BETTER THAN TAKEOUT - Oyster Sauce Beef Recipe
Since I was little, I have loved oyster sauce beef because it is served on a portable fondue stove, and it sizzles when you put it on the table, creating a fun and festive atmosphere.
Although Mongolian Beef is deep-fried in restaurants, I recommend shallow-frying because it is more friendly for home cooking, and the taste is equally delicious.
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BETTER THAN TAKEOUT - Oyster Sauce Beef Recipe
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Since I was little, I have loved oyster sauce beef because it is served on a portable fondue stove, and it sizzles when you put it on the table, creating a fun and festive atmosphere.
Although Mongolian Beef is deep-fried in restaurants, I recommend shallow-frying because it is more friendly for home cooking, and the taste is equally delicious.
Ingredients
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- 400g / 14 oz top sirloin steak (sirloin cap, flank steak, round, or flat-iron work)
- 15g / 2 Tbsps cornstarch
- 28g / 2 Tbsps Chinese cooking wine
- 8.3g / 1.5 tsps dark soy sauce
- 1 egg white
- 13.6g / 1 Tbsp oil
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- 36g / 2 Tbsps oyster sauce
- 8.3g / 1.5 tsps soy sauce
- 5.5g / 1 tsp dark soy sauce
- 4.8g / 2 tsps ground black pepper
- 6.3g / 1.5 tsps sugar
- 45g / 3 Tbsps water
- 1.3g / ½ tsp cornstarch
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- 41g / 3 Tbsps oil to pan-fry the beef
- 9g / 2 tsps oil to stir-fry the aromatics
- 30g / about 10 cloves garlic
- 270g / about 6 shallots, peeled and quartered
- 15g / about 1 inch ginger, sliced thinly
- 4.5g / 3 Tbsps dried red chilies, seeded and cut into short pieces (see page 19)
- 4g / 1 Tbsp diced scallions as garnish
Directions
Cut the beef across the muscle grains into ⅛-inch thick slices. Place the beef in a mixing bowl and add the dark soy sauce, Chinese cooking wine, egg white, and cornstarch. Gently mix for 5 minutes and then set the beef aside for 15 minutes.
- While waiting, combine the oyster sauce, soy sauce, dark soy sauce, ground black pepper, sugar, cornstarch, and water in a bowl. Set it aside.
- This dish will be served in a small cast-iron pot or a heavy-duty skillet over a fondue set. Before stir-frying the beef, preheat the cast-iron pot over medium-low heat on a spare stove.
- Heat your wok until smoking hot, add the 3 tablespoons of oil, and stir-fry the beef over high heat for 1.5 minutes or until the meat slices are lightly charred on the edge. Remove the beef from the wok and set it aside.
- Add the sauce to the same wok and stir over medium-low heat for 1.5 minutes or until the sauce thickens. Add the beef back and toss thoroughly. Turn off the heat.
- Once the cast-iron pot is piping hot, add 2 teaspoons of oil and toss in the garlic cloves, ginger slices, shallots, and red-dried chilies. Quickly stir for 20 seconds.
- Add the beef to the cast-iron pot, making sure to scrape down the sauce so you don’t waste any flavor. Garnish with diced scallions.
- Light a fondue set and continue to heat the cast-iron pot over low heat on the dinner table to keep it sizzling while serving.
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