Jamey's Restaurant Style Beef and Broccoli Recipe - Allrecipes.com
Jamey's Restaurant Style Beef and Broccoli Recipe
  • READY IN ABOUT hrs

Jamey's Restaurant Style Beef and Broccoli

Recipe by  

"This is my husband's new favorite. I don't think we will be going back to our favorite Chinese food restaurant any time soon. Very easy. Makes four large adult servings. I made egg rolls off this site and steamed white rice as sides. YUM!"

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Ingredients Edit and Save

Original recipe makes 4 large servings Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    1 hr 10 mins

Directions

  1. Whisk sherry, oyster sauce, sesame oil, soy sauce, sugar, and cornstarch together in a bowl until sugar dissolves.
  2. Arrange steak slices in a shallow bowl, pour the oyster sauce mixture over the meat, stir to coat, and refrigerate at least 30 minutes.
  3. Heat vegetable oil in a wok or large skillet over medium-high heat. Cook and stir ginger and garlic in hot oil until fragrant about 1 minute. Remove and discard the ginger and garlic. Stir broccoli, mushrooms, and snow peas together in the skillet; cook and stir in the hot oil until the broccoli is bright green and almost tender, 5 to 7 minutes. Remove the vegetable mixture to a bowl.
  4. Pour beef slices with the marinade into the skillet; cook and stir until the sauce forms a glaze on the beef and the meat is no longer pink, about 5 minutes. Return the cooked vegetables to the wok; cook and stir until the broccoli is heated through, about 3 minutes.
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Footnotes

  • Cook's Note:
  • Some make-ahead tips: Cut up all the vegetables and beef and store in fridge. The rest will be easy and a quick after-work throw-together.
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Reviews More Reviews

Aug 19, 2014

This is a solid recipe. Just a couple of hints. Partially freeze the beef and slice it against the grain, very thin. I marinated the beef for almost 24 hours. (I didn't plan on that, it just happened) Add the broccoli first and sprinkle with a tiny bit of sugar and add 1/4 cup broth, cover and steam for about 5 minutes. Remove from the wok and add the mushrooms (I use fresh mushrooms) and snow peas - cook for just a couple of minutes. Remove and add the beef and marinade - it will cook in about 5 minutes, maybe less. I added about 1/2 cup of broth at the end to make more sauce. Add the broccoli etc... back in and toss. Without the addition of the broth there would not have been enough sauce. Serve with rice - quicker than driving for take out and so delicious. Thanks!

 
Mar 03, 2015

I substituted hoisin souse for oyster sauce, and because that is sweet deleted the sugar. A used seasoned rice wine vinegar instead of sherry, and fresh instead of canned mushrooms. Delicious - but don't think I would have liked it much without the changes. Ai would also add more fresh ginger next time.

 
Feb 10, 2015

Most excellent!! Only change I made was to add a bit of water to the vegetables so that I could keep

 
Dec 14, 2014

Only changes I made to this recipe was leaving out the mushrooms and marinating the steaks in one batch of sauce for about an hour .. will save this recipe and make again ..

 
Dec 08, 2014

Very good! I adapted it a bit for the vegetables I had on hand, but this was a very versatile recipe. I did the beef and the vegetable mixtures in separate pots at the same time so it came together very quickly.

 
Nov 03, 2014

I really liked this. It made a real nice sauce on the veggies. Next time I would use olive oil instead of veggie oil (don't like the taste) and I did add a little more soy sauce to this to give it that salty oriental taste. I used froze broccoli, which I don't recommend, but it's what I had. Turned out fantastic anyways. I will use your recipe again.

 
Jan 03, 2015

This is a great recipe. I added carrot strips to the veggie mix. We loved the marinade and next time plan to double the mixture. Great dinner!

 

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Nutrition

  • Calories
  • 446 kcal
  • 22%
  • Carbohydrates
  • 23.2 g
  • 7%
  • Cholesterol
  • 74 mg
  • 25%
  • Fat
  • 23.2 g
  • 36%
  • Fiber
  • 7.2 g
  • 29%
  • Protein
  • 36.6 g
  • 73%
  • Sodium
  • 916 mg
  • 37%

* Percent Daily Values are based on a 2,000 calorie diet.

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