I make this beef and broccoli recipe when I want Chinese food without going out. It's very easy to prep and delicious served over rice.
Ingredients
- oyster sauce: 0.33333 cup
- sherry: 0.33333 cup
- sesame oil: 2 tsp (toasted)
- soy sauce: 1 tsp
- white sugar: 1 tsp
- cornstarch: 1 tsp
- beef round steak, cut into 1/8-inch thick strips: 0.75 pound
- vegetable oil, plus more: 3 Tbsp (if needed)
- thin slice of fresh ginger root: 1 piece
- clove garlic, peeled and smashed: 1 piece
- broccoli: 1 pound (cut into florets)
Metric Conversion
Stages of cooking
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Whisk oyster sauce, sherry, sesame oil, soy sauce, sugar, and cornstarch together in a bowl; stir until sugar has dissolved.
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Place steak in a shallow bowl. Pour oyster sauce mixture over meat and stir to coat; cover and marinate in the refrigerator for at least 30 minutes.
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Heat vegetable oil in a wok or large skillet over medium-high heat. Add ginger and garlic; let sizzle for about 1 minute to flavor oil, then remove and discard. Stir in broccoli. Toss and stir until bright green and almost tender, 5 to 7 minutes. Remove broccoli from the wok and set aside.
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Add a little more oil to the wok, if needed, then add beef with marinade. Stir and toss until sauce thickens and turns shiny and meat is no longer pink, about 5 minutes. Return broccoli to the wok; stir until heated through, about 3 minutes. Chris Kakara
