Stir Fried Beef and Broccoli in Oyster Sauce

  • Prep Time: 20 mins
  • Total Time: 35 mins
  • Servings: 4

    • About This Recipe

    “This is a great meal for family! Easy enough to make any night of the week.Enjoy!”

    Ingredients

  • 3/4 lbflank steak
  • 1tablespoonsoy sauce
  • 1tablespoonrice wine
  • 2tablespoonswater
  • 1tablespooncornstarch
  • 1/8 cupvegetable oil
  • 3clovesgarlic, minced
  • 1teaspoonfresh gingerroot, Chopped
  • 6green onions, chopped
  • 1/3 cupwater
  • 1lbbroccoli, cut into florets

    • Sauce

  • 2tablespoonsoyster sauce
  • 1tablespoonsoy sauce
  • 1tablespoonrice wine
  • 1tablespooncornstarch

    • Directions

  • Cut meat across the grain into very thin slices.
  • Place in a bowl and combine with soy sauce, rice wine, water and cornstarch.
  • Allow to marinate at least 10 minutes (I sometimes do this in the morning, then cook when I get home).
  • Meanwhile prepare remaining ingredients and stir together sauce mixture.
  • Heat oil in a wok or large skillet.
  • Add meat and cook, stirring constantly, until meat is about 75 per cent cooked.
  • Remove and reserve.
  • Scrape out pan if necessary and return to heat.
  • Add another 2 tablespoons oil if needed and heat.
  • Add garlic, ginger and green onions and cook 30 to 60 seconds until fragrant.
  • Stir in cut-up broccoli and add water.
  • Cover and cook 3 minutes.
  • Re-add beef to pan and combine well.
  • Add sauce to mixture and bring to boil.
  • Cook until thickened and beef and broccoli are cooked through.
  • Serve with steamed rice.

    • Reviews

  • “Did exactly what the recipe said and It turned out really really salty. It would have been good if it wasn’t for that.”

  • “This was pretty good.I made it as posted but it just seemed like something was missing.My 5 year old thought it was good as is but I liked it better once I added a little Thai sweet chili sauce and crushed red pepper.I think next time I will add sugar to the sauce to make it a tad bit sweeter.Thanks for the recipe :)”

  • “I made this recipe for Christmas this past year and my family loved it. We always have a nontraditional foods for Christmas and this was a big hit. I served it over sticky rice and added a little bit of Mirin (sweetened rice wine) to sweeten it a bit. I loved it because it was so easy to make. Thanks for posting such a great recipe!”

  • “Sounds great. What brand(s) of oyster sauce do you use? I have not cooked much with that. Will try this and rate it soon.”

  • “I have tried this recipe several times.My family and I agree it is better than chinese take out!”

  • “We had mixed reviews on this recipe.I thought it was good, but my DH was not fond of it.I think it depends on whether or not you like Beef and Broccoli in Oyster Sauce.This recipe has a very traditional Chinese taste, so if you like beef cooked this way, I am sure you will like this recipe.Thanks for sharing.”

  • “Yummy!I dont particularly like the taste of gingeroot much, but this recipe has the perfect amount for my taste. Thank you very much!”

  • “We all agreed that this was terrific.The sauce had great flavor and was not too thick or too runny.The recipe directions are very clear.Per the suggestion in the directions, I marinated the flank pieces for about 6 hours.I did add a little sugar to the sauce.I doubled this recipe for my family.We’ll have this again.Thanx for posting!”

  • “Excellen dish, a hit with everyone in the family, even my daughter, who isnt fond of meat!I doubled the quantity of sauce and stir fried some egg noodles into the dish in the last few moments.Definately a keeper.Thanks for sharing. “

  • “My husband liked this and he typically doesn’t like stir fry. He said it had good flavor. I added extra giner to the sauce and also to the marinade. I doubled the sauce because I like a lot of sauce. Will definately make it again.”

  • “We used moose meat and white rice vinegar. It was good but something was a bit off – thought it was too starchy – perhaps the cornstarch and a bit bland. The kids really enjoyed it.”

  • “This was a hit with the whole family.I used rice vinegar instead of the wine and I added a can of sliced water chestnuts.Will make this one again.”

  • “This was very good and easy. I substituted a little ground ginger for the gingerroot, and I used white cooking wine instead of the rice wine, it still turned out fabulous.”

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