skip to main content

Oyster Sauce Beef On Noodles

Featured in the Honolulu Star-Advertiser on May 11, 2011.



Oyster Sauce Beef On Noodles

  • 3/4 lb beef sirloin, thinly sliced
  • 1 tablespoon soy sauce
  • 2 tablespoons salad oil
  • 2 tablespoons cornstarch
  • 1 teaspoon sherry
  • 6 dried mushrooms, soaked
  • 1 clove garlic, crushed
  • 1/2 cup sliced bamboo shoots
  • 1 can (13 3/4 oz) chicken broth
  • 1/4 cup oyster sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 tablespoon water
  • 1/4 lb Chinese peas
  • 2 pkgs (10 oz size) ready-to-eat chow mein noodles


Heat noodles in electric oven at 250°F or 10 minutes. In a bowl, mix beef with the soy sauce, 1 tablespoon of the oil, 1 tablespoon of the cornstarch, and sherry. Remove stems from mushrooms; quarter caps. In a wok or large saucepan, heat remaining 1 tablespoon oil. Brown garlic; discard. Brown meat; add mushrooms and bamboo shoots. Stir in chicken broth, oyster sauce, sugar, and salt. Combine the remaining cornstarch with the water; stir into beef mixture. Cook, stirring constantly, until mixture thickens. Stir in peas. Pour over noodles. Makes 6 servings.

Approximate Nutrient Analysis per serving:
700 calories, 39 g fat, 9 g saturated fat, 30 mg cholesterol, greater than 1600 mg sodium, 67 g carbohydrate, 5 g fiber, 3 g sugar, 21 g protein


Leave a review

Provide Star Rating
Selecting the check box will display a pop-up.