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–+ servings
Melany

Beef with Oyster Sauce Stir-Fry is a quick delight.

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.
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Prep Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese
Ingredients Method Notes

Ingredients
  

  • For the marinade:1 pound beef flank steak or skirt steak½ teaspoon baking soda1 tablespoon light soy sauce or regular soy sauce1 teaspoon peanut oil2 teaspoons cornstarch
  • For the sauce:½ cup chicken broth2 tablespoons oyster sauce1 tablespoon light soy sauce1 teaspoon dark soy sauce2 teaspoons sugar2 teaspoons cornstarch1 teaspoon sesame oil
  • For the stir-fry:2 tablespoons peanut oil or vegetable oil½ white onion sliced3 garlic cloves, sliced1 thumb-sized piece of ginger, sliced1 pound asparagus, trimmed and chopped or substitute 1 bell pepper

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Add the remaining tablespoon of oil to the skillet. Sauté the onion, garlic, and ginger for about 2 minutes until fragrant.
  5. Add the chopped asparagus or bell pepper and stir-fry for 1 minute until slightly tender but still crisp.
  6. Give the sauce a quick stir and pour it into the pan. Stir and cook until the sauce thickens, about 1–2 minutes.
  7. Return the seared beef to the skillet. Stir everything together until the meat is evenly coated and heated through.
  8.  
  9. 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.

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