Beef with Oyster Sauce (蚝油牛肉)

• servings: 4 servings
• total time: 30 minutes

Ingredients

Marinating

•1 lb (450 g) beef flank steak (or skirt steak)

•1/2 teaspoon baking soda

•1 tablespoon light soy sauce (or soy sauce)

•1 teaspoon peanut oil

•2 teaspoons cornstarch

Sauce

•1/2 cup chicken broth

•2 tablespoons oyster sauce

•1 tablespoon light soy sauce (or soy sauce)

•1 teaspoon dark soy sauce (or soy sauce)

•2 teaspoons sugar

•2 teaspoons cornstarch

•1 teaspoon sesame oil

Stir fry

•2 tablespoons peanut oil (or vegetable oil)

•1/2 white onion , sliced

•3 cloves garlic , sliced

•1 thumb ginger , sliced

•1 small batch (1 lb / 450 g)asparagus , tough ends removed and cut to bite size pieces (or 1 bell pepper)

Directions

Add the beef and the rest of the marinating ingredients into a medium-sized bowl. Mix well and allow marinate while you prepare the other ingredients.

Mix all the sauce ingredients in a small bowl.

Heat 1 tablespoon of oil in a large skillet over medium-high heat until hot. Add the beef and spread out into a single layer without overlapping. Cook until the bottom turns golden, 1 minute or so. Flip to cook the other side until just cooked, 1 minute or so. Transfer the beef to a large plate.

Add the remaining 1 tablespoon of oil, onion, garlic and ginger. Cook and stir for 2 minutes.

Add the asparagus. Cook until just starting to soften, 1 minute or so.

Stir the sauce again to fully dissolve the cornstarch and pour it into the pan. Stir a few times until it thickens.

Return the beef to the pan and stir to coat everything well. Transfer everything to a big plate and serve hot as a main dish.

Nutrition

• Calories: 269 kcal
• Total Fat: 13.1 g
• Saturated Fat: 3.3 g
• Cholesterol: 71 mg
• Sodium: 656 mg
• Total Carbohydrate: 10.3 g
• Dietary Fiber: 2 g
• Total Sugars: 4.3 g
• Protein: 27.2 g