Restaurant Style Beef and Broccoli Recipe - Allrecipes.com
Restaurant Style Beef and Broccoli Recipe
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Restaurant Style Beef and Broccoli
See how easy it is to make this classic Chinese takeout dish at home. See more
  • READY IN 1 hr

Restaurant Style Beef and Broccoli

Recipe by  

"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 Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    1 hr

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Dec 21, 2009

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 was perfect, just as I had anticipated it would be. My only criticism, and the only thing I did differently, was that the recipe calls for round steak, which I don't think is suited for this style of cooking. I used a New York strip steak, but tenderloin or sirloin would have worked well too. The ingredients in the marinade are so traditional and so key to the dish that I don't really see how you could make any changes and get a fair result. This was just delicious and made hubs and I members of "the clean plate club." Just a tip - if you partially freeze the steak for a half hour or so until semi-firm you will find this so much easier to cut into the thin slice so necessary for this style of cooking.

 
Most Helpful Critical Review
Aug 01, 2011

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.

 
Jul 28, 2011

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 the beef into strips then place in a plastic bag overnight with 1/2 t baking soda. Before preparing the recipe, rinse the beef off twice and dry on paper towels. Other than that difference, I followed the recipe to a T. Next time might add a few dried chilies, because I like the heat, but the sauce is wonderful!

 
Oct 19, 2009

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, so I substituted, using what I had on hand. I didn't have oyster sauce or sherry, so I used hoisin and extra amounts of soy sauce, and I substituted brown sugar for the white - just because. Instead of fresh, I used powdered ginger, onion, and garlic, which I added to the marinade. I marinated the meat for 2 hours, which was good - but overnight would be better. I used the Normandy frozen veggie blend (broccoli, cauliflower, carrots) from Sam's and added a large sweet onion. I don't measure anything - just guesstimate, dump, and taste-test until it suits me. It turned out very tasty! I'll make this version as written when I have all the ingredients - but, I'll be doing my own version again too! If this one is half as good as mine, I'll be happy happy!

 
Nov 12, 2009

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

 
Dec 13, 2010

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 really good flavor. Thanks !

 
Feb 10, 2010

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 flavor/odor. I marinated the meat for about 6 hours. I will make this recipe again, but will omit the sugar and increase the corn starch (possibly mix a little with soy sauce and whisk it in before adding the broccoli back.) Thanks for a tasty recipe!

 
Jan 04, 2011

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!! Thank you! If you want to make this with Tofu, make sure you marinate the tofu with half of the sauce for 2-3 hours.

 

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Nutrition

  • Calories
  • 331 kcal
  • 17%
  • Carbohydrates
  • 13.3 g
  • 4%
  • Cholesterol
  • 52 mg
  • 17%
  • Fat
  • 21.1 g
  • 32%
  • Fiber
  • 3 g
  • 12%
  • Protein
  • 21.7 g
  • 43%
  • Sodium
  • 419 mg
  • 17%

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

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About the Cook

Dianne
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