BETTER THAN TAKEOUT - Oyster Sauce Beef Recipe

beef

🥗Healthier: lean cuts of beef

💰Cheaper: pork

Lean cuts reduce fat content, while pork is often less expensive.

oyster sauce

🥗Healthier: homemade mushroom sauce

💰Cheaper: soy sauce

Mushroom sauce is a vegetarian alternative, while soy sauce is more budget-friendly.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: flour

Arrowroot is a healthier thickening agent, while flour is often cheaper.

Cut the beef into 1/4 inch thick slices.

Marinate the beef with 2 tbsp corn starch, 2 tbsp Chinese cooking wine, dark soy sauce, and 1 egg white for 5 minutes.

Preheat a cast iron pot over low heat.

Mix together 2 tbsp oyster sauce, 1.5 tsp soy sauce, 1 tsp dark soy sauce, 2 tsp black pepper, 1.5 tsp sugar, 0.5 tsp corn starch, and 3 tbsp water to create the sauce.

Prepare the aromatics: discard the ends of 6 shallots and quarter or halve them, peel 10 cloves of garlic, and slice 1 inch of ginger thinly.

Add dried red chilies for spice if desired.

Heat the wok until smoking hot and add a generous amount of oil.

Add the beef and spread it out, cooking for 1.5 minutes until slightly charred.

Remove the beef using a strainer to get rid of excess oil.

Add the prepared sauce to the wok and stir over medium low heat until it thickens.

Add the beef back to the wok and toss thoroughly to coat.

In the hot cast iron pot, add a drizzle of oil and toss in the garlic, ginger, shallots, and dried chilies, stirring for 20 seconds.

Add the beef to the cast iron pot, scrape down the sauce, and light the fondue set to keep it sizzling on the table.

Garnish with diced scallions.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens