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Beef with Oyster Sauce

A delightful Asian dish featuring tender beef slices and a rich umami oyster sauce, paired with crisp vegetables. Perfect for weeknight dinners or special gatherings.
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Serving Size 4 servings

Ingredients

For the Marinade

  • 1 lb beef flank steak (or skirt steak) Use high-quality beef and slice against the grain for tenderness.
  • 1/2 teaspoon baking soda
  • 1 tablespoon light soy sauce (or soy sauce)
  • 1 teaspoon peanut oil
  • 2 teaspoons cornstarch

For the Sauce

  • 1/2 cup chicken broth
  • 2 tablespoons oyster sauce
  • 1 tablespoon light soy sauce (or soy sauce)
  • 1 teaspoon dark soy sauce (or soy sauce)
  • 2 teaspoons sugar
  • 2 teaspoons cornstarch
  • 1 teaspoon sesame oil
  • 2 tablespoons peanut oil (or vegetable oil)

Vegetables

  • 1/2 white onion, sliced
  • 3 cloves garlic, sliced
  • 1 thumb ginger, sliced
  • 1 lb asparagus, tough ends removed and cut to bite-sized pieces (or 1 bell pepper)

Instructions

Marinating

  • Add the beef and the rest of the marinating ingredients into a medium-sized bowl. Mix well and allow to marinate while you prepare the other ingredients.

Preparing the Sauce

  • Mix all the sauce ingredients in a small bowl.

Cooking

  • Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add the beef and spread out into a single layer without overlapping. Cook until the bottom turns golden, about 1 minute.
  • Flip to cook the other side until just cooked through, another minute. Transfer the beef to a large plate.
  • Add the remaining 1 tablespoon of oil, onion, garlic, and ginger. Cook and stir for 2 minutes.
  • Add the asparagus and cook until just starting to soften, about 1 minute.
  • Stir the sauce again to fully dissolve the cornstarch, then pour it into the pan. Stir a few times until it thickens.
  • Return the beef to the pan and stir to coat everything well. Transfer everything to a big plate and serve hot as a main dish.

Notes

Serve hot with steamed rice or noodles. Garnish with sesame seeds or sliced scallions. Store leftovers in an airtight container in the refrigerator for up to 3 days.