Beef Oyster Sauce Stir Fry

This beef stir-fry with oyster sauce is perfect for a mid-week supper. This classic Chinese dish is enjoyed throughout Asia, both in fine restaurants and in simple cafés. I love this version using green pepper, which is easy to find, simple to cut, and great for people who do not like broccoli.

 

 

Ingredients

2 tablespoons oyster sauce (25 mL)
1 tablespoon soy sauce (15 mL)
1 teaspoon granulated sugar (5 mL)
1/2 teaspoon freshly ground pepper (2 mL)
1/3 cup chicken stock or water (75 mL)
2 tablespoons vegetable oil (25 mL)
1 tablespoon coarsely chopped garlic (15 mL)
8 ounces lean boneless beef, thinly sliced  (250 g)
1 large  green bell pepper ( use hot pepper if you prefer spicy food)(150 g)

For the Marinade:
1 1/2 tbsp. dark soy sauce
1 tbsp. Chinese rice wine (or dry sherry)
2 tsp. cornstarch
1 1/2 tbsp. water
1 tbsp. vegetable oil

1 stalk green onion

1/3 thumb ginger, thinly sliced.

Direction:

Step 1:    In a small bowl, combine oyster sauce, soy sauce, sugar, pepper and chicken stock and stir well. Set aside. To begin, cut the beef across the grain into thin slices, 2 to 3 inches long and 1/4-inch thick. Then, add the marinade ingredients in the order given. Marinate the beef for 15 minutes.

    

 

 

Step 2:     Heat a wok or a large deep skillet over high heat. Add oil and swirl to coat pan. Add garlic and toss well, until fragrant, about 15 seconds. Add beef with ginger and green onion and cook, tossing occasionally, until no longer pink, 1 to 2 minutes. Add green bell pepper and cook, tossing once, until tender-crisp, for 1 minute.

            

 

 

Step 3:    Add oyster sauce mixture, pouring in around sides of pan. Cook, tossing occasionally, until green bell pepper is tender and beef is cooked through, 3 to 4 minutes. Transfer to a serving plate. Serve hot or warm.