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.
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
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.
Step 8
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.
Step 9
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.
Step 10
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
| Serving size | (786.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1404.9 |
| Total Fat 111.1g | 0% |
| Saturated Fat 35.8g | 0% |
| Polyunsaturated Fat 22.7g | |
| Cholesterol 180mg | 0% |
| Sodium 2630.8mg | 0% |
| Total Carbohydrate 29.9g | 0% |
| Dietary Fiber 5.6g | 0% |
| Total Sugars 7.7g | |
| Protein 66.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 140.1mg | 0% |
| Iron 7.2mg | 0% |
| Potassium 1271.6mg | 0% |
Source of Calories