Description
This savory beef in oyster sauce is a quick and flavorful stir-fry that combines tender marinated beef with crisp vegetables, all coated in a rich oyster sauce. Perfect for a weeknight dinner, it offers a delicious balance of umami flavors and fresh greens, served best over rice or noodles.
Ingredients
Units
Scale
Marinated Beef
- 1 pound beef flank steak
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 beaten egg white
- 1 tablespoon sesame oil
- 2 teaspoons diced garlic
- 1 teaspoon grated ginger
Vegetables
- 1 small white onion, chopped
- 2 bunches of Bok choy
Oyster Sauce
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon granulated sugar
Optional Garnishes
- Sesame seeds
- Green onions, sliced
Instructions
- Marinate the Beef: Add thinly sliced beef to a resealable bag with cornstarch, soy sauce, rice vinegar, egg white, sesame oil, diced garlic, and grated ginger. Mix thoroughly to coat all pieces and refrigerate for at least 20 minutes to tenderize and flavor the meat.
- Cook the Beef: Heat a large skillet over medium-high heat and add vegetable oil. Once hot, add the beef in batches to avoid overcrowding. Cook for about 1 minute per side until browned, then remove and set aside on paper towels. Repeat with remaining beef.
- Sauté the Vegetables: In the same skillet, add a little more oil if needed. Cook the chopped onion for 1-2 minutes until slightly translucent. Add Bok choy and cook for an additional 2-3 minutes until tender and vibrant green.
- Combine and Finish: Return beef to the skillet with the vegetables. Add oyster sauce, soy sauce, and sugar. Stir well and cook for another minute until the sauce thickens slightly. Serve immediately over steamed rice or noodles, garnished with sesame seeds and sliced green onions if desired.
Notes
- Ribeye or sirloin can be used instead of flank steak for different textures.
- This dish is best enjoyed immediately for optimal flavor and texture.
- Adjust the oyster sauce or soy sauce according to taste preferences.
- Ensure the vegetables are cooked until crisp-tender for the best texture balance.
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 80 mg
