Cantonese Beef and Oyster Sauce Stir Fry
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A classic Cantonese stir fry featuring beef and mushrooms in a rich oyster sauce.
00:30:00 total
Serves 4
medium
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Ingredients
- oyster sauce - 25 g or 2 tablespoons (for stir fry sauce)
- water or shiitake mushroom soaking liquid - 25 g (for stir fry sauce)
- soy sauce - 1 teaspoon (for stir fry sauce)
- dark soy sauce - 1/4 teaspoon (optional for stir fry sauce, for color)
- sugar - 1/2 teaspoon (for stir fry sauce, halved from vegetable recipe)
- MSG - 1/8 teaspoon (optional for stir fry sauce)
- white pepper - to taste (for stir fry sauce)
- beef - 400 g (thinly sliced)
- dried shiitake mushrooms - 4 (soaked, stems removed, and sliced)
- scallions - 2 (white and green parts separated)
- ginger - 1 inch (sliced)
- peanut oil - as needed (for frying beef and stir frying)
- starch - 1/4 teaspoon (mixed with equal amount of water for slurry)
- shaing wine - 1 tablespoon (for stir frying)
Instructions
- Prepare the beef: Marinate the beef slices with seasonings and coat well with oil.
- Fry the beef: Heat oil in a wok and shallow fry the beef until cooked through. Remove and drain.
- Stir fry aromatics: Use some of the beef frying oil to fry sliced ginger and the white part of scallions until fragrant.
- Add mushrooms and sauce: Increase heat, add mushrooms, then the oyster sauce mixture. Simmer and thicken with starch slurry.
- Finish the stir fry: Add the beef and green parts of the scallions to the sauce, mix well. Serve over fried rice noodles or as desired.
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