Stir Fry with Oyster Sauce

Name: Stir Fry with Oyster Sauce
Prep time: 15 min
Cook time: 10 min
Yield: 2 to 4 servings
Cuisine: Thai Menu
Ingredients: Steak — 300 g; Oyster Sauce — 2 tbsp; Light Soy Sauce — 1 tbsp; Cornflour — 1 tbsp; Black Pepper — To taste; Garlic — 1 tbsp; Red Pepper — ½; Green Pepper — ½; Onion — 1; Oyster Mushrooms — 100 g; Light Soy Sauce — 1 tbsp; Brown Sugar — 1½ tsp; Vegetable Oil — 2 tbsp

This authentic Thai beef stir-fry with oyster sauce is a quick, easy, and incredibly flavourful dish that brings the essence of Asian street food to your kitchen. Tender steak strips are marinated and stir-fried with crisp bell peppers, onions, and earthy oyster mushrooms, all coated in a rich, glossy savoury sauce. It is a perfectly balanced meal that is as satisfying as it is simple to prepare.

Cuisines

Cooking Instructions

Preparation: 15 minutes
Cooking: 10 minutes

Servings: 2 to 4

Notes:

Slice the beef thinly across the grain to ensure the meat remains tender and cooks quickly during the stir-fry process.

Oyster mushrooms are a classic addition, but they can be swapped for other varieties like button or shiitake mushrooms depending on your preference.

The sauce relies on a balance of savoury oyster sauce, light soy sauce, and a hint of brown sugar for that signature Thai-style depth.

Ensure the vegetables are added towards the end of the cooking process to maintain their essential, refreshing crunch.

This recipe is highly customisable; feel free to adjust the ratios of soy and oyster sauce to suit your personal palate for saltiness and sweetness.

Prepare Beef
Slice the steak into thin, uniform strips and marinate in a bowl with oyster sauce, light soy sauce, cornflour, and freshly ground black pepper.

Sauté Aromatics
Heat vegetable oil in a wok or large pan over medium-high heat, add the minced garlic, and stir-fry until golden and aromatic.

Cook Beef
Add the marinated beef strips to the wok, stir-frying for 2 minutes until nearly cooked through and beautifully seared.

Stir-fry Vegetables
Add the sliced red pepper, green pepper, onion, and oyster mushrooms to the wok, increasing the heat to high.

Season and Glaze
Stir in additional light soy sauce and brown sugar, tossing all ingredients together quickly to ensure the vegetables remain crunchy and coated in the savoury glaze.

Serve
Once the vegetables are perfectly tender-crisp and the sauce is glossy, turn off the heat and serve immediately.