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Beef and oyster sauce stir-fry
Beef and oyster sauce stir-fry
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Prep Time:
20 minutes
Cook Time:
17 minutes
Total Time:
37 minutes
Oyster sauce adds savory-sweetness to quick stir-fry.
Ingredients:
  • 76.25 gm oyster sauce
  • 42.00 gm dark soy sauce
  • 20.00 ml shao hsing (Chinese rice wine)
  • 5.00 gm cornflour
  • 500g beef rump steak, trimmed, thinly sliced
  • 36.80 gm vegetable oil
  • 4 green onions, cut into 2cm lengths
  • 2 garlic cloves, finely chopped
  • 1 bunch baby choy sum, trimmed, stems and leaves chopped
  • 2 zucchini, halved lengthways, sliced diagonally
  • Steamed jasmine rice, to serve
Instructions:
  • Mix the oyster sauce, soy sauce, shao hsing, and cornflour in a bowl. Place the beef in a glass or ceramic dish and pour half of the sauce mixture over it. Toss the beef to ensure it's well coated. Cover the dish with plastic wrap and refrigerate for 30 minutes if you have the time. Keep the remaining sauce aside.
  • Preheat wok on high heat, add 2 teaspoons of oil, and swirl to coat. Cook one-third of the beef for 2 to 3 minutes until browned. Transfer to a bowl and cover to keep warm. Repeat with the remaining oil and beef in two more batches. If needed, gently wipe the wok clean with a paper towel between batches.
  • Heat the remaining oil in a hot wok and swirl to coat. Add onion and stir-fry until softened for about 2 minutes. Introduce garlic and stir-fry until fragrant for about 1 minute. Add choy sum stems and zucchini, stir-fry until tender for 2 to 3 minutes. Put the beef back in the wok, add choy sum leaves and remaining sauce mixture. Stir-fry until the sauce thickens for 1 to 2 minutes. Serve with rice.

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