Main
Stir-Fried Beef with Oyster Sauce (China)
- Preparation time
- 25 min
- Servings
- serves 4
Ingredients
- Sliced beef — to buy300 g
- Spring onion — to buy3 stalks
- Garlic — to buy2 cloves
- Ginger — to buy1 piece
- Oyster sauce — to buy3 tbsp
- Soy sauce — to buy1 tbsp
- Cornstarch — to buy1 tsp
- Neutral oil — to buy2 tbsp
- Rice — to buy150 g
Preparation
Cook the rice according to the package instructions (usually 2 parts water to 1 part rice, covered): it should be ready at the same time as the beef.
Slice the beef into thin, even strips if it isn't already, then coat it with cornstarch and let it rest for 10 minutes: this thin coating keeps it tender and juicy as it cooks and lightly thickens the sauce.
Heat the oil in a wok or large pan over very high heat, until it's almost shimmering — that's the sign it's hot enough to sear the meat without it sticking or releasing too much water.
Sear the beef in small batches, without overcrowding the pan, 1-2 minutes max per batch, stirring only a little, so it browns nicely. Set it aside as you go.
In the same pan (no need to wash it), stir-fry the garlic and ginger for 30 seconds over medium heat, just until fragrant — don't let them burn or they'll turn bitter.
Add the oyster sauce, soy sauce and a splash of water, then return the beef and its juices to the pan: simmer for 2 minutes over high heat, stirring, so the sauce coats every strip.
Sprinkle with sliced spring onion just before serving, with hot steamed rice.