Cantonese Oyster Sauce Beef
Velveted beef stir-fried with gai lan in a clean oyster sauce glaze, one of the most fundamental and beloved Cantonese stir-fries.
Chinese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Toss 360g sliced beef with 2 tsp cornstarch, 0.5 tsp baking soda, and 2 tsp Shaoxing wine; marinate 10 minutes. Cut 400g gai lan into 5cm lengths. Mince 4 garlic cloves and grate 2 tsp ginger. Mix 5 tbsp oyster sauce, 2 tbsp soy sauce, 1 tsp sesame oil, 1 tsp sugar, and 0.5 tsp white pepper. Mix 1 tsp cornstarch with 2 tbsp water.
Boil
Bring salted water to a boil over high heat. Blanch gai lan 2 to 3 minutes until bright green and just tender. Drain and set aside.
Sear
Heat 4 tbsp oil in a wok or large skillet over high heat until smoking. Sear beef in batches in a single layer 1 to 2 minutes without moving until browned. Toss once, cook 30 seconds more until cooked through. Remove and set aside.
Bloom
Add minced garlic and grated ginger to the wok, toss 20 seconds over high heat until fragrant.
Glaze
Pour the oyster sauce mixture into the wok, stir 20 seconds. Add the cornstarch slurry and stir constantly until glossy and thickened, about 30 to 45 seconds.
Plate
Return beef and gai lan to the wok, toss gently to coat in the glaze. Serve immediately over 400g steamed jasmine rice.
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