Cantonese Oyster Sauce Beef & Arugula Stir Fry
Tender marinated beef and peppery Aeroveg Arugula, wok-tossed in a classic Cantonese oyster sauce — bold, fragrant, and on the table in 20 minutes.
Arugula's peppery bite is one of those flavours that seems almost too bold on its own — but in a hot wok with oyster sauce, ginger, and tender marinated beef, it transforms completely. Aeroveg Arugula softens just enough to lose its raw edge while keeping a slight bite that cuts through the richness of the sauce. It's a dish that feels like it came straight out of your favourite Cantonese zi char stall, made at home in twenty minutes flat.
Method
- Marinate the beef. Combine the beef with all marinade ingredients. Toss well and set aside for 10 minutes while you prep everything else.
- Mix the sauce. Stir together oyster sauce, light soy, dark soy, sugar, and water in a small bowl. Set aside.
- Sear the beef. Heat a wok or wide pan over high heat until smoking. Add oil, then spread the beef in a single layer. Leave untouched for 1 minute to get colour, then toss and cook 30 seconds more. Remove and set aside.
- Fry the aromatics. In the same wok, add garlic and ginger. Stir fry for 30 seconds until fragrant and just golden.
- Add the sauce. Pour in the sauce mixture and let it bubble for 20 seconds, scraping up any caramelised bits from the pan.
- Return the beef. Add the beef back to the wok and toss to coat. Cook for 30 seconds.
- Add the arugula. Remove from heat, add Aeroveg Arugula, and toss vigorously for 15–20 seconds until just wilted. Serve immediately over jasmine rice.
Aeroveg Arugula is more tender than most stir fry greens and wilts in seconds — always add it off the heat or in the very last moments of cooking. It'll lose its raw sharpness but keep a peppery backbone that makes this dish.