Beef Broccoli Oyster Sauce (Printable)
Tender slices of beef and vibrant broccoli cooked in a savory oyster sauce for a quick, tasty meal.
# What You 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
# Directions:
01 - Combine sliced flank steak with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1 teaspoon sesame oil in a medium bowl. Toss to coat and let rest 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 until smooth. Set aside.
03 - Heat 1 tablespoon vegetable oil in a large wok or skillet over medium-high heat. Add the marinated beef in a single layer and stir fry for 1 to 2 minutes until just browned. Remove beef and set aside.
04 - Add the remaining 1 tablespoon vegetable oil to the wok. Stir fry the 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 turns bright green and is just tender.
06 - Return the beef to the wok. Pour in the prepared stir fry sauce and toss to combine. Cook for 2 to 3 minutes until the sauce thickens and coats the beef and broccoli thoroughly.
07 - Serve immediately, optionally accompanied by steamed rice.
# Expert Tips:
01 -
- It's faster than delivery but tastes like you've been cooking all day.
- The beef stays impossibly tender and the broccoli stays bright green, which genuinely surprised me the first time.
- You can make it with ingredients you probably already have hiding in your kitchen.
02 -
- Don't overcrowd the wok when searing beef—if the pieces touch too much they steam instead of brown, and you lose that caramelized flavor that makes everything taste restaurant-quality.
- The cornstarch in the sauce is what creates that glossy coating, but if you stir too much before it thickens, it breaks down and gets thin and watery instead of clinging to the vegetables and meat.
03 -
- Slice your beef while it's still partially frozen—it's so much easier to get thin, even slices, and you'll have better texture when you cook it.
- Don't skip the marinating step for the beef, even though it's only ten minutes; that little bit of time makes a noticeable difference in how tender and flavorful it tastes.