Oyster Sauce Beef and Onion Stir-Fry | How to Make Tender and Juicy Beef
ฝัง
- เผยแพร่เมื่อ 19 มิ.ย. 2024
- Ingredients:
Beef: 9 oz (preferably tenderloin)
Veggies: Onion (1/2), Garlic (3 cloves), Ginger (2 slices)
Steps:
Slice beef against the grain to coin thickness. Marinate with 1/4 tsp salt, 1/4 tsp sugar, 1/8 tsp white pepper, 1/2 tsp baking soda, then add 2 tbsp water, 1 tbsp cornstarch, and 1 tbsp oil.
Velvet beef in medium-high heat with enough oil to cover the pan bottom until just cooked; drain.
Prepare sauce with 1/2 tbsp cooking wine, 1.5 tbsp oyster sauce, 1 tsp dark soy sauce, 1/4 tsp sugar, 2 tbsp water, and 1 tsp cornstarch.
Fry garlic and ginger, add onion, then beef. Pour in sauce, stir-fry to coat.
Serve the savory Beef in Oyster Sauce, perfect for a delicious home-cooked meal.
Simple steps to a classic stir-fry that's sure to impress!
--Timestamps-
00:00- Introduction to Beef in Oyster Sauce
00:15- Selecting the Right Beef Cut
01:05- Marinating the Beef
02:31- Velveting the Beef
03:30- Preparing the Sauce
04:08- Stir-Frying the Vegetables
04:36- Bringing it All Together
04:59- Serving the Dish
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This is exactly the way Oyster Sauce Beef (蚝油牛肉) is made in China. Very clear instructions, no fluff. The beef marinating and coating (上浆) part is just ON POINT.
One tip for slicing the beef (or chicken or pork for other recipes): put the meat in a freezer for 15-30 minutes first, then take it out and slice it. It’s not enough to fully freeze the meat but it will be firmer and much easier to slice and it won’t be cold enough to affect the cooking; especially since most recipes call for marinating the meat for 15-30 minutes first.
Great tip, thank you for sharing! Freezing the meat slightly to make slicing easier is indeed a handy trick.
💯 % makes the removal of the fat & sinew faster from being in the freezer. This also works with Fish when the flesh is to soft to fillet. Iced water will rehydrate vegetables & firm them up when they are limp like celery, carrots & starchy vegetables for stews & stir frying allowing extra time for preparation.
Sam, thank you for such delicious recipes. Please can you share a recipe for "Special Cantonese Chow Mein" the one I am trying to duplicate is from a restaurant and is made with an absolutely scrumptious white sauce. Thank you!
Also, a better tip is to use a sharp knife.
Or just use a sharp knife and you don‘t have to freeze the meat
Just made this. Finally found a recipe that tastes like restaurant. The meat was so soft.
Yummy, it looks tender and delicious, friend. Thank you for sharing
This is among the best instructions I have seen on TH-cam. If you need flat rice noodles, it becomes the household dish 干炒牛河 (stir fry beef with rice noodles). Add scallions if you wish.
Thank you so much for the high praise! I'm thrilled to hear that you found the instructions clear and helpful. The idea of transforming this into 干炒牛河 by adding flat rice noodles and scallions sounds absolutely delicious and is a fantastic tip for those looking to vary the dish. I appreciate your suggestion and am glad you're finding ways to adapt the recipe to your taste. Keep experimenting and happy cooking!
@@SamEasyTastyDishes if you can show with flat white noodles that will be awesome.
Oh James, you just gave me even more ideas with this lovely dish. Thank you!
And green pepper. 😊
agree with you, followed step by step and it came out amazing!
I actually like this video not only because it looks so delicious, because of the way you explain how each ingredient works, understandable if went wrong or missed an ingredient
Woow perfect
Thank you. Wonderful dish. Love it.
Perfect Beef stir fry, looks delicious!
Very professional chef, it’s my favorite dish, love your videos 👍thank you
This looks so delicious. Thank you!
The spoken commentary is better than any sleeping pill 🥱🥱 ... but the beef ist delicious. 😋
super cool !
THIS RECIPE LOOK SO YUMMY. LOVE IT
I love how you explained why you did each step. Super easy to follow video and final result looks great, I’m thinking of making this to serve over some stir fried noodles 😎
Hello! Thank you for your support and for joining our food journey! 😊
Great explanation of the steps. Thanks for sharing.
This is so appetizing.
Looks delicious
😋 Thank for nice sharing ❤
Excellent tips 👏
8ts looks yummy. The final touch is wonderful. Awesome. I'll try to cook 2morrow. Watching u from Cairo, Egypt originally from Davao City the Philippines. 💖🇵🇭🇪🇬
Yummy!! Think I'll throw in some thinly sliced red capsicum strips with the onion and aromatics then garnish with spring onions cut in to 1 inch lengths....these two extra ingredients are mainly for added colour.
Quick and easy lesson, I just subscribed. Thanks!
Really good 👍
Because I love this dish of yours, subscribing!
I omitted the egg white 'but the beef was still very tender and the suace was spot on... thanks
it was very good, we made it today! amazing! very easy to make! I'd give it a 10 out of 10
Had this tonight…added more veggies and it was so good! Will be in rotation in our meal planning for sure. Thank you
That's fantastic to hear! I'm thrilled you enjoyed the dish!
Nice one... Wanna try this.
yummy yummy
This looks great, thanks.
You're very welcome! I'm glad you think it looks great. Enjoy making and tasting it! If you have any questions along the way, feel free to reach out. Happy cooking! 😊
the food is so delicious
Love it
Thank you so much!
Very well presented video, this dish is now on my 'to do' list.
Thank you for your kind words! Happy cooking!
Il faudra que j’essaie. Merci.
Methodology of stir fry explained really well thank you so much.
Thank you for your wonderful feedback! I'm delighted to hear that the stir-fry methodology was helpful to you. If you have any specific dishes or techniques you'd like to see in future videos, please let me know. Your interest and support are what keep me going!
Thank you so much for share!!! ...
Great recipe. Excellent cooking demo and description. Can't wait to prepare this. Subscribed.
Thank you so much for your kind words and for subscribing! It's wonderful to hear that you enjoyed the recipe and demonstration. I'm excited for you to try preparing it yourself. If you have any questions or need some tips along the way, don't hesitate to ask. Happy cooking！
It sure looks scrumptious! Its so yummy with rice.😂
The preparation and cooking process were very detailed and well explained.
Thank you so much for your kind words!
Tenderloin? That is definitely a top round steak. Tenderloin would be over-the-top, but very delicious. Subscribed. All your recipes look delicious, 🤤🤤🤤
Subscribed before you become a multi million follower page!
Thank you so much.❤❤❤
Wow amazing thanks for sharing ❤🎉
You're so welcome! I'm glad you found the video amazing and helpful. Thanks for your love and support! ❤🎉
Thank you so much ❤
Looks great--love stir fry! Going to try this plant-based as I have a family history of Cancer so need to avoid the igf-1, BLV and DDT in meat. Thank you for sharing
Thank you for your comment! I'm so glad to hear you're interested in trying this recipe with a plant-based twist. It's great to adapt recipes to suit your health needs and preferences. If you need any suggestions for plant-based substitutes, feel free to ask. Wishing you and your family the best in health. Happy cooking!
Just…Yum!
Thank you! So glad you enjoyed it. 😊
Just made this, it was a hit with the family. Thanks for sharing 🤌🏽😋
Yum! Subscribed! 👍👍
Thank you so much for subscribing and for the thumbs up! Happy cooking! 😊
T.O.P. ! ! !
👍🥰👍
thanks 4 inspiration & recipe 😎
Hey there! 🌟 T.O.P. right back at ya! So glad you're feeling inspired and enjoying the recipes. Keep that awesome energy going and let's keep cooking up a storm! Thanks for the love and support! 😎👍
Excellent
I'm so glad to hear you enjoyed the video! Thanks a bunch!
tht looked so delectably simple! tell me. can i use thin sliced brisket? I grew up on flank steak, but I bought brisket by mistake. the grocery store sliced it to look like a slab of flank steak!
Good video, thank you.
Thank you for watching and for your kind words! I'm glad you enjoyed the video. Stay tuned for more content! 😊
I made this for dinner tonight after finding this video last night. It was delicious and my family and I enjoyed dinner. Thank you for sharing your video and recipe, Maureen from Kelowna BC Canada 🇨🇦
I'm thrilled to hear that you and your family enjoyed the dish! 😊
Hey Sam..thanks for this recipe..very well described..will try it very soon..new subscriber from Sydney Australia 🇦🇺
Hey there! I'm thrilled to hear you found the recipe helpful and clear. If you have any questions or need tips while trying it out, feel free to reach out. Happy cooking!
❤❤it 😊😊
Thank you so much,
I like so much
Please I need make
Sesame chicken in your way
Nhìn ngon quá. Tình yêu đến từ vietnam
Nice ❤❤
Thank you so much for your kind words and support! ❤️
Nicely done 😊Cheers.
Thank you so much! 😊 I'm glad you enjoyed it. Cheers, and stay tuned for more!
I'm saving this recipe for later! I found some reduced sodium oyster sauce and Soy sauce in my local Asian market and this looks SO YUMMY! I'm a cardiac patient so all that would be omitted would be the salt/sodium. I'm already thinking green beans, broccoli, peas, etc.
I'm so glad to hear you're excited about trying this recipe and that you've found reduced-sodium alternatives for the oyster and soy sauces! Adapting recipes to suit your dietary needs, especially for heart health, is incredibly important, and I'm happy to see you doing just that. Your idea of adding green beans, broccoli, and peas sounds delicious and will definitely add a wonderful variety of textures and flavors, as well as some lovely color to the dish.Take care and enjoy your cooking!
Poor pan took a beating.
Good receipe with a side of steamed rice.
You have explained this recipe beautifully..thank u.
Thank you so much for your kind words! I'm thrilled to hear that you found the recipe easy to follow. If you have any more questions or need further clarification on any step, please don't hesitate to ask. Happy cooking!
@@SamEasyTastyDishes your more than welcome
I enjoyed the videoIs the oil you cover the meat with a peanut out of olive oil or vegetable oil? Is that oil different to that which you cook in? Thanks again for the recipe.
Thrilled you enjoyed the video! For covering the meat, I used peanut oil primarily because its smoke point is higher than that of many other oils, making it ideal for high-heat cooking methods like stir-frying and frying. On the other hand, olive oil, especially extra virgin olive oil, has a lower smoke point and is generally not suitable for high-heat cooking, including frying, as the heat can degrade its nutritional value and lead to unpleasant flavors. When it comes to stir-frying, I opt for canola oil due to its suitability for high temperatures and its ability to add a unique flavor. Hope this clears things up for you. Thanks again for your support and question!
Thank you
You're very welcome!
I think rice vinegar will work just fine instead of wine, for people who don't use it?
Looks so delicious🎉🎉🎉 Thank you for sharing! 💖💖💖
You're welcome! I'm delighted to hear that you think it looks delicious. 😊 Your enthusiasm is truly contagious! 💖
I love your cooking Sam. I am starting a cooking channel myself. I hope I do as well as you.
Thank you so much for your kind words and support! It's fantastic to hear that you're inspired to start your own cooking channel. Wishing you all the best on your culinary adventure!
This dish looks good, i feel that you should double the amount of onions.
Hello chef ❤ . Now it is a beautiful day in the neighborhood with the stir fry in my belly & smell all over in bedroom can make me hungry when I wake up then to go work happy & wonderful 🙋🙏🌺🎉🤗🤠🤑
I'm so glad to hear that the stir fry brought such joy to your day and even made waking up a delightful experience! Thank you for sharing your experience, and I hope my future recipes continue to make your days even brighter. Have a fantastic day at work!
@@SamEasyTastyDishes I love stir fry
since 50 years ago , I was a mechnice
every single day it was a beautiful chinese restaurant close to me with 8 workers , so kind to me , I became their
mechanic for them , kids& friends .I had a great respect from them to me & vice versa . I was with them for a long time till
I got married , Oh My the wife cook the best for us ever , Oh my the husband the owner ( can not say the name ) made me a ( ESP long island Ice tea 🤫🙄😲 never had it , he told me you will do all night )
drink ,he told me he use it & he kept it till he can pass it to a friend. It made me a monkey for 20 years . They left & I never ever had a meal till I saw your video 🤗
that's a real meal for real 🤠 + * * * in C
& well being 4 U AMEN 🙋🙏 so long !
❤❤❤
Ty im new to cooking😊
I'm so glad you found the video helpful. If you have any questions or need further tips, feel free to ask. Happy cooking! 😊
Makes total sense to me. What I use to do: I marinate the slices of onion in light soy sauce (some rinse raw onions in water). It takes away the sharp edge to a degree. Does anyone else do that? I'm german. I just recognized that at some restaurants the slices had a brown-ish edge that wasn't the result of burning them. It rather seems that the soy sauce prevented burning them, when your wok is piping hot (like chef Ken Hom teaches us).
Thank you for sharing your unique approach to marinating onion slices in light soy sauce!
👍🏻
Some ingredients were added to the oyster sauce that wasn’t needed and also the meat. It’s a simple dish no need to complicate it.
♥️♥️♥️♥️♥️♥️♥️
Thank you for abdelicious recipe
Watching from Germany and wanting to make this delicious looking dish, too. But…what exactly is cooking wine? What’s the difference between white wine that one drinks and wine used for cooking? I mean, can’t I just use the same wine I drink at the table?
It's wonderful to hear that you're interested in this dish! The 'cooking wine' you mentioned refers to a type of Chinese cooking wine, which is commonly made from rice wine and various spices, used to enhance the aroma of dishes and remove any unwanted gamey flavors. Compared to Western cooking wines, Chinese cooking wine has a unique fragrance that contributes a distinct flavor to dishes. Of course, if you don't have Chinese cooking wine, you can substitute it with any table wine you prefer, although the taste may vary slightly, but it will still make for a delicious dish. I hope everything goes smoothly when you try making this dish, and feel free to ask if you have any questions. Happy cooking!
@@SamEasyTastyDishes How very kind and nice of you to take the time to explain the meaning of cooking wine to me! So appreciated! I will look for Chinese cooking wine at my favorite Asia shop in Munich which is a huge supermarket and carries the most unusual things. Thanks again for being so helpful. Kind regards, Carmen
That seems like a low carb dish I can eat😊type two sux😮😮😮😮f j b 😊
I'm glad you found a dish that fits your low-carb needs! Managing type 2 diabetes can indeed be challenging, but finding the right dishes that are both delicious and healthy can make a big difference. I'll make sure to share more low-carb recipes that might be helpful. Stay strong and happy cooking! 😊
Hi Sam,Can the beef change to chicken?> coz im not allowed anymore to eat beef ,only chicken
Hi there! Absolutely, you can definitely substitute chicken for beef in this recipe. Chicken is a versatile protein that adapts well to a variety of flavors and cooking methods. You might want to adjust cooking times slightly, as chicken can cook faster than beef, especially if you're using tender cuts like chicken breast. Feel free to share how it turns out, and if you have any other questions or need further adjustments, I'm here to help. Enjoy your cooking!
In my experience, if you're doing the 'velveting' process you don't really need the baking soda. Just take care to shallow/deep fry for a short time. Keep in mind 'carry over cooking' .
Like No.2.1K - Greetings from Malaysia💕Fully Watched💯 your💪 Oyster 🦪 Souce🫙 Beef 🍖 🥓 & Onion 🧅 🧅 Cooking🔪 Video📸 Tasty&Delicious🤤😋I given you a LIKE✅
Thank you so much for the support all the way from Malaysia! 💕
Tnxmuch for sharing 😂
So glad you enjoyed it and found it worth sharing!
👍
Thank you very much!
I'm in Britain, does anyone know if Baking soda the same as Bicarbonate of Soda or Baking powder.?
My robot will subscribe. It likes your voice.
Thank you for your observations and the kind words about the video! I've used advanced text-to-speech technology to recreate my own voice for the narration. This method allows for consistent and high-quality audio, even under less-than-ideal recording conditions. I understand that the digital voice might feel different, and I truly value your understanding and support as I explore ways to improve the listening experience. Your feedback is incredibly important to me, and I'm committed to making enhancements based on your insights. Thank you for being an integral part of our community!
Could olive oil be used instead of standard cooking oil???
I prefer peanut oil for its high smoke point, making it great for high-heat cooking like stir-frying. Olive oil, especially extra virgin, has a lower smoke point, so it's not the best choice for high heat as it can lose its flavor and nutrition. For stir-frying, canola oil is also a good option because it handles high temperatures well and adds a nice flavor. Hope this helps, and thanks for your question!
Do you throw away all that oil after frying the beef?
No, I don’t throw away the oil after frying the beef. I recommend using it to stir-fry vegetables or other ingredients in the same dish to add more flavor.
Sam, what happens if you do not add the baking soda please?
If you don't use baking soda, the beef might not be as tender. Baking soda works by neutralizing the acids in the meat, making it softer. However, if you choose a tender cut of beef, following the other slicing and marinating steps can still ensure a great texture. Give it a try; you might discover the texture you prefer! It's all about experimenting and finding what works best for you.
@@SamEasyTastyDishes Thank you!
Can you substitute the wine with something else ?
Great question! You can definitely use sherry as a substitute for the cooking wine in this recipe. It adds a similar richness and depth to the dish. If you don't have cooking wine or sherry on hand, it's also fine to skip it altogether.
Add peppers and you have beef pepper steak. That's all for beef pepper steak and onions.
This is a great recipe but I must offer a clarification of "velveting"...it is not searing, as you described, nor when you put the beef in the oil/pan. Velveting is when you add the egg white, baking soda, and cornstarch. If you had prefaced that part of your video with "velveting", you would have been accurate. But the recipe you show is still a good and delicious recipe.
😋😃💕👍👍😁
😄🎈🌟 Thanks for the positive vibes! So glad you stopped by! Keep smiling and stay awesome! 🌈✨
Gracias por el 50% del lomo saltado peruano..!
que no es chino?
Tenderloin? Is that the same as what we in the UK call fillet steak?
Exactly right! Tenderloin in the US is indeed what's known as fillet steak in the UK. It's known for its tenderness and is a fantastic choice for recipes like Beef in Oyster Sauce.
@SamEasyTastyDishes Thanks for info ,much appreciated. I've got some tenderloin/ fillet in my freezer and was looking for ideas how to use it ,your recipe looks perfect. My elderly mother loves beef and onion stir fry so I'm going to try to cook your recipe for her ,I think she'd love it . Thanks for the inspiration.
Китайское блюдо , адаптировано для человека у которого нет вока и навыков китайского повара ! Прекрасно !
Is cooking wine the one that smells like sherry?
Yes, the cooking wine used in Chinese cuisine is often compared to sherry due to its similar flavor profile. It’s called Shaoxing wine, and it adds a rich aroma and depth to dishes like the beef in oyster sauce. If you can't find Shaoxing wine, dry sherry is a good substitute in most Chinese recipes.
This is an AI talking, right?
oil should be on high heat before putting in onion garlic and ginger , you must hear the sizzle . after onions turn soft add in beef so you wont over cook the beef .
Thank you for sharing your cooking tips! I appreciate your detailed advice and am sure it will help other viewers as well. Keep the great suggestions coming, and happy cooking!
Starch gets thick in seconds, should mix with water separately and add to dish in the last moment. A touch of sesame oil to conclude the cooking is also recommended
Thank you for your valuable suggestion! Mixing starch with water before adding it to the dish is indeed an effective way to prevent clumping and ensure an even sauce. In this video, I opted to pre-mix all the seasonings together before adding them to make the process more approachable for beginners. However, your advice is very beneficial for those looking to achieve a more refined texture and professional cooking techniques. I truly appreciate your feedback and will include more tips like this in future videos to accommodate the preferences of different viewers. Thank you again for your suggestion, and I welcome more culinary insights and feedback in the future!
Can also use sliced mushrooms for onion, a different texture
In the written recipe, the egg white is missing. I almost skipped it.