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Beef and broccoli with oyster sauce Recipe

Chinese · Main course · 25 min total

A classic Chinese takeout favorite made at home with tender beef, crisp broccoli, and a savory oyster sauce glaze. Quick and easy for a weeknight dinner.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 3 cups broccoli florets
• 3 tablespoons oyster sauce
• 2 tablespoons soy sauce
• 1 tablespoon Shaoxing wine or dry sherry
• 1 teaspoon sugar
• 1/2 teaspoon white pepper
• 1 tablespoon cornstarch
• 2 tablespoons vegetable oil, divided
• 3 cloves garlic, minced
• 1 teaspoon ginger, minced
• 1/4 cup water or low-sodium chicken broth

Instructions

1. In a bowl, combine sliced beef with 1 tablespoon soy sauce, 1 tablespoon oyster sauce, Shaoxing wine, sugar, white pepper, and cornstarch. Mix well and let marinate for 10 minutes.
2. Blanch broccoli in boiling water for 1 minute, then drain and set aside.
3. Heat 1 tablespoon oil in a wok or large skillet over high heat. Add beef in a single layer and sear for 1-2 minutes without stirring, then stir-fry until just cooked through. Remove beef from wok.
4. Reduce heat to medium-high. Add remaining 1 tablespoon oil, then garlic and ginger. Stir-fry for 30 seconds until fragrant.
5. Add broccoli and stir-fry for 1 minute. Return beef to wok.
6. In a small bowl, mix remaining 2 tablespoons oyster sauce, 1 tablespoon soy sauce, and water. Pour into wok and stir-fry for 1-2 minutes until sauce thickens and coats everything.
7. Serve immediately over steamed rice.

Tips

• For tender beef, freeze the steak for 15 minutes before slicing to get thin, even slices.
• Substitute broccoli with snap peas or bok choy if desired.
• Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.

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