Chinese🐟 Seafood

Oyster Sauce Beef

Name: Oyster Sauce Beef
Total time: 45 min
Cuisine: Chinese
Ingredients: 400 g (14 oz) Top sirloin steak (sirloin cap, flank steak, round, or flat-iron); 15 g (2 tbsp) Cornstarch; 28 g (2 tbsp) Chinese cooking wine (Shaoxing wine); 8.3 g (1.5 tsp) Dark soy sauce; 1 Egg white; 13.6 g (1 tbsp) Oil; 36 g (2 tbsp) Oyster sauce; 8.3 g (1.5 tsp) Soy sauce; 5½ g (1 tsp) Dark soy sauce; 4.8 g (2 tsp) Ground black pepper; 6.3 g (1.5 tsp) Sugar; 45 g (3 tbsp) Water; 1.3 Cornstarch; 41 g (3 tbsp) Oil (for pan-frying beef); 9 g (2 tsp) Oil (for stir-frying aromatics); 30 Garlic cloves; 270 Shallots, peeled and quartered; 15 Ginger, sliced thinly; 4½ g (3 tbsp) Dried red chilies, seeded and cut into short pieces; 4 g (1 tbsp) Diced scallions (as garnish)

⏱ 45 min

This classic Chinese oyster sauce beef is served in a cast-iron pot over a fondue set, creating a sizzling presentation at the table. The beef is velveted using egg white and cornstarch to ensure tenderness, then coated in a rich oyster sauce glaze with aromatic garlic, shallots, ginger, and dried chilies.

Adapted from a video by Souped Up Recipes

BETTER THAN TAKEOUT - Oyster Sauce Beef Recipe

Watch on YouTube

Ingredients

Top sirloin steak (sirloin cap, flank steak, round, or flat-iron)400 g (14 oz)
Cornstarch15 g (2 tbsp)
Chinese cooking wine (Shaoxing wine)28 g (2 tbsp)
Dark soy sauce8.3 g (1.5 tsp)
Egg white1
Oil13.6 g (1 tbsp)
Oyster sauce36 g (2 tbsp)
Soy sauce8.3 g (1.5 tsp)
Dark soy sauce5½ g (1 tsp)
Ground black pepper4.8 g (2 tsp)

Steps

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1
Slice the beef against the muscle grain into thin slices, approximately 1/8 inch thick.
2
Place beef slices in a bowl and add dark soy sauce, Chinese cooking wine, egg white, and cornstarch. Mix gently for 5 minutes, then let rest for 15 minutes. This velveting process tenderizes the meat.
3
Add a generous amount of oil to the marinade and mix roughly. The oil helps separate the meat slices for easier stir-frying later.
4
Prepare the sauce by combining oyster sauce, soy sauce, dark soy sauce, freshly ground black pepper, sugar, cornstarch, and water. Prepare the sauce in advance as cooking happens quickly.
5
Prepare the aromatics: quarter the shallots (or halve if small) and peel the outer layer. Cut garlic cloves on the ends before peeling. Slice ginger thinly. Have dried red chilies ready.
6
Preheat a cast-iron pot or heavy-duty cookware (such as a cast-iron skillet, Dutch oven, or clay pot) over low heat on a spare stove.
7
Heat the wok until smoking hot, add a generous amount of oil, spread out the beef, and cook over high heat for 1.5 minutes until the edges are lightly charred. Use plenty of oil to keep the meat juicy.
8
Remove the beef and use a strainer to drain excess oil. Add the prepared sauce to the same wok and stir over medium-low heat for 1.5 minutes until the sauce thickens.
9
Add the beef back to the wok and toss thoroughly with the sauce. Turn off the heat.
10
The cast-iron pot should now be piping hot. Add a small amount of oil and quickly stir-fry the garlic cloves, ginger slices, shallots, and dried red chilies for only 20 seconds, as they will continue cooking on the fondue set.
11
Add the cooked beef to the cast-iron pot, making sure to scrape down all the sauce to capture every bit of flavor. Garnish with diced scallions.
12
Light the fondue set and continue heating the cast-iron pot on the dinner table, maintaining the sizzle. The garlic and shallots will caramelize in about 10-15 minutes and develop deeper flavor. If you don't have a fondue set, cook the aromatics for 2 minutes instead of 20 seconds before adding the beef.

Oyster Sauce Beef

Ingredients

Steps

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