Description
A quick and flavorful Asian-style dish featuring tender marinated beef, fresh vegetables, and a savory oyster sauce, perfect for serving over rice or noodles.
Ingredients
Units
Scale
Marinated Beef
- 1 pound beef flank steak*
- 2 Tablespoons cornstarch
- 1 Tablespoon soy sauce
- 1 Tablespoon rice vinegar
- 1 beaten egg white
- 1 Tablespoon sesame oil
- 2 teaspoons diced garlic
- 1 teaspoon grated ginger
Vegetables
- 1 small white onion, chopped
- 2 bunches of Bok choy
Oyster Sauce
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon granulated sugar
- Optional: sesame seeds
- Optional: green onions
Instructions
- Marinate the Beef: Add thinly sliced beef to a resealable bag with the marinade ingredients. Mix everything so the beef is well coated. Refrigerate for at least 20 minutes.
- Cook the Beef: Heat a large skillet over medium-high heat and add a generous drizzle of vegetable oil. When the oil is hot, add the beef and cook for one minute on each side. Remove from the pan to a clean plate lined with paper towels. It’s best to cook in batches to avoid overcooking the meat.
- Sauté the Vegetables: Add another drizzle of vegetable oil to the pan and cook the onions for 1-2 minutes. Add the Bok choy and continue cooking for 2-3 minutes until the vegetables are tender.
- Combine and Serve: Return the beef to the pan with the vegetables and toss with oyster sauce, soy sauce, and sugar. Cook for a minute, stirring constantly, until the sauce slightly thickens. Serve over rice or stir-fry noodles, optionally garnished with sesame seeds and green onions.
Notes
- *Ribeye or sirloin are also good options for this recipe.
- The dish is best served immediately for optimal flavor and texture.
- Adjust the oyster sauce or soy sauce according to your taste preference.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 80 mg
