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Beef in Oyster Sauce [蠔油炒牛肉]

This is a simple and easy to cook dish, yet the savoury flavours will never bore you. It is important to get the best oyster sauce you can get for this dish (stay away from the garbage they sell in western supermarkets), because a good oyster sauce doesn’t taste fishy at all, it has a meaty flavour that goes well with beef and pork. *wink* I use it all the time in dishes when I cook for a friend who swears he can not eat anything that comes from the sea *wink*. To balance out this dish do not forget to add some vegetables of your choice, either stir-fry or if you are lazy you can boil them on the side.


  • 500 gram lean beef steak
  • 1 pcs spring onion
  • 10 gram ginger, sliced
  • 1 clove garlic, minced
  • 3 tbsp light soy sauce (Pear River)
  • dash of sesame oil (Chee Seng)
  • 2 tbsp corn starch (Kingsford/Knorr)
  • 1 tbsp sugar
  • 2 tbsp premium oyster sauce (Lee Kum Kee)
  • ½ tsp sugar
  • 2 tsp shaohsing rice wine
  • 3 tbsp chicken stock or chicken powder (Knorr)
  • ½ tsp corn starch


Cut the beef into thin slices of about 5 cm long and put them in a bowl. Mix the sauce ingredients together.

Marinade the beef with the soy sauce, sesame oil, rice wine, water and corn flour. Leave the beef to marinate for at least 20 minutes.
Heat the oil in the wok until it is about 140°C and quickly blanched the beef in the hot oil. Remove and drain well.

Drain all but 2 tbsp of oil in the wok and re-heat it over a high heat. Saute the ginger, garlic and spring onions briefly for about 1 - 2 minutes.

Return the beef and fry for another 1 minute. Add the sauce ingredients and toss the beef thoroughly with the sauce. Serve at once.

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