Name: Beef in Oyster Sauce Stir-Fry Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 pound beef flank steak; 2 tablespoons cornstarch; 1 tablespoon soy sauce; 1 tablespoon rice vinegar; 1 beaten egg white; 1 tablespoon sesame oil; 2 teaspoons diced garlic; 1 teaspoon grated ginger; 1 small white onion, chopped; 2 bunches of bok choy; 2 tablespoons oyster sauce; 1 tablespoon light soy sauce; 1 teaspoon granulated sugar; Sesame seeds; Green onions

Beef in Oyster Sauce Stir-Fry Recipe is a fantastic quick-fix dinner when you want something flavorful but don’t want to spend hours in the kitchen. Trust me, the balance of tender beef and that rich, savory oyster sauce will have you coming back for seconds—and maybe even thirds.

A dish with three layers is shown. The bottom layer is white rice, fluffy and spread evenly on a white plate with a white marbled texture underneath. The middle layer consists of dark brown pieces of meat, glazed and shiny, placed in the center of the rice. The top layer has thin slices of red and green peppers scattered on the meat, adding bright colors. On the side of the plate, there are turquoise chopsticks with pastel patterns resting on the edge of the plate. The photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Beef in Oyster Sauce Stir-Fry Recipe
Top Tip
How to Serve Beef in Oyster Sauce Stir-Fry Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Beef in Oyster Sauce Stir-Fry Recipe

Why You'll Love This Recipe

When I first tried this Beef in Oyster Sauce Stir-Fry Recipe, I was amazed by how effortlessly it comes together yet delivers big, bold flavors. It’s a home-cooked meal that feels special but is surprisingly simple to make any night of the week.

Fast and Easy: This stir-fry is on your table in under 30 minutes, perfect for busy weeknights or last-minute dinners.
Tender and Juicy Beef: Marinating the beef in a mixture with cornstarch and egg white ensures that every bite is melt-in-your-mouth tender.
Bright, Fresh Veggies: Crisp bok choy and sweet onions add a satisfying crunch and freshness to the dish.
Flavor-Packed Sauce: The oyster sauce mixed with soy and a little sugar ties it all together beautifully without overpowering the ingredients.

Ingredients & Why They Work

All the elements here are carefully chosen to create that signature stir-fry depth—sweet, savory, and just a touch tangy. Here are some thoughts about the key players so you can shop smart and cook confidently.

Flat lay of a fresh piece of beef flank steak with visible marbling, a small mound of golden cornstarch powder, a small white bowl filled with dark soy sauce, a small white bowl with clear rice vinegar, a whole clean egg with an uncracked shell, a small white bowl containing amber sesame oil, finely diced fresh garlic cloves, a small pile of grated ginger root, chopped white onion pieces, two vibrant green bok choy heads with crisp leaves, a small white bowl holding thick glossy oyster sauce, a small white bowl with light soy sauce, a small white bowl with white granulated sugar crystals, and a small white bowl filled with black and white sesame seeds, arranged symmetrically and balanced on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Beef Flank Steak: I love flank for its flavor and texture, but ribeye or sirloin can also work great if you want a fattier or smoother bite.
Cornstarch: This coats the beef, trapping juices and giving you that beautiful tender texture—don’t skip it!
Soy Sauce: Both in the marinade and the sauce, it amps up the umami and salt balance, so use a good-quality soy for the best flavor.
Rice Vinegar: It brightens the marinade just enough, adding subtle acidity that cuts through richness.
Egg White: An old stir-fry hack I swear by—it helps tenderize the beef and makes the sauce cling nicely.
Sesame Oil: Adds a nutty aroma to the beef that makes every bite sing.
Garlic and Ginger: You can’t have a great stir-fry without these—they add warmth and depth.
White Onion: Slight sweetness and texture contrast from onion is a must here.
Bok Choy: I choose baby bok choy for its crunch and mild flavor that balances perfectly with the sauce.
Oyster Sauce: The star ingredient—rich, slightly sweet, and packed with umami goodness.
Light Soy Sauce + Sugar: These tweak the sauce’s brightness and sweetness, so taste and adjust to your liking.

📝

Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I like to switch up the veggies depending on what’s fresh at the market or what’s sitting in my fridge. Feel free to make this recipe your own with a few tweaks—you’ll enjoy experimenting!

Variation: Sometimes I add snap peas or bell peppers for extra color and crunch—just toss them in when you sauté the bok choy.
Spicy Kick: Toss in some thinly sliced fresh chili or a pinch of crushed red pepper flakes if you like a bit of heat.
Low Sodium: Use low-sodium soy sauce and reduce the added salt in oyster sauce to keep it lighter without losing flavor.
Swap the Beef: If you want a leaner option, thinly sliced chicken breast works well with the same marinade and sauce.

Step-by-Step: How I Make Beef in Oyster Sauce Stir-Fry Recipe

The dish is served on a white oval plate with a red decorative pattern along the edge, placed on a round wooden board which rests on a white marbled surface. It has two main layers: the bottom layer is made of bright green cooked leafy vegetables and snap peas arranged neatly around the edge, with a glossy texture. The top layer is a generous pile of browned cooked beef slices mixed with golden brown thin pieces of garlic or ginger, showing a slightly shiny texture from sauce. A metal spoon with a long handle is placed beside the plate on the wooden board. photo taken with an iphone --ar 2:3 --v 7

Step 1: Marinate for Tenderness

Start by slicing your beef thinly across the grain—this keeps it tender once cooked. Toss the strips into a resealable bag with cornstarch, soy sauce, rice vinegar, beaten egg white, sesame oil, garlic, and ginger. Give it a good mix so every piece is coated. I usually let it marinate for about 20-30 minutes in the fridge; this step makes all the difference in tenderness and flavor.

Step 2: Quick Sear for Juicy Beef

Heat a large skillet or wok on medium-high with a splash of vegetable oil. Add the beef in batches (don’t crowd the pan!) and sear each side for about 1 minute. You want to get a nice crust without overcooking. Work fast, then transfer the cooked beef to paper towels to drain any excess oil and rest. This way, your beef stays juicy instead of steaming in the pan.

Step 3: Sauté Your Veggies

In the same pan, add a little more oil if needed and sauté chopped onions for 1-2 minutes until they just soften. Then throw in the bok choy and stir-fry for about 2-3 minutes until vibrant green and tender but still crunchy. This step adds a wonderful freshness to balance the rich beef and sauce.

Step 4: Bring It All Together

Return the beef to the pan with your veggies. Pour in the oyster sauce, light soy sauce, and sugar, stirring constantly. Keep the heat on medium and cook for just 1 minute until the sauce thickens slightly and coats everything beautifully. This is where the magic happens—make sure to keep tossing so nothing sticks or burns.

Top Tip

After making this beef in oyster sauce stir-fry recipe countless times, I’ve picked up a few tricks that take it from good to unforgettable. These small details help keep your beef tender and your veggies crisp, with a glossy, flavorful sauce.

Don’t over-marinate: While you want the flavors to soak in, leaving the beef in the marinade too long can turn it mushy. Stick to 20-30 minutes.
High heat is your friend: Cooking the beef quickly on high heat locks in juices and creates that slight caramelization that adds complexity.
Cook in batches: Crowding the pan traps steam, making the beef tough. Give each batch space to get a nice sear.
Use fresh garlic and ginger: Fresh aromatics make a night-and-day difference over powders or jars.

How to Serve Beef in Oyster Sauce Stir-Fry Recipe

A small white bowl holds thin slices of raw red beef arranged softly in layers, topped with a shiny dollop of dark brown sauce and a small pile of white powder in the middle. The bowl sits on a smooth white marbled surface. The image shows the beef's natural texture with slight lines and edges, and the sauce adds a glossy contrast beside the powder photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love to sprinkle toasted sesame seeds and thinly sliced green onions on top—these add a lovely crunch and pop of fresh color. Sometimes a drizzle of extra sesame oil right before serving boosts that nutty aroma.

Side Dishes

This stir-fry pairs perfectly with steamed jasmine rice or simple stir-fry noodles. You can’t go wrong with a side of garlic sautéed greens, like spinach or Chinese broccoli, too.

Creative Ways to Present

For a special occasion, I’ve plated this stir-fry over a bed of buttery mashed potatoes or even sticky rice cakes—surprisingly delicious! Wrapping it up inside lettuce leaves also makes for a fun, interactive meal when guests are over.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge, and they keep well for up to 3 days. Just remember the veggies might soften in texture, so it’s best enjoyed within that window.

Freezing

I don’t usually freeze this dish because the bok choy loses its crunch after thawing, but if you’re freezing the beef and sauce alone, it freezes okay for a couple of months. Just reheat gently and add fresh veggies when serving.

Reheating

The best way to reheat is in a hot skillet over medium-high heat with a splash of water or broth—this refreshes the sauce and keeps the beef juicy. Avoid microwaving if you can, as that often dries things out.

Frequently Asked Questions:

What cut of beef is best for Beef in Oyster Sauce Stir-Fry Recipe?

Flank steak is my go-to because it’s flavorful and stays tender when sliced thinly and marinated properly. Ribeye or sirloin also work great if you prefer a bit more fat in your beef.

How long should I marinate the beef?

About 20 to 30 minutes is ideal. This gives the cornstarch, egg white, and seasonings enough time to tenderize and flavor the beef without making it mushy.

Can I make this dish vegetarian?

While this recipe centers around beef, you can try substituting firm tofu or sliced mushrooms and adjust seasoning accordingly to create a vegetarian version with similar flavors.

How do I prevent the beef from getting tough?

Use high heat to sear the beef quickly, don’t overcrowd the pan, and be sure to slice thinly across the grain. Also, the cornstarch and egg white marinade step is key for tenderness.

Final Thoughts

This Beef in Oyster Sauce Stir-Fry Recipe is one of those dishes that I always come back to when I need a reliable, mouthwatering meal that doesn’t require fuss. It’s comforting but vibrant, easy but impressive—kind of like a hug on a plate. I can’t recommend you give it a try enough; once you get the steps down, it’ll become a staple you’ll adore making (and eating) again and again.