Chinese 15 min

Chinese Stir-Fried Beef with Oyster Sauce

Name: Chinese Stir-Fried Beef with Oyster Sauce
Total time: 15 min
Yield: 2 servings
Cuisine: Chinese
Ingredients: 1.5 lbs sirloin or flank steak, sliced thin against grain; 1 teaspoon baking soda; 2 tablespoons soy sauce; 1 tablespoon cornstarch; 3 tablespoons oyster sauce; 1 tablespoon soy sauce; 1 tablespoon dark soy sauce; 1 teaspoon sesame oil; 1 teaspoon sugar; 3 tablespoons vegetable oil; 4 cloves garlic, minced; 4 stalks green onion, cut into 2-inch pieces; 1 tablespoon cornstarch dissolved in 3 tablespoons water

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Ingredientsfor 2

380

Cal

40g

Protein

12g

Carbs

18g

Fat

11.5 lbs sirloin or flank steak, sliced thin against grain
21 teaspoon baking soda
32 tablespoons soy sauce
41 tablespoon cornstarch
53 tablespoons oyster sauce
61 tablespoon soy sauce
71 tablespoon dark soy sauce
81 teaspoon sesame oil
91 teaspoon sugar
103 tablespoons vegetable oil
114 cloves garlic, minced
124 stalks green onion, cut into 2-inch pieces
131 tablespoon cornstarch dissolved in 3 tablespoons water

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Instructions

1
Velvet beef: toss with baking soda, soy sauce, and cornstarch. Marinate 15 minutes. Rinse briefly under cold water and pat dry.
2
Mix the sauce: oyster sauce, soy sauce, dark soy sauce, sesame oil, and sugar. Set aside.
3
Heat wok until smoking. Add 2 tablespoons oil. Sear beef in a single layer, undisturbed, for 1–2 minutes until well-browned. Toss and cook 30 more seconds. Remove while still slightly pink.
4
Add remaining oil and garlic. Stir-fry 20 seconds. Add green onions and toss 15 seconds.
5
Pour in sauce and cornstarch slurry. Bring to a boil, stir until thickened to a glossy, coating sauce. Return beef and toss to coat. Serve over steamed rice — this dish proves that sometimes the simplest preparations with the best technique create the most satisfying results.