Fried Beef with Oyster Sauce – Hao You Niu Rou

5 from 9 votes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 2 people


To garnish:

  • 1 tbsp, (heaped) Tapioca flour
  • 2 tbsp Rice Wine, (Arak Masak)
  • 2 Pinches Salt
  • 1 small Paprika, green
  • 1 small Spring onion
  • 10 g Ginger, sliced, fresh or frozen
  • 1 tsp Soy sauce, light
  • 1 tbsp Oyster sauce
  • 1 pinch Sugar
  • 4 tbsp Sunflower oil
  • Pepperoni threads


  • Cut the beef into thin slices across the grain. Then cut into pieces approx. 3 x 2 cm in size. Mix the tapioca flour in 1 tbsp rice wine with a pinch of salt. Mix the meat with a teaspoon of it and set aside.
  • Wash the green peppers, quarter them lengthways, remove the stalks, grains and the white partitions. Cut the quarters lengthways into thirds and cut across into strips approx. 1 cm wide. Wash the spring onions and cut into thin rolls from above. Cut the fresh, washed and peeled ginger crosswise into thin slices. Weigh and thaw frozen goods. Finely chop together with the spring onions.
  • To garnish, remove the stem from a pepper, wash it, cut open lengthways, fold open, core and cut across into thin threads from above.
  • Mix the soy sauce with the oyster sauce, 1 tablespoon of the rice wine, the sugar, 1 pinch of salt and the rest of the tapioca flour.
  • Heat a wok, add the sunflower oil and let it get hot. Add the meat and stir-fry until it turns lightly brown. Take out of the wok. Add the rest of the sunflower oil and let it get hot.
  • Add the spring onion and ginger mixture and stir-fry for 1 minute. Then add the peppers, stir-fry for 2 minutes, then pour in the sauce. Briefly stir together with the meat and serve immediately with white rice and enjoy.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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