Hao You Niu Rou - beef in oyster sauce

Ingredients

• 350 gbeef sirloin
• 3spring onions
• 5 cmginger
• 4Chinese dried mushrooms
• 100 gsnow peas
• 4 tbspoil
• 1 tbspkecap
• 1 tbsprice wine
• 1 tspsugar
• 2 tspcornflour
• 1 tbsprice wine
• 1 tbspkecap
• 1 tsprice wine vinegar
• 2 tbspbeef stock
• 2 tbspoyster sauce
• 2 tspsesame oil
• 1lombok (Spanish chilli), thinly sliced

Instructions

1. 1

   Slice the beef

   Cut the beef into thin strips and slice the ginger. Mix the beef with the marinade ingredients and leave it to marinate for 30 minutes.

2. 2

   Prepare the vegetables

   Separate the white and green parts of the spring onions and cut them into pieces. Soak the mushrooms in water for 30 minutes, then squeeze out the water and cut them into pieces.

3. 3

   Fry the beef

   Heat the oil in a wok. Fry the beef for 2 minutes, then lift it out of the pan.

4. 4

   Cook the vegetables

   Fry the spring onion and ginger for 30 seconds. Add the mushrooms and snow peas and fry for a further 30 seconds.

5. 5

   Thicken the sauce

   Add the rice wine, kecap, vinegar, beef stock and oyster sauce. When the sauce starts to thicken, return the beef to the wok and cook until the sauce has thickened.

6. 6

   Finish and serve

   Transfer everything to a serving dish and sprinkle with the sesame oil and strips of lombok.

What is hao you niu rou?

Hao you niu rou means beef in oyster sauce, a familiar style of Chinese-inspired stir-fry found across Asian cooking. This version pairs beef with dried mushrooms, snow peas, ginger and spring onion.

The fast wok cooking keeps the vegetables lively, while the oyster sauce and beef stock make a savoury coating for the meat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The beef provides most of the protein, while the kecap and any rice served alongside contribute carbohydrates; the cooking oil and sesame oil supply much of the fat. For a balanced plate, serve with rice and add extra non-starchy vegetables alongside the stir-fry.

The marinade and sauce

Marinade: Kecap, rice wine, sugar and cornflour season the beef and help form a light coating as it cooks. Give it the full 30 minutes to take on the flavours.

Sauce: Rice wine, kecap, vinegar, stock and oyster sauce are added to the wok after the vegetables. The cornflour in the marinade also helps the sauce thicken as the beef finishes cooking.

Prepare the mushrooms

Dried mushrooms need 30 minutes of soaking before they are ready to use. Squeeze out excess water after soaking so they do not add too much liquid to the wok.

Cut them into pieces once softened, so they mix easily with the beef and snow peas.

Keep the wok hot

Beef: Fry it for just 2 minutes, then remove it while you cook the vegetables. This makes room in the wok and helps avoid cooking the beef for the whole time the sauce is reducing.

Vegetables: The spring onion and ginger need 30 seconds, followed by another 30 seconds with the mushrooms and snow peas. Have the sauce ingredients ready so you can add them straight away.

Look for a glossy finish

Once the sauce begins to thicken, add the beef back to the wok and continue cooking until the sauce has thickened. It should coat the ingredients rather than sit as a thin pool in the serving dish.

Finish with sesame oil and thin strips of lombok after transferring the stir-fry to a dish.

Serving ideas

Serve the beef and vegetables hot, with steamed rice if you want a more substantial meal. The rice also works well with the savoury sauce.

Keep any extra vegetables or accompaniments simple so they do not compete with the ginger, oyster sauce and sesame oil.

Recipe notes & tips

• Slice the beef thinly so it cooks quickly in the wok.
• Prepare and measure the sauce ingredients before you start frying.
• Soak the dried mushrooms for the full 30 minutes, then squeeze them out well.
• Cut the white and green parts of the spring onions separately as directed, but cook them together in the stated step.
• Return the beef only once the sauce starts to thicken, then cook until the sauce coats the ingredients.
• Add the sesame oil and lombok as the final garnish.

Variations

• Milder chilli: Use less lombok or leave it out for a gentler finish.
• More vegetables: Add extra snow peas while keeping the quick cooking time.
• Fresh mushrooms: Use sliced fresh mushrooms instead of the soaked dried ones, adjusting the cooking time until tender.
• Rice accompaniment: Serve with steamed rice to make the meal more filling.
• Extra ginger: Add more sliced ginger for a sharper, warmer flavour.

Common mistakes to avoid

• Thick beef strips: They take longer to cook; slice the beef thinly before marinating.
• Skipping the soak: Dried mushrooms will remain tough; soak them for 30 minutes first.
• Wet mushrooms: Excess soaking water can dilute the sauce; squeeze the mushrooms before cutting.
• Crowding the wok: The ingredients may cook unevenly; fry the beef first and remove it as directed.
• Overcooking the beef: It can become tough; fry it for 2 minutes, then return it near the end.
• Adding the garnish too early: Sesame oil and lombok lose their fresh finish; sprinkle them on just before serving.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat in a wok or frying pan until piping hot, adding a small splash of water if the sauce has become too thick.

Frequently asked questions