Restaurant Style Beef and Broccoli268 Reviews
- Prep: 15 min
- Cook: 15 min
- Ready In: 1 hr
“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.” - by Dianne
Original recipe yields 4 servings
- 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.
- 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.
- 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.
Amount Per Serving (4 total)
- 331 cal
- 21.1 g
- 13.3 g
Based on a 2,000 calorie diet
Reviews (268)Rate This Recipe
"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 perf..." See moreect, 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."
"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 b..." See moreeef 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 s..." See moreubstituted, 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! "
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