Description
This quick and flavorful stir-fry brings tender beef, crisp vegetables, and a rich oyster sauce together in a sizzling skillet for the ultimate weeknight meal—better than takeout and done in under 30 minutes.
Ingredients
For the marinade:
1 pound beef flank steak or skirt steak
½ teaspoon baking soda
1 tablespoon light soy sauce or regular soy sauce
1 teaspoon peanut oil
2 teaspoons cornstarch
For the sauce:
½ cup chicken broth
2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 teaspoon dark soy sauce
2 teaspoons sugar
2 teaspoons cornstarch
1 teaspoon sesame oil
For the stir-fry:
2 tablespoons peanut oil or vegetable oil
½ white onion, sliced
3 garlic cloves, sliced
1 thumb-sized piece of ginger, sliced
1 pound asparagus, trimmed and chopped or substitute 1 bell pepper
Instructions
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In a bowl, combine the sliced beef with baking soda, soy sauce, peanut oil, and cornstarch. Toss to coat evenly and let marinate while prepping the other ingredients.
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In a separate bowl, mix together the chicken broth, oyster sauce, light soy sauce, dark soy sauce, sugar, cornstarch, and sesame oil. Stir until smooth and set aside.
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Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Spread the beef in a single layer and sear for about 1 minute per side until browned. Remove and set aside.
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Add the remaining tablespoon of oil to the skillet. Sauté the onion, garlic, and ginger for about 2 minutes until fragrant.
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Add the chopped asparagus or bell pepper and stir-fry for 1 minute until slightly tender but still crisp.
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Give the sauce a quick stir and pour it into the pan. Stir and cook until the sauce thickens, about 1–2 minutes.
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Return the seared beef to the skillet. Stir everything together until the meat is evenly coated and heated through.
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Serve immediately over steamed rice.
Notes
Slice the beef against the grain for tenderness.
If using bell pepper instead of asparagus, red or yellow varieties add a pop of color and sweetness.
Marinating with baking soda helps tenderize the beef for that restaurant-style texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese