Beef Fillet with Oyster Sauce
Tender beef fillet coated in a savory-sweet oyster sauce, paired with colorful bell peppers and onions – a classic comfort dish that pairs perfectly with steamed rice.
Ingredients
15 items- Beef tenderloin 300g
- Oyster sauce 2 tbsp
- Light soy sauce 2 tbsp
- Dark soy sauce ½ tsp
- Cooking wine 1 tbsp
- White pepper a pinch
- Sugar 1 tsp
- Cornstarch 1 tbsp
- Green bell pepper 1
- Red bell pepper 1
- Onion ½
- Ginger 3 slices
- Garlic 3 cloves
- Cooking oil 3 tbsp
- Sesame oil a drizzle
Nutrition
Steps （6 steps）
Slice the beef into thin pieces about 5mm thick, gently pound with the back of a knife. Transfer to a bowl, add 1 tbsp cooking wine, 1 tbsp light soy sauce, a pinch white pepper, and 1 tbsp cornstarch slurry. Mix well and marinate for 15 minutes.
Cut green and red bell peppers into chunks, slice onion, mince ginger and garlic. In a small bowl, combine 2 tbsp oyster sauce, 1 tbsp light soy sauce, ½ tsp dark soy sauce, 1 tsp sugar, 2 tbsp cornstarch slurry, and 50ml water. Stir to make the sauce.
Heat 3 tbsp oil in a wok over medium heat until about 40% hot (surface ripples). Add the beef slices and quickly stir-fry until they change color, then immediately remove (about 1 minute).
Leave some oil in the wok, turn to high heat and sauté minced ginger and garlic until fragrant. Add onion and bell peppers, stir-fry until onion turns translucent and peppers are slightly tender (about 2 minutes).
Return the beef to the wok, pour in the prepared sauce, and stir-fry over high heat for about 30 seconds until the sauce thickens and coats the beef evenly.
Turn off the heat, drizzle with a little sesame oil and toss. Transfer to a serving plate. Serve hot.
Tips
Slice the beef against the grain for tenderness; do not overcook – remove as soon as it changes color; prepare the sauce in advance for smooth cooking; finish with sesame oil for extra aroma.
You May Also Like
More recipes you might enjoy
Ants Climbing a Tree
Ants Climbing a Tree is a classic Sichuan dish where glass noodles absorb the savory flavor of minced pork and spicy bean paste, creating a silky and hearty meal that's perfect over rice.
Kung Pao Chicken
A classic Sichuan dish featuring chicken, peanuts, and dried chili peppers, balanced with spicy, sweet, and sour flavors. It is a beloved favorite.
Sichuan Boiled Beef (Shui Zhu Niu Rou)
A fiery and aromatic masterpiece of Sichuan cuisine: tender beef slices in a robust broth, topped with sizzling chili oil. This classic dish delights with its numbing spiciness and rich layers of flavor.
Sichuan Pickled Cabbage Fish
A classic Sichuan dish with a tangy and spicy broth, tender fish fillets. The pickled cabbage perfectly removes any fishy taste, and the combination of dried chilies and Sichuan peppercorns warms the appetite. Great for family gatherings or dinner parties.