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Beef with Oyster Sauce
This beef with oyster sauce recipe is simple, savory, and delicious with steamed rice. Served over a bed of blanched Chinese broccoli, it’s also a full and balanced meal!
Cook Time
mins
Additional Time
20 mins
Total Time
1 hr
Servings: 4
Calories: 280 kcal
Cuisine:
Chinese
Ingredients
For the beef and marinade:
- 12 ounces flank steak (thinly sliced against the grain)
- 2 tablespoons water
- 1 teaspoon cornstarch
- 1 teaspoon vegetable oil
- 1 teaspoon oyster sauce
- 1/4 teaspoon baking soda (optional tenderizer)
For the sauce:
- 1/2 cup low sodium chicken stock
- 1 1/2 tablespoons oyster sauce
- 1 teaspoon granulated sugar (or brown sugar)
- 1 teaspoon cornstarch
- 1 teaspoon dark soy sauce
- 1/8 teaspoon white pepper.
For the rest of the dish:
- 8 ounces Chinese broccoli (washed and cut into pieces)
- 3 tablespoons vegetable oil (plus 1 teaspoon; can substitute any neutral oil)
- 1 slice ginger
- 1 clove garlic (sliced)
- 1 small onion (cut into wedges)
- 1 cup oyster mushrooms (torn into smaller pieces)
- 1 tablespoon Shaoxing wine
Instructions
- Combine the sliced beef with the water, cornstarch, oil, oyster sauce, and baking soda, if using. Set aside for 30 minutes (or up to 4 hours in the refrigerator).
- Make the sauce by combining the chicken stock, oyster sauce, sugar, cornstarch, dark soy sauce, and white pepper.
- Fill your wok halfway with water and bring to a boil, along with a teaspoon of oil. Blanch the chinese broccoli for 1 minute, or until cooked to your desired tenderness. Drain and set aside in a colander. Do not rinse! Arrange the Chinese broccoli around the rim of a serving dish.
- Heat your wok over high heat until lightly smoking, and add 1 tablespoon of the oil. Sear the beef and remove from the wok.
- Over medium heat, add the remaining oil, along with the ginger. Cook for 30 seconds, then add the garlic. Cook for 15 seconds.
- Increase the heat to high, and add the onion and mushrooms. Stir-fry for 15 seconds, until the onions are just beginning to scorch. Add the Shaoxing wine. Stir-fry for another 30 seconds, then stir the sauce mixture to make sure the cornstarch is incorporated. Add the sauce mixture, and bring to a simmer, stirring constantly.
- Then stir in the beef. Stir-fry until the beef is coated in the sauce. Pour off any liquid that may have pooled on the plate from the Chinese broccoli, and mound the beef mixture in the center. Serve immediately.
Cup of Yum
Nutrition Information
Calories
280kcal
(14%)
Carbohydrates
11g
(4%)
Protein
22g
(44%)
Fat
16g
(25%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
4g
Monounsaturated Fat
9g
Trans Fat
0.05g
Cholesterol
51mg
(17%)
Sodium
456mg
(19%)
Potassium
639mg
(18%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
364IU
(7%)
Vitamin C
53mg
(59%)
Calcium
58mg
(6%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 280
% Daily Value*
| Calories | 280kcal | 14% |
| Carbohydrates | 11g | 4% |
| Protein | 22g | 44% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.05g | 3% |
| Cholesterol | 51mg | 17% |
| Sodium | 456mg | 19% |
| Potassium | 639mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 364IU | 7% |
| Vitamin C | 53mg | 59% |
| Calcium | 58mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.