Quick and easy Beef and Broccoli in oyster sauce you can prepare in 30 minutes. This one-pan beef and broccoli recipe is made of velveted beef, broccoli florets and broccoli stems, toss in delicious stir fry sauce. Serve with a bowl of plain rice and create a perfect dinner!
Learn the Chinese restaurant’s secret method to tenderize or velvet the beef using a baking soda. It’s an easy and quick method of cooking the beef in a short time. It makes your beef incredibly moist and tender in every stir fry just like your favourite take-out.
Economical Beef cuts to use for Beef and Broccoli or stir fry. Flank steak is the most popular cut of beef for stir-fries. Tri-tip sirloin, stew meat, skirt steak, top round steak, bottom round roast, chuck steak, blade steak and most lean beef cuts are low-cost and affordable to buy.
How to make Beef and Broccoli
How to cut beef for beef and broccoli? Cut the beef into thin strips about 3 to 4 inches long. Slice the beef thinly against the grain. Look for the direction of beef fibres or the parallel lines of the muscle. Slice against the muscle fibres run.
Mix the beef marinade ingredients in a bowl with the beef. Marinate for at least 10 minutes.
While the beef is marinating, prepare the stir fry sauce and cut the broccoli into florets. Peel and slice the broccoli stems.
Heat the pan or wok over medium-high heat, then drizzle the vegetable oil. Add the marinated beef and sear for a couple of minutes or until lightly browned.
Add the minced garlic and saute for about 30 seconds. Then immediately add the stir fry sauce. Cover and let it simmer for 5 to 7 minutes or until the beef is tender to your liking. Add more water if needed.
Add the broccoli stems and cook for 3 minutes. Then add the broccoli florets and continue cooking for another minute. Add ground black pepper to taste. Serve with steamed rice.
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Beef and Broccoli
Watch How to Make It
Ingredients
- 1 lb beef Sirloin or flank steak, thinly sliced into strips
- 1 lb Broccoli Florets and brocolli stems, peeled and sliced
- 3 cloves garlic finely chopped
For velveting Beef marinade
- ¼ tsp baking soda optional
- 1 tbsp cornstarch
- 1 tbsp Oyster sauce
- ½ tsp ginger grated
- 1 tsp Shaoxing wine
- 2 tbsp water
For the stir fry sauce
- 2 tbsp oyster sauce
- ½ tbsp dark soy sauce
- 1 tbsp brown sugar
- ½ tsp sesame oil
- 1 beef bouillon cube crushed
- 1 tbsp cornstarch
- 1¼ cup water
- Ground black pepper to taste
for cooking
- 2 tbsp vegetable oil
Instructions
- Slice the beef thinly against the grain. Look for the direction of beef fibres, which is the parallel lines of the beef muscle fibres.
- Mix the beef marinade ingredients in a bowl with the beef. Marinate for at least 10 minutes.
- While the beef is marinating, prepare the stir fry sauce and cut the broccoli into florets. Peel and slice the broccoli stems.
- Heat the pan or wok over medium-high heat, then drizzle the vegetable oil. Add the marinated beef and sear for a couple of minutes or until lightly browned.
- Add the minced garlic and saute for about 30 seconds. Then immediately add the stir fry sauce. Cover and let it simmer for 5 to 7 minutes or until the beef is tender to your liking. Add more water if needed.
- Add the broccoli stems and cook for 3 minutes. Then add the broccoli florets and continue cooking for another minute. Serve with steamed rice.
Notes
