Beef Stir-Fry with Ginger-Oyster Sauce

This beef stir-fry recipe is actually modified from an America’s Test Kitchen recipe for Stir-Fried Portobellos with Ginger-Oyster Sauce. I substituted the portobellos with beef and I have also made it with chicken. I also go the easy way out and buy a bag of pre-cut stir fry vegetables. They can be found in your grocery store’s produce department. The one I purchase has shredded carrots, shredded zucchini, broccoli, snow peas, etc in it. I will sometimes dice a small onion to include in it. I serve this stir-fry with steamed Jasmine rice.

I debated on whether I should post the original recipe and notate where I changed it but then I think it looks too confusing so I’m posting my modified version. My additions or changes are in italics. I’m also including the link to the original recipe.

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Recipe

Stir-Fried Beef with Ginger-Oyster Sauce

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 (I use Lee Kum Kee Panda brand)
  • 2 tsp toasted sesame oil
  • 1 Tbsp cornstarch

Vegetables

  • 2 medium cloves garlic , minced or pressed through garlic press (about 2 teaspoons)
  • 1tsp ground ginger, from a jar
  • 1/2 – 1 Tbsp + 3 tsp vegetable oil
  • 1 pound sirloin filet, patted dry and slicely thinly across the grain OR 1 pound of boneless skinless chicken breast, cut into strips or bite-sized pieces
  • 1 bag of pre-cut stir-fry veggies from the product dept. (separate out longer cooking vegetables from quicker cooking ones)

Directions:

  1. Whisk glaze ingredients in small bowl; whisk sauce ingredients in separate small bowl. In third small bowl, mix garlic and ginger with 1 teaspoon vegetable oil. Set bowls aside.
  2. Heat 1/2 Tbsp of oil in skillet over med to med-high heat. Add beef or chicken to skillet and heat for about 8-12 minutes until browned. You will need to drain the water from the skillet otherwise your beef or chicken will boil or steam and you will not get browned meat. (You might have to drain a couple of times.)
  3. Heat 1 teaspoon vegetable oil in now-empty skillet over medium-high heat until beginning to smoke. Add broccoli and cook, stirring occasionally, until beginning to brown, 1 to 2 minutes. Add 1/2 cup broth and cover skillet; cook until broccoli are just tender, 2 to 3 minutes. Uncover and cook until liquid evaporates, about 30 seconds. Transfer broccoli to plate with meat.
  4. Heat remaining teaspoon vegetable oil in now-empty skillet over medium-high heat until beginning to smoke. Add remaining stir fry veggies from bag and cook, stirring occasionally, until beginning to brown and soften, 1 to 2 minutes. Add leafy greens (if you want, see chart below) and cook, stirring frequently, until wilted, about 1 minute. Push vegetables to sides of skillet to clear center; add garlic-ginger mixture to clearing and cook, mashing mixture with spoon or spatula, until fragrant, 15 to 20 seconds, then stir mixture into greens.
  5. Return all vegetables to skillet along with sauce. Toss to combine and cook, stirring, until sauce is thickened and vegetables are coated, 2 to 3 minutes. Transfer to serving platter and serve immediately.

These notes below are from the original recipe from America’s Test Kitchen:
Longer-cooking vegetables (to yield 2 cups)
4 small carrots, peeled, sliced on bias 1/4 inch thick
1/2 pound broccoli, stalks discarded, florets cut into 1 1/4-inch pieces
1/2 pound cauliflower, core removed, florets cut into 1 1/4-inch pieces
1 pound medium asparagus, bottoms trimmed, cut on bias into 1 1/2-inch lengths
1/2 pound green beans, ends trimmed, cut on bias into 1 1/2-inch lengths

Quicker-cooking vegetables (to yield 1 cup)
1 medium bell pepper, stemmed, seeded, and cut into 1/2-inch dice
3 ounces snow peas, strings and tough ends trimmed
3 medium ribs celery, ends trimmed, cut on bias 1/2 inch thick
1 small zucchini or summer squash, seeded, quartered lengthwise, and cut on bias 1/4 inch thick

Leafy Greens (to yield 2 cups stems and 4 cups greens)
1 small bok choy or napa cabbage (about 1 pound), stems/cores and greens separated, stems/cores cut into 1/4-inch strips, greens into 3/4-inch-thick strips

Tips:

You can certainly do this vegetarian with the portobello mushrooms and vegetable broth, I wish I could…my husband does not like mushrooms.

This recipe is so versatile and you can do any combination of meat and/or mushrooms along with veggies.

I take the time to separate out the broccoli from the stir fry vegetable bag. The broccoli is often too big and I’ll cut it even further and then use it accordingly in Step 3.

Adapted from America’s Test Kitchen’s Stir-Fried Portobellos with Ginger-Oyster Sauce from their Asian Take-Out at Home episode, also published in Cook’s Illustrated, May 2006

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