Beef in Oyster Sauce is a dish that typifies how perfect savoury flavours and tender textures can be. Hailing from Chinese culinary traditions, this stir-fry dish has gained widespread popularity for its simplicity, depth of flavour, and versatility. To create this amazing dish doesn’t take much, even I can do it. I have listed where the dish originated, preparation, serving suggestions, and equipment needed to create this delectable dish.
A Brief History
Beef in Oyster Sauce traces its roots to Cantonese cuisine, one of the most renowned regional cuisines in China. Cantonese cuisine is celebrated for its emphasis on fresh ingredients, delicate flavours, and meticulous cooking techniques. Oyster sauce, a key component of this dish, is a dark, savoury condiment made from oyster extracts, soy sauce, sugar, and sometimes additional seasonings such as garlic or ginger.
While the exact origins of Beef in Oyster Sauce are unclear, it is believed to have emerged in the bustling kitchens of Guangdong province, where chefs experimented with combining the umami richness of oyster sauce with tender slices of beef and crisp vegetables. Over time, the dish spread beyond China’s borders, captivating the palates of food enthusiasts worldwide and becoming a beloved staple in Chinese restaurants and home kitchens alike.
Preparation and Equipment
Creating Beef in Oyster Sauce requires minimal ingredients and equipment, making it an accessible dish for home cooks of all skill levels. Here’s what you’ll need:
Ingredients:
Beef: Choose a tender cut of beef such as sirloin or flank steak and slice it thinly against the grain for optimal tenderness.
Oyster Sauce: This savoury and slightly sweet condiment is the star of the dish, infusing it with depth of flavour and umami richness.
Vegetables: Common vegetables used in Beef in Oyster Sauce include bell peppers, onions, and mushrooms. Feel free to customize the selection according to your preferences.
Garlic and Ginger: These aromatic ingredients add a layer of complexity to the dish, enhancing its flavour profile.
Corn starch: A slurry of corn starch and water used to thicken the sauce, creating a glossy and velvety texture. Sometimes this is not required depending of which vegetables you stir fry.
Equipment:
Wok or Skillet: A wok is traditionally used to stir-fry Beef in Oyster Sauce. Its high sides and sloping shape allow for even heat distribution and quick cooking. However, a large skillet or frying pan can also be used with excellent results.
Sharp Knife: A sharp knife is essential for slicing the beef thinly and uniformly, ensuring tender and evenly cooked pieces.
Cutting Board: A sturdy cutting board provides a stable surface for slicing the beef and chopping the vegetables.
Tongs or Spatula: Tongs or a spatula are handy tools for tossing and stirring the ingredients in the wok, ensuring they cook evenly and develop a caramelized exterior.
What to Serve with Beef in Oyster Sauce
Beef in Oyster Sauce pairs wonderfully with a variety of side dishes and accompaniments, enhancing its flavours and providing a well-rounded dining experience. Here are some delicious options to serve alongside this classic Chinese dish:
Steamed Rice: Fluffy white rice serves as the perfect canvas for soaking up the flavourful sauce of Beef in Oyster Sauce. Whether jasmine rice, basmati rice, or sticky rice, its neutral flavour and soft texture complement the savoury beef and vegetables.
Stir-Fried Vegetables: A vibrant medley of stir-fried vegetables, such as broccoli, bok choy, and snow peas, adds freshness and colour to the meal. Lightly seasoned with garlic, ginger, and soy sauce, they provide a delightful contrast to the rich flavours of the beef dish.
Egg Fried Rice: Fragrant and fluffy egg fried rice, studded with peas, carrots and scrambled eggs. It makes a satisfying side dish for Beef in Oyster Sauce. Its savoury and slightly nutty flavour pairs beautifully with the umami richness of the main dish.
Chinese Dumplings: Steamed or pan-fried Chinese dumplings, filled with savoury meat or vegetable fillings. These gorgeous treats are a delightful addition to the meal. Their tender wrappers and flavourful fillings offer a tantalizing contrast to the bold flavours of the beef dish.
Hot and Sour Soup: A steaming bowl of hot and sour soup. Ideally brimming with tofu, mushrooms, and bamboo shoots in a tangy broth, provides a comforting and warming starter. Its bold flavours and contrasting textures prepare the palate for the main course.
Beef in Oyster Sauce is a dish that delights the senses with its savoury flavours, tender textures, and vibrant colours. It doesn’t matter when you fancy this dish. Its simplicity and versatility make it a beloved favourite in Chinese cuisine. So, gather your ingredients, fire up your wok, and enjoy the simplicity of creating Beef in Oyster Sauce.
Stir frying the recipe makes this an ideal dish as part of a larger Chinese meal. Other 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.
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Add to CollectionServings: 2 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
- 1 tbsp shaoxing rice wine
- pinch dried chilli flakes
The Oyster Mushrooms
- 1 tsp groundnut oil
- 100 g oyster mushrooms
- 1 splash balsamic vinegar
- 1 splash 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.350 g beef fillet
- 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.1 tsp light soy sauce, 1 1/2 tbsp oyster sauce, 1 pinch sugar, 1 pinch Salt, 1 pinch ground black pepper
- Heat a wok until smoking and add one tablespoon of the groundnut oil, then add the garlic and chilli.2 tbsp groundnut oil, 3 cloves garlic, 1 whole 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.200 g baby spinach
- 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.1 tbsp shaoxing rice wine, pinch 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.100 g oyster mushrooms, 1 tsp groundnut oil
- Add a small splash of water to create some steam to help the mushrooms cook, then season, to taste, with the balsamic and light soy sauce.1 splash balsamic vinegar, 1 splash light soy sauce
- Spoon the oyster mushrooms over the beef and serve.
- Enjoy
Notes
Serve of a bed of hot fluffy rice for the perfect meal.
Nutrition
Calories: 490kcal | Carbohydrates: 11g | Protein: 32g | Fat: 35g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Cholesterol: 111mg | Sodium: 1238mg | Potassium: 794mg | Fiber: 4g | Sugar: 1g
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