Which cuisine originates Oyster Sauce Beef?
Cantonese cuisine
Oyster Sauce Beef is a signature home-style recipe featuring beef as the main ingredient. Prepared primarily through stir-frying, it offers a naturally savory and salty flavor profile. Its defining characteristics include a silky smooth texture, tender bite without toughness, and rich umami taste.
Chinese Name: Beef with Oyster Sauce
Main Ingredient: Beef
Characteristics: Rich oyster flavor, tender texture, easy to prepare and nutritious
Cuisine Category: Cantonese
Flavor Profile:Natural savory and salty
Method
Ingredient Preparation
Main Ingredient: Beef (lean and fatty) 300g
Supporting Ingredient: Starch (broad bean) 3g
Seasonings: Scallions 5g, Oyster Sauce 10g, MSG 1g, Garlic (white skin) 1g,1g ground pepper, 3g ginger
Oyster Sauce Beef, 5g dark soy sauce, 3g Shaoxing wine, 25g peanut oil, 3g sesame oil.
Steps
1. Mix oyster sauce, MSG, soy sauce, sesame oil, ground pepper, wet starch, and broth to make the sauce.
2.Heat a wok over high heat. Add oil and heat until it reaches 40% heat. Add beef slices and stir-fry until 90% cooked.
3. Drain oil using a strainer. Return wok to heat. Add garlic, scallions, and ginger, stir-frying until fragrant.
4. Add beef slices. Deglaze with Shaoxing wine. Thicken with the sauce mixture. Drizzle with 10g oil and stir-fry until well combined.Quickly transfer to a serving dish. Further Reading: Detailed Instructions for Shaoxing Wine Shrimp Paste Beef Cuisine & Benefits: Home-style Recipes, Blood & Qi Tonics, Nourishing Recipes Flavor Profile: Savory & Fresh Cooking Method: Quick Stir-fry Ingredients for Shaoxing Wine Shrimp Paste Beef:
Main Ingredients: Beef (lean and fatty) 200g
Seasonings: Ginger 5g, Scallion 5g, Shaoxing wine 10g, Starch (pea) 4g, Pepper powder 1g, Vegetable oil 30g, Shrimp paste 5g
How to Make Shaoxing Wine Shrimp Paste Beef Deliciously
1.Rinse beef and cut into chunks; wash ginger and scallion separately, then julienne both. Mix starch with water to form a slurry (approx. 8g).
2. Heat oil in wok. Stir-fry beef until cooked through, then drain in a strainer to remove excess oil.
3. Return the wok to heat. Add ginger shreds, scallion shreds, and beef. Splash with Shaoxing wine. Mix 13ml thickened sauce, 13ml clear broth, shrimp paste, wet starch, and pepper to form a sauce. Add 2.5g finishing oil, stir-fry until combined, then plate.
Key points for Shaoxing Wine Shrimp Paste Beef:
Since beef requires oil-rendering, prepare approximately 500g vegetable oil.