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Photo of Beef in oyster sauce by WW

Beef in oyster sauce

Total Time
3 hr 35 min
20 min
15 min
Be a ‘wok star’ with this classic Chinese takeaway dish.


Fresh ginger

2 tsp, grated


2 clove(s), crushed

Reduced salt soy sauce

2 tbs

Sake or Japanese rice wine

40 ml, (2tbs), (Shaoxing, Chinese rice wine)

Sesame oil

1 tsp


2 tsp

Beef rump steak, raw

400 g, (buy 500g), fat trimmed

Sunflower oil

2 tsp, (or canola oil)

Brown onion

1 medium, cut into thin wedges

Red capsicum

1 medium, thinly sliced

Green string beans

150 g, cut into 4cm lengths

Baby corn

125 g, halved


1 medium, thinly sliced

Oyster sauce

2 tbs

Green shallot(s)

2 individual, thinly sliced


  1. Combine ginger, garlic, soy sauce, wine, sesame oil and cornflour in a shallow glass or ceramic dish. Add beef and turn to coat. Cover and refrigerate for 3 hours.
  2. Heat a wok over high heat. Add half the sunflower/canola oil and heat for 30 seconds. Drain and discard excess marinade from beef. Stir-fry beef, in batches, for 2–3 minutes or until browned. Transfer to a plate.
  3. Reheat wok over high heat. Add remaining oil and heat for 30 seconds. Stir-fry onion for 2 minutes or until softened. Add capsicum, beans, corn and zucchini and stir fry for 2–3 minutes or until vegetables are tender.
  4. Return beef to wok with oyster sauce and stir-fry until heated through. Serve sprinkled with shallots.


SERVING SUGGESTION: Steamed jasmine rice.