Learn how to make the classic oyster sauce beef stir-fry. This traditional Chinese dish uses a 'brown sauce' that you can customize with various ingredients. The video demonstrates the restaurant techniques for velveting beef to achieve that signature silky texture.
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Adapted from a video by Made With Lau
🥩 How a Chinese chef makes Beef with Oyster Sauce! (蠔油牛肉)
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1
Slice the beef against the grain at a slant angle. For thicker cuts, first halve them lengthwise. Partially frozen beef is easier to slice cleanly.
2
Rinse the sliced beef under water to remove blood and odors.
3
Combine the marinade ingredients in a bowl: oyster sauce, light soy sauce, cornstarch, water, ground pepper, and baking soda. The baking soda helps tenderize the meat.
4
Add the beef to the marinade and squeeze it with your hands to coat thoroughly. Let sit for 2-3 minutes, then drain excess liquid.
5
Add 1 tablespoon of oil to the marinated beef and mix well. The oil helps seal in the juices.
6
Prepare the sauce by mixing oyster sauce, dark soy sauce, and sugar. In a separate bowl, combine cornstarch and water to make a slurry.
7
Prep the vegetables: cut Chinese chives into 1-inch pieces (separating white and green parts), slice celery into strips, trim and cut mushrooms, and slice carrot. Peel and slice ginger and garlic.
8
Heat the wok on high heat until it turns white and smokes, then add 2 tablespoons of oil. Reduce to medium heat and stir-fry 2 slices of ginger until fragrant.
9
Add the beef and spread it out evenly. Cook until golden brown, then increase heat to high. Cook for 30-40 seconds, flip, and cook for another 20-30 seconds until 80% cooked. Remove and set aside.
10
Keep the oil in the wok and reduce heat to low. Stir-fry garlic, ginger, and shallots for 30-40 seconds until fragrant, being careful not to burn.
11
Add mushrooms and stir-fry for 30-40 seconds. Follow with celery and carrots (20-30 seconds), then add snow peas and seafood mushrooms.
12
Add 1 tablespoon of cooking wine along the side of the wok. Increase heat to high and stir-fry for 40-50 seconds.
13
Return the cooked beef to the wok and stir-fry together for 20-30 seconds.
14
Pour in the prepared sauce and stir well. Taste and adjust seasoning as needed—add more sauce if needed for saltiness, or more dark soy sauce for deeper color.
15
Add the cornstarch slurry and stir in the center of the wok. Continue cooking until the sauce thickens.
16
Finish by adding sesame oil and additional dark soy sauce to taste. Adjust seasonings as preferred.
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