Thai · Dinner
Stir-Fried Beef with Oyster Sauce (High-Protein)
Thin-sliced beef sirloin stir-fried with oyster sauce, garlic, and egg over high heat, boosted with edamame for extra protein without changing the classic Thai profile. Bright with white pepper and scallion, this dish balances savory-sweet sauce against crisp-tender vegetables in a fast wok toss.
$6
12 minsPrep
10 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
520Calories
54.3gProtein
26.9gFat
15.8gCarbs
6.9gSugar
5.2gFiber
1450mgSodium
423mgChol
7.4gSat Fat
950mgPotassium
90mgCalcium
5.4mgIron
3.6mcgVitamin B12
8.5mgVitamin C
gluten-free-adaptable
protein-rich
low-carb
high-fiber
high-protein
Instructions
1
Prep
Slice the beef sirloin thinly against the grain, mince the garlic, slice the onion and mushroom, and cut the scallion into 1-inch pieces.
2
Heat 1/2 tsp vegetable oil in a wok over medium heat and fry the egg 2 minutes until the white sets and edges turn golden brown, then remove to a plate.
3
Add remaining oil to the wok and sear the sliced beef over high heat 2 minutes, working in batches, until browned and no longer pink at edges.
4
Stir in the garlic, onion, mushroom, oyster sauce, soy sauce, white pepper, sugar, edamame, and scallion, tossing over high heat 1 minute until sauce clings glossy to beef and vegetables, then top with fried egg.
5
Plate
Slide the stir-fry onto a plate.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g beef sirloin
- 22 large eggs
- 2/3 cup100g edamame, cooked
- 6 cloves6 cloves garlic
- 4 tbsp4 tbsp oyster sauce
- 2 tsp2 tsp soy sauce
- 1 tsp1 tsp white pepper
- 1 tsp1 tsp sugar
- 2 tbsp30ml vegetable oil
- 44 stalks scallion
- 11 onion
- 1 cup90g mushroom
