Beef with Oyster Sauce (蚝油牛肉)

Method7 steps · about 30 min

1. 1

   Step 1: Combine ALL 1 lb thinly sliced flank steak with ALL the marinade ingredients: ½ teaspoon baking soda, the separate 1 tablespoon marinade light soy sauce, the separate 1 teaspoon marinade peanut oil and 2 teaspoons marinade cornstarch. Mix well and keep chilled while preparing the other ingredients.

   Uses 1 lb flank steak, thinly sliced against the grain · ½ teaspoon baking soda for marinade · 1 tablespoon light soy sauce for marinade · 1 teaspoon peanut oil for marinade · 2 teaspoons cornstarch for marinade

2. 2

   Step 2: Mix ALL the sauce ingredients in a separate bowl: ½ cup chicken broth, 2 tablespoons oyster sauce, the separate 1 tablespoon sauce light soy sauce, 1 teaspoon dark soy sauce, 2 teaspoons sugar, the separate 2 teaspoons sauce cornstarch and 1 teaspoon sesame oil. Reserve this complete sauce mixture for stage 6.

   Uses ½ cup chicken broth · 2 tablespoons oyster sauce · 1 tablespoon light soy sauce for sauce · 1 teaspoon dark soy sauce for sauce · 2 teaspoons sugar · 2 teaspoons cornstarch for sauce · 1 teaspoon sesame oil for sauce

3. 3

   Step 3: Heat the FIRST 1 tablespoon of the divided stir-frying peanut oil in a large skillet over medium-high heat. Spread ALL the actual marinated beef from stage 1 in a single layer without overlapping. Cook until golden underneath, about 1 minute, then turn and cook the other side about 1 minute until just cooked; continue as needed until the beef reaches at least 63°C (145°F). Transfer the actual cooked beef to a clean plate and rest for at least 3 minutes while you prepare the vegetables.

   Cooked beef: rest at least 3 minutes · 3 minUses First 1 tablespoon of the separate 2-tablespoon stir-frying peanut-oil stock · Complete actual baking-soda-marinated flank steak

4. 4

   Step 4: Add the FINAL 1 tablespoon of the divided stir-frying peanut oil to the same skillet with ALL the sliced ½ white onion, ALL 3 sliced garlic cloves and ALL the sliced thumb-size ginger piece. Stir-fry for 2 minutes.

   Onion garlic and ginger: 2 minutes · 2 minUses Final 1 tablespoon of the separate 2-tablespoon stir-frying peanut-oil stock · ½ white onion, sliced · 3 cloves garlic, sliced · One thumb-size piece of ginger, sliced

5. 5

   Step 5: Add ALL the prepared asparagus (1 lb) from the 1 lb stock to ALL the actual onion, garlic, ginger and oil from stage 4. Stir-fry about 1 minute, until the asparagus just begins to soften. If using the bell-pepper alternative, replace the asparagus with the prepared 1 bell pepper and cook it to the same beginning-to-soften endpoint.

   Asparagus: about 1 minute · 1 minUses 1 lb asparagus, tough ends removed and cut into bite-size pieces · Complete actual stir-fried onion garlic ginger and oil

6. 6

   Step 6: Stir ALL the actual sauce mixture from stage 2 again to resuspend its cornstarch, then pour it over ALL the actual stir-fried vegetables and aromatics from stage 5. Stir and cook until the sauce thickens.

   Uses Complete actual mixed oyster sauce with separate sauce cornstarch · Complete actual stir-fried asparagus and aromatics

7. 7

   Step 7: After its minimum 3-minute rest, return ALL the actual cooked beef from stage 3 and its collected juices to ALL the actual thickened sauce and vegetables from stage 6. Toss to coat and serve the complete dish hot as 4 portions, optionally with ready cooked rice. Refrigerate leftovers in shallow covered containers at 4°C or colder within 2 hours and use within 3–4 days; reheat a later portion throughout to 74°C (165°F).

   Uses Complete actual cooked rested beef and collected juices · Complete actual thickened oyster sauce vegetables and aromatics · Ready cooked rice for serving, optional; amount unspecified