Steamed Beef with Oyster Sauce

Steamed Beef with Oyster Sauce is a simple yet flavorful dish perfect for a quick and satisfying meal. Here’s what you’ll need:

Ingredients:

 Beef:

     1 pound (450g) beef sirloin or flank steak, thinly sliced against the grain (around 1/4 inch thickness)

     1/2 teaspoon baking soda (optional)

 Marinade:

     1 tablespoon light soy sauce

     1 tablespoon oyster sauce

     1 teaspoon cornstarch

     1 teaspoon Shaoxing wine (or dry sherry) – optional

     1/2 teaspoon white pepper

     1 tablespoon sesame oil

Sauce (Optional):

 2 tablespoons chicken broth

 1 tablespoon oyster sauce

 1 teaspoon soy sauce

 1 teaspoon cornstarch mixed with 1 tablespoon water (cornstarch slurry)

 Pinch of sugar (optional)

Garnishes (Optional):

 Chopped scallions

 Sesame seeds

Production Steps:

1. Marinate the Beef:  

     In a bowl, combine the sliced beef with baking soda (if using). Let it sit for 15 minutes (this helps tenderize the meat).

     Rinse the beef and pat it dry with paper towels.

     In a separate bowl, mix together the light soy sauce, oyster sauce, cornstarch, Shaoxing wine (if using), white pepper, and sesame oil. Add the beef and toss to coat evenly. Marinate for at least 30 minutes, or up to 2 hours for extra tender beef.

2. Prepare for Steaming:

     Fill a steamer pot with water and bring it to a boil.

     Lightly grease a heat-resistant plate that will fit inside your steamer.

3. Steam the Beef:

     Arrange the marinated beef slices in a single layer on the greased plate.

     Place the plate inside the steamer and steam for 8-10 minutes, or until cooked through (depending on the thickness of your beef slices).

4. Make the Sauce (Optional):

     While the beef is steaming, combine chicken broth, oyster sauce, soy sauce, and cornstarch slurry in a small saucepan. Bring to a simmer and cook until the sauce thickens slightly.

5. Serve:

     Transfer the steamed beef to a serving plate.

     If using, drizzle the sauce over the beef.

     Garnish with chopped scallions and sesame seeds (optional).

     Serve immediately with steamed rice or noodles.

Tips:

 You can use other cuts of beef like flank steak or skirt steak, but make sure to slice them thinly against the grain for tenderness.

 If you don’t have Shaoxing wine, you can substitute it with dry sherry or simply omit it.

 Adjust the amount of oyster sauce and soy sauce to your taste preference.

 For a richer flavored sauce, use some of the beef drippings from the steamer when making the sauce.

 Be careful not to overcook the beef while steaming, as it can become dry.