Dinner

Stir-Fried Beef with Oyster Sauce Recipe

ByBen Miller January 6, 2026January 6, 2026

Introduction

This stir-fried beef with oyster sauce is a quick and flavorful dish that brings tender beef and vibrant peppers together in a savory sauce. It’s perfect for a weeknight dinner when you want something satisfying and full of umami.

The image shows a white oval plate with a blue patterned rim filled with a beef stir-fry dish. The beef pieces are dark brown and glossy, mixed with bright red and green bell pepper chunks, which add vibrant color. The dish is topped with thin strips of fresh green onions, scattered across the meat and vegetables. A metal spoon rests on the left side of the plate. In the background, there is a white marbled surface with a beige cloth partly underneath the plate and a glass with a light drink and red chopsticks placed nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

450g lean beef steak
1 tbsp light soy sauce
2 tsp sesame oil
1 tbsp Shaoxing rice wine or dry Sherry
2 tsp cornflour
3 tbsp groundnut oil
1 red pepper, cut into chunky dice
1 green pepper, cut into chunky dice
3 tbsp oyster sauce
2 spring onions, finely shredded, to garnish

Instructions

Step 1: Cut the beef into slices about 5cm long and 5mm thick, slicing against the grain. Place the beef in a bowl and mix in the soy sauce, sesame oil, rice wine or Sherry, and cornflour. Let it marinate for 20 minutes.
Step 2: Heat a wok until very hot, then add the groundnut oil. When the oil is slightly smoking, add the beef slices and stir-fry for about 5 minutes until lightly browned. Remove the beef from the wok and drain in a colander set over a bowl. Discard the drained oil.
Step 3: Wipe the wok clean and reheat it over high heat. Add the diced red and green peppers and cook for 3 to 4 minutes until softened.
Step 4: Add the oyster sauce to the peppers and bring to a simmer. Return the drained beef slices to the wok and toss them thoroughly with the sauce and peppers.
Step 5: Transfer the stir-fry to a serving platter, garnish with the finely shredded spring onions, and serve immediately.

Tips & Variations

For extra heat, add a small chopped chili or a pinch of chili flakes when cooking the peppers.
Substitute groundnut oil with vegetable or canola oil if preferred.
Try adding sliced mushrooms or snap peas for additional texture and flavor.
Use sirloin or flank steak for tender beef slices that cook quickly.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a wok or microwave to avoid overcooking the beef and drying it out. It’s best enjoyed fresh for optimal texture and taste.

How to Serve

A white oval plate with a blue patterned rim holds a stir-fry dish made of dark brown beef strips mixed with bright red and green bell pepper chunks, topped with thin, pale green and white sliced scallions scattered across the top. The beef looks glossy with sauce, and the peppers have a soft texture with a fresh, cooked look. The plate is on a brown table with a white marbled texture background, a silver spoon rests on the left side of the plate, and there is a woman's hand holding a fork on the left side too. Nearby, red chopsticks and a clear glass filled with a light drink are visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef for this recipe?

Yes, lean cuts like sirloin, flank, or rump steak work well for stir-frying. Just make sure to slice thinly against the grain for tenderness.

What can I use if I don’t have Shaoxing rice wine or dry Sherry?

You can substitute with a dry white wine or omit it altogether. A splash of chicken broth or water with a pinch of sugar can also work to add moisture and slight sweetness.