Restaurant Style Beef and Broccoli

Restaurant Style Beef and Broccoli

396
Dianne 747

"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."
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Ingredients

1 h servings 331 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 331 kcal
  • 17%
  • Fat:
  • 21.1 g
  • 32%
  • Carbs:
  • 13.3g
  • 4%
  • Protein:
  • 21.7 g
  • 43%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 419 mg
  • 17%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. 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.
  3. 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.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews

396
  1. 545 Ratings

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Most helpful positive review

Familiar with Chinese cooking, I recognized this as a classic blend of seasonings and ingredients as well as an accurate cooking method. Therefore, I prepared this exactly as written - and it wa...

Most helpful critical review

The beef is kinda tough if you just throw it in pan . If you parboil in diluted sauce for about 20 mins the meat is very tender as in restaurant style.

Familiar with Chinese cooking, I recognized this as a classic blend of seasonings and ingredients as well as an accurate cooking method. Therefore, I prepared this exactly as written - and it wa...

This is delicious, I made one change because I have a friend who worked in a Chinese restaurant for years and she told me the secret to always tender beef even using tough cuts of meat is to cut...

OK... if you don't like people who don't follow the recipe, yet review it anyway - then don't read any further! I followed the cooking instructions, but I didn't have some of the ingredients, ...

Most excellent! I tried it with beef and also with chicken. I really like it with chicken. I will be using this recipe often.

Wow. This was good. I wasn't able to make it exactly as written - didn't have oyster sauce or sherry. Used powder ginger instead of ginger root. And still, it all pulled together and had a r...

This was very good, but a little sweet and the sauce was a bit runny, more like a broth. I followed the recipe as written, but cut the sesame oil to one tsp as I'm not a big fan of the strong fl...

I LOVE this sauce. I actually have never made this recipe with beef, but I have made it several times with tofu, broccoli, carrots, onion, and red bell pepper. It comes out great every time!! Th...

VERY good!! Doesn't have the "exact" restaurant taste, but definitly a new addition to my recipe collection! I kept the ingredients the same other than I used chicken breast and doubled the sauc...

The beef is kinda tough if you just throw it in pan . If you parboil in diluted sauce for about 20 mins the meat is very tender as in restaurant style.