Chinese Beef and Vegetable Stir-fry in an Oyster Sauce
Hello, fellow food enthusiasts! Today, let's embark on a culinary journey to the heart of Chinese cuisine, where the delight of Beef and Vegetable Stir-fry in an Oyster Sauce comes to life. This dish, with its tender beef and vibrant vegetables bathed in a savory sauce, has always been a personal favorite, and I can't wait to share its magic with you.
Equipment
- 1 large wok
- 2 bowls
Ingredients
- 1/3 cup oyster sauce
- 1/4 cup water
- 2 tablespoons Chinese rice wine
- 1 tablespoon soy sauce
- 1/3 cup plus 2 tablespoons finely chopped scallions divided
- 2 large cloves garlic minced
- 2 tablespoons minced fresh ginger
- 1/4 teaspoon crushed red pepper
- 3 teaspoons peanut oil or canola oil divided
- 12 ounces sirloin tip cut into 1/8-by-3-inch strips
- 1/2 cup sliced bamboo shoots
- 1/2 cup snow peas
- 2 medium red bell peppers cut into 1-inch pieces
- 12 ounces bok choy stems and leaves separated, cut into 1-inch pieces (4 cups)
- 1 can baby corn rinsed
Instructions
- In a bowl, mix together oyster sauce, water, rice wine, and soy sauce. Set aside.
- In another bowl, combine scallions, garlic, ginger, and crushed red pepper.
- Heat a large wok over high heat until a drop of water sizzles and immediately evaporates. Swirl in 1 teaspoon oil. Add beef and 1 tablespoon of scallion mixture. Stir-fry for 1 to 2 minutes or until beef has changed color. Transfer to a bowl and set aside.
- Heat remaining oil and add remaining scallion mixture. Stir-fry for about 30 seconds, or until fragrant.
- Heat the remaining 2 teaspoons oil in the wok and add the remaining scallion mixture. Stir-fry until fragrant, about 30 seconds. Add bamboo shoots, snow peas, bell peppers, and bok choy stems and stir-fry for 2 minutes. Add bok choy greens and stir-fry until the vegetables begin to wilt, about 30 seconds more.
- Add corn and oyster sauce mixture. Stir and cook until sauce simmers, about 2 minutes. Put back beef into pan and toss until heated through, about 30 seconds.
- Serve immediately, garnish with remaining 2 tablespoons scallion mixture.
Video
Notes
Add a pop of color and freshness to your stir-fry with an array of crisp vegetables. Choose a combination of your favorites, such as bell peppers, broccoli, carrots, and snap peas. Slice or julienne the vegetables for quick and even cooking. Stir-fry them until they are vibrant and crisp-tender, retaining their natural sweetness and adding a delightful crunch to the dish.