Aug 29 2026
Restaurants›Noi Thai Restaurant›Beef Oyster Sauce Recipe

Beef Oyster Sauce Recipe

Inspired by Noi Thai Restaurant
Time35m
Serves4

Make Beef Oyster Sauce Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Beef & Marinade

Sauce

Aromatics & Vegetables

Method

Beef & Marinade

  1. 1

    Slice and marinate

    Trim any excess fat from the steak. Freeze the steak for 20–30 minutes to firm slightly for easier thin slicing. Slice the beef thinly across the grain into roughly 1/8–1/4-inch strips. Place the sliced beef in a bowl and add 1.5 tbs soy sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch and 1 tsp vegetable oil. Mix thoroughly so each strip is lightly coated. Let marinate at room temperature for 15–20 minutes (or refrigerate up to 1 hour).

Sauce

  1. 2

    Prepare sauce

    In a small bowl combine 3 tbs oyster sauce, 1 tbs light soy sauce, 1/2 tsp dark soy sauce (if using), 1 tsp sugar and 1/2 cup chicken or beef stock. Stir until the oyster sauce and sugar are dissolved. In a separate small cup mix 1 tsp cornstarch with 1 tbs water to make a slurry and set aside.

Aromatics & Vegetables

  1. 3

    Prepare aromatics and vegetables

    If using vegetables, cut bell pepper into thin strips and separate broccoli into small florets. Mince the garlic, julienne or mince the ginger, and cut scallions into 1–2 inch pieces. Have toasted sesame oil and seasonings measured and ready.

  2. 4

    Stir-fry vegetables (if using)

    Heat 1 tbs neutral oil in a large wok or heavy skillet over high heat until shimmering. Add broccoli florets and stir-fry 1–2 minutes until bright green and beginning to tenderize; add bell pepper and continue to stir-fry another 30–45 seconds. Remove vegetables to a plate and keep warm.

  3. 5

    Cook beef

    Add remaining 1 tbs neutral oil to the hot wok. Add marinated beef in a single layer (do not overcrowd; cook in two batches if necessary). Spread the beef out and let sear without moving for about 20–30 seconds to get color, then stir-fry for another 30–60 seconds until just cooked through and juices are starting to appear. Remove beef to the plate with vegetables.

  4. 6

    Aromatics

    Reduce heat to medium-high. Add a touch more oil if pan is dry. Add minced garlic and ginger and stir-fry briefly about 15–20 seconds until fragrant but not browned. Add scallion whites (if you separated them) or all scallion pieces and stir 10–15 seconds.

  5. 7

    Combine and finish with sauce

    Return beef and vegetables to the wok. Give the prepared sauce a quick stir and pour it in. Increase heat to high and bring the sauce to a simmer, stirring to coat. Stir the cornstarch slurry and add it to the wok, stirring constantly as the sauce thickens—this should take about 30 seconds. Taste and adjust seasoning: add up to 1/4 tsp salt and 1/4 tsp ground white or black pepper if needed. Finish with 1/2 tsp toasted sesame oil, toss once more.

  6. 8

    Serve

    Turn off heat and transfer the beef oyster sauce to a serving platter. Garnish with scallion greens. Serve immediately with steamed rice or noodles.

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