Oyster Beef Bowl

The juiciest, most tender beef you'll ever have!

Accompanied by slided carrots, julienne cut red pepper, pieces of fennel, broccoli florets and mushrooms in a delicious oyster sauce, all ready in 15 minutes!

As you savour the tender beef, indulge in the mix of vibrant vegetables that complement each other in both flavour and texture. The crispness, sweetness and earthiness harmonise with the savoury oyster sauce that combines all ingredients together.

In just 15 minutes, you'll have a meal that's not only delicious, but also effortlessly easy to prepare!

Slice beef flank steak thinly into strips, then in a bowl marinate it with baking soda, brown sugar, a tablespoon of oyster sauce and soy sauce, and leave for 5 minutes.

Beef can be marinated overnight as well, and will taste more flavourful and softer if marinated for longer.

Prepare the vegetables by slicing carrots thinly, cutting the pepper julienne, fennel into pieces, mushrooms into quarters.

Separate the broccoli florets and blanche in hot water for a minute, then rinse and set aside.

In a separate dish whisk together 4 tablespoons of oyster sauce with cornstarch and water until combined.

Heat up the wok with oil on high temperature, and add in the beef. Sear the beef while moving it all around the wok for up to a minute when you see that it has changed colour, then take it out.

Into the wok add fennel and mushrooms, and cook for a minute. Now add peppers and carrots and cook for another minute. Finally add minced ginger and broccoli and cook for 30 seconds.

Return the beef back into the wok, give it a stir and add the sauce. Simmer for another minute, then serve it over rice or noodles.

Print

With ImageWithout Image

Oyster Beef Bowl

Yield: 2

Cook modePrevent screen from turning off

Ingredients

• Beef flank - 100 g
• Baking soda - 0.25 teaspoon
• Oyster sauce - 1 tablespoon + 4 tablespoons
• Soy sauce - 1 tablespoon
• Brown sugar - 0.5 teaspoon
• Ginger - 0.5 teaspoon
• Fennel - 0.5
• Carrot - 1
• Red pepper - 0.5
• Broccoli - 0.5
• Mushrooms - 150 g
• Vegetable oil - 2 tablespoons
• Water - 30 ml
• Cornstarch - 1 teaspoon

Instructions

1. Slice beef flank steak thinly into strips, then in a bowl marinate it with baking soda, brown sugar, a tablespoon of oyster sauce and soy sauce, and leave for 5 minutes.
2. Beef can be marinated overnight as well, and will taste more flavourful and softer if marinated for longer.
3. Prepare the vegetables by slicing carrots thinly, cutting the pepper julienne, fennel into pieces, mushrooms into quarters.
4. Separate the broccoli florets and blanche in hot water for a minute, then rinse and set aside.
5. In a separate dish whisk together 4 tablespoons of oyster sauce with cornstarch and water until combined.
6. Heat up the wok with oil on high temperature, and add in the beef. Sear the beef while moving it all around the wok for up to a minute when you see that it has changed colour, then take it out.
7. Into the wok add fennel and mushrooms, and cook for a minute. Now add peppers and carrots and cook for another minute. Finally add minced ginger and broccoli and cook for 30 seconds.
8. Return the beef back into the wok, give it a stir and add the sauce. Simmer for another minute, then serve it over rice or noodles.

Did you make this recipe?

Tag @nothingbutfood2022 on instagram and hashtag it #