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Beef and Broccoli with Oyster Sauce

Yield 6 servings (serving size: 1 cup beef mixture and 1 cup rice)
This beef-and-broccoli stir-fry features a rich Asian-inspired sauce made from store-bought oyster sauce, dry sherry, soy sauce, sugar, and cornstarch.

Ingredients

  • 3 tablespoons oyster sauce
  • 1 tablespoon low-sodium soy sauce
  • 1 tablespoon dry sherry
  • 1 tablespoon water
  • 2 teaspoons sugar
  • 1 teaspoon cornstarch
  • 1 pound lean flank steak
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 tablespoon low-sodium soy sauce
  • 2 teaspoons sugar
  • 1 tablespoon vegetable oil, divided
  • 1/3 cup (1/2-inch) diagonally sliced green onions
  • 1 tablespoon minced peeled gingerroot
  • 6 cups broccoli florets (about 1 pound)
  • 1/4 cup water
  • 6 cups hot cooked rice

Nutrition Information

  • calories 424
  • caloriesfromfat 21 %
  • fat 9.9 g
  • satfat 3.5 g
  • monofat 3.5 g
  • polyfat 1.5 g
  • protein 22.2 g
  • carbohydrate 60.4 g
  • fiber 3.9 g
  • cholesterol 38 mg
  • iron 4.4 mg
  • sodium 505 mg
  • calcium 73 mg

How to Make It

  1. Combine first 6 ingredients; stir until well-blended, and set aside.

  2. Trim fat from steak. Cut steak diagonally across the grain into 1-inch-thick slices. Cut slices into thin strips. Combine steak, 1 tablespoon cornstarch, 2 tablespoons water, 1 tablespoon soy sauce, and 2 teaspoons sugar in a medium bowl; stir until well-blended. Cover and marinate in refrigerator 15 minutes.

  3. Heat 2 teaspoons oil in a wok or large nonstick skillet over high heat. Add steak mixture; stir-fry 2 minutes. Remove steak from pan; set aside. Add remaining 1 teaspoon oil, green onions, and gingerroot; stir-fry over medium-high heat 30 seconds. Stir in broccoli and 1/4 cup water; cover and cook 3 minutes. Return steak to pan, and stir in oyster sauce mixture; stir-fry 2 minutes or until thick and bubbly. Serve over rice.