Margarita's International Recipes


Beef with Oyster Sauce

I liked this recipe for beef with oyster sauce. It had very familiar flavors and it was thoroughly satisfying, even though I didn't add the recommended MSG. The beef is deep fried, before being stirred fried - and yet it manages to not be at all greasy. My only complaint was that the beef wasn't tender enough - I'm not sure if that's due to the method of cooking (though I suspect so), or to the fact that the meat wasn't thin enough (I used pre-cut fajita/stir fry meat). I think next time I'll buy thin steaks instead.

Beef with Oyster Sauce


  • 1 lb steak
  • 1 1/2 tsp ginger juice*
  • 3 1/2 tsp rice wine or sake
  • 1/2 tsp. sugar
  • 1 egg white
  • 1 Tbsp. cornstarch
  • 2 cups + 3 Tbsp. oil
  • 1 oz fresh ginger, peeled and sliced
  • 2 bunches of green onions, sliced
  • 1 tsp. chopped garlic

    For the sauce

  • 1 1/2 Tbsp. oyster sauce
  • 1 tsp. soy sauce
  • 3 Tbsp. water
  • 1 tsp. cornstarch


    Cut the beef into 1 1/2" x 3/4" slices.

    In a medium size bowl combine the ginger juice, rice wine, soy sauce, sugar, egg white, 1 Tbsp. oil and cornstarch. Add the beef and coat well. Marinate for 1 hour.

    Prepare the sauce by mixing all the sauce ingredients and leaving aside.

    Heat a wok over high heat and add 2 cups of oil. Add the beef and fry for 30 seconds. Remove the beef with a slotted spoon and set aside. Drain all but 1 Tbsp. of the oil. Add the ginger and green onions and fry for 2-3 minutes. Remove with a slotted spoon.

    Heat the pan again over high heat and add 2 Tbsp. oil. Add the ginger, green onions and garlic and fry for 15 seconds. Add the beef, sprinkle with sake and stir-fry for 1 minute

    Add the marinade ingredients and stir-fry for 30 seconds over high heat. Remove from heat and serve.

    * You can make ginger juice by peeling and chopping 1 oz of fresh ginger and putting it through a garlic press

    Adapted from Mark, Willy Chinese Cookery Masterclass

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