectly succulent slices, achieved through a simple yet effective marinating technique and a quick, high-heat stir-fry. The balance of sweet, savory, and slightly salty is truly irresistible, making it a perfect weeknight meal or impressive dish for guests.
The vibrant flavors and glossy sheen of this Oyster Sauce Beef are almost as captivating as the ease of preparation. Forget complicated techniques and lengthy cooking times; this recipe is surprisingly straightforward. Ready to transform your kitchen into a high-end Chinese restaurant? Let's dive into the step-by-step instructions to create this culinary masterpiece.
Tools Needed
- Hot iron plate
- Cast iron pot
- Fondue set (optional)
- Strainer
Ingredients
- Beef (Top sirloin cap, flank steak, or flat iron)
- Cornstarch: 2 tbsp
- Chinese cooking wine: 2 tbsp
- Dark soy sauce
- Egg white: 1
- Oyster sauce: 2 tbsp
- Soy sauce: 1 1/2 tsp
- Black pepper: 2 tsp
- Sugar: 1 1/2 tsp
- Water: 3 tbsp
- Shallots: 6
- Garlic: 10 cloves
- Ginger: 1 inch
- Dried red chilies
- Oil
- Scallions (for garnish)
Step-by-Step Instructions
Step 1. Marinate and Sear the Beef
- Cut beef into 1/4-inch thick slices. Marinate with cornstarch, Chinese cooking wine, dark soy sauce, and egg white for 5 minutes. Add oil and mix.
- Heat wok on high heat with generous oil. Add beef and cook for 1 1/2 minutes until slightly charred. Remove beef, reserving excess oil.
Step 2. Prepare and Thicken the Sauce
- Combine oyster sauce, soy sauce, dark soy sauce, black pepper, sugar, cornstarch, and water. Mix well.
- Add sauce to the wok and stir over medium-low heat until thickened. Add beef back and toss thoroughly.
Step 3. Sauté Aromatics and Combine
- Quarter shallots, peel and slice garlic, thinly slice ginger. Prepare dried red chilies.
- Preheat cast iron pot over low heat.
- Add a small drizzle of oil to the hot cast iron pot. Add garlic, ginger, shallots, and red chilies. Stir for 20 seconds.
- Add beef to the cast iron pot. Light fondue set (if using) and continue to heat.
Step 4. Serve and Garnish
- Garnish with diced scallions.
Read more: Authentic Chinese Mapo Tofu Recipe: A Step-by-Step Guide
Tips
- The marinade, called velveting, makes the meat succulent and tender.
- Prepare all sauce ingredients beforehand for faster cooking.
- Use a generous amount of oil to cook the beef to keep it juicy.
- If you don't have a fondue set, cook the aromatics for 2 minutes instead of 20 seconds.
Nutrition
- Calories: 600-800
- Fat: 35-50g
- Carbs: 20-30g
- Protein: 40-50g
FAQs
1. Can I use a different type of beef?
Yes! Sirloin, flank steak, or even thinly sliced ribeye work well. Just ensure it's thinly sliced against the grain for tenderness.
2. What if I don't have oyster sauce?
While oyster sauce provides the signature flavor, you can substitute with a combination of soy sauce, Worcestershire sauce, and a touch of sugar to approximate the taste. It won't be exactly the same, but still delicious!
3. How do I make sure the beef doesn't get tough?
The key is to quickly stir-fry the beef over high heat. Don't overcrowd the pan, and ensure your beef is thinly sliced and properly marinated beforehand. Marinating tenderizes the meat and adds flavor.
This Sizzling Oyster Sauce Beef recipe proves that restaurant-quality meals are achievable at home with minimal effort. Enjoy the satisfying blend of tender beef and rich oyster sauce, impressing yourself and your guests with this simple yet elegant dish. So, grab your ingredients and get cooking – your taste buds will thank you!