Stir-Fried Beef with Ginger-Oyster Sauce
This stir-fried beef with ginger-oyster sauce is a simple, flavorful weeknight meal adapted from a mushroom-based recipe. I swap the portobello mushrooms for thinly sliced sirloin (or sometimes chicken) and use a bag of pre-cut stir-fry vegetables to save time. The combination of oyster sauce, soy, and toasted sesame oil gives the dish a savory depth while garlic and ground ginger add brightness. Serve over steamed jasmine rice for a complete meal.
Ingredients
Glaze
- 2 Tbsp soy sauce
- 2 Tbsp sugar
- 1/4 cup low-sodium chicken broth or vegetable broth
Sauce
- 1 Tbsp soy sauce
- 1 cup low-sodium chicken broth or vegetable broth
- 3 Tbsp oyster sauce
- 2 tsp toasted sesame oil
- 1 Tbsp cornstarch
Vegetables & Aromatics
- 2 medium cloves garlic, minced (about 2 tsp)
- 1 tsp ground ginger
- 1/2–1 Tbsp + 3 tsp vegetable oil (divided for searing and stir-frying)
- 1 pound sirloin, patted dry and sliced thinly across the grain (or 1 lb boneless skinless chicken breast, cut into strips)
- 1 bag pre-cut stir-fry vegetables (separate longer-cooking vegetables, like broccoli, from quicker-cooking ones)
Instructions
- Combine glaze ingredients in a small bowl and whisk until sugar dissolves. In a separate small bowl, whisk together the sauce ingredients and cornstarch until smooth and set aside. In a third small bowl, mix the minced garlic and ground ginger with 1 teaspoon of vegetable oil; set aside.
- Heat 1/2 Tbsp oil in a large skillet or wok over medium–medium-high heat. Add the sliced beef (or chicken) in a single layer and cook, stirring occasionally, until browned and cooked through, about 8–12 minutes for beef depending on thickness. If excess liquid collects, drain it so the meat browns instead of steaming. Transfer the cooked meat to a plate and keep warm.
- Wipe the skillet if needed and heat 1 teaspoon vegetable oil over medium–high heat until shimmering. Add the longer-cooking vegetables (for example, broccoli or thicker carrots) and stir-fry until they begin to brown, about 1–2 minutes. Add 1/2 cup broth, cover, and cook until just tender, another 2–3 minutes. Uncover and continue cooking until the liquid has mostly evaporated, about 30 seconds. Remove these vegetables to the plate with the meat.
- Heat the remaining 1 teaspoon vegetable oil in the skillet over medium–high heat. Add the quicker-cooking vegetables from the bag and stir-fry until they start to brown and soften, 1–2 minutes. If using leafy greens, add them now and stir frequently until wilted, about 1 minute.
- Push the vegetables to the sides of the skillet to clear the center. Add the garlic-ginger oil mixture to the center and cook briefly, mashing with a spoon or spatula, until fragrant, about 15–20 seconds. Stir the garlic and ginger into the vegetables.
- Return the browned meat and any reserved vegetables to the skillet. Pour in the prepared sauce and toss to combine. Cook, stirring, until the sauce thickens and evenly coats the meat and vegetables, about 2–3 minutes. Taste and adjust seasoning if needed. Transfer to a serving platter and serve immediately over steamed rice.
Longer- and Quicker-Cooking Vegetables
When you use a pre-cut stir-fry mix, separate vegetables that need more cooking time (like broccoli, cauliflower, asparagus, or green beans) from those that cook quickly (like bell pepper, snow peas, celery, zucchini). Cooking them in stages ensures even doneness and preserves texture.
Notes and Tips
- If you prefer a vegetarian version, replace the meat with portobello mushrooms or extra-firm tofu and use vegetable broth. The ginger-oyster-style sauce (use vegetarian oyster sauce if needed) still provides great flavor.
- Pat the meat dry before slicing and searing to encourage browning. If slices are too thick, slice them thinner across the grain for a more tender bite.
- Control sauce thickness by adjusting the cornstarch: dissolve cornstarch completely in the cold broth before adding to the skillet to avoid lumps.
- Toast whole sesame seeds or add a few drops of toasted sesame oil at the end to boost aroma. Use sparingly—its flavor is concentrated.
- Serve with jasmine rice or steamed rice to soak up the savory sauce and complete the meal.
