Ho Yau Ngau Stir Fried Steak W Oyster Sauce
Transform your dinner table with this irresistible Ho Yau Ngau Stir-Fried Steak with Oyster Sauce, a classic Chinese stir-fry bursting with savory, umami-rich flavors. Tender slices of marinated beef are flash-cooked in a hot wok to seal in their juiciness, then tossed with vibrant red bell peppers, aromatic ginger, and fragrant garlic. The star of the dish is a silky oyster sauce blend, perfectly balanced with soy sauce, Shaoxing wine, and a hint of sesame oil for added depth and fragrance. Quick and easy to prepare in just 25 minutes, this restaurant-quality stir-fry pairs beautifully with steamed rice or noodles, making it an ideal choice for a flavorful weeknight dinner.
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Recipe Information
Ingredients
- 400 grams beef steak (ribeye, sirloin, or flank)
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 2 teaspoons cornstarch
- 2 tablespoons water
- 3 pieces garlic cloves, minced
- 10 grams fresh ginger, julienned
- 2 tablespoons vegetable oil
- 3 pieces spring onions, sliced into 2-inch pieces
- 1 piece red bell pepper, thinly sliced
- 0.5 teaspoons ground white pepper
- 1 teaspoons sesame oil
Instructions
1. Slice the beef steak into thin strips, roughly 2-3 inches long and 1/4 inch thick. Pat dry with paper towels to remove excess moisture.
2. In a bowl, mix 1 tablespoon of oyster sauce, 1 tablespoon of soy sauce, Shaoxing wine, 1 teaspoon of cornstarch, and 1 tablespoon of water. Add the beef strips to the bowl and toss to coat evenly. Let marinate for 15 minutes while you prepare the other ingredients.
3. In a separate small bowl, combine the remaining 2 tablespoons of oyster sauce, 1 tablespoon of soy sauce, 1 teaspoon of cornstarch, and 1 tablespoon of water. This will be your sauce for the stir-fry. Set aside.
4. Heat a wok or large skillet over high heat until it begins to lightly smoke. Add 1 tablespoon of vegetable oil and swirl to coat the surface.
5. Add the marinated beef to the pan in a single layer. Stir-fry for 1-2 minutes, or until the beef is mostly cooked but still slightly pink. Remove the beef from the wok and set aside.
6. Reduce the heat to medium-high and add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and julienned ginger, stir-frying for 30 seconds or until fragrant.
7. Add the sliced red bell pepper and spring onions to the wok. Stir-fry for 2 minutes until the vegetables begin to soften but maintain their crisp texture.
8. Return the beef to the wok and pour in the prepared sauce mixture. Toss everything together quickly to coat the beef and vegetables evenly in the sauce.
9. Add the ground white pepper and sesame oil, stirring to combine. Cook for another 1-2 minutes until the sauce thickens slightly and everything is heated through.
10. Remove from heat and transfer the stir-fried beef and vegetables to a serving platter. Serve immediately with steamed rice or noodles.
Nutrition Facts
Calories |
352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.8 g | 36% | |
| Saturated Fat | 8.9 g | 45% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 45 mg | 15% | |
| Sodium | 657 mg | 29% | |
| Total Carbohydrate | 8.1 g | 3% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 2.4 g | ||
| Protein | 16.9 g | 34% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 35 mg | 3% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 367 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
