Beef with Oyster Sauce

Preparation info

  • Serves


    • Difficulty


Appears in

Ken Hom Cooks Thai

Ken Hom Cooks Thai

By Ken Hom

Published 2001

  • About

This classic southern Chinese dish is now a Thai staple; indeed, some Thai cooks maintain that, au contraire, they taught the Chinese how to make it!

Whatever the case, the Thai touch is manifest here and the dish is equally delicious as its Chinese cousin. Remember: oyster sauce is rich but never ‘fishy’.


  • 450 g (1 lb) lean beef steak
  • 1 tablespoon light soy sauce


Put the beef in the freezing compartment of your refrigerator for 20 minutes. This will allow the meat to harden slightly for easier cutting. Then cut it into thin slices 5 cm (2 in) long and