Beef with Oyster Sauce – Carmy


This stir-fried beef with oyster sauce and veggies is a simple but delicious dish that you can make in no time. It’s faster than running out to get takeout! Serve it over a bed of rice or noodles or inside a lettuce cup for an easy weeknight dinner!

This beef with oyster sauce recipe is an easy beef and vegetable stir fry that you can whip up for dinner on a busy weeknight. It’s full of flavor, veggies, and goes well with pretty much anything. It’s quite the hearty meal and the veggies make it even more satisfying!

Overhead view of beef with oyster sauce with veggies in a large cast iron pan.

Why You’ll Love This Recipe

  • It’s really easy to make. After stir-frying the beef, stir-fry the vegetables and combine them all together. It’ll come together in no time.
  • I won’t claim that this recipe uses only pantry staples, as I usually have to grab some snap peas and a bell pepper at the store, but you can make this stir fry with any veggies you have on hand. The sauce is made with pantry staples, though! I always keep soy sauce, sesame oil, oyster sauce, and cornstarch on hand.
  • Leftovers keep really well. It’s perfect for meal prepping!

Ingredients You’ll Need

Ingredients needed to make beef with oyster sauce.
  • flank steak — I love using flank steak, but you can also use skirt steak or rib eye. You don’t want to use anything too lean or tough. I don’t cut them too thinly, so they still have a nice meaty texture when I bite into them.
  • soy sauce — I recommend using light sodium soy sauce. You’ll need it to marinate the steak and make the sauce for the noodles.
  • sesame oil — this adds a nice flavor and you’ll be cooking the beef and vegetables in it. You can also stir fry the beef and veggies with avocado or olive oil if you prefer.
  • oyster sauce — don’t worry, while it’s made from oyster extract, it doesn’t taste like oysters or fishy! I have a post sharing what oyster sauce is if you’re curious.
  • cornstarch — coating the sliced steak in cornstarch helps tenderizes and protect the beef from overcooking.
  • onion — I use a small sweet onion but feel free to use a yellow onion.
  • red pepper — I like the sweetness and crunch you get from a sliced red pepper. Feel free to use a different colored bell pepper but keep in mind that red is the sweetest and green is the least.
  • snap peas — I’m using snap peas because again of their sweetness and crunch factor. Snow peas are a great alternative but are a little less sweet.

How to Make Stir Fry Beef with Oyster Sauce

Set of two photos showing sliced beef added to a bowl with oyster sauce and cornstarch then mixed together.
  • Add soy sauce, sesame oil, water, oyster sauce, and cornstarch to the sliced flank steak.
  • Mix until combined. Set aside in the fridge for 20 minutes.
Set of two photos showing sliced beef cooked in a pan.
  • Heat up a tablespoon of oil in a large skillet over medium heat and add the marinaded beef to it in a single layer. Cook for about 2 to 3 minutes per side.
  • Set the beef aside. Depending on the size of your skillet, you may have to do it in batches.
Set of two photos showing vegetables cooked in a pan then beef added back in.
  • Give the skillet a quick wipe with a paper towel and add another tablespoon of oil to the pan. Add the sliced onions and saute them for 2 minutes and then add the sliced bell peppers and snap peas. Saute for another 2 to 3 minutes, depending on how tender you’d like the bell pepper and snap peas to be.
  • Add the beef back to the skillet and add ¼ cup of oyster sauce to the beef and vegetables. Toss to combine. Garnish with sesame seeds and green onions if desired.
Overhead view of a bowl of rice with beef with oyster sauce and green onions.

Recipe Tips and Notes

  • If you’re having trouble slicing the beef, you can freeze the flank steak for around 20 minutes. This helps the steak firm up enough that you can effortlessly slice through the steak.
  • I find it’s easiest to wear a pair of gloves and massage the marinade into the beef. It is super easy to help coat the beef evenly.
  • When slicing the steak, make sure to slice against the grain so the steak is tender.
  • I usually serve this beef and vegetable stir fry with jasmine rice. But you can also try serving it with coconut rice, noodles, or in a lettuce cup!
  • Shiitake mushrooms make for a great addition to the stir fry as well as they have a great meaty texture. Add them after adding the onions.
  • This is the skillet I used to make this stir fry.
Overhead view of beef with oyster sauce and rice in a meal prep container.

Make Ahead Tips

  • Meal prep: once cooled, store the beef and veggies with oyster sauce in an airtight container for up to 4 days in the fridge.
  • Reheat: you can reheat leftovers in the microwave or on the stove top over medium heat with a bit of oil.
Overhead view of one of two plates of beef chow fun.
Overhead view of beef with oyster sauce with veggies in a large cast iron pan.

Beef with Oyster Sauce

This stir-fried beef with oyster sauce and veggies is a simple but delicious dish that you can make in no time. It’s faster than running out to get takeout! Serve it over a bed of rice or noodles or inside a lettuce cup for an easy weeknight dinner!


Print
Rate

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Servings: 4 servings

Ingredients

For the Stir Fry

  • 2 tablespoons sesame oil, divided into 2
  • 1 onion, sliced
  • 1 red pepper, sliced
  • 200 grams snap peas, (7 oz, ¼ pound)
  • ¼ cup oyster sauce

Instructions

  • Add soy sauce, sesame oil, water, oyster sauce, and cornstarch to the sliced flank steak. Mix until combined. Set aside in the fridge for 20 minutes.

  • Heat up a tablespoon of oil in a large skillet over medium heat and add the marinaded beef to it in a single layer. Depending on the size of your skillet, you may have to do it in batches.

  • Cook for about 2 to 3 minutes per side. Set the beef aside.

  • Give the skillet a quick wipe with a paper towel. Add another tablespoon of oil to the pan. Add the sliced onions and saute them for 2 minutes and then add the sliced bell peppers and snap peas. Saute for another 2 to 3 minutes, depending on how tender you’d like the bell pepper and snap peas to be.

  • Add the beef back to the skillet and add ¼ cup of oyster sauce to the beef and vegetables. Toss to combine. Garnish with sesame seeds and green onions if desired.

Tried this recipe?Did you make this recipe? I’m always so happy to hear about it! I’d love to see how it turned out. Tag me at @CarmysHungry on Instagram so I can see it! If you enjoyed the recipe, I’d really appreciate a comment with a 5 star rating! ♥

Nutrition Per Serving

Calories: 300kcal | Carbohydrates: 10g | Protein: 27g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Cholesterol: 68mg | Sodium: 727mg | Potassium: 614mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1476IU | Vitamin C: 70mg | Calcium: 61mg | Iron: 3mg

Author: Carmy

Course: Main Course

Cuisine: Asian

Nutrition Disclaimer

More Easy Stir Fry Recipes to Try

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Email: [email protected]





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