Nua Pad Nam Man Hoi Goes Global
Stir-Fried Beef with Oyster Sauce is a classic Thai stir-fry dish featuring tender slices of beef quickly cooked with garlic, onions, and colorful vegetables in a rich, savory oyster sauce. Balanced with a touch of sweetness and umami, it’s typically served with steamed jasmine rice and is beloved for its bold yet comforting flavors.
Ingredients
For the Beef:
200 g beef sirloin or flank steak, thinly sliced against the grain
1 tsp cornstarch
1 tbsp water
1 tsp soy sauce (or tamari if gluten-free)
1 tsp vegetable oil
Stir-Fry Sauce:
1½ tbsp oyster sauce
1 tsp dark soy sauce (for color)
1 tsp light soy sauce
1 tsp rice vinegar (or lime juice)
½ tsp sugar
2 tbsp water
Veggies & Aromatics:
2 cloves garlic, finely chopped
½ onion, sliced
½ red bell pepper, sliced
½ green bell pepper, sliced
4–5 baby corn (optional), halved lengthwise
1 spring onion, cut into 2-inch sections
2 tbsp vegetable oil for stir-frying
Optional Garnish:
Fresh coriander
A pinch of ground white pepper
Preparation Steps
Marinate the Beef
In a bowl, mix beef with cornstarch, soy sauce, water, and 1 tsp oil. Let marinate for 10–15 minutes while prepping other ingredients.
Mix the Sauce
In a small bowl, combine oyster sauce, dark soy, light soy, rice vinegar, sugar, and water. Stir until sugar dissolves. Set aside.
Stir-Fry the Dish
Heat 2 tbsp oil in a wok or large skillet over medium-high heat.
Add garlic and stir-fry for a few seconds until aromatic.
Add marinated beef. Stir-fry quickly until it’s about 80% cooked. Remove and set aside.
In the same pan, add a touch more oil if needed, and stir-fry onion and bell peppers for 1–2 minutes.
Return beef to the pan. Add the sauce and spring onions. Stir-fry until beef is fully cooked and everything is well coated and glossy (about 1 minute).
Taste & Serve
Taste and adjust salt or sugar if needed. Serve immediately with hot jasmine rice.
🍷 Wine Pairing Notes:
Shiraz / Syrah – Barossa Valley, Australia
Bold fruit, pepper, and spice complement the oyster sauce’s depth and the beef’s richness.
Côtes-du-Rhône (Grenache-Syrah-Mourvèdre Blend) – France
Medium-bodied with juicy red fruit, herbs, and a touch of earthiness to balance the salty-sweet umami notes.
Zinfandel – Sonoma County, USA
Jammy berries, spice, and soft tannins give a lush counterpoint to the savory stir-fry flavors.