Power Foods | Beef Stir Fry in Oyster Sauce

Oyster Sauce Beef Stir-Fry

This is my current favourite thing to make after training. I make it a few times a month. Easy to make and reheats well in the microwave. The following is enough for 1 or 2 meals with rice. Multipy the amounts for bigger batches.

Protein: 85 grams
Carbohydrates: 120 grams (3 cups cooked basmati rice)


  • 400 grams of beef, sliced thin (0.25cm | 1/8inch)
  • 1/2 onion, chopped
  • 4-5 cloves of garlic, crushed or chopped small
  • 3 tbsp. sesame oil
  • 2 tbsp. soy sauce
  • Oyster flavoured sauce
  • Sriracha chili sauce (optional)
  • "Asian Blend" frozen vegetables


Heat up your wok or pan on medium. Once it's hot, add the sesame oil and heat it up for a few seconds or until the oil gets pretty thin, almost like water. Add the chopped onion and cook it until it's all separated and almost translucent.

Cooking Onions in Sesame Oil

Add all of the garlic and cook for about 60 seconds or until you can smell the garlic.

Add all of the beef and mix it well. Brown the beef to your preference. I usually do it till it's medium rare because it will still cook more in the wok after the next steps.

Add the soy sauce and mix it up good.

Add the amount of oyster sauce you want. You can get pretty generous here. I love this sauce on beef so I use a lot. I cover half of the beef and then mix.

Stir-Fry Beef in Oyster Sauce

Once you have it tasting the way you want, add the optional sriracha chili sauce or hot sauce of your choice.

Add the frozen vegetables and spread them out over the top of the beef and cover the wok or pan to steam them. It's all finished once the vegetables are cooked.

Stir-Fry Beef in Oyster Sauce

Eat it with rice.


  • To get thin and tender pieces of beef even with the inexpensive cuts, slice it while it's still a little frozen and cut against the grain.
  • If you want it more or less salty, adjust the soy sauce amount.

Words by Dan Profane

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