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Beef in oyster sauce

Prep Time:


Cook Time:


2 Servings


About the Recipe


  • For the beef

  • 340g beef fillet, pounded and thinly sliced

  • Dash light soy sauce

  • 1 1/2 tbsp oyster sauce

  • Salt and freshly cracked black pepper

  • Pinch sugar

  • 1 tbsp Shaohsing rice wine

  • Pinch dried chilli flakes

  • For the spinach

  • 200g baby spinach leaves

  • 2 tbsp groundnut oil, divided

  • 3 cloves garlic, crushed and finely chopped

  • 1 medium chilli, seeded and finely chopped

  • For the black vinegar oyster mushrooms

  • 1 tsp groundnut oil

  • 115g oyster mushrooms

  • Water, as needed

  • 1 tbsp black rice vinegar (recommended: Chinkiang - can be found at speciality Asian markets)) or balsamic vinegar

  • 1 tsp light soy sauce


Step 1

To make the beef: Prepare the fillet of beef by hammering it with a meat cleaver, the side of a meat cleaver, the side of a Chinese cleaver or a rolling pin. Slice it thinly, and put the pieces into a bowl. Season the beef with the light soy sauce, oyster sauce, salt, black pepper, and sugar. Set aside.

Step 2

Heat a wok over high heat, and add one tablespoon of groundnut oil. Add the garlic and chilli, and toss quickly. Then, add the spinach leaves and toss so they warm for five seconds. Scatter them onto a large serving plate.

Step 3

Heat the wok over high heat, and add the remaining groundnut oil. Add the beef slices, and stir-fry for one to two minutes, adding a dash of Shaohsing rice wine. Season with a pinch of dried chilli flakes. To serve, lay the beef over a bed of the garlic-spinach leaves.

Step 4

To make the mushrooms: reheat the wok, add the oil, then add the oyster mushrooms and stir fry for one minute. Add a small splash of water to create some steam to help cook. Season with the black rice vinegar, and light soy sauce. Spoon the mixture over the beef, and serve.


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