Savory Oyster Sauce Stir-Fried Sirloin
Experience the delectable flavors of Chef Jim Lee's renowned stir-fried sirloin with oyster sauce. This dish features tender sirloin steak marinated in a delightful blend of soy sauce, sherry, and spices, then quickly stir-fried with aromatic ginger, garlic, and vibrant scallions. Served over steaming rice, this meal combines savory and umami notes, making it a perfect centerpiece for family dinners or gatherings. Preparation time includes marinating, ensuring each bite is bursting with flavor.
N/A
Servings
80
Calories
14
Ingredients
Ingredients
Sugar
1 teaspoon (For marinade)
White Pepper
1/4 teaspoon (For marinade)
Light Soy Sauce
2 tablespoons (For marinade)
Oil
1 tablespoon (For marinade)
Sherry or Mirin
2 tablespoons (For marinade)
Sirloin, trimmed and thinly sliced
1.5 lbs (About 2 cups, for main dish)
Oyster Sauce
1/4 cup (For sauce)
Chicken Broth or Water
1/2 cup (For sauce)
Cornstarch
1 tablespoon (For sauce)
Oil
2 tablespoons (For stir-frying)
Salt
1/8 teaspoon (For seasoning)
Ginger, shredded
2 slices (For aroma)
Garlic clove, minced
1 clove (For aroma)
Scallions, quartered
3 (Including green ends, for garnish)
Instructions
1
In a mixing bowl, combine sugar, white pepper, light soy sauce, oil, and sherry (or mirin) to create a marinade. Add the thinly sliced sirloin, ensuring all pieces are well coated. Cover and marinate for at least 30 minutes for maximum flavor.
2
After marinating, drain the steak, keeping the marinade for later use.
3
In a separate bowl, mix the reserved marinade with oyster sauce, chicken broth (or water), and cornstarch, setting this mixture aside for later.
4
Heat a wok over high heat until smoking hot. Add 2 tablespoons of oil, swirling to coat the bottom of the wok.
5
Add salt, ginger, and minced garlic to the hot oil. Stir-fry until the garlic turns golden brown, about 30 seconds.
6
Quickly add the marinated steak to the wok. Stir-fry for 1-2 minutes, or until the steak is browned on the outside but not fully cooked. Remove the beef from the wok and set aside.
7
Add quartered scallions to the wok and stir-fry for about 30 seconds until fragrant and slightly soft.
8
Pour in the soy sauce marinade mixture, stirring constantly until the sauce begins to thicken.
9
Return the beef to the wok, tossing everything together quickly to ensure the steak is well-coated with the savory sauce.
10
Turn off the heat and transfer the stir-fry to a serving dish. Serve hot over steamed rice.
Nutrition Information
4.67g
Fat
6g
Protein
133.33mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is the main protein used in this stir-fry?
The recipe uses 1.5 lbs of sirloin steak, trimmed and thinly sliced.
Who is the chef behind this Savory Oyster Sauce Stir-Fried Sirloin?
This recipe is a renowned dish by Chef Jim Lee.
How long should the sirloin be marinated?
The sirloin should be marinated for at least 30 minutes to ensure maximum flavor.
What ingredients are used in the beef marinade?
The marinade consists of sugar, white pepper, light soy sauce, oil, and sherry or mirin.
What should I do with the marinade after the beef is finished soaking?
Do not discard it; drain the steak and keep the marinade to be used as a base for the stir-fry sauce.
How is the final stir-fry sauce prepared?
Mix the reserved marinade with oyster sauce, chicken broth (or water), and cornstarch.
What type of heat is required for cooking this dish?
The wok should be heated over high heat until it is smoking hot.
What aromatics are used to season the cooking oil?
Salt, shredded ginger, and minced garlic are added to the hot oil first.
How long should the garlic and ginger be stir-fried?
Stir-fry them for about 30 seconds until the garlic turns golden brown.
How long does it take to cook the steak in the wok?
The steak is stir-fried for only 1-2 minutes until browned on the outside.
Should the steak be fully cooked during the first stir-fry step?
No, it should be browned on the outside but not fully cooked before being removed from the wok.
How are the scallions prepared for this recipe?
Three scallions should be quartered, including the green ends.
When are the scallions added to the wok?
They are added after the beef is removed and stir-fried for about 30 seconds until fragrant.
How do you thicken the stir-fry sauce?
Pour the marinade and cornstarch mixture into the wok and stir constantly until it thickens.
What is the best way to serve this dish?
It is best served hot over a bed of steaming rice.
What are the primary flavor profiles of this recipe?
The dish combines savory and umami notes from the oyster sauce, soy sauce, and beef.
What are the calories per serving for this recipe?
Each serving contains approximately 80 calories.
How much protein is in one serving?
There are 6 grams of protein per serving.
What is the fat content per serving?
The dish contains 4.67g of fat per serving.
How much sodium does this dish contain?
It contains 133.33mg of sodium per serving.
Can I substitute sherry with something else?
Yes, the recipe suggests mirin as a suitable alternative for the marinade.
What type of soy sauce is recommended?
The recipe specifically calls for light soy sauce.
How many ingredients are required in total?
There are 14 ingredients listed for this recipe.
Is this dish considered a quick meal?
Yes, it is tagged as a quick meal, although you must account for the 30-minute marinating time.
Can I use water if I don't have chicken broth?
Yes, 1/2 cup of water can be used as a substitute for chicken broth in the sauce.
What role does cornstarch play in the recipe?
Cornstarch is used as a thickening agent to give the oyster sauce its proper consistency.
What tags are associated with this recipe?
Tags include stir-fry, steak, oyster sauce, asian cuisine, quick meal, dinner, chef jim lee, rice, and savory.
How much oyster sauce is needed?
The recipe requires 1/4 cup of oyster sauce for the stir-fry sauce.
How much garlic is used in the dish?
The recipe calls for 1 minced garlic clove.
What is the first step in preparing the wok for cooking?
Heat the wok until smoking, then add 2 tablespoons of oil and swirl to coat the bottom.