Chinese Beef and Broccoli in Oyster Sauce
Elevate your weeknight dinners with this classic Chinese Beef and Broccoli in Oyster Sauce, a dish that delivers bold flavors and satisfying textures in just 25 minutes! Tender slices of marinated beef are stir-fried to perfection alongside crisp broccoli florets, then coated in a savory, umami-rich sauce made with oyster sauce, soy sauce, and a hint of ginger. Balanced with garlic and a touch of sesame oil, this quick and easy recipe is a takeout favorite made right in your own kitchen. Serve it over steamed jasmine rice for a wholesome, crowd-pleasing meal that’s brimming with restaurant-quality flavor. Perfect for busy days, this one-pan dish is as nutritious as it is delicious!
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Recipe Information
Ingredients
- 450 grams Beef (sirloin or flank steak, thinly sliced)
- 300 grams Broccoli florets
- 3 cloves Garlic (minced)
- 2 tablespoons Vegetable oil
- 3 tablespoons Oyster sauce
- 2 tablespoons Soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 2 teaspoons Cornstarch
- 1 teaspoon Sugar
- 120 milliliters Water
- 1 teaspoon Sesame oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 teaspoon Ginger (finely grated)
Instructions
In a small bowl, mix 1 teaspoon of cornstarch with the soy sauce, Shaoxing wine, and black pepper. Add the sliced beef and toss to coat. Let marinate for 10 minutes.
In another small bowl, combine the remaining cornstarch with 2 tablespoons of water to make a slurry. Then stir in the oyster sauce, sugar, and sesame oil. Set aside.
Bring a pot of water to a boil and add a pinch of salt. Blanch the broccoli florets for 1-2 minutes until they turn bright green and are slightly tender but still crisp. Drain and set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat. Add the marinated beef in a single layer and sear for 1-2 minutes on each side until browned but not fully cooked. Remove from the wok and set aside.
In the same wok, add the remaining tablespoon of vegetable oil. Stir-fry the garlic and ginger for 30 seconds until fragrant.
Add the blanched broccoli to the wok and toss for 1 minute to heat through.
Return the beef to the wok, then pour in the oyster sauce mixture. Stir well to coat all the ingredients evenly.
Add the water to the wok and bring the sauce to a simmer. Let it cook for 1-2 minutes until the beef is cooked through, the broccoli is tender, and the sauce thickens.
Remove from heat, taste, and adjust seasoning if needed. Serve immediately with steamed rice.
Nutrition Facts
Calories |
375 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.5 g | 30% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 5.7 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 944 mg | 41% | |
| Total Carbohydrate | 8.3 g | 3% | |
| Dietary Fiber | 2.1 g | 7% | |
| Total Sugars | 2.1 g | ||
| Protein | 33.0 g | 66% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 60 mg | 5% | |
| Iron | 3.9 mg | 22% | |
| Potassium | 400 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
