Beef Broccoli Oyster Sauce (Printable)

Tender beef and crisp broccoli cooked in a savory oyster sauce for a quick flavorful meal.

# Ingredient List:

→ 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 - In a medium bowl, combine the sliced flank steak with 1 tablespoon soy sauce, 1 teaspoon cornstarch, and 1 teaspoon sesame oil. Toss well to coat evenly and allow to marinate for 10 minutes.
02 - Whisk together oyster sauce, 2 tablespoons soy sauce, Shaoxing wine, sugar, 2 teaspoons cornstarch, and 1/3 cup plus 1 tablespoon water in a small bowl. Set the sauce 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 the beef and set aside.
04 - Add the remaining 1 tablespoon vegetable oil to the wok. Sauté minced garlic and grated ginger for 30 seconds or until aromatic.
05 - Add broccoli florets and 2 tablespoons water to the wok. Stir fry for 2 to 3 minutes until the broccoli is bright green and tender-crisp.
06 - Return the beef to the wok. Pour in the prepared stir fry sauce and toss to combine thoroughly. Cook for an additional 2 to 3 minutes until the sauce thickens and evenly coats the beef and broccoli.
07 - Transfer immediately to serving dishes and accompany with steamed rice if desired.

# Expert Tips:

01 -
  • Dinner is ready in 30 minutes, and it tastes like you spent hours on it.
  • The beef stays tender because you understand the marinade trick instead of just guessing.
  • Crisp broccoli and silky sauce make even people who say they don't like vegetables ask for seconds.
02 -
  • If you don't slice the beef against the grain, you'll bite into chewy fibers instead of tender bites—it makes all the difference.
  • Keep the heat high and the cooking fast; slow stir frying means soggy vegetables and tough meat.
  • The cornstarch in the sauce thickens as it cooks, so don't walk away or it might seize up—stay and stir.
03 -
  • Prep everything before you start cooking—once the wok is hot, there's no time to chop.
  • If your sauce seems too thin after cooking, mix 1 teaspoon of cornstarch with 1 tablespoon of water and stir it in for a thicker coating.

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