Beef with Oyster Sauce

This delicious stir-fried beef with oyster sauce and veggies is a quick and easy recipe that’s full of rich umami. Serve it with a bowl of rice or noodles for an amazing meal that’s perfect for busy evenings.

What Makes This Recipe So Good

• Beef with oyster sauce is FULL of incredible flavor, and it’s SO easy to make. It’s perfect for those nights when you’re in the mood for takeout but you just don’t feel like leaving the house. Enjoy it on it’s own or serve it with white rice or noodles for a total meal.
• This dish is perfect for anyone who likes a combo of salty and sweet. Soy sauce, mirin, sugar, and oyster sauce give it an incredible richness and umami that’s the perfect blend of taste-bud pleasing flavors.

Chef’s Tips

• Be sure to slice the flank steak against the grain of the meat! If you slice with the grain, you’ll end up with tough, chewy pieces of steak. Trust me, you don’t want that. If you slice across the grains, though, you’ll cut the tough fibers that makes the steak chewy, leaving you with perfectly tender beef.
• To make the most of your time, prep all your vegetables while the steak marinates! You need to give the steak at least 20 minutes to soak up that delicious sauce, which is plenty of time to chop your bell peppers and slice your onions.

More Beef Recipes You’ll Love

• Beef Pad Thai
• Beef with Garlic Sauce
• Hunan Beef
• Beef Vindaloo
• Beef Lo Mein

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5 from 1 vote

Beef with Oyster Sauce

Prep: 15 minutes minutes

Cook: 15 minutes minutes

Marinate: 20 minutes minutes

Total: 50 minutes minutes

Tender, juicy flank steak in a tangy sauce served with stir-fried vegetables for a delicious Asian-inspired meal.

Cheryl Malik

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4 servings

Ingredients

For the Beef

• ▢ 2 tablespoons soy sauce or lite tamari, or coconut aminos
• ▢ 1 tablespoon mirin or white cooking wine
• ▢ 1 tablespoon cornstarch
• ▢ 1 teaspoon sugar or sugar substitute
• ▢ 1 pound flank steak thinly sliced
• ▢ 1 tablespoon sesame oil for cooking

For the Stir-Fried Vegetables

• ▢ 1 medium green bell pepper chopped
• ▢ 1 medium red bell pepper chopped
• ▢ 1 medium white onion thinly sliced
• ▢ ¼ cup oyster sauce
• ▢ 2 green onions sliced

Get Recipe Ingredients

Equipment

• Large bowl
• whisk
• Large skillet
• bowl or plate
• Paper towels

Instructions 

• In large bowl, whisk together soy sauce, mirin, cornstarch, and sugar until well combined. Add sliced flank steak and toss to coat, then cover and set aside. Let steak marinate in sauce mixture at least 20 minutes.
  
• After 20 minutes, add sesame oil to large skillet and warm over medium-high heat. Once oil is hot and shimmering, add marinated flank steak (steak only, not sauce) and cook 5 minutes or until steak is golden brown. Transfer cooked beef to bowl or plate and wipe out skillet with paper towels.
  
• Add green bell pepper, red bell pepper, and onion to skillet. Cook over medium-high heat for 2 to 3 minutes, then add oyster sauce. Stir well and bring mixture to simmer.
  
• Return steak to skillet, add green onions, and stir well to incorporate. Serve warm with desired sides.
  

Notes

• Maximize your time by prepping all of your veggies during the 20-minute marinating window!
• Always, always slice your flank steak across the grain (the parallel lines of muscle fiber) to keep it tender.

Nutrition Information

Serving: 1serving | Calories: 243kcal | Protein: 26g | Fat: 9g | Saturated Fat: 3g | Total Carbs: 13g | Fiber: 2g | Sugar: 5g | Net Carbs: 11g | Vitamin C: 65mg | Cholesterol: 68mg | Sodium: 996mg | Potassium: 585mg | Calcium: 46mg | Iron: 2mg

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

 

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

 

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

© Author: Cheryl Malik