Beef with Oyster Sauce (Print Version)
# Ingredients:
→ Marinating
01 -
1 lb beef flank steak (or skirt steak)
02 -
1/2 teaspoon baking soda
03 -
1 tablespoon light soy sauce (or soy sauce)
04 -
1 teaspoon peanut oil
05 -
2 teaspoons cornstarch
→ Sauce
06 -
1/2 cup chicken broth
07 -
2 tablespoons oyster sauce
08 -
1 tablespoon light soy sauce (or soy sauce)
09 -
1 teaspoon dark soy sauce (or soy sauce)
10 -
2 teaspoons sugar
11 -
2 teaspoons cornstarch
12 -
1 teaspoon sesame oil
→ Stir Fry
13 -
2 tablespoons peanut oil (or vegetable oil)
14 -
1/2 white onion, sliced
15 -
3 cloves garlic, sliced
16 -
1 thumb ginger, sliced
17 -
1 lb asparagus, tough ends removed and cut to bite-size pieces (or 1 bell pepper)
# Instructions:
01 -
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.
02 -
Mix all the sauce ingredients in a small bowl.
03 -
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, about 1 minute. Transfer the beef to a large plate.
04 -
Add the remaining 1 tablespoon of oil, onion, garlic, and ginger to the skillet. Cook and stir for 2 minutes.
05 -
Add the asparagus and cook until just starting to soften, about 1 minute.
06 -
Stir the sauce again to fully dissolve the cornstarch and pour it into the pan. Stir a few times until it thickens.
07 -
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:
01 -
To make the dish gluten-free, use tamari instead of light and dark soy sauce, and ensure the oyster sauce is gluten-free.