Part 2  of my Chinese cooking series. The book didn’t specify what type of  green vegetable. It does show pictures of the types of vegetables that are commonly used.  I think it would go nicely with snap peas or broccoli.


Beef with Oyster Sauce

  • Servings: 2 to 3
  • Difficulty: easy
  • Print




  • 1 pound flank steak
  • 15 green onion cut into 1-inch pieces
  • 15 slices ginger
  • 4 cups oil
  • 1.2 pound green vegetables
  • 1/2 tablespoon wine
  • 1/2 teaspoon salt
  • 1 teaspoon sugar

For the marinate

  • 1/2 teaspoon baking soda
  • 1 teaspoon sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon soysauce
  • 3 tablespoons water

For the seasoning

  • 2 tablespoons oyster sauce
  • 1 tablespoon water
  • 1 teaspoons sugar
  • 1/2 teaspoon cornstarch
  • 1/2 teaspoon sesame oil



  1.  Slice the beef in 1-inch squares, put into a bowl and marinate for at least 1/2 hour. The longer the better. Then add 2 tablespoons of cooking oil.
  2. Boil the green vegetables in boiling water for about 2 minutes. Remove from pan and stir fry with 2 tablespoons of oil. season with wine, salt and sugar, then lay on a platter.
  3.  Heat 4 cups of oil on medium to high heat in fry pan and add beef and fry till it turns light, about 10 seconds. Remove the beef and drain off the oil from the pan.
  4. Use another 2 tablespoons of oil to fry the green onions and ginger over high heat. Add the beef stir quickly and add the seasoning sauce. Stir until thickened and heated through. Pour over the green vegetables and serve.



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