How thin should I slice the beef for this recipe?

For maximum tenderness, slice the beef as thin as possible—think 1/4-inch or less—and always against the grain. Freezing the steak for 15 minutes before slicing can make this much easier.

Can I use a different cut of beef?

Absolutely. Flank steak is traditional, but ribeye or sirloin are both excellent choices thanks to their marbling and flavor. Even skillet-friendly cuts like skirt steak work well. Just adjust slicing for tenderness.

What if I don't have oyster sauce? Is there a substitute?

While oyster sauce has a unique savory-sweet profile, you can substitute with a quick mix of soy sauce, a dash of Worcestershire, and a bit of brown sugar. Hoisin can also step in, though it’s sweeter and thicker—just adjust the quantity.

Can I prepare this dish ahead of time?

Definitely! You can marinate the beef up to a day in advance, and chopped veggies will keep in the fridge. Stir-fry everything fresh for best results, or cook fully and reheat—just keep heat moderate to avoid overcooking the beef.

Beef in Oyster Sauce Recipe

Name: Beef in Oyster Sauce Recipe
Prep time: 5 min
Cook time: 5 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 pound beef flank steak (ribeye or sirloin can also be used); 2 Tablespoons cornstarch; 1 Tablespoon soy sauce; 1 Tablespoon rice vinegar; 1 beaten egg white; 1 Tablespoon sesame oil; 2 teaspoons diced garlic; 1 teaspoon grated ginger; 1 small white onion, chopped; 2 bunches of Bok choy; 2 tablespoons oyster sauce; 1 tablespoon light soy sauce; 1 teaspoon granulated sugar; Sesame seeds; Green onions (sliced)

Description

This classic Beef in Oyster Sauce recipe features tender marinated beef stir-fried with crisp bok choy and onions in a rich, savory oyster sauce. Quick and simple to prepare, it’s perfect for a flavorful weeknight dinner served over rice or stir-fry noodles.

Ingredients

Units Scale

Marinated Beef

1 pound beef flank steak (ribeye or sirloin can also be used)
2 Tablespoons cornstarch
1 Tablespoon soy sauce
1 Tablespoon rice vinegar
1 beaten egg white
1 Tablespoon sesame oil
2 teaspoons diced garlic
1 teaspoon grated ginger

Vegetables

1 small white onion, chopped
2 bunches of Bok choy

Oyster Sauce

2 tablespoons oyster sauce
1 tablespoon light soy sauce
1 teaspoon granulated sugar

Garnishes (optional)

Sesame seeds
Green onions (sliced)

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Instructions

Marinate the Beef: In a resealable bag, combine the thinly sliced beef flank steak with cornstarch, soy sauce, rice vinegar, beaten egg white, sesame oil, diced garlic, and grated ginger. Massage to coat the beef evenly. Refrigerate the beef in the marinade for at least 20 minutes to tenderize and infuse it with flavor.
Sear the Beef: Heat a large skillet over medium-high heat and add a generous drizzle of vegetable oil. Once the oil is hot, add the marinated beef in batches, cooking for about one minute on each side until browned. Remove the cooked beef to a plate lined with paper towels to absorb excess oil. Cooking in batches avoids overcrowding and ensures even searing.
Sauté the Vegetables: Add another drizzle of vegetable oil to the same pan. Add the chopped onion and sauté for 1-2 minutes until slightly softened. Add the bok choy and continue to cook for another 2-3 minutes until the vegetables are tender but still crisp.
Add Sauce and Finish: Return the cooked beef to the pan with the sautéed vegetables. Add the oyster sauce, light soy sauce, and granulated sugar. Toss everything together and cook, stirring constantly, for about 1 minute until the sauce slightly thickens and coats the beef and vegetables thoroughly.
Serve: Serve the beef in oyster sauce hot over steamed rice or stir-fry noodles. Optionally, garnish with sesame seeds and sliced green onions for extra flavor and a beautiful presentation.

Notes

Flank steak, ribeye, or sirloin all work well—choose your preferred cut.
Don’t skip the marinating time for the best tender texture.
If you prefer extra sauce, double the oyster sauce mixture.
Serve immediately for optimal taste and beef tenderness.
Leftovers can be refrigerated for up to 2 days and reheated in a skillet.

Nutrition

Serving Size: 1/3 recipe
Calories: 340
Sugar: 3g
Sodium: 890mg
Fat: 15g
Saturated Fat: 4g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 2g
Protein: 32g
Cholesterol: 85mg