- 1 lb (454 g) sirloin tip roast, thinly sliced across the grain (approx. 1 lb / 454 g usable) - 2 tbsp (30 ml) vegetable oil - 4 cloves (about 1 tbsp) (15 g) garlic, minced - 8 oz (225 g) fresh okra, trimmed and halved lengthwise - 4 green onions (scallions), cut into 1.5-inch (4 cm) lengths - 2 tbsp (30 ml) oyster sauce - 1 tbsp (15 ml) light soy sauce - 1 tbsp (15 ml) fish sauce - 1 tsp (5 g) granulated sugar - 2 tbsp (30 ml) water or light stock - 1/4 tsp (0.5 g) freshly ground white pepper or black pepper - 1 tbsp (15 ml) lime juice (optional, for serving) - Steamed jasmine rice for serving (amount as desired)
1. Pat the sliced sirloin dry and toss with 1/2 tsp (2.5 g) of the sugar and a pinch of pepper; set aside. Mix oyster sauce, soy sauce, fish sauce, remaining sugar, and water in a small bowl. 2. Heat a wok or large skillet over high heat until very hot, add vegetable oil and swirl to coat. 3. Add minced garlic and stir-fry 10–15 seconds until fragrant but not browned. 4. Add the sliced beef in a single layer and stir-fry quickly 1–2 minutes until the exterior is seared but meat is still pink inside; remove beef to a plate. 5. Add okra to the wok and stir-fry 1–2 minutes until bright green and just tender; add green onions and stir 30 seconds. 6. Return the beef to the wok, pour the sauce mixture over, and toss constantly 30–60 seconds until sauce thickens slightly and coats the ingredients. 7. Adjust seasoning with extra fish sauce or a pinch of sugar if needed. Finish with lime juice if using. 8. Serve immediately over steamed jasmine rice.
Estimated per serving | Servings: 4
Generated: 2026-07-14T00:55:02Z
