Actor demonstrates fast wok cooking with classic Asian flavors
Summary
– Kiefer Sutherland prepares beef with oyster sauce and rice
– Emphasizes quick wok cooking and simple preparation
– Highlights fresh garlic and high heat for authentic flavor
Kiefer Sutherland stepped into the kitchen to showcase one of his favorite homemade meals: a beef and oyster sauce stir-fry served over steamed rice. Known for intense screen roles, he kept things relaxed and practical while explaining how approachable Asian-inspired cooking can be.
He began with the rice, noting that it takes the longest to prepare. Using a rice cooker, he rinsed the grains thoroughly before adding water to the finger depth mark. Once the cooker was started, he shifted focus to the rest of the dish.
For the beef, Sutherland sliced the steak into manageable strips and made a marinade with oyster sauce, sugar, flour, fresh garlic, and a splash of water, forming a paste. He stressed the importance of fresh garlic over powder, explaining that it makes a noticeable difference in flavor. The mixture coated the beef, allowing it to absorb the sauce before hitting the wok.
Once the rice neared completion, the wok was turned over to high heat. After adding oil and allowing it to shimmer, the beef was spread out to cook evenly. The process moved quickly, with vegetables including celery, mushrooms, green onions, and bell peppers added shortly after the meat began to brown.
Constant movement in the wok prevented the sauce from sticking and ensured even cooking. Within minutes, the beef was fully cooked, and the vegetables softened while still holding their texture. The dish came together in roughly five minutes once the heat was applied.
To plate, he spooned rice onto one side of a bowl and layered the beef and vegetables alongside it, finishing with extra sauce. The final result reflected restaurant-style presentation with minimal execution complexity.
