Steak in oyster sauce with Chinese cabbage

In the coming time, we will present you - in collaboration with the culinary committees of Vidar and Olof - the best recipes to boost your cooking skills. These dishes range from budget to a bit more expensive, and since the student loans have just arrived, a bit more expensive dish will be on the menu this week: Steak in oyster sauce with Chinese cabbage. This recipe comes from Vidar's Gulden Koksring. If you do the steps right, you will have made a delicious dish. Trust us. 


  • 400 grams of steak
  • 500 grams Chinese cabbage
  • Spring onion
  • Ginger syrup
  • Sherry
  • Ketjap manis
  • Oyster sauce
  • Peanut oil
  • Maizena
  • Soft sugar
  • Sambal manis
  • White rice
  • Vegetarian chicken pieces (vegetarian option) 


  • Make sure you pat the meat (or vegetarian chicken pieces) dry and then cut it into thin strips
  • Time for the marinade! Mix 1 tablespoon of maizena with 1 tablespoon of sherry, half a tablespoon of water and 1 tablespoon of soy sauce and a little brown caster sugar. Stir well and let the steak strips marinate in this for an hour.
  • Wash the Chinese cabbage and cut it into thin strips.
  • Blanch (i.e. cook something very briefly and then rinse with cold water) the cabbage in boiling water with a little salt. Immediately afterwards, rinse the cabbage with cold water. This will stop it from cooking through. Then drain it. Still wring out the cabbage with your hands. You want to get as much water out as possible.
  • Wash the spring onion.
  • Now it's time for your slicing technique. Cut the spring onion into the thinnest possible rings.
  • Bring some water to the boil, add a spoonful of salt and cook the white rice in this. Drain it when it is ready.
  • Now we are going to make the dish really tasty. Make a sauce from 3 tablespoons of oyster sauce, 2 tablespoons of soy sauce, 1 tablespoon of sherry, 1 tablespoon of brown caster sugar, 1 tablespoon of water, 1 tablespoon of soy sauce and 1 tablespoon of sambal.
  • Pour a large amount of peanut oil into the pan and heat over high heat. Then deep-fry the steak strips until they are slightly browned.
  • Remove the strips from the pan with a slotted spoon, set aside and drain.
  • Do not waste the groundnut oil. Pour it into a container to keep.
  • Then spoon 2 tablespoons of peanut oil into the pan. Stir-fry the spring onion with a generous dash of ginger syrup for about 5 minutes. Again on high heat.
  • Then add the Chinese cabbage and stir-fry for another minute.
  • Spoon the vegetables onto a plate in advance.
  • Heat the wok again, this time with the steak strips and sauce. You can do this until the sauce spreads well over the strips and it is hot.
  • Divide the steak strips over the vegetables and serve with white rice.
  • Enjoy!