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Grace Young, author of Stir-Frying to the Sky’s Edge, uses oyster sauce and two types of ginger—fresh and pickled—in this light yet satisfying dish of juicy beef and crisp vegetables. She demonstrates the proper stir-frying technique in this video.
Special equipment: If you don’t have a wok, Young suggests a large frying pan as a substitute. Don’t use a nonstick pan, because the high heat may damage it.
What to buy: Oyster sauce is a thick brown sauce that is made from oysters. Quality varies between brands. Young likes the Lee Kum Kee brand. Vegetarian oyster sauce, made from mushrooms, can be substituted. Oyster sauce is available in the Asian aisle of most grocery stores.
Pickled ginger develops a pink hue as it ages, but some brands add artificial coloring, beet juice, sweeteners, or preservatives. We like the Ginger People brand for its natural ingredients and fresh taste. You can find pickled ginger in the Asian aisle of most grocery stores, or, for a wider selection, at Asian markets.
For the stir-fry: