Best 5 Beef And Broccoli With Oyster Sauce Recipes

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Beef and broccoli, a classic dish that combines tender slices of beef with crisp-tender broccoli florets, all coated in a flavorful oyster sauce, is a popular choice for many. Whether you're a seasoned home cook or just starting your culinary journey, finding the best recipe for this dish can be a daunting task. With so many variations available, it's essential to consider your preferences, skill level, and the ingredients you have on hand. In this comprehensive guide, we'll explore the crucial elements of a great beef and broccoli with oyster sauce recipe, providing you with all the information you need to create a dish that will tantalize your taste buds and impress your family and friends.

Let's cook with our recipes!

STIR FRIED BEEF AND BROCCOLI IN OYSTER SAUCE



Stir Fried Beef and Broccoli in Oyster Sauce image

Make and share this Stir Fried Beef and Broccoli in Oyster Sauce recipe from Food.com.

Provided by Loves2Teach

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

3/4 lb flank steak
1 tablespoon soy sauce
1 tablespoon rice wine
2 tablespoons water
1 tablespoon cornstarch
1/8 cup vegetable oil
3 cloves garlic, minced
1 teaspoon fresh gingerroot, Chopped
6 green onions, chopped
1/3 cup water
1 lb broccoli, cut into florets
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon rice wine
1 tablespoon cornstarch

Steps:

  • Cut meat across the grain into very thin slices.
  • Place in a bowl and combine with soy sauce, rice wine, water and cornstarch.
  • Allow to marinate at least 10 minutes (I sometimes do this in the morning, then cook when I get home).
  • Meanwhile prepare remaining ingredients and stir together sauce mixture.
  • Heat oil in a wok or large skillet.
  • Add meat and cook, stirring constantly, until meat is about 75 per cent cooked.
  • Remove and reserve.
  • Scrape out pan if necessary and return to heat.
  • Add another 2 tablespoons oil if needed and heat.
  • Add garlic, ginger and green onions and cook 30 to 60 seconds until fragrant.
  • Stir in cut-up broccoli and add water.
  • Cover and cook 3 minutes.
  • Re-add beef to pan and combine well.
  • Add sauce to mixture and bring to boil.
  • Cook until thickened and beef and broccoli are cooked through.
  • Serve with steamed rice.

BEEF STIR-FRY WITH BROCCOLI & OYSTER SAUCE



Beef stir-fry with broccoli & oyster sauce image

A convenient and tasty beef dish that can serve, two, four or more

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 15m

Number Of Ingredients 6

1-2 tbsp sunflower oil
200g beef stir-fry strips
200g pack tenderstem broccoli
1 onion , sliced
garlic clove , sliced
2 tbsp oyster sauce

Steps:

  • Heat a wok until smoking, pour in the oil then add beef. Stir-fry for 2 mins, then tip onto a plate. Add broccoli with a splash of water then cook until broccoli turns bright green.
  • Add the onion and stir-fry for 1 min, then add the garlic and cook for 1 min more. Pour in the oyster sauce and 125ml water. Bring to the boil and cook until reduced to a sticky sauce. Stir in the beef, along with any juices from the plate, then serve straight away.

Nutrition Facts : Calories 256 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 1.78 milligram of sodium

BEEF AND BROCCOLI



Beef and Broccoli image

Here is a streamlined, powerfully flavorful recipe for a delivery-food standby: velvety wok-fried beef in a oyster-soy sauce, served in a forest of green. ''It's diaspora food,'' the chef Jonathan Wu told me, describing the cooking of Chinese immigrants to the United States and a dish that is almost unknown in China but beloved in America. The recipe is a version of the one Wu's mother made for dinner when he was growing up outside Hartford, Conn., with a little chile-garlic paste added for zip and, thanks to the Brooklyn chef Dale Talde, a pat of butter swirled into the sauce at the end. This provides a plush gloss that is far better than the traditional cornstarch slurry. It is midweek family cooking at its best.

Provided by Sam Sifton

Categories     dinner, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

1/3 cup Shaoxing rice wine, dry sherry or sake
3 tablespoons plus 2 teaspoons soy sauce
1 tablespoon cornstarch
1 pound beef - chuck or rib steak - sliced thin against the grain
1/4 cup oyster sauce
1/2 tablespoon chile-garlic sauce, or to taste
1/2 cup plus 1 tablespoon neutral oil, like canola, grapeseed or peanut
1 pound broccoli, the head cut into florets and the stems peeled and cut into planks
2 tablespoons unsalted butter

Steps:

  • In a large bowl, whisk together the wine, 2 tablespoons of the soy sauce and the cornstarch. Add the beef to the bowl, and toss to combine, then cover the bowl, and set aside for 20 minutes or so.
  • To make the sauce, combine in a small bowl the remaining soy sauce, the oyster sauce and the chile-garlic sauce, and mix to combine, then add a tablespoon of water and mix again. Set aside.
  • Heat the 1/2 cup of oil in a wok set over high heat. When the oil is hot and shimmering, add about half the beef to the wok, and stir-fry until it is browned and crisp and barely cooked through, about 2 minutes. Transfer to a bowl or plate, and set aside. Then repeat with remaining beef.
  • Pour off the oil in the wok, wipe it out with a towel and return it to the stove over high heat. Add the remaining tablespoon oil, and swirl it around and heat it until it is smoking. Add the broccoli and cook, tossing and stirring frequently, until lightly charred in spots, about 2 minutes.
  • Add 2 tablespoons water to the wok, and toss and stir the broccoli in the steam for an additional 2 minutes, then return beef to the wok, followed by the sauce. Cook, stirring and tossing frequently, for 30 seconds or so, then add the butter, and stir and toss again for 30 seconds more. Serve immediately, with rice.

Nutrition Facts : @context http, Calories 404, UnsaturatedFat 13 grams, Carbohydrate 17 grams, Fat 22 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 7 grams, Sodium 1429 milligrams, Sugar 3 grams, TransFat 1 gram

CHILLI BEEF WITH BROCCOLI & OYSTER SAUCE



Chilli beef with broccoli & oyster sauce image

Marinate a cheaper cut like rump steak to tenderise the meat then stir fry with vegetables and rich Chinese flavours

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 12

500g rump steak , sliced into thin strips
2 tbsp soy sauce
large pinch five-spice powder
2 tbsp shaoxing rice wine or dry sherry
1 red chilli , sliced into thin rings
2 tbsp cornflour
3 tbsp sunflower oil
2 peppers , seeded and cut into uneven chunks
150g tenderstem broccoli , trimmed into finger length pieces
200ml chicken stock
2 tbsp oyster sauce
rice or noodles , to serve

Steps:

  • Place the beef in a bowl with the soy, five-spice, rice wine, chilli and cornflour, and season with black pepper. Mix well so the beef is completely coated in the thick paste and leave to marinate for at least 10 mins but 30 mins is better.
  • Heat 2 tbsp of oil in a wok until very hot. Add the beef to the wok, but do not overcrowd the pan - the beef needs to be in a single layer. If necessary, cook the beef in batches. Fry the beef vigorously for about 3 mins until brown and crisp and scoop onto a plate.
  • When all the beef is cooked give the wok a quick wipe out. Heat the remaining oil and stir fry the peppers and broccoli for a minute then pour over the stock and add the oyster sauce. Simmer everything together for 1 min then add the beef to the wok and boil briefly to thicken the sauce then serve straight away with rice or noodles.

Nutrition Facts : Calories 408 calories, Fat 21.7 grams fat, SaturatedFat 6.6 grams saturated fat, Carbohydrate 20.2 grams carbohydrates, Sugar 6 grams sugar, Fiber 3.3 grams fiber, Protein 30.5 grams protein, Sodium 2.5 milligram of sodium

BEEF AND BROCCOLI WITH OYSTER SAUCE



Beef and Broccoli With Oyster Sauce image

This is from the Williams-Sonoma Cookbook, and it is SOOOOOO good! *I made this using top sirloin instead of the flank steak. Also to cut some cooking time instead of boiling the broccoli, I microwaved it for 2 minutes in a bowl with a tablespoon of water covered in saran wrap.

Provided by Japanese Delight

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

1 lb flank steak
1 tablespoon cornstarch
1 teaspoon cornstarch
salt
white pepper
3/4 teaspoon sugar
1/8 teaspoon baking soda
2 tablespoons oyster sauce
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
3 tablespoons peanut oil, plus
1 teaspoon peanut oil
2 cups small broccoli florets
2 garlic cloves
2 slices fresh ginger
1 small yellow onion, cut to 1 inch dice
1 tablespoon chinese rice wine

Steps:

  • Cut the steak across the grain into strips 3 inches long and 1/4 inch wide.
  • In a bowl, stir together the 1 Tbsp cornstarch, 1/4 tsp salt, 1/4 tsp sugar, the baking soda, and 2 Tbsp water. Add the beef and stir until well mixed. Let stand at room temperature for 30 minutes.
  • In another bowl, combine the oyster sauce, both soys, 1 tsp oil, the remaining 1 tsp cornstarch, the remaining 1/2 tsp sugar, white pepper to taste, and 2 Tbsp water, st aside. Bring a sauce pan 3/4 full of water to boil, and add broccoli florets, blanch until just tender 3-4 minutes. Drain, rinse under cold water until cool, then drain again. Set aside.
  • Remove the beef from the bowl and pat dry with paper towels. In a wok or large, deep saute pan over high heat, heat 2 Tbsp of peanut oil until very hot. Add the beef and stir fry until opaque, 3-4 mintues. Using a slotted spoon, quickly transfer the beef to a sieve placed over a bowl to drain.
  • Wipe out the pan with paper towels and reheat over high heat. Add the remianing 1 Tbsp oil and heat until very hot. Add garlic, and ginger and stir fry just until golden brown, 15-20 sec. Using slottted spoon, lift out the ginger and garlic and discard. Add the onion to the pan and cook until just tender, about 5 minutes. Pour in the rice wine and deglaze the pan stirring to dislodge any brown bits on the bottom. When the wine has evaporated, add the sauce, stir, and bring to a boil. Immediately add the beef and broccoli and stir fry until the sauce thickens and the beef is heated through, about 3 minute Transfer to a warm bowl and serve.

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Tips for Making Beef and Broccoli with Oyster Sauce

  • Choose the right cut of beef: Flank steak, rib eye, or sirloin are all good choices for this dish. Just be sure to slice it thinly against the grain so that it cooks quickly and evenly.
  • Marinate the beef: Marinating the beef in a mixture of soy sauce, rice wine, and cornstarch helps to tenderize it and give it flavor.
  • Cook the beef in a hot wok: A hot wok helps to sear the beef and keep it juicy. If you don't have a wok, you can use a large skillet over high heat.
  • Add the vegetables: Once the beef is cooked, add the broccoli and other vegetables. Stir-fry until they are tender but still crisp.
  • Make the sauce: The sauce for this dish is made with oyster sauce, soy sauce, rice wine, and chicken broth. Simply combine all of the ingredients in a bowl and stir until smooth.
  • Thicken the sauce: If you want a thicker sauce, you can add a cornstarch slurry. To make a cornstarch slurry, simply mix equal parts cornstarch and water until smooth. Then, add it to the sauce and stir until it thickens.
  • Serve immediately: This dish is best served immediately over rice or noodles.
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Conclusion

Beef and broccoli with oyster sauce is a classic Chinese dish that is easy to make at home. With just a few simple ingredients, you can create a delicious and satisfying meal that the whole family will enjoy. So next time you're looking for a quick and easy dinner idea, give this recipe a try. You won't be disappointed!

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