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.

Yield: 6 servings (serving size: 1 cup beef mixture and 1 cup rice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 424
  • Calories from fat: 21%
  • Fat: 9.9g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 1.5g
  • Protein: 22.2g
  • Carbohydrate: 60.4g
  • Fiber: 3.9g
  • Cholesterol: 38mg
  • Iron: 4.4mg
  • Sodium: 505mg
  • Calcium: 73mg

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

Preparation

  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.
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