Ho Yau Ngau (Stir-Fried Steak W/ Oyster Sauce)

READY IN: 50mins
Recipe by echo echo

Another fine recipe from chef Jim Lee. I serve over steamed rice. Preparation time includes marinating time.

Top Review by Mark Worthington

My parents bought me Jim Lee's Chinese cookbook for my 20th birthday in 1981, and I have made many of Jim Lee's recipes. Unfortunately, I have misplaced the book which is why I'm looking at this online version. This is an excellent recipe and the use of good quality steak makes it even better. I have freaked out my friends by showing them a beautiful ribeye or porterhouse steak and telling them I was going to cut it up for a Chinese recipe, but everyone raves about this dish and it's a wonderful departure from a plain old grilled steak. There are two critical omissions in this online recipe: (1) the steak should NOT be cut into thin strip, but instead into 1/4-inch thick strips - this allows one to control the degree of doneness and can yield medium or even medium-rare steak in the wok if cooked carefully; (2) the tablespoon of oil that is used in the marinade should be toasted sesame oil. The extra salt is not needed.

Ingredients Nutrition

Directions

  1. Mix together the sugar through sherry and use to marinate the steak at least 30 minutes.
  2. Drain steak, reserving the marinade.
  3. Mix the marinade with the oyster sauce through cornstarch and put aside.
  4. Heat a wok hot and dry, then add 2 Tbs oil.
  5. Add the salt, ginger and garlic and fry until golden brown.
  6. Add the steak and fry 1-2 minutes until steak is browned on the outside; remove beef from the wok.
  7. Add scallions and fry 30 seconds.
  8. Add the soy sauce-marinade mixture, stirring.
  9. When the gravy thickens, return beef to pan, stir in quickly, turn off heat and remove food to a serving dish.

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