Stir Fried Beef And Broccoli In Oyster Sauce Recipes

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RESTAURANT STYLE CHINESE BROCCOLI WITH OYSTER SAUCE



Restaurant Style Chinese Broccoli with Oyster Sauce image

Recipe video above. Real Restaurant Style Chinese Broccoli with Oyster Sauce, a classic at Yum Cha (Dim Sum). This sauce is the real deal, and it requires more than just oyster sauce to make it restaurant style! This sauce goes fabulously with any Chinese greens, like bok choy and pak choy.

Provided by Nagi | RecipeTin Eats

Categories     Side     Vegetables

Time 8m

Number Of Ingredients 11

1 bunch Chinese broccoli (("Gai Lan") (Note 1))
3/4 tsp corn flour / corn starch
3 tbsp water
2 tbsp oyster sauce
2 tsp soy sauce (, light or all purpose (not dark soy))
1 tbsp Chinese cooking wine ((sub Mirin or Dry Sheer, Note 1))
1/2 tsp sesame oil
1/2 tbsp vegetable oil ((or canola or peanut))
1/2 tsp sugar
1 clove garlic (, finely grated)
1 tsp ginger (, finely grated)

Steps:

  • Trim ends off Chinese Broccoli. If any stems are super thick, cut them in half (you want all stems approximately the same width).
  • Steam Chinese Broccoli using whatever method you want - I microwave in a steamer on high for 4 minutes. The stem should be just cooked - not super soft and floppy.
  • Stack the Chinese broccoli together and cut into 4"/10cm lengths, then stack neatly on top of each other.

Nutrition Facts : ServingSize 208 g, Calories 91 kcal, Carbohydrate 8.7 g, Protein 4.5 g, Fat 4.5 g, SaturatedFat 0.8 g, Sodium 439 mg, Sugar 1.1 g

STIR FRIED BEEF AND BROCCOLI IN OYSTER SAUCE



Stir Fried Beef and Broccoli in Oyster Sauce image

Make and share this Stir Fried Beef and Broccoli in Oyster Sauce recipe from Food.com.

Provided by Loves2Teach

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

3/4 lb flank steak
1 tablespoon soy sauce
1 tablespoon rice wine
2 tablespoons water
1 tablespoon cornstarch
1/8 cup vegetable oil
3 cloves garlic, minced
1 teaspoon fresh gingerroot, Chopped
6 green onions, chopped
1/3 cup water
1 lb broccoli, cut into florets
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon rice wine
1 tablespoon cornstarch

Steps:

  • Cut meat across the grain into very thin slices.
  • Place in a bowl and combine with soy sauce, rice wine, water and cornstarch.
  • Allow to marinate at least 10 minutes (I sometimes do this in the morning, then cook when I get home).
  • Meanwhile prepare remaining ingredients and stir together sauce mixture.
  • Heat oil in a wok or large skillet.
  • Add meat and cook, stirring constantly, until meat is about 75 per cent cooked.
  • Remove and reserve.
  • Scrape out pan if necessary and return to heat.
  • Add another 2 tablespoons oil if needed and heat.
  • Add garlic, ginger and green onions and cook 30 to 60 seconds until fragrant.
  • Stir in cut-up broccoli and add water.
  • Cover and cook 3 minutes.
  • Re-add beef to pan and combine well.
  • Add sauce to mixture and bring to boil.
  • Cook until thickened and beef and broccoli are cooked through.
  • Serve with steamed rice.

BEEF STIR-FRY WITH BROCCOLI & OYSTER SAUCE



Beef stir-fry with broccoli & oyster sauce image

A convenient and tasty beef dish that can serve, two, four or more

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 15m

Number Of Ingredients 6

1-2 tbsp sunflower oil
200g beef stir-fry strips
200g pack tenderstem broccoli
1 onion , sliced
garlic clove , sliced
2 tbsp oyster sauce

Steps:

  • Heat a wok until smoking, pour in the oil then add beef. Stir-fry for 2 mins, then tip onto a plate. Add broccoli with a splash of water then cook until broccoli turns bright green.
  • Add the onion and stir-fry for 1 min, then add the garlic and cook for 1 min more. Pour in the oyster sauce and 125ml water. Bring to the boil and cook until reduced to a sticky sauce. Stir in the beef, along with any juices from the plate, then serve straight away.

Nutrition Facts : Calories 256 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 1.78 milligram of sodium

BEEF AND BROCCOLI



Beef and Broccoli image

Beef and Broccoli was one of the most popular dishes in our family's Chinese takeout restaurant. Get our restaurant secrets in this authentic beef and broccoli recipe.

Provided by Bill

Categories     Beef

Time 50m

Number Of Ingredients 19

1 pound flank steak ((sliced 1/4-inch or 0.6cm thick))
1/4 teaspoon baking soda ((optional))
3 tablespoons water
1 1/2 teaspoons cornstarch
2 teaspoons vegetable oil
1 teaspoon oyster sauce
2/3 cup low sodium chicken stock ((warmed))
1 1/2 teaspoons granulated sugar ((or brown sugar))
1 1/2 tablespoons soy sauce
1 teaspoon dark soy sauce
1 tablespoon oyster sauce
1/2 teaspoon sesame oil
1/8 teaspoon white pepper
4 cups broccoli florets
3 tablespoons vegetable oil ((divided))
2 cloves garlic ((minced))
1/4 teaspoon ginger ((grated/minced, optional))
1 tablespoon Shaoxing wine
2 1/2 tablespoons cornstarch ((mixed with 3 tablespoons/45ml water))

Steps:

  • In a bowl, add the sliced beef, ¼ teaspoon baking soda, and 3 tablespoons water (if you don't want your beef tenderized too much, omit the baking soda). Massage the beef with your hands until all the liquid is absorbed. Mix in 1 ½ teaspoons cornstarch, 2 teaspoons oil, and 1 teaspoon oyster sauce, and set aside to marinate for at least 30 minutes.
  • Make the sauce mixture by mixing together the chicken stock, sugar, soy sauce, dark soy sauce, oyster sauce, sesame oil, and white pepper. Set aside.
  • Bring 6 cups of water to a boil and blanch your broccoli for 30 to 60 seconds (depending on whether you like your broccoli crunchy or a little soft). Drain and set aside.
  • Heat your wok over high heat until smoking. Add 2 tablespoons oil and sear the beef on both sides until browned (this should only take 2-3 minutes). Turn off the heat, remove the beef from the wok, and set aside.
  • Set the wok over medium heat and add another tablespoon of oil to the along with the garlic and ginger (if using). Stir the garlic and ginger for 5 seconds and then pour the Shaoxing wine around the perimeter of the wok.
  • Next, add in the sauce mixture you made earlier. Stir the sauce around the sides of the wok to deglaze it (all those nice bits from stir-frying the beef should be absorbed into the sauce). Bring the sauce to a simmer. Stir the cornstarch and water into a slurry to ensure it's well combined, and drizzle the mixture into sauce while stirring constantly. Allow it to simmer and thicken for 20 seconds.
  • Toss in the blanched broccoli and seared beef (along with any juices). Mix everything together over medium heat until the sauce coats the beef and broccoli. If the sauce seems thin, turn up the heat and reduce it further, or add a bit more cornstarch slurry. If the sauce is too thick, add a splash of chicken stock or water. Serve with plenty of steamed rice!

Nutrition Facts : Calories 232 kcal, Carbohydrate 10 g, Protein 19 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 45 mg, Sodium 531 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving

CHILLI BEEF WITH BROCCOLI & OYSTER SAUCE



Chilli beef with broccoli & oyster sauce image

Marinate a cheaper cut like rump steak to tenderise the meat then stir fry with vegetables and rich Chinese flavours

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 12

500g rump steak , sliced into thin strips
2 tbsp soy sauce
large pinch five-spice powder
2 tbsp shaoxing rice wine or dry sherry
1 red chilli , sliced into thin rings
2 tbsp cornflour
3 tbsp sunflower oil
2 peppers , seeded and cut into uneven chunks
150g tenderstem broccoli , trimmed into finger length pieces
200ml chicken stock
2 tbsp oyster sauce
rice or noodles , to serve

Steps:

  • Place the beef in a bowl with the soy, five-spice, rice wine, chilli and cornflour, and season with black pepper. Mix well so the beef is completely coated in the thick paste and leave to marinate for at least 10 mins but 30 mins is better.
  • Heat 2 tbsp of oil in a wok until very hot. Add the beef to the wok, but do not overcrowd the pan - the beef needs to be in a single layer. If necessary, cook the beef in batches. Fry the beef vigorously for about 3 mins until brown and crisp and scoop onto a plate.
  • When all the beef is cooked give the wok a quick wipe out. Heat the remaining oil and stir fry the peppers and broccoli for a minute then pour over the stock and add the oyster sauce. Simmer everything together for 1 min then add the beef to the wok and boil briefly to thicken the sauce then serve straight away with rice or noodles.

Nutrition Facts : Calories 408 calories, Fat 21.7 grams fat, SaturatedFat 6.6 grams saturated fat, Carbohydrate 20.2 grams carbohydrates, Sugar 6 grams sugar, Fiber 3.3 grams fiber, Protein 30.5 grams protein, Sodium 2.5 milligram of sodium

RESTAURANT STYLE BEEF AND BROCCOLI



Restaurant Style Beef and Broccoli image

This is my go-to recipe when I want Chinese food without having to go out. Very easy and delicious. Substituting chicken for the beef works great too. Serve over rice.

Provided by Dianne

Categories     World Cuisine Recipes     Asian     Chinese

Time 1h

Yield 4

Number Of Ingredients 11

⅓ cup oyster sauce
2 teaspoons Asian (toasted) sesame oil
⅓ cup sherry
1 teaspoon soy sauce
1 teaspoon white sugar
1 teaspoon cornstarch
¾ pound beef round steak, cut into 1/8-inch thick strips
3 tablespoons vegetable oil, plus more if needed
1 thin slice of fresh ginger root
1 clove garlic, peeled and smashed
1 pound broccoli, cut into florets

Steps:

  • Whisk together the oyster sauce, sesame oil, sherry, soy sauce, sugar, and cornstarch in a bowl, and stir until the sugar has dissolved. Place the steak pieces into a shallow bowl, pour the oyster sauce mixture over the meat, stir to coat well, and marinate for at least 30 minutes in refrigerator.
  • Heat vegetable oil in a wok or large skillet over medium-high heat, and stir in the ginger and garlic. Let them sizzle in the hot oil for about 1 minute to flavor the oil, then remove and discard. Stir in the broccoli, and toss and stir in the hot oil until bright green and almost tender, 5 to 7 minutes. Remove the broccoli from the wok, and set aside.
  • Pour a little more oil into the wok, if needed, and stir and toss the beef with the marinade until the sauce forms a glaze on the beef, and the meat is no longer pink, about 5 minutes. Return the cooked broccoli to the wok, and stir until the meat and broccoli are heated through, about 3 minutes.

Nutrition Facts : Calories 331.4 calories, Carbohydrate 13.3 g, Cholesterol 51.9 mg, Fat 21.1 g, Fiber 3 g, Protein 21.7 g, SaturatedFat 5.2 g, Sodium 419.2 mg, Sugar 3.1 g

BEEF AND BROCCOLI



Beef and Broccoli image

Here is a streamlined, powerfully flavorful recipe for a delivery-food standby: velvety wok-fried beef in a oyster-soy sauce, served in a forest of green. ''It's diaspora food,'' the chef Jonathan Wu told me, describing the cooking of Chinese immigrants to the United States and a dish that is almost unknown in China but beloved in America. The recipe is a version of the one Wu's mother made for dinner when he was growing up outside Hartford, Conn., with a little chile-garlic paste added for zip and, thanks to the Brooklyn chef Dale Talde, a pat of butter swirled into the sauce at the end. This provides a plush gloss that is far better than the traditional cornstarch slurry. It is midweek family cooking at its best.

Provided by Sam Sifton

Categories     dinner, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

1/3 cup Shaoxing rice wine, dry sherry or sake
3 tablespoons plus 2 teaspoons soy sauce
1 tablespoon cornstarch
1 pound beef - chuck or rib steak - sliced thin against the grain
1/4 cup oyster sauce
1/2 tablespoon chile-garlic sauce, or to taste
1/2 cup plus 1 tablespoon neutral oil, like canola, grapeseed or peanut
1 pound broccoli, the head cut into florets and the stems peeled and cut into planks
2 tablespoons unsalted butter

Steps:

  • In a large bowl, whisk together the wine, 2 tablespoons of the soy sauce and the cornstarch. Add the beef to the bowl, and toss to combine, then cover the bowl, and set aside for 20 minutes or so.
  • To make the sauce, combine in a small bowl the remaining soy sauce, the oyster sauce and the chile-garlic sauce, and mix to combine, then add a tablespoon of water and mix again. Set aside.
  • Heat the 1/2 cup of oil in a wok set over high heat. When the oil is hot and shimmering, add about half the beef to the wok, and stir-fry until it is browned and crisp and barely cooked through, about 2 minutes. Transfer to a bowl or plate, and set aside. Then repeat with remaining beef.
  • Pour off the oil in the wok, wipe it out with a towel and return it to the stove over high heat. Add the remaining tablespoon oil, and swirl it around and heat it until it is smoking. Add the broccoli and cook, tossing and stirring frequently, until lightly charred in spots, about 2 minutes.
  • Add 2 tablespoons water to the wok, and toss and stir the broccoli in the steam for an additional 2 minutes, then return beef to the wok, followed by the sauce. Cook, stirring and tossing frequently, for 30 seconds or so, then add the butter, and stir and toss again for 30 seconds more. Serve immediately, with rice.

Nutrition Facts : @context http, Calories 404, UnsaturatedFat 13 grams, Carbohydrate 17 grams, Fat 22 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 7 grams, Sodium 1429 milligrams, Sugar 3 grams, TransFat 1 gram

BEEF AND BROCCOLI STIR FRY



Beef and Broccoli Stir Fry image

Provided by Geneva Watson

Categories     Main

Time 1h10m

Number Of Ingredients 12

1 1/4 lbs. flank steak thinly sliced
2 cups broccoli florets
1/4 cup oyster sauce
1/4 cup beef broth or water
1 teaspoon sugar
2 teaspoons toasted sesame oil
1 teaspoon soy sauce
1 teaspoon cornstarch
2 teaspoons minced fresh ginger
1 teaspoon minced garlic
1 tablespoon + 1 teaspoon vegetable oil, divided
salt and pepper, to taste

Steps:

  • Heat 1 teaspoon vegetable oil in a large frying pan over medium heat. Add broccoli and cook for 4 minutes until tender.
  • Toss in ginger and garlic and cook for 30 seconds more. Transfer to a plate and set aside.
  • Wipe out pan with a paper towel and increase heat to high. Add remaining tablespoon of oil.
  • Season steak pieces with salt and pepper. Place in pan, in batches, cook for 3-4 minutes on each side, until browned and cooked through. Repeat with second batch.
  • Return broccoli back to pan and cook for 2 more minutes or until warmed through.
  • Combine oyster sauce, beef broth, sugar, sesame oil and soy sauce in a bowl. Mix cornstarch with a tablespoon of cold water in another bowl.
  • Pour oyster sauce mixture over beef and vegetables; cook for 30 seconds. Stir in cornstarch and bring to a boil; cook for 1 more minute or until sauce has just started to thicken.
  • Serve immediately, with rice, if desired. Enjoy!

Nutrition Facts :

STIR-FRIED BROCCOLI IN OYSTER SAUCE



Stir-Fried Broccoli in Oyster Sauce image

When I was growing up in Brooklyn, many of my friends had working parents who would leave them money to buy Chinese takeout for dinner. I would crave their chicken wings, plantains and chicken with broccoli, but my mother was less than happy with my junky leanings. So she decided to make better Chinese takeout food at home, which is how this simple broccoli dish came about. It's been a hit ever since. I never order chicken with broccoli at my local takeout anymore. (Chicken wings are a different story.) -Vivian Chan, Recipe Tester

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 8

Kosher salt
1 bunch broccoli (about 1 3/4 pounds)
2 tablespoons vegetable oil
2 cloves garlic, chopped
2 teaspoons finely grated fresh ginger
1 red jalapeno or Fresno chile, finely chopped (seeded optional)
1/4 cup oyster sauce
2 teaspoons rice wine vinegar

Steps:

  • Bring a large pot of salted water to a boil over medium-high heat. Trim the broccoli into florets and bite-size (1 1/2-inch) pieces of peeled stem. Add the broccoli to the pot and cook until crisp-tender, about 1 1/2 minutes. Strain in a colander.
  • Heat the oil in a large nonstick skillet over medium-high heat. When the oil is shimmering, add the garlic, ginger and jalapeno and cook until the garlic is golden and fragrant, about 45 seconds. Add the broccoli, oyster sauce, vinegar and 1/4 teaspoon salt and toss to coat.

STIR-FRIED BEEF AND BROCCOLI WITH OYSTER SAUCE



Stir-Fried Beef and Broccoli With Oyster Sauce image

From 'Inside America's Test Kitchen' cookbook, professionaly tested beef broccoli stir fry like you get at Chinese restaurants.

Provided by GothicGranola

Categories     Meat

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb flank steak, sliced against the grain
3 tablespoons soy sauce
1 tablespoon dry sherry
2 tablespoons low sodium chicken broth
5 tablespoons oyster sauce
1 tablespoon light brown sugar
1 teaspoon sesame oil
1 teaspoon cornstarch
6 medium garlic cloves, minced
1 inch piece ginger, minced (about 1 Tbsp.)
3 tablespoons peanut oil or 3 tablespoons vegetable oil
1 1/4 lbs broccoli, bite-sized florets and stems trimmed into 1/8 inch slices
1/3 cup water
1 small red bell pepper, cored, seeded, and diced
3 medium scallions, sliced 1/2 inch thick on diagonal

Steps:

  • Combine the beef and soy sauce in a medium bowl; cover with plastic wrap and refrigerate at least 10 minutes or up to 1 hour, stirring once. Meanwhile, whisk the sherry, chicken broth, oyster sauce, sugar, sesame oil, and cornstarch in a measuring cup. Combine the garlic, ginger and 1 1/2 teaspoons peanut oil in small bowl.
  • Drain the beef and disgard the liquid. Heat 1 1/2 teaspoons peanut oil in a 12-inch nonstick skillet over high heat until smoking. Add half of the beef to the skillet and break up clumps; cook without stirring, 1 minute, then stire and cook until beef is browned about the edges, about 30 seconds. Transfer the beef to a medium bowl. Addd 1 1/2 teaspoons peanut oil to the skillet, heat until just smoking, and repeat with the remaining beef.
  • Add 1 tablespoons peanut oil to the now-empty skillet; heat until just smoking. Add the broccoli and cook 30 seconds; add the water, cover the pan, and lower heat to medium. Steam the broccoli until tender-crisp, about 2 minutes; transfer to a paper towel-lined plate. Add the remaining 1 1/2 teaspoons peanut oil to the skillet; increase the heat to high and heat until just smoking. Add the bell pepper and cook, stirring frequently, until spotty brown, about 1 1/2 minutes. Clear the center of the skillet; add the garlic and ginger to the clearing and cook, mashing the mixture with a spoon, until fragrant, about 15 to 20 seconds, then sture the mixture unto the peppers. Return the beef and broccoli to the skillet and toss to combine. Whisk the sauce to recombine, then add to the skillet; cook, stirring constantly, until the sauce is thickened and evenly distributed, about 30 seconds. Transfer to a serving platter, sprinkle with the scallions, and serve.

Nutrition Facts : Calories 390.3, Fat 21.4, SaturatedFat 5.9, Cholesterol 77.1, Sodium 1484.5, Carbohydrate 20.2, Fiber 4.7, Sugar 7.1, Protein 30.6

OYSTER BEEF WITH CHINESE BROCCOLI



Oyster Beef with Chinese Broccoli image

Easy and well balanced oyster beef with Chinese broccoli.

Provided by Elaine

Categories     Side Dish

Time 20m

Number Of Ingredients 16

150 g beef (, sliced )
6-8 Chinese broccoli ( , tough skin removed and drained well)
1 tsp. sesame oil (, for blanching broccoli)
2 tbsp. cooking oil
4 ginger slices
pinch of salt ( , for blanching broccoli )
1 tbsp. starch (, I use sweet potato starch in video)
1 tbsp. oyster sauce
1/4 tsp. sugar
1 tbsp. Chinese cooking wine
1/4 tsp. white pepper
1 tbsp. vegetable cooking oil
2 tsp. oyster sauce
1/4 tsp. sugar
1 tsp. sesame oil
1 tsp. dark soy sauce ( , for darken the color )

Steps:

  • Slice the beef against the grain.
  • Transfer the beef slices to a bowl and add all the marinating sauces except the oil. Grasp with hand to make sure beef slices absorb the marinating sauces. Then coat with 1 tablespoon of vegetable cooking oil. Set aside to marinate at least 15 minutes. You can also prepare the marinating beef in ahead and place it in fridge overnight.
  • During this time, remove any tough skin of the Chinese broccoli. And then cut into sections with angle. Separate the leaves too. Bring water to boil in a large pot, add 1 teaspoon of sesame oil and a small pinch of salt (this step can help to keep the green color of the leaves and the crunchy texture, applying to all dark leafy vegetables ). Add Chinese broccoli in, stem firstly and leaves secondly. Blanch Chinese broccoli until the water boils again. Transfer out and drain.
  • In a small bowl, mix oyster sauce, dark soy sauce, sugar and sesame oil together.
  • Add 2 tablespoons of vegetable oil in a hot wok with ginger slices (the wok should be heated firstly). Place the beef in when the oil is warm but not hot. Let it stay for a while until the starch finish gelatinization and then fry for a while until the beef changes color (Don't overcook the beef ).
  • Add stir fry sauce and blanched Chinese broccoli. Mix well and transfer out completely.

Nutrition Facts : Calories 470 kcal, Carbohydrate 12 g, Protein 14 g, Fat 40 g, SaturatedFat 13 g, Cholesterol 53 mg, Sodium 532 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

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stir-fried beef with oyster sauce recipe - the spruce eats 2005-05-20 · 1 lb. beef steak (round or flank) 1/4-inch slice of ginger (chopped) 3/4 cup mushrooms (sliced) 1 small carrot (peeled and cut diagonally into thin slices) 2 1/2 tbsp. oyster sauce. 1/2 tsp. brown sugar (granulated or soft) 1/4 cup water (or low-sodium chicken broth) 4 tbsp. oil for stir-frying (or as needed) Salt and ...
From tfrecipes.com


BEEF AND BROCCOLI STIR FRY HEALTHY : 17+ BEST RECIPE ...
2021-12-12 Drop in the seasoned beef and fry for 2 minutes, then add the broccoli and fry for a further 2 minutes, stirring all the time. Oct 23, 2019 · it’s no surprise this healthy beef and broccoli recipe is a family fave, since it’s easy to make, absolutely delicious, and ready in just 30 minutes! Add the sherry and oyster sauce. Stir fry for 1 minute making sure broccoli and …
From tpwrecipes.eu.org


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