Beef Broccoli Oyster Sauce (Printable version)
Tender beef and broccoli blend perfectly with a rich oyster sauce for a quick dinner.
# List of ingredients:
→ 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 and Oil
13 - 2 tbsp vegetable oil
14 - 3 garlic cloves, minced
15 - 1 tsp freshly grated ginger
# Directions:
01 - Combine flank steak slices with 1 tbsp soy sauce, 1 tsp cornstarch, and 1 tsp sesame oil in a medium bowl. Toss to coat evenly and let rest for 10 minutes.
02 - Whisk together oyster sauce, 2 tbsp soy sauce, Shaoxing wine, sugar, 2 tsp cornstarch, and 1/3 cup plus 1 tbsp water in a small bowl. Set aside.
03 - Heat 1 tbsp 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 browned but not fully cooked. Transfer beef to a plate.
04 - Add the remaining 1 tbsp vegetable oil to the wok. Stir-fry minced garlic and grated ginger for about 30 seconds until fragrant.
05 - Add broccoli florets and 2 tbsp water to the wok. Stir-fry for 2 to 3 minutes until broccoli is bright green and 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.
07 - Serve hot immediately, optionally accompanied by steamed rice.
# Expert Advice:
01 -
- It comes together faster than takeout if you prep ahead, and tastes just as impressive when people gather around the table.
- The sauce is forgiving—it thickens as it cooks, coating everything with that glossy, savory richness that keeps you coming back for seconds.
- You can toss in whatever vegetables need using up, making it the perfect rescue dinner when your fridge is looking sparse.
02 -
- Don't crowd the pan when you sear the beef—if the pieces are piled on top of each other, they steam instead of brown, and you lose that crucial caramelized edge.
- The sauce will thicken as it cooks and the cornstarch fully hydrates, so if it looks too thin at first, trust the process and keep stirring.
- Prep everything before you start cooking because once the heat is on, you're moving fast—there's no time to mince garlic once the oil is hot.
03 -
- Have all your ingredients prepped and within arm's reach before you turn on the heat—stir frying waits for no one, and scrambling for a minced garlic clove mid-cook breaks the rhythm.
- Slicing the beef against the grain might seem like a small detail, but it transforms the eating experience from slightly chewy to genuinely tender with each bite.