Tender Beef Oyster Sauce (Print Version)
# Ingredients:
→ For Marinating
01 -
1 lb skirt steak (or flank steak)
02 -
1 tbsp soy sauce (light or regular)
03 -
1/2 tsp baking soda
04 -
2 tsp cornstarch
05 -
1 tsp peanut oil
→ Sauce Mix
06 -
1 tsp sesame oil
07 -
2 tsp sugar
08 -
2 tbsp oyster sauce
09 -
1/2 cup chicken stock
10 -
1 tsp dark soy sauce (or regular soy sauce)
11 -
2 tsp cornstarch
12 -
1 tbsp soy sauce (light or regular)
→ For Stir Fry
13 -
3 cloves garlic, thinly sliced
14 -
1/2 white onion, thinly sliced
15 -
1 thumb-sized piece of ginger, sliced
16 -
2 tbsp vegetable oil (or peanut oil)
17 -
1 lb asparagus, chopped into bite-sized pieces (or substitute with 1 bell pepper)
# Instructions:
01 -
Toss the beef with all the marinating ingredients in a medium bowl. Let it sit aside while you get the rest of the prep done.
02 -
Combine everything labeled as sauce in a small bowl and stir.
03 -
Warm up 1 tbsp of oil in a big skillet over medium-high heat. Spread the beef across the pan in a single layer. Don’t crowd it. Cook for a minute or so until it browns on one side. Flip and repeat on the other side until it’s no longer raw. Take it out and set it on a plate.
04 -
In the same skillet, pour in another tablespoon of oil. Add the onion, garlic, and ginger. Stir them around for about 2 minutes.
05 -
Toss the asparagus (or bell pepper) into the pan. Stir-fry until it softens slightly for about a minute.
06 -
Give the sauce another stir to ensure the cornstarch is dissolved, then pour it into the pan. Mix thoroughly until you see it thickening.
07 -
Put the beef back in. Give it all a good toss until every piece is coated. Move it to a serving dish and serve hot.
# Notes:
01 -
If you need this dish to be gluten-free, swap soy sauce with tamari and double-check that your oyster sauce is safe for gluten-free diets.