Beef with a Dark, Umami Oyster Glaze

Elle Cresswell

Beef with a Dark, Umami Oyster Glaze

Beef in oyster sauce is a study in balance—tender, succulent slices of beef quickly stir-fried with crisp asparagus, all brought together in a rich, glossy brown sauce that is both savoury and gently sweet.

It’s a dish that feels effortlessly composed—light enough for a midweek supper, yet deeply satisfying, with a quiet sense of indulgence in every bite.

Naturally adaptable, it can be made entirely gluten-free without compromising its character. Simply substitute tamari in place of both light and dark soy sauce, and choose a gluten-free oyster sauce to maintain that signature depth and sheen.

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Prep Time 20

Cook Time 10

Servings: 4 people

Course: Main Course

Cuisine: Chinese

Calories: 269

Ingredients Method

Ingredients

For the Beef Marinade

450 g flank steak or skirt steak, finely sliced against the grain
½ teaspoon baking soda
1 tablespoon light soy sauce
1 teaspoon peanut oil
2 teaspoons cornflour

For the Oyster Sauce Glaze

120 ml chicken stock
2 tbsp oyster sauce
1 tbsp light soy sauce
1 tsp dark soy sauce
2 tsp teaspoons sugar
2 tsp teaspoons cornflour
1 tsp teaspoon sesame oil

For the Stir-Fry

2 tbsp tablespoons peanut oil or a neutral vegetable oil
½ white onion thinly sliced
3 cloves garlic finely sliced
1 thumb-size piece of ginger sliced into delicate shards
450 g asparagus trimmed and cut into elegant lengths or substitute with sweet bell pepper for a softer, colourful variation*

Method

Marinate the beef

In a medium bowl, combine the sliced beef with the marinade ingredients. Toss gently until each piece is lightly coated, then set aside to rest while you prepare the remaining elements.

Prepare the sauce

In a small bowl, whisk together the sauce ingredients until smooth and well combined. Set within easy reach.

Sear the beef

Heat 1 tablespoon of oil in a large pan or wok over medium–high heat until shimmering. Add the beef in a single, even layer. Allow it to sear undisturbed for about a minute, until lightly caramelised beneath. Turn and cook the other side briefly, just until tender. Remove and set aside.

Build the aromatics

Add the remaining oil to the pan, followed by the onion, garlic, and ginger. Cook, stirring gently, until fragrant and just softened—about 2 minutes.

Introduce the vegetables

Add the asparagus and stir-fry briefly, preserving its vibrant colour and slight bite—around 1 minute.

Bring the sauce to life

Give the sauce a final stir to ensure the cornflour is fully incorporated, then pour it into the pan. Stir as it warms and thickens into a glossy glaze.

Finish and serve

Return the beef to the pan, tossing everything together until evenly coated and glistening. Transfer to a serving plate and present immediately, while hot and fragrant.
A dish best enjoyed straight from the pan—simple in method, yet quietly refined in every detail.