Beef and Chinese Broccoli in Oyster Sauce
Tender slices of beef are quickly stir-fried with mushrooms, onion, and Chinese broccoli, then coated in a glossy oyster sauce. This Chinese takeout-style dish delivers savory flavor, crisp-tender vegetables, and an easy restaurant-quality finish at home.
Servings4 Portions
Prep Time20 Mins
Cook Time40 Mins
Difficulty
Intermediate
Ingredients
4
- flank steak12 oz
- Chinese broccoli8 oz
- oyster mushrooms1 cup
- small onion1
- ginger1 slice
- garlic1 clove
- water2 tbsp
- low-sodium chicken stock0.5 cup
- oyster sauce1 tsp
- dark soy sauce1 tsp
- Shaoxing wine1 tbsp
- cornstarch1 tsp
- granulated sugar1 tsp
- vegetable oil1 tsp
- baking soda0.3 tsp
- white pepper0.1 tsp
Step-by-Step Instructions
01
Place the sliced flank steak in a bowl with the water, cornstarch, vegetable oil, oyster sauce, and baking soda, if using. Mix until the beef is evenly coated, then let it marinate for 30 minutes at room temperature or up to 4 hours in the refrigerator.
02
In a small bowl, whisk together the chicken stock, oyster sauce, sugar, cornstarch, dark soy sauce, and white pepper until smooth. Set the sauce aside so it is ready to pour into the wok.
03
Bring a wok or large pot of water to a boil and add 1 teaspoon oil. Blanch the Chinese broccoli for about 1 minute, or until just tender-crisp. Drain well without rinsing, then arrange it around the edge of a serving plate.
04
Heat the wok over high heat until lightly smoking. Add 1 tablespoon oil, spread the beef in a single layer, and sear briefly until just browned. Remove the beef from the wok before it cooks through completely.
05
Reduce the heat to medium. Add the remaining oil, then stir-fry the ginger for about 30 seconds. Add the garlic and cook for 10 to 15 seconds, just until fragrant.
