Beef Broccoli Oyster Sauce (Printable)
Tender beef and crisp broccoli melded with savory oyster sauce for a quick, delicious dish.
# What You’ll Need:
→ Beef
01 - 1 lb flank steak, thinly sliced against the grain
02 - 1 tbsp soy sauce
03 - 1 tsp cornstarch
04 - 1 tsp sesame oil
→ Vegetables
05 - 12 oz broccoli florets
06 - 2 tbsp water
→ Sauce
07 - 3 tbsp oyster sauce
08 - 2 tbsp soy sauce
09 - 1 tbsp Shaoxing wine or dry sherry
10 - 1 tsp sugar
11 - 2 tsp cornstarch
12 - 1/3 cup plus 1 tbsp water
→ Aromatics & Oil
13 - 2 tbsp vegetable oil
14 - 3 garlic cloves, minced
15 - 1 tsp freshly grated ginger
# How to Prepare:
01 - In a medium bowl, combine flank steak with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1 teaspoon sesame oil. Toss well to coat and allow to marinate for 10 minutes.
02 - In a small bowl, whisk together oyster sauce, 2 tablespoons soy sauce, Shaoxing wine, sugar, 2 teaspoons cornstarch, and 1/3 cup plus 1 tablespoon water. Set aside.
03 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add marinated beef in a single layer and stir fry for 1 to 2 minutes until just browned. Remove from pan and set aside.
04 - Add remaining 1 tablespoon vegetable oil to the wok. Stir fry minced garlic and grated ginger for 30 seconds until fragrant.
05 - Add broccoli florets and 2 tablespoons water to the wok. Stir fry for 2 to 3 minutes until broccoli is bright green and barely tender.
06 - Return beef to the wok. Pour in the prepared stir fry sauce and toss to combine. Cook for 2 to 3 minutes until sauce thickens and evenly coats beef and broccoli.
# Expert Advice:
01 -
- It comes together faster than ordering takeout, but tastes like you've been cooking all day.
- The beef stays tender and the broccoli actually has a bite to it instead of turning to mush.
- One wok, real flavors, and you're done before anyone gets impatient at the table.
02 -
- Slice the beef against the grain, not with it—this one choice is the difference between tender bites and chewy frustration.
- Have everything prepped before you start cooking; there's no pausing once the heat gets going, and scrambling for garlic while the pan is already hot costs you the perfect sear.
03 -
- Dry your marinated beef with a paper towel before the final sear; any excess liquid keeps it from browning properly and steams it instead.
- Make the sauce ahead if your morning is hectic, then just leave it on the counter—it's fine cold until you need it, and one less step when hunger strikes.