Living in San Francisco’s Chinatown for several years taught me the secrets of authentic Chinese cooking. This Beef with Oyster Sauce recipe is a staple in Chinese restaurants for good reason – it’s quick to prepare, deeply flavorful, and perfectly balanced. The key lies in the marinade and getting that perfect tender-crisp texture in both the meat and vegetables.

Prep Time: 20 minutes (plus marinating)
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Calories: 380 per serving

Why You’ll Love This Recipe

This restaurant-style dish brings authentic Chinese flavors to your home kitchen. The beef is tender and juicy, coated in a rich, savory sauce that’s perfect over steamed rice. It’s faster than takeout, healthier than restaurant versions, and lets you control the ingredients and seasoning to your taste.

Ingredients & Equipment

For the Beef Marinade:

• 1 pound flank steak, sliced against the grain
• 1 tablespoon soy sauce
• 1 tablespoon Chinese Shaoxing wine (or dry sherry)
• 1 teaspoon cornstarch
• ½ teaspoon baking soda
• 1 teaspoon sesame oil

For the Sauce:

• 3 tablespoons oyster sauce
• 2 tablespoons soy sauce
• 1 tablespoon Chinese Shaoxing wine
• 1 teaspoon sugar
• ½ cup chicken stock
• 1 teaspoon cornstarch
• ¼ teaspoon white pepper

For the Stir-Fry:

• 3 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 inch ginger, finely julienned
• 1 white onion, sliced
• 2 cups Chinese broccoli (gai lan), cut into 2-inch pieces
• 2 green onions, cut into 2-inch lengths

Equipment Needed:

• Wok or large skillet
• Sharp knife
• Cutting board
• Small bowls for sauce and marinade
• Measuring spoons
• Spatula or wok turner

Step-by-Step Instructions

Marinate the Beef

1. Slice beef against the grain into ¼-inch thick strips
2. Combine all marinade ingredients in a bowl
3. Add beef and mix well
4. Marinate for 30 minutes at room temperature

Prepare the Sauce

1. In a small bowl, whisk together:

• Oyster sauce
• Soy sauce
• Shaoxing wine
• Sugar
• Chicken stock
• Cornstarch
• White pepper

1. Set aside

Cook the Dish

1. Heat wok over high heat until smoking
2. Add 2 tablespoons oil
3. Stir-fry beef in batches until browned (1-2 minutes)
4. Remove beef and set aside
5. Add remaining oil
6. Stir-fry garlic and ginger (30 seconds)
7. Add onions and Chinese broccoli
8. Stir-fry until vegetables are crisp-tender
9. Return beef to wok
10. Pour in sauce mixture
11. Stir-fry until sauce thickens
12. Add green onions
13. Toss to combine

Expert Tips for Success

1. Beef Selection: Flank steak is ideal, but sirloin or skirt steak work well too. Always slice against the grain for tender meat.
2. Temperature Matters: Let the wok get very hot before adding ingredients. This ensures proper searing and prevents sticking.
3. Timing is Everything: Have all ingredients prepped and ready before you start cooking – the actual stir-frying goes very quickly.

Variations and Substitutions

• Protein Options: Try chicken, pork, or shrimp
• Vegetable Alternatives:
• Broccoli florets
• Snow peas
• Baby bok choy
• Carrots
• Sauce Adjustments:
• Use vegetarian oyster sauce (made from mushrooms)
• Substitute hoisin sauce for a different flavor profile

Storage Instructions

• Refrigerator: Store in airtight container for up to 3 days
• Freezer: Not recommended (affects vegetable texture)
• Reheating:
• Stovetop: Quick stir-fry until heated through
• Microwave: Use medium power in short bursts

Troubleshooting Guide

Problem: Beef is tough
Solution:

• Don’t overcook the meat
• Ensure proper marinating time
• Check slicing technique (against the grain)

Problem: Sauce too thin
Solution:

• Mix additional cornstarch with cold water
• Add gradually while stirring
• Let simmer briefly to thicken

Problem: Vegetables too soft
Solution:

• Reduce cooking time
• Add harder vegetables first
• Don’t overcrowd the wok

FAQs

Q: Where can I find Chinese broccoli?
A: Look in Asian markets or substitute with regular broccoli cut into thin spears.

Q: Is oyster sauce vegetarian?
A: Traditional oyster sauce isn’t vegetarian, but mushroom-based versions are available.

Q: Can I make this ahead?
A: You can prepare the marinade and sauce ahead, but cook just before serving for best results.

Q: What can I substitute for Shaoxing wine?
A: Dry sherry is the best substitute, or use chicken stock with a splash of rice vinegar.

This Chinese Beef with Oyster Sauce recipe brings authentic restaurant flavors to your home kitchen. The key to success lies in the preparation – having everything ready before you start cooking and maintaining high heat throughout the stir-frying process. Once you master this basic technique, you can adapt it with different proteins and vegetables to create your own variations.