Steak Frites Recipe with Oyster Sauce
Tender steak, crispy fries, and a rich pan sauce made with Lee Kum Kee oyster sauce are the core components of this mouthwatering steak frites recipe.
Lee Kum Kee oyster sauce shines as the star of this recipe. Used to marinade the steak to add layers of depth, umami, and flavor, it also serves as a powerful base to a decadent and creamy pan sauce that enrobes the steak gorgeously. The fries serve as a crispy textural counterpart to the steak and sauce, and together, all three components are perfect as a date night meal or when you're trying to impress with ease.
What You Will Need
Ingredients
- 4 boneless strip steaks or ribeye steaks (about 8 oz. each)
- 2 lbs. russet potatoes, peeled and cut into thin fries
- Vegetable oil, for frying
- Salt, to taste
- Chopped parsley (optional, for garnish)
Marinade
- 2 Tbsp. Lee Kum Kee Panda Brand Oyster Flavored Sauce
- 1 Tbsp. Lee Kum Kee Premium Soy Sauce
- 1 Tbsp. olive oil
- 1 tsp. Dijon mustard
- 1 tsp. black pepper
Sauce Mix
- 2 Tbsp. unsalted butter
- 1 shallot, finely chopped
- 1 Tbsp. Lee Kum Kee Minced Garlic
- ¼ cup dry red wine
- 1 Tbsp. Lee Kum Kee Panda Brand Oyster Flavored Sauce
- ¼ cup beef broth (or water)
- 1 tsp. Dijon mustard
- ¼ cup heavy cream
- Cracked black peppercorns, to taste
Made with
Lee Kum Kee products
How to make it
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Marinate the Steak: In a bowl, whisk together Lee Kum Kee Panda Oyster Sauce, Lee Kum Kee Premium Soy Sauce, olive oil, Dijon mustard, and black pepper. Pat steaks dry and coat them with the marinade in a dish or resealable bag. Let sit at room temp for 20–30 minutes while preparing the frites.
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Prepare the Frites: Soak cut potatoes in cold water for 30 minutes. Drain and thoroughly dry. Heat oil to 325°F and fry potatoes for 8–9 minutes in batches until just tender (not golden). Remove and drain on a paper towel-lined tray. After steaks are cooked and resting, fry the potatoes again at 350–375°F for 2–3 minutes until crispy and golden. Season immediately with salt.
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Cook the Steaks: Heat a large skillet over medium-high heat. Sear steaks for 3–4 minutes per side to desired doneness. Transfer to a plate and tent with foil to rest for 5–10 minutes.
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Make the Pan Sauce: In the same skillet, reduce heat to medium and add butter, shallots, and Lee Kum Kee Minced Garlic. Sauté 1–2 minutes. Deglaze with wine and reduce for 2–3 minutes. Stir in Lee Kum Kee Panda Brand Oyster Flavor Sauce, broth, mustard, and heavy cream. Simmer until slightly thickened. Season with cracked black peppercorns to taste.
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Slice steaks against the grain and plate with hot frites. Spoon pan sauce generously over the steak. Garnish fries with parsley, if desired.
For more recipe ideas on how to cook with oyster sauce, check out our recipes page.
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