Spicy Beef Filet in Oyster Sauce

Spicy Beef Filet in Oyster Sauce

6 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    10 m
  • Ready In

    1 h 5 m
IrvineHousewife
Recipe by  IrvineHousewife

“My good friend Lin gave me a recipe for beef in oyster sauce, I misread the amount of black pepper called for in her recipe, and the result was fantastic! I especially like the recipe because no soy sauce is used. My husband likes to eat them with the leftover sliced uncooked onion to bring out the sweetness of the oyster sauce.”

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Ingredients

Adjust Servings

Original recipe yields 4 small servings

Directions

  1. Stir together 1 teaspoon vegetable oil, 1 teaspoon oyster sauce, and 1/2 teaspoon cornstarch in a bowl. Add beef and toss to coat. Marinate in the refrigerator 30 to 45 minutes. Remove from the refrigerator 10 minutes before cooking.
  2. Stir together water, 1 teaspoon cornstarch, 2 tablespoons oyster sauce, and pepper in a small bowl; set aside. Heat 1 tablespoon vegetable oil in a large skillet over high heat. Stir in onion, and cook until it beings to brown on the edges, about 1 minute. Add the beef, and continue cooking and stirring until the beef is just slightly pink, about 5 minutes. Pour in the sauce; cook and stir until the sauce has thickened and turned translucent, about 1 minute more.

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Reviews (6)

Rate This Recipe
kfcempress
9

kfcempress

Hard to pinpoint why I wasn't crazy about this recipe - I think I wanted more of an oyster sauce flavor but the pepper in it was pretty overwhelming. I know that's why the person who submitted the recipe likes it so much, but I would tone down the pepper next time (and I like spicy). Served it with some nice steamed veggies over brown rice and it made a very nice meal.

desiderata
6

desiderata

Instead of vegetable oil, I soaked my beef strips in 1 tablespoon cooking white wine, 1 tablespoon cornstarch. I added the oyster sauce last just before turning off the stove. Serve it over rice.

KRISTON SCOTT
4

KRISTON SCOTT

This recipe is a pretty standard beef stir-fry. I cooked it in a wok, and added a package of stir-fry vegetables. I served it over white rice.

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Nutrition

Amount Per Serving (4 total)

  • Calories
  • 203 cal
  • 10%
  • Fat
  • 14.8 g
  • 23%
  • Carbs
  • 3.8 g
  • 1%
  • Protein
  • 13 g
  • 26%
  • Cholesterol
  • 43 mg
  • 14%
  • Sodium
  • 94 mg
  • 4%

Based on a 2,000 calorie diet

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