Name: Beef in Oyster Sauce
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 350 g beef fillet; 1 tsp light soy sauce; 1 1/2 tbsp oyster sauce; 1 pinch sugar; 1 pinch Salt; 1 pinch ground black pepper; 2 tbsp groundnut oil; 3 cloves garlic (finely chopped); 1 whole chilli (de-seeded, finely chopped); 200 g baby spinach leaves; 1 tbsp shaoxing rice wine; pinch dried chilli flakes; 1 tsp groundnut oil; 100 g oyster mushrooms; 1 splash Chinese black rice vinegar or balsamic vinegar; 1 splash light soy sauce; dash light soy sauce

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Beef in Oyster Sauce is a pure stir fry recipe that has body, spice and a flavour that is hard to beat. The connection between the beef and the oyster sauce is amazing. Whilst there may be a number of ingredients, the end result is worth the effort. Within 10 minutes you can have a main dish full of heat, flavour and an appearance that makes it even more appealing. Stir frying the recipe makes this an ideal dish as part of a larger Chinese meal. Additional recipes such as Vegetarian Noodles with Peanut Sauce, Chinese Pork Fried Rice and Sweet and Sour Pork.

Beef in Oyster Sauce

This is a superb “ready now recipe” that is so tasty, you will have guests waiting for you to come home.

4.84 from 85 votes

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Course: Main Dish

Cuisine: Chinese

Keyword: Alcohol, Beef, Chili, Sauce, Vegetables

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Servings: people

Calories: 490kcal

Ingredients

The Beef

350 g beef fillet
1 tsp light soy sauce
1 1/2 tbsp oyster sauce
1 pinch sugar
1 pinch Salt
1 pinch ground black pepper
2 tbsp groundnut oil
3 cloves garlic finely chopped
1 whole chilli de-seeded, finely chopped
200 g baby spinach leaves
1 tbsp shaoxing rice wine
pinch dried chilli flakes

The Oyster Mushrooms

1 tsp groundnut oil
100 g oyster mushrooms
1 splash Chinese black rice vinegar or balsamic vinegar
1 splash light soy sauce

dash light soy sauce

Instructions

For the beef, place the fillet in between two sheets of cling film and bash with a meat mallet or rolling pin until half as thin.
Slice the beef into thin pieces and place into a bowl, then season with the light soy sauce, oyster sauce, sugar and salt and freshly ground black pepper. Put to one aside.
Heat a wok until smoking and add one tablespoon of the groundnut oil, then add the garlic and chilli.
Stir-fry for a few seconds, then add the spinach leaves and toss for a few seconds, until warmed through. Pile onto a large serving plate.
Place the wok back on the heat and add the remaining oil, then add the beef slices and stir fry for 2-3 minutes, or until the beef is cooked to your liking.
Pour in the Shaoxing rice wine and sprinkle over the dried chilli flakes.
Pile the beef over the spinach leaves.
For the oyster mushrooms, heat the oil in the wok and add the oyster mushrooms, stir frying for one minute.
Add a small splash of water to create some steam to help the mushrooms cook, then season, to taste, with the black rice vinegar and light soy sauce.
Spoon the oyster mushrooms over the beef and serve.
Enjoy