Oyster Sauce Beef
Ingredients: beef flank, water, oyster sauce, light soy sauce, cornstarch · 45 min cook time · 450kcal · ~₩17,830
Ingredients
310g beef flank, 1cup water, 1.5tbsp oyster sauce, 2tsp light soy sauce, 2tbsp cornstarch, 3tbsp water, 0.25tsp white pepper, 0.5tsp baking soda, 1tbsp oil, 0.5tbsp dark soy sauce, 1tsp sugar, 0.5tsp potato starch, 1tbsp water, 2tbsp oil, 1oz ginger, 56g snow peas, 70g celery, 85g seafood mushrooms, 85g button mushrooms, 56g carrot, 2stalks green onions, 2cloves garlic
Instructions
1. Cut 11 oz (about 310g) of beef flank. If the beef is thick, halve it first. Slice perpendicular to the grain, not too thick or too thin. Slightly frozen meat is easier to cut.
2. Transfer sliced beef to a bowl. Add water and gently rinse to remove freezer odors and myoglobin. Squeeze gently and set aside.
3. Prepare the beef marinade: combine 1 tbsp oyster sauce, 2 tsp light soy sauce, 2 tbsp cornstarch, 3 tbsp water, 1/4 tsp white pepper, and 1/2 tsp baking soda. Mix well.
4. After soaking the beef for 2-3 minutes, drain and squeeze out the water. This helps the beef absorb seasoning and makes it smoother and more tender.
5. Add the squeezed beef to the marinade and mix well, preferably by hand, squeezing as you mix. Let it marinate.
6. Prepare vegetables: destring 2 oz (about 56g) snow peas. Cut 2-3 oz (about 56-85g) celery into strips. Trim ends of a whole package (about 3 oz / 85g) seafood mushrooms and rinse. Trim dark ends of 3 oz (about 85g) button mushrooms and cut into three pieces. Cut shallow notches around 2 oz (about 56g) carrot for a flower pattern, then slice.
7. Prepare aromatics: thinly slice the bulbs (white parts) of green onions and cut into 1-inch segments. Keep the green parts separate for later. Smash, peel, trim ends, and slice 2 cloves of garlic. Trim peel and slice roughly 1 oz (about 28g) ginger.
8. Prepare the stir-fry sauce: combine 1/2 tbsp oyster sauce, 1/2 tbsp dark soy sauce, and 1 tsp sugar. Mix together.
9. Prepare the slurry: in a separate bowl, mix 1/2 tsp potato starch and 1 tbsp water.
10. Add 1 tbsp of oil to the marinated beef and mix well. This helps seal juices and separate the beef during cooking.
11. Heat a wok on high heat until the center turns pale and it begins to smoke. Lower heat to medium. Add 2 tbsp of oil and bring it up the sides of the wok. Add two slices of ginger to the oil.
12. Add the beef to the hot oil. Spread it out gently without flipping. Cook on medium heat, then turn up to high. Cook 80% of the way through for 30-40 seconds, then flip. After another 20-30 seconds, turn off the heat.
13. Scoop out the cooked beef and place it in a bowl. This process, along with the marinade, is called velveting, resulting in silky meat.
14. With the wok still containing oil, set to medium heat. Add garlic, ginger, and green onion bulbs. Stir-fry for 30-40 seconds until aromatic.
15. Add button mushrooms and stir-fry for 30-40 seconds to bring out their aroma.
16. Add celery and carrot. Cook for 20-30 seconds.
17. Add snow peas and seafood mushrooms. Stir-fry everything together.
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