Oyster Beef B1

This classic Chinese stir-fry delivers deep, savory flavors in just minutes. The beef is thinly sliced and marinated to ensure tenderness, then quickly cooked over high heat to lock in juices. Rich oyster sauce provides a glossy, umami-packed glaze that clings to the meat and crisp scallions. Its a perfect weeknight dinner that feels special without the fuss. Serve it steaming hot over a bowl of fluffy white rice to soak up every drop of the delicious sauce. This dish is simple, satisfying, and brings authentic home-style comfort to your table.

Cooking Method: Stir Frying

Cuisine: Chinese

Courses: Main Courses

Difficulty: Intermediate

Servings: 4

Calories: 283.8

Description

This classic Chinese stir-fry delivers deep, savory flavors in just minutes. The beef is thinly sliced and marinated to ensure tenderness, then quickly cooked over high heat to lock in juices. Rich oyster sauce provides a glossy, umami-packed glaze that clings to the meat and crisp scallions. Its a perfect weeknight dinner that feels special without the fuss. Serve it steaming hot over a bowl of fluffy white rice to soak up every drop of the delicious sauce. This dish is simple, satisfying, and brings authentic home-style comfort to your table.

Ingredients

1 pound BEEF,SLICED 1/4-IN.
0.5 cup scallions, white sections only, cut to 1-inch lengths
0.25 teaspoon salt
0.5 teaspoon soy sauce
1 teaspoon cornstarch (for marinade)
1 dash sugar
2 tablespoons vegetable oil
2 tablespoons oyster sauce
0.25 cup chicken stock
0.25 teaspoon MSG (optional)
1 tablespoon cornstarch (for slurry)
1 tablespoon water (for slurry)

Directions

1
In a mixing bowl, combine the salt, soy sauce, cornstarch (for marinade), and sugar.
2
Add the sliced beef to the bowl and toss thoroughly to coat. Let marinate for 5 minutes.
3
In a small bowl, mix the cornstarch (for slurry) with water (for slurry) to create a smooth slurry. Set aside.
4
Heat the vegetable oil in a wok or large skillet over high heat until shimmering.
5
Add the marinated beef and scallions to the hot wok. Stir-fry for about 1 minute until the beef begins to sear.
6
Add the oyster sauce and toss to combine, cooking for another minute.
7
Pour in the chicken stock and optional MSG. Bring to a simmer.
8
Stir the cornstarch slurry again and pour it into the wok.
9
Toss continuously until the sauce thickens and coats the beef and scallions evenly, about 1 minute.
10
Remove from heat and serve immediately while very hot.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 283.8kcal

% Daily Value *
Total Fat 17.0g27%
Saturated Fat 6.8g34%
Cholesterol 88.5mg30%
Sodium 81.7mg4%
Total Carbohydrate 0.0g0%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 29.5g59%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, slice the beef against the grain to ensure maximum tenderness.

If you do not have MSG, you can omit it without significantly affecting the flavor, or use a small amount of chicken bouillon powder instead.

Make sure your wok or skillet is very hot before adding the beef to ensure a good sear and prevent sticking.

This dish is best served immediately. If reheating, add a splash of water to loosen the sauce.

Wine pairing suggestion: A light white wine like Wan Fu White Wine complements the savory flavors.

Keywords: beef, stir-fry, chinese, oyster sauce, scallions, quick dinner, savory, wok, asian, weeknight meal, tender beef, gluten-free option

Read it online: https://www.chefs-mate.com/recipe/oyster-beef-b1/