Electric Woks; Stir-Fried Beef with Oyster Sauce

I had an electric wok in the U.S. and loved it. It was fantastic for cooking Chinese food, of course, but I really loved it for small dinner parties. I would put it in the center of the table and have all the ingredients prepped and ready next to me on a small side table. When the guests were seated (usually 4) I would start cooking. Within minutes dinner was ready and everyone grabbed their chopsticks and started eating.

That’s not really possible to do with guests in these days of Covid19 but it could be a fun evening for family. You can learn more about how to choose an electric wok from HomeGearX

Since we are all spending more time at home and being busier than ever, another great thing about an electric wok is how quickly one can cook a meal in it.

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Stir-Fried Beef with Oyster Sauce

I actually used veal rather than beef in this dish. Good beef suitable for stir-frying is not readily available here. You could also use pork or chicken – or even shrimp.

  • Author: Katie
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 2 servings 1x
  • Category: Stir Fry

Ingredients

Scale
  • 10oz (300gr) beef flank steak or any beef suitable for stir-frying, sliced
  • 1 tbs sweet soy sauce    
  • 1 tbs mirin    
  • 1 tsp cornstarch
  • 1 medium leek, trimmed and sliced
  • 2 cloves garlic, minced
  • 2 tbs minced ginger
  • 4oz (120gr) mushrooms, sliced
  • 4oz (120gr) snap peas
  • 1/2 cup bean sprouts
  • 1/2 cup water chestnuts, sliced
  • 1 tsp  sesame oil
  • 2 tsp olive oil
  • 1 tbs mushroom soy sauce   
  • 2 tbs oyster sauce
  • 2 tsp cornstarch dissolved in
  • 1/2 cup (4oz, 120ml) beef stock
  • Basmati Rice:
  • 1/2 cup (3.3oz, 95gr) Basmati rice
  • 1 cup (8oz, 240ml) beef stock

Instructions

  • Mix sweet soy sauce, mirin and 1 tsp cornstarch
  • Add beef, stir and set aside to marinate.
  • Heat oils in an electric wok on high heat. 
  • Add leeks, mushrooms, and stir-fry for 2 minutes.
  • Add snap peas, water chestnuts, bean sprouts, garlic, ginger and stir-fry another 2 minutes.
  • Remove vegetables and set aside.
  • Add beef to skillet and stir-fry 3 – 5 minutes, until brown.
  • Return vegetables to skillet.
  • Add mushroom soy sauce, oyster sauce and stir-fry briefly.
  • Add cornstarch / beef stock mixture, heat, stirring, until thickened.
  • Serve over rice.
  • Basmati Rice:
  • Melt butter in small saucepan over medium heat.
  • Add rice and sauté, stirring for 2 – 3 minutes.
  • Add stock, cover and simmer, 15 minutes

Notes

Sweet soy sauce – regular soy sauce and 1/2 tsp sugar
Mirin – sherry
Mushroom soy sauce – 1 tsp regular soy sauce

Keywords: beef, stir fry, oyster sauce

One of the advantages of using an electric wok is the ability to quickly regulate temperatures. It can go from searing hot to warm and back again, very quickly, which gives the cook a lot of control.

If you are used to making a stir-fry in your kitchen, at your cook-top, you may be used to doing the prep work and cooking at the same time. Because electric woks cook faster you need to organize first, cook second.

Tips for making electric wok cooking a snap:

Photo by Maarten van den Heuvel from Pexels

What you need are a lot of little bowls and a place to put them so you can dazzle every one with your wok-cooking skills.

Most of us don’t have a lot of little bowls… So use what you have. I use coffee cups or measuring cups or cereal bowls – whatever works.

For this recipe the beef will be in one container, marinating,. Put the sliced leeks and mushrooms in one bowl, the snap peas, sliced water chestnuts, bean sprouts. minced garlic, and ginger in another.  Mix the cornstarch with the stock in a cup to have ready.

Put the oils in another cup or dish that’s easy to pour from, and do the same with the soy sauce and oyster sauce.

Have the rice finished and staying warm. The actual cooking of the dish will take under 10 minutes.

Serve it right from the wok – chopsticks optional.

Full disclosure: sometimes I do all the prep work and just let it all sit on my big butcher-block. But when I’m cooking tableside, with the electric wok in the center, than I use all the little bowls.

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