Thai Beef with Broccoli in Oyster Sauce
Savor the bold, savory flavors of Thai cuisine with this irresistible Thai Beef with Broccoli in Oyster Sauce recipe! Tender slices of sirloin or flank steak are stir-fried to perfection alongside crisp, vibrant broccoli florets, then enveloped in a luscious, umami-rich sauce made from oyster sauce, soy sauce, and fish sauce with just a hint of sweetness. A simple cornstarch slurry ensures the sauce achieves a glossy, restaurant-quality finish, effortlessly clinging to each bite. Quick and easy to prepare in just 30 minutes, this classic Thai stir-fry pairs perfectly with steamed jasmine rice for a wholesome, flavor-packed meal the entire family will adore. Whether you're an experienced cook or a weeknight warrior, this one-pan dish is a must-try for anyone craving authentic Thai flavors at home.
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Recipe Information
Ingredients
- 400 g Beef (sirloin or flank steak, thinly sliced)
- 300 g Broccoli florets
- 2 tbsp Vegetable oil
- 3 cloves Garlic, minced
- 3 tbsp Oyster sauce
- 2 tbsp Soy sauce
- 1 tbsp Fish sauce
- 1 tsp Dark soy sauce (optional, for color)
- 2 tsp Sugar
- 1 tbsp Cornstarch
- 2 tbsp Water (for cornstarch slurry)
- 1 L Water (for blanching broccoli)
- 0.5 tsp Salt
- 0.25 tsp Freshly ground black pepper
Instructions
Bring 1 liter of water and 1/2 teaspoon of salt to a boil in a large pot. Blanch the broccoli florets for 2 minutes until bright green and slightly tender. Drain and set aside.
In a small bowl, mix the cornstarch and 2 tablespoons of water to create a smooth slurry. Set aside.
Prepare the sauce by combining oyster sauce, soy sauce, fish sauce, dark soy sauce (if using), and sugar in a separate bowl. Stir until the sugar dissolves. Set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the sliced beef, season with a pinch of black pepper, and stir-fry for 2-3 minutes until the beef is browned but slightly undercooked. Remove the beef from the wok and set aside.
Add the remaining 1 tablespoon of vegetable oil to the wok. Add the minced garlic and stir-fry for 30 seconds until fragrant.
Add the blanched broccoli to the wok and stir-fry for 1-2 minutes.
Return the beef to the wok and pour in the prepared sauce. Stir everything together to combine.
Give the cornstarch slurry a quick stir and pour it into the wok. Stir continuously for 1-2 minutes until the sauce thickens and evenly coats the beef and broccoli.
Taste the dish and adjust the seasoning if necessary. Serve hot over steamed jasmine rice.
Nutrition Facts
Calories |
1294 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.4 g | 95% | |
| Saturated Fat | 23.0 g | 115% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 5507 mg | 239% | |
| Total Carbohydrate | 41.1 g | 15% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 12.9 g | ||
| Protein | 120.0 g | 240% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 238 mg | 18% | |
| Iron | 14.0 mg | 78% | |
| Potassium | 1505 mg | 32% | |
*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.
