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Restaurant-Style Beef and Broccoli

I make this beef and broccoli recipe when I want Chinese food without going out. It's very easy to prep and delicious served over rice.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 1 hour
Course lunch/dinner
Cuisine caribbean
Servings 4 people
Calories 1312.3 kcal

Equipment

  • 1 Wok or Large Skillet A well-seasoned carbon steel wok is ideal for stir-frying.
  • 2 Mixing Bowls One for the marinade, one for combining with beef.
  • 1 Whisk For thoroughly combining the sauce ingredients.
  • 1 Spatula or Tongs For efficient stir-frying and tossing ingredients.
  • 1 Chef's Knife and Cutting Board For preparing beef and broccoli with precision.

Ingredients
  

Main

  • ⅓ cup oyster sauce
  • ⅓ cup sherry
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon soy sauce
  • 1 teaspoon white sugar
  • 1 teaspoon cornstarch
  • ¾ pound beef round steak cut into 1/8-inch thick strips
  • 3 tablespoons vegetable oil plus more if needed
  • 1 thin slice of fresh ginger root
  • 1 clove garlic peeled and smashed
  • 1 pound broccoli cut into florets

Instructions
 

  • Gather all ingredients. Dotdash Meredith Food Studios
  • Whisk oyster sauce, sherry, sesame oil, soy sauce, sugar, and cornstarch together in a bowl; stir until sugar has dissolved. Dotdash Meredith Food Studios
  • Place steak in a shallow bowl. Pour oyster sauce mixture over meat and stir to coat; cover and marinate in the refrigerator for at least 30 minutes. Dotdash Meredith Food Studios
  • Heat vegetable oil in a wok or large skillet over medium-high heat. Add ginger and garlic; let sizzle for about 1 minute to flavor oil, then remove and discard. Dotdash Meredith Food Studios
  • Stir in broccoli. Toss and stir until bright green and almost tender, 5 to 7 minutes. Remove broccoli from the wok and set aside. Dotdash Meredith Food Studios
  • Add a little more oil to the wok, if needed, then add beef with marinade. Dotdash Meredith Food Studios
  • Stir and toss until sauce thickens and turns shiny and meat is no longer pink, about 5 minutes. Dotdash Meredith Food Studios
  • Return broccoli to the wok; stir until heated through, about 3 minutes. Dotdash Meredith Food Studios
  • Serve and enjoy! Dotdash Meredith Food Studios

Notes

To achieve truly tender beef, ensure your round steak is sliced against the grain and thinly. The cornstarch in the marinade acts as a tenderizer and helps create a velvety texture, typical of restaurant-style Chinese dishes. When stir-frying the beef, work in batches if your wok isn't large enough to avoid overcrowding, which steams the meat instead of searing it, leading to a tougher result. Cook the broccoli until it's vibrant green and still has a slight bite; it will finish cooking with the beef. The initial sauté of ginger and garlic is crucial for building the foundational aromatic flavor reason to remove them before adding other ingredients to prevent burning. The sauce will thicken rapidly due to the cornstarch; keep stirring to prevent lumps and ensure even coating.