Jamey's Restaurant Style Beef and Broccoli

Jamey's Restaurant Style Beef and Broccoli

8
Mema T 0

"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!"
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 10 m servings 446 cals
Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

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.

On Sale

What's on sale near you.

Directions

Print
  • 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.

Reviews

8

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...

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. Deliciou...

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

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 g...

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!