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Jamey's Restaurant Style Beef and Broccoli

Jamey's Restaurant Style Beef and Broccoli

Mema T

"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

1 h 10 m servings 446 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 446 kcal
  • 22%
  • Fat:
  • 23.2 g
  • 36%
  • Carbs:
  • 23.2g
  • 7%
  • Protein:
  • 36.6 g
  • 73%
  • Cholesterol:
  • 74 mg
  • 25%
  • Sodium:
  • 916 mg
  • 37%

Based on a 2,000 calorie diet

See full nutrition

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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  • Prep

  • Cook

  • Ready In

  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.

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

Read all reviews 19
  1. 22 Ratings

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Most helpful positive review

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...

Most helpful critical review

My husband would not even try this becausehe thought it smelled bad. The taste was okay though but I don't think we will make it again

Most helpful
Most positive
Least positive
Newest

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...

Doubled the sauce, it was incredible, best on this site. Thanks!

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 ..

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 toget...

Delicious sauce which I think is the most important part of this recipe as you could use any vegetables suitable for stir frying. I couldn't get snow peas so I substituted an unseasoned frozen s...

Made this dish double the sauce as some suggested and it was amazing kids wife everyone loved it in fact some of them licked the pan clean

I read the previous reviews and did double the marinade. I marinated the beef in 1/2 of the total volume and retained the other 1/2 and added when I returned the vegetables. I shredded the gar...

My husband would not even try this becausehe thought it smelled bad. The taste was okay though but I don't think we will make it again

I subbed the beef for venison, would have liked to get it a thinner cut (next time!). Followed most of the top commenters suggestions, adding the 1/2 cup broth at the end made the sauce a bit to...

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