Beef and Broccoli with Oyster Sauce

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.


6 servings (serving size: 1 cup beef mixture and 1 cup rice)

Recipe from

Cooking Light

Nutritional 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


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


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

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.

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.

Stella Fong and Lily Loh,

Cooking Light

May 1996
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