Chinese Tender Beef & Onions in Oyster Sauce Stir Fry | Wally Cooks Everything
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- Опубліковано 31 тра 2024
- If you love this dish at your favorite Chinese takeout, you won't believe how easy it is to make beef and onions in oyster sauce at home. This recipe will definitely be a keeper at your home!
Timecode:
⏩ 01:15 Best Beef for Stir Fries
⏩ 02:20 Beef Marinade
⏩ 03:10 Onions, Spring Onions & Ginger
⏩ 04:25 Sauce Recipe (a.k.a. brown sauce)
⏩ 05:30 How to Cook
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▶INGREDIENTS:
(Serves 2)
400g Beef Flank Steak
1/2 Large Onion
1 Tsp Garlic Chopped
1 Spring Onion Stalk
8 Sliced Ginger
▶Beef Marinade:
2 Tsp Sugar
2 Tsp Cornstarch
2 Tbsp Water
1 Tsp Baking Soda
1 Tbsp Soy Sauce
1 Tbsp Chinese Cooking Wine
2 Tsp Cornstarch
1 Tbsp Cooking Oil
▶Stir Fry Sauce:
3 Tbsp Oyster Sauce
2 Tsp Dark Soy Sauce
3 Tbsp Water
1 Tsp Cornstarch
2 Tsp Sugar
1 Tsp MSG
2 Tsp Pure Sesame Oil (***this goes in at the end)
▶Cooking Instructions:
In a mixing bowl add beef, soy sauce sugar, cornstarch, Chinese cooking wine, water, and baking soda. Mix this first until you don't see any liquids on the bottom of the bowl. Then add cornstarch and mix for a minute. Finally, add oil and mix for another minute. Leave in the refrigerator for about 15 minutes.
Chop half a large onion into thin slivers. Chop spring onions into 3 to 4 inch pieces. Slice 6 to 8 pieces of fresh ginger.
In a small mixing bowl add all sauce ingredients except the pure sesame oil.
Heat a pan on medium-high heat. When the pan starts to smoke add 2 tablespoons of cooking oil.
Add ginger slices and cook for about about 20 seconds. You'll smell the ginger and know it's time to add onions and spring onions.
Cook the onions until it starts to turn translucent with slight brown coloring. Which should take about a minute or two minutes. When that happens remove and set aside. Keep as much oil as possible in the pan and set aside.
On the same pan (no need to clean) heat on high. Add one or two tablespoons of oil when the pan starts to smoke.
Add the beef and spread it around, ensuring all the beef has contact with the hot pan. Let it sit without stirring around for about 30 seconds. Flip the meat to sear the other side and toss in chopped garlic.
Cook for another 15 seconds then add the cooked onions, spring onions, and ginger. Then toss in the pre-made oyster sauce and mix everything together for about a minute. The sauce will thicken up with a nice glossy shine on beef and onions.
Enjoy with a hot bowl of rice!
►Full recipe and ingredient list coming soon on: wallycookseverything.com
►If you'd like to support this channel please visit: www.buymeacoffee.com/wallycooks it's like Patreon, but better.
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🍚Essential Chinese Kitchen Ingredients:
Wok: amzn.to/3H43i1r (not exactly the same wok I use but close enough)
Wok Spatula and Ladle: amzn.to/3F492pe
Dark Soy Sauce: amzn.to/3F4ZWZw
Light Soy Sauce: amzn.to/3uL824R ("light" does not mean low sodium)
Chinese Cooking Wine: amzn.to/3BcBHap
Oyster Sauce: amzn.to/3F50G0K
Pure Sesame Oil: amzn.to/3Fv28La
Cornstarch: amzn.to/3UAcei0
Chinese Black Vinegar: amzn.to/3iDd943
📹 Video Gear:
Main Camera: amzn.to/3VsMl52
Camera Clamp: amzn.to/3FpQam7
Microphone: amzn.to/3Up8sbr
Affiliate disclaimer: Every item you purchase through my Amazon links I might earn a small commission. At no extra cost to you. Plus it will help support this channel.
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THANKS WALLY LOVE YOUR COOKING YOUR A KEEPER CANT WAIT TO START COOKING AND ENJOYING YOUR RECIPES YUMMMMM 😊
HI WALLY HOW YA GOIN .. I LOVE YOUR COOKING LEMON CHICKEN MY FAVOURITE .HAVING SAID THAT MUST SAY I LOVE EVERYTHING YOU COOK .LOVE HOW YOU EXPLAIN EVERYTHING , THANKS WALLY , DIANE AUSTRALIA . 😊😊😊👍👍👍
Like No.227 - Greetings from Malaysia💕Fully Watched💯 your💪Beef 🍖 🥓 Onion 🧅 🧅 Cooking🔪 Video📸 Tasty&Delicious🤤😋I given you a LIKE✅
Once again wally, I appreciate your videos. My chicken lo mein is spot on, and I have it down to a science now. Its all because of you.
Hey what's up Christopher!? Thank you! 🙏
Great job, I use tenderloin. Result is outstanding
Love the new setup, but don’t sacrifice YOUR engaging and thoughtful approach you have had since day 1, it is why I watch, and I’m sure others. It is you we love you.
I think I saw you Mr (Wally') long while back with the David Letterman show. Very happy to come across your video recently. Thank you.
But I wasn’t on David Letterman show 😆 I did sit as an audience once like 20 years ago.
Awesome editing, and this looks better than in a restaurant. I will definitely have to try and make this!
Please do!
This will definitely be one I will try soon Wally. I love these sweet soy driven Chinese beef dishes. I would be tempted to have some nice fluffy basmati rice with this. Thanks so much for sharing my friend.
Good stuff. You're a funny dude. New sub
Appreciate it!
Thank you. Clear and simple instruction
Really enjoy your channel. You are very informative on the chinese cooking process.
Wow! What a relaxed life. Thanks for your humbleness and this delicious recipe.💜
Great Recipe
Wally, Baxter's l'il silvery grey friends are stunning, with their leopard spots🐆. Over here in the UK. I use skirt steak. Very similar to flank, it has a beefier flavour and, if flash fried over intense heat, it's perfect for Philly Steak too....tender and as tasty as ribeye, a minute too long in the pan and you've got new soles for your shoes! A bit like squid and octopus, intense heat for seconds, or long low and slow. It's only a third of the price of ribeye or sirloin, too👍.
That dish looks mouthwatering, simple to cook and we'll be eating that tonight🤤😋
Luvvin' your content, mate. Thrive and Prosper✌️🙏
Hi Jon, hope you are doing well 🙏 Yes skirt steak will work as well 👍 I love Philly steak and cheese too 😆 I was going to add to this video if I had some good crusty bread I would use this for a sandwich. Thanks for watching and yes, please give this a try.
Ohhhhh yeahhhhh, Bánh mì...now we're talkin' 👍!
Another recipe I just have to try, and as far as cut of beef, I live in Canada and beef prices are outrageous, I buy a whole eye of the round ( very cheap) and slice thinly, it's lean and with baking soda comes out very tender, thanks for all of your great videos.
Thank you for watching!
👍👍👍👍
hey, man. i've been following your channel for awhile and this video really exemplifies how far you've come in terms of editing and organizing shots. huge improvement! not like your videos were terrible before, but it's really improved a lot.
i look forward to more content from you!
Thanks! I’m still trying to do better 🙏😆
Looks good!
Looks delicious!
Hey Wally, can this dish be turned onto a beef and mix greens? If so what kinda sauce would you use or make with it? Can you try and do a video on something like that for your followers?
Thanks Wally
Jason
Sure can 😆 For example parboil some asparagus or broccoli and just chuck them in right before adding sauce. And sure, I'll add it to my to do list 😀 Thank you for watching Jason 👍
you are turning this 67 year old into a Chinese cook. i will not say chef but that has nothing to do with your recipes. so easy to follow. thank you Wally.
Thank you!
What is msg?
💜👍💜👍👍👍
Sad to see you don't have a wok burner. How are you going to get the wok hei?
I was actually debating if I should get one. I didn’t cause most of my viewers have home kitchens and I want to set up my kitchen in a way it’s more relatable to them 👍
@@WallyCooksEverything why not both?
@@shindukess not counting it out at all bro 😃, I’ll get a stronger burner for fun when I get the chance.
@@WallyCooksEverything gotta make beef chow fun the first dish on camera in it.
This looks delicious, will definitely be trying this soon!