This beef in oyster sauce is an amazing simple dinner that you can have on the table in about 20 minutes. A crispy beef stirfry with a thick and savoury oyster sauce with sweet peppers all served over noodles. The perfect weeknight dinner.
You'll also love my Asian beef stir fry and my crispy chilli beef.
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⭐️ Why this recipe works
- Flavourful Sauce: The combination of oyster sauce, soy sauce, and sriracha creates a rich, savoury, and slightly spicy flavour profile.
- Quick Cooking Time: Thinly sliced beef and matchstick vegetables ensure that the dish cooks quickly, perfect for weeknight dinners.
- Texture Contrast: The crispiness of the flour-coated beef contrasts beautifully with the tender vegetables and pasta.
- Balanced Nutrition: This dish includes protein, vegetables, and carbs, making it a balanced meal.
- Versatile Ingredients: The recipe allows for easy substitutions based on what you have on hand, making it flexible and adaptable.
🧾 Ingredients overview
- Beef Steaks: Provides protein and a rich, savoury base.
- Plain Flour: Helps create a crispy coating on the beef.
- Olive Oil or Vegetable Oil: Used for frying the beef and vegetables.
- Red Pepper: Adds sweetness and colour.
- Carrots: Adds crunch and natural sweetness.
- Dried Pasta: Serves as the base of the dish, absorbing the flavourful sauce. *You can use Asian-style noodles, but sometimes all you have on hand is a pack of cheap pasta, and that works just great!
- Oyster Sauce: Key ingredient for umami and savoury depth.
- Soy Sauce: Adds saltiness and enhances the umami flavour.
- Sriracha Sauce: Adds a touch of heat and complexity.
- Fresh Ginger: Adds warmth and a slight spicy note.
- Garlic: Enhances the overall flavour with its pungent taste.
- Lime Juice: Adds acidity to balance the flavours.
For precise measurements and additional ingredients, refer to the recipe card at the bottom of the page.
👩🏻🍳 Here's how to make it
Crispy Beef In Oyster Sauce recipe step-by-step
- Prepare the Beef: Place the flour in a bowl and season with salt and pepper. Slice the beef into strips, cutting across the grain to keep the meat tender. Dust the beef in seasoned flour to ensure a crispy surface when cooked.
- Cook the Pasta: Boil and cook the pasta according to package instructions. Drain and set aside.
- Prepare the Vegetables: Slice the carrots and red pepper into matchstick lengths for quick and even cooking.
- Mix the Sauce: In a small bowl, combine the oyster sauce, soy sauce, sriracha sauce, minced ginger, minced garlic, and lime juice. Set aside.
- Cook the Beef and Vegetables: Heat a non-stick frying pan over high heat. Add the oil. Once the oil shimmers, sear the steak strips, cooking for about 2 minutes per side. Add the sliced pepper and carrots, cooking for an additional 2 minutes.
- Combine and Serve: Pour the sauce into the pan and bring to a simmer. If needed, add a few tablespoons of water to achieve your desired sauce consistency. Toss the cooked pasta or noodles in the pan to coat with the sauce. Divide the dish among four bowls and serve immediately.
📖 Variations
- Protein: Substitute beef with chicken, pork, or tofu for a different take.
- Vegetables: Use broccoli, snap peas, or baby corn instead of or in addition to the red pepper and carrots.
- Spiciness: Adjust the amount of sriracha to taste or use a different hot sauce.
- Noodles: Swap the pasta with rice noodles or serve over steamed rice.
- Gluten-Free: Use cornstarch instead of flour and ensure all sauces are gluten-free.
💡 Chef's Guide: Expert Tips
Drawing on a decade of experience in Michelin-starred kitchens and Cordon Bleu training, I have compiled my top tips for recipe success.
- Dealing with Leftover Pasta: If you have leftover pasta, toss it with a bit of olive oil to prevent sticking before storing it in the fridge.
- Rest the Flour-Coated Beef: After dusting the beef with seasoned flour, let it rest for about 10 minutes. This helps the flour adhere better, creating a crispier texture when cooked.
- Enhanced Marinade: Marinate the beef with a splash of rice wine or sherry for an additional layer of depth and complexity in flavour.
🍯 Storing and reheating leftovers
- Fridge: Store the cooled beef and vegetables in an airtight container in the fridge for up to 3 days. Keep the pasta separate to avoid it becoming mushy.
- Reheat: To reheat, warm the beef and vegetables in a skillet over medium heat until heated through. Cook fresh pasta or reheat separately if using leftover pasta.
❓Recipe FAQ's
How do I achieve restaurant-quality sear on the beef?
Ensure your pan is very hot before adding the beef, and avoid overcrowding the pan by cooking in batches if necessary.
Can I use a different type of pasta or noodle?
Yes, udon noodles, egg noodles, or even rice noodles can be great alternatives to the pasta used in the recipe.
How do I keep the sauce from becoming too salty?
Use low-sodium soy sauce and taste the sauce before adding it to the dish, adjusting with a bit of water if necessary.
Looking for other Asian-style recipes like this? Try these:
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Crispy Beef In Oyster Sauce
This Beef in Oyster Sauce recipe is a delicious fusion of tender beef, vibrant vegetables, and a savoury sauce. Perfect for a quick and satisfying meal, this dish is sure to become a family favourite.
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Servings: 4 Servings
Ingredients
Beef and Vegetables:
- 360 g (12 ⅔ oz) thin-cut beef steaks
- 4 tablespoons plain flour
- 2 tablespoons olive oil or vegetable oil
- 1 red pepper, sliced into matchsticks
- 2 carrots, sliced into matchsticks
- 200 g (7 oz) dried pasta, cooked according to package instructions
Oyster Sauce:
- 120 g (½ cup) oyster sauce, 1 sachet
- 2 tablespoons soy sauce
- 2 tablespoons sriracha sauce
- 1 tablespoon fresh ginger, minced
- 3 cloves garlic, minced
- Juice of 1 lime
Instructions
Prepare the Beef:
- Place the flour in a bowl and season with salt and pepper.
- Slice the beef into strips, cutting across the grain to keep the meat tender. Dust the beef in seasoned flour to ensure a crispy surface when cooked.
Cook the Pasta:
- Boil and cook the pasta according to package instructions. Drain and set aside.
Prepare the Vegetables:
- Slice the carrots and red pepper into matchstick lengths for quick and even cooking.
Mix the Sauce:
- In a small bowl, combine the oyster sauce, soy sauce, sriracha sauce, minced ginger, minced garlic, and lime juice. Set aside.
Cook the Beef and Vegetables:
- Heat a non-stick frying pan over high heat. Add the oil (olive or vegetable).
- Once the oil shimmers, sear the steak strips, cooking for about 2 minutes per side. Add the sliced pepper and carrots, cooking for an additional 2 minutes.
Combine and Serve:
- Pour the sauce into the pan and bring to a simmer. If needed, add a few tablespoons of water to achieve your desired sauce consistency (I used 4 tablespoons, but adjust as needed).
- Toss the cooked pasta in the pan to coat with the sauce. Divide the dish among four bowls and serve immediately.
Notes
- Tender Beef: Cut the beef across the grain to ensure maximum tenderness.
- Leftovers: This dish is perfect for leftovers, but avoid freezing as the vegetables may become mushy when defrosted.
Nutrition
Calories: 447kcal | Carbohydrates: 51g | Protein: 29g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 58mg | Sodium: 760mg | Potassium: 661mg | Fiber: 4g | Sugar: 5g | Vitamin A: 6046IU | Vitamin C: 50mg | Calcium: 56mg | Iron: 3mg
Tried this recipe?Tag Me @savvybites or tag #savvybites!
Meet the Chef!
Hi, I'm Debs, a Cordon Bleu-trained chef dedicated to helping you create unforgettable meals on a budget. Discover more about my journey and dive into a world of foolproof recipes designed for those who love to eat well without overspending.
Shona Macmillan
So delicious and easy to make.
Deborah Rainford
So happy you loved it, Shona! Thanks for taking the time to leave a comment and a rating. It's so appreciated! 🙂
Chantelle
I've never really been a fan of anything in Oyster Sauce so this was a surprising meal that I loved. Another one I'll be adding to my list.
Deborah Rainford
Thank you for taking the time to leave a comment and a rating. It's much appreciated! 🙂
Jade
How much oyster sauce do I need if using the real stuff from a jar and not the stir fry packet sauce?
Thanks!
Deborah Rainford
The same amount. 125g. The oyster sauce from a jar is the same as the sachet so they are completely interchangeable. 🙂