Oyster Beef

This Cantonese-style stir fry is all about speed and high heat. Thin slices of flank steak marinate for just 15 minutes in oyster sauce, light soy sauce, dry sherry, sugar, and black pepper. That short soak is enough for the oyster sauce to coat each slice with deep, savory flavor.

The two-stage wok technique is what restaurants use. The beef hits a screaming hot wok with peanut oil first, cooking hard and fast for about 3 minutes until seared. It comes out, the wok gets reheated with fresh oil, then sesame oil and scallions go in followed by shredded iceberg lettuce and the beef back in. A splash of chicken stock creates a quick sauce in seconds.

Iceberg lettuce in a stir fry might seem odd, but it’s a classic Cantonese move. The lettuce barely wilts in the hot wok and adds a cool, crisp crunch that contrasts with the rich, glossy beef.

Kitchen Tips

• Slice the flank steak against the grain as thin as possible. Cutting with the grain makes the meat chewy and tough.
• Get the wok smoking hot before adding oil. The sear happens in the first 30 seconds, and a cool wok means boiled, grey beef.
• Don’t stir the beef constantly. Let it sit and sear for 30 seconds before tossing. You want color, not steam.
• Add the chicken stock last and let it reduce for just a few seconds. Too long and the lettuce goes limp.

Variations

• Add sliced mushrooms or water chestnuts with the scallions for more texture.
• Use Chinese rice wine (Shaoxing) instead of dry sherry for a more authentic flavor.
• Serve over steamed jasmine rice or crispy noodles.