Beef Broccoli Oyster Sauce (Printable)
Tender beef and crisp broccoli cooked with a flavorful oyster sauce for a quick, satisfying 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
# Steps:
01 - Combine flank steak slices with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1 teaspoon sesame oil in a bowl; toss to evenly coat and set aside 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 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 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; stir-fry for 2 to 3 minutes until the broccoli turns bright green and is just tender.
06 - Return the cooked beef to the wok. Pour in the prepared sauce and toss to combine thoroughly. Cook for 2 to 3 minutes until the sauce thickens and coats the beef and broccoli evenly.
07 - Serve immediately, optionally accompanied by steamed rice.
# Expert Advice:
01 -
- Ready in 30 minutes flat, which means dinner on the table before anyone asks where dinner is.
- The sauce clings to everything in the most satisfying way, and your kitchen will smell incredible while it cooks.
- Secretly healthier than takeout, and honestly tastes better when you've made it yourself.
02 -
- Slicing the beef against the grain is not optional—it's the difference between tender bites and chewy disappointment, and I learned that the hard way with a stringy first attempt.
- Don't crowd the beef in the wok when you're searing it; give it space so it browns instead of steaming, even if it means cooking it in batches.
- High heat is your friend here, but a wok or large skillet matters more than a small pan, which just traps steam and softens everything you want to stay crisp.
03 -
- Cut your beef and broccoli before you start cooking, because once the wok is hot, you're moving fast and there's no time to chop.
- If your sauce breaks or looks oily, a pinch more cornstarch mixed with a splash of water whisked in quickly will bring it back together and rescue dinner.