🥩 How a Chinese chef makes Beef with Oyster Sauce! (蠔油牛肉)

By Made With Lau · 30 min

Ingredients

Instructions

1. Slice the beef thinly against the grain, cutting each half lengthwise first; slightly frozen meat is easier to cut. Soak the slices in cold water.
2. Mix the oyster sauce, light soy sauce, cornstarch, water, white pepper and baking soda in a large bowl. Drain the beef, squeeze out excess water, add it to this marinade and mix well.
3. Prepare the vegetables: destring the snow peas if needed; cut the celery on a diagonal into 1/4-inch slices; rinse the seafood mushrooms after cutting off the roots; cut the brown button mushrooms into three slices after trimming the stems; peel the carrot and slice it 1/4 inch thick, optionally notching it first for a flower pattern.
4. Cut the green onion whites into chunks and the greens into 1-inch pieces. Peel the garlic, trim the root ends and thinly slice it. Peel the ginger, slice it, then halve each slice.
5. Mix the oyster sauce, dark soy sauce and sugar in a small bowl. In another small bowl, mix the potato starch and water.
6. Add 1 tablespoon oil to the beef and mix well.
7. Heat a clean wok on high until it starts to smoke, then lower to medium, add 2 tablespoons oil and swirl it around the wok with a spatula. Add a few ginger slices.
8. Spread the beef in the wok and leave it for 30 to 35 seconds without flipping. Flip and stir-fry for 50 more seconds, until about 80 percent cooked. Remove the meat and ginger to a bowl, leaving the oil in the wok.
9. Return the wok to medium heat. Stir-fry the ginger, garlic and green onion whites for 30 seconds until fragrant. Add the brown button mushrooms and stir-fry for 30 seconds, then add the carrots and celery and stir-fry for 20 seconds.
10. Add the snow peas and beech mushrooms and stir-fry for 20 seconds. Pour the cooking wine along the edge of the wok, stir briefly, then turn the heat to high and stir-fry the vegetables for 40 seconds until fully cooked.
11. Return the beef to the wok and stir well. Pour in the sauce mixture, taste, and add the extra dark soy sauce if needed, then stir.
12. Stir the starch slurry again and pour it into the wok while stirring constantly. Turn off the heat, drizzle in the sesame oil and add the remaining dark soy sauce.

Summarized from Made With Lau's video. Watch it for the details.

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