Go Back
–+ servings

Crispy Beef In Oyster Sauce

Crispy beef in oyster sauce! Seared beef in a thick and savoury oyster sauce with fresh peppers and carrots.
5 from 4 votes
Print Pin
Course: Easy Dinners
Cuisine: Asian
Prep Time: 5 minutes
Cook Time: 10 minutes
Servings: 4 Servings
Author: Deborah Rainford

Ingredients

  • 360 g (⅘ lb) thin cut beef steaks
  • 4 tablespoons (4 tablespoons) plain flour
  • 2 tablespoons (2 tablespoons) olive oil, or vegetable oil
  • 1 (1) red pepper, sliced into match sticks
  • 2 (2) carrots, sliced into match sticks
  • 200 g (3 ⅐ cups) dried pasta, cooked according to package instructions

For the oyster sauce

  • 1 (1) sachet, 120g oyster sauce
  • 2 tablespoons (2 tablespoons) soy sauce
  • 2 tablespoons (2 tablespoons) sriracha sauce
  • 1 tablespoon (1 tablespoon) fresh ginger, minced
  • 3 cloves (3 cloves) garlic, minced
  • 1 (1) lime, juice only

Instructions

  • Place the flour in a bowl and season with salt and pepper.  Start by slicing the beef into strips. Cut across the grain to keep the meat tender. Dust the beef in seasoned flour. This will ensure a nice crispy surface on the beef as soon as it hits the hot oil in the pan. 
  • Boil and cook the pasta according to the package instructions. Drain and set aside.
  • Slice the carrots and peppers to match stick length and thickness. This will help them cook quickly while still retaining some of their bite.
  • Mix the ingredients for the sauce in a small bowl and set aside.
  • Heat a non-stick frying pan over high heat. Add in the oil (olive or vegetable) works here. The oil will shimmer when it's hot. Sear the steak and fry quickly for about 2 minutes per side. 
  • Add in the pepper and carrots and cook for another 2 minutes. Pour in the sauce and bring to a simmer. Depending on how thick you like your sauce you may want to add a few tablespoons of water to the pan to thin it out a little bit. I added 4 tablespoons of water, but you may want more or less depending on your preference.
  • Toss the cooked noodles in the pan to coat with the sauce. Divide between 4 bowls and serve.

Notes

Note 1- Cut the beef across the grain to ensure that it is the most tender possible. See the photos in the post above.
Note 2- This oyster beef is perfect for leftovers, but avoid freezing. The vegetables will not hold up well to freezing and will turn 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!