Beef With Oyster Sauce

Method7 steps · about 30 min

1. 1

   Step 1: Slice the beef (11 oz) thinly against the grain; slightly firm, partly frozen beef is easier to cut. Pat dry. Separately mix the marinade oyster sauce (1 tbsp), light soy sauce (2 tsp), cornstarch (2 tbsp), 3 tbsp marinade water, white pepper (1/4 tsp) and baking soda (1/2 tsp). Mix in the sliced beef and keep refrigerated while preparing the other components.

   Uses 11 oz beef · 1 tbsp oyster sauce for marinade · 2 tsp light soy sauce for marinade · 2 tbsp cornstarch for marinade · 3 tbsp water for marinade · 1/4 tsp white pepper for marinade · 1/2 tsp baking soda for marinade

2. 2

   Step 2: Destring the snow peas (2 oz). Slice the celery (2 oz) and peeled carrot (3 oz) about 1/4 inch thick. Trim the seafood mushrooms (3 oz) and rinse; trim and slice the brown button mushrooms (3 oz). Separate green-onion (1 oz) whites and greens, cutting whites into chunks and greens into 1-inch segments. Peel and slice garlic (2) and ginger (1/2 oz), keeping a few ginger slices separate for beef and the rest for vegetables.

   Uses 2 oz snow peas · 2 oz celery · 3 oz seafood mushrooms · 3 oz brown button mushrooms · 3 oz carrot · 1 oz green onion · 2 garlic cloves · 1/2 oz ginger, divided

3. 3

   Step 3: Mix the brown-sauce 1/2 tbsp oyster sauce, separate 1/2 tbsp dark soy sauce and 1 tsp sugar.

   Uses 1/2 tbsp oyster sauce for brown sauce · 1/2 tbsp dark soy sauce for brown sauce · 1 tsp sugar for brown sauce

4. 4

   Step 4: Mix the separate 1/2 tsp potato starch and 1 tbsp slurry water until smooth.

   Uses 1/2 tsp potato starch for slurry · 1 tbsp water for slurry

5. 5

   Step 5: Mix 1 tbsp beef-coating oil into the marinated beef. Heat a wok over high heat, reduce to medium and add the separate 2 tbsp wok oil, swirling to coat. Add the few reserved ginger slices, then spread out the beef. Leave 30–35 seconds before turning, then stir-fry about 50 seconds until about 80% cooked; it will finish cooking later. Transfer beef and these ginger slices to a bowl, leaving the remaining oil in the wok.

   Uses Marinated sliced beef · 1 tbsp oil for beef coating · 2 tbsp oil for the wok · A few prepared ginger slices

6. 6

   Step 6: Over medium heat in the same remaining wok oil, stir-fry the remaining prepared ginger, garlic and green-onion whites 30 seconds until fragrant. Add brown mushrooms 30 seconds, carrot and celery 20 seconds, then snow peas and seafood mushrooms 20 seconds. Continue to tenderness in the final stage.

   Uses Remaining oil in the wok · Remaining ginger slices garlic green-onion whites and vegetables

7. 7

   Step 7: Pour the cooking wine (1 tbsp) around the wok edge and stir briefly. Increase to high heat and stir-fry vegetables about 40 seconds, until cooked to your liking. Return the seared beef and its ginger, then add the prepared brown sauce. Add 1 tsp from the separate 2 tsp finishing dark-soy supply. Stir the prepared potato-starch slurry again and add it while stirring constantly; continue until the sauce thickens and the beef is fully cooked. Stir in the prepared green-onion greens to wilt. Turn off the heat and finish with the sesame oil (1 tsp) and remaining 1 tsp finishing dark soy sauce. Serve.

   Uses Stir-fried vegetables · 1 tbsp cooking wine · Seared beef and ginger · Prepared brown sauce · 2 tsp dark soy sauce for finishing, divided · Prepared potato-starch slurry · Prepared green-onion greens · 1 tsp sesame oil