Restaurant Style Beef and Broccoli

Restaurant Style Beef and Broccoli

Dianne 666

"This is my go-to recipe when I want Chinese food without having to go out. Very easy and delicious. Substituting chicken for the beef works great too. Serve over rice."

Ingredients 1 h {{adjustedServings}} servings 331 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 331 kcal
  • 17%
  • Fat:
  • 21.1 g
  • 32%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 21.7 g
  • 43%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 419 mg
  • 17%

Based on a 2,000 calorie diet

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  1. Whisk together the oyster sauce, sesame oil, sherry, soy sauce, sugar, and cornstarch in a bowl, and stir until the sugar has dissolved. Place the steak pieces into a shallow bowl, pour the oyster sauce mixture over the meat, stir to coat well, and marinate for at least 30 minutes in refrigerator.
  2. Heat vegetable oil in a wok or large skillet over medium-high heat, and stir in the ginger and garlic. Let them sizzle in the hot oil for about 1 minute to flavor the oil, then remove and discard. Stir in the broccoli, and toss and stir in the hot oil until bright green and almost tender, 5 to 7 minutes. Remove the broccoli from the wok, and set aside.
  3. Pour a little more oil into the wok, if needed, and stir and toss the beef with the marinade until the sauce forms a glaze on the beef, and the meat is no longer pink, about 5 minutes. Return the cooked broccoli to the wok, and stir until the meat and broccoli are heated through, about 3 minutes.
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Reviews 385

  1. 524 Ratings


Familiar with Chinese cooking, I recognized this as a classic blend of seasonings and ingredients as well as an accurate cooking method. Therefore, I prepared this exactly as written - and it was perfect, just as I had anticipated it would be. My only criticism, and the only thing I did differently, was that the recipe calls for round steak, which I don't think is suited for this style of cooking. I used a New York strip steak, but tenderloin or sirloin would have worked well too. The ingredients in the marinade are so traditional and so key to the dish that I don't really see how you could make any changes and get a fair result. This was just delicious and made hubs and I members of "the clean plate club." Just a tip - if you partially freeze the steak for a half hour or so until semi-firm you will find this so much easier to cut into the thin slice so necessary for this style of cooking.

Karen's Cupcakes

This is delicious, I made one change because I have a friend who worked in a Chinese restaurant for years and she told me the secret to always tender beef even using tough cuts of meat is to cut the beef into strips then place in a plastic bag overnight with 1/2 t baking soda. Before preparing the recipe, rinse the beef off twice and dry on paper towels. Other than that difference, I followed the recipe to a T. Next time might add a few dried chilies, because I like the heat, but the sauce is wonderful!


OK... if you don't like people who don't follow the recipe, yet review it anyway - then don't read any further! I followed the cooking instructions, but I didn't have some of the ingredients, so I substituted, using what I had on hand. I didn't have oyster sauce or sherry, so I used hoisin and extra amounts of soy sauce, and I substituted brown sugar for the white - just because. Instead of fresh, I used powdered ginger, onion, and garlic, which I added to the marinade. I marinated the meat for 2 hours, which was good - but overnight would be better. I used the Normandy frozen veggie blend (broccoli, cauliflower, carrots) from Sam's and added a large sweet onion. I don't measure anything - just guesstimate, dump, and taste-test until it suits me. It turned out very tasty! I'll make this version as written when I have all the ingredients - but, I'll be doing my own version again too! If this one is half as good as mine, I'll be happy happy!