Beef with Onions and Oyster Sauce

Ingredients

• 400 g Beef (e.g., filet, sirloin steak, shoulder) (thinly across the grain (2‑3 mm) slice)
• 1 TL Cornstarch (corn starch) (for the marinade)
• 1 Prise Salt
• 1 Prise White pepper
• 1 TL Light soy sauce (for the marinade)
• 1 EL Water
• 1 Stück Egg white (large egg, whisked)
• 1 EL Oil (for the marinade) (neutral, e.g., rapeseed oil)
• 2 EL Oyster sauce
• 1 EL Light soy sauce (for the sauce)
• 1 EL Dark soy sauce
• 0.5 TL Sugar
• 3 EL Broth (chicken or vegetable broth) (to thin the sauce)
• 1 große Onion (thinly sliced, stem can stay)
• 2 Zehen Garlic (finely chop)
• 1 TL Ginger (grated)
• 1 Stück Chili (pepperoni) (to taste, sliced into fine rings)
• 2 Stück Spring onions (halve thick pieces, then slice into rings)
• 2 EL Cooking oil for frying (rapeseed or sunflower oil, high smoke point)
• 200 g Jasmine rice (optional, cooked in rice cooker)

Instructions

1. Prepare the meat

   Cut beef into very thin strips (2‑3 mm) across the grain and place in a bowl.

   Time: PT5M

2. Make the marinade

   Add cornstarch, salt, white pepper, 1 TL light soy sauce, 1 EL water, the egg white and 1 EL oil to the meat and mix well until everything is evenly coated.

   Time: PT3M

3. Let marinate

   Cover the bowl and let rest for 15 minutes at room temperature while the remaining vegetables are prepared.

   Time: PT15M

4. Slice the vegetables

   Slice onion into thin strips, mince garlic, grate ginger, slice chili into fine rings, halve spring onions into 2‑cm pieces and then slice into rings.

   Time: PT7M

5. Prepare the sauce

   In a small bowl whisk together 2 EL oyster sauce, 1 EL light soy sauce, 1 EL dark soy sauce, 0.5 TL sugar, a pinch of white pepper and 3 EL broth. Mix 1 TL cold water with 1 TL cornstarch and set aside.

   Time: PT5M

6. Heat oil

   Heat wok over high heat, add 2 EL oil and wait until the oil begins to lightly smoke.

   Time: PT2M

7. Sear the meat

   Add meat in batches (not too much at once) to the hot wok and toss quickly for 1‑2 minutes until it colors. Then remove and set aside.

   Time: PT3M

8. Stir‑fry the vegetables

   In the same wok over high heat add the onion strips, the thicker parts of the spring onions, garlic, ginger and chili. Stir‑fry 2‑3 minutes until the vegetables are lightly translucent.

   Time: PT3M

9. Return meat and remaining spring onions to the wok

   Add the pre‑cooked meat and the remaining spring onions back to the wok, briefly mix with the vegetables.

   Time: PT1M

10. Add sauce and thicken

    Pour the prepared sauce into the wok, bring to a boil and immediately stir in the starch‑water mixture. Keep stirring and simmer for 1‑2 minutes until the sauce thickens slightly.

    Time: PT2M

11. Final seasoning and serving

    Adjust seasoning with salt or additional white pepper to taste, then plate immediately on pre‑warmed plates. Garnish with fresh spring‑onion rings and optional chili. Serve with jasmine rice.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

20 g

Fat

15 g

Fiber

2 g