Beef And Broccoli With Oyster Sauce Food

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STIR FRIED BEEF AND BROCCOLI IN OYSTER SAUCE



Stir Fried Beef and Broccoli in Oyster Sauce image

Make and share this Stir Fried Beef and Broccoli in Oyster Sauce recipe from Food.com.

Provided by Loves2Teach

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 15

3/4 lb flank steak
1 tablespoon soy sauce
1 tablespoon rice wine
2 tablespoons water
1 tablespoon cornstarch
1/8 cup vegetable oil
3 cloves garlic, minced
1 teaspoon fresh gingerroot, Chopped
6 green onions, chopped
1/3 cup water
1 lb broccoli, cut into florets
2 tablespoons oyster sauce
1 tablespoon soy sauce
1 tablespoon rice wine
1 tablespoon cornstarch

Steps:

  • Cut meat across the grain into very thin slices.
  • Place in a bowl and combine with soy sauce, rice wine, water and cornstarch.
  • Allow to marinate at least 10 minutes (I sometimes do this in the morning, then cook when I get home).
  • Meanwhile prepare remaining ingredients and stir together sauce mixture.
  • Heat oil in a wok or large skillet.
  • Add meat and cook, stirring constantly, until meat is about 75 per cent cooked.
  • Remove and reserve.
  • Scrape out pan if necessary and return to heat.
  • Add another 2 tablespoons oil if needed and heat.
  • Add garlic, ginger and green onions and cook 30 to 60 seconds until fragrant.
  • Stir in cut-up broccoli and add water.
  • Cover and cook 3 minutes.
  • Re-add beef to pan and combine well.
  • Add sauce to mixture and bring to boil.
  • Cook until thickened and beef and broccoli are cooked through.
  • Serve with steamed rice.

CHINESE-AMERICAN BEEF AND BROCCOLI WITH OYSTER SAUCE RECIPE



Chinese-American Beef and Broccoli With Oyster Sauce Recipe image

Our favorite take on a Chinese-American classic combines seared marinated beef with tender-crunchy broccoli coated in a sweet oyster sauce flavored with garlic, ginger, and scallions. The key to great flavor is extremely high heat. I recommend cooking this directly over a hot coal grill.

Provided by J. Kenji López-Alt

Categories     Mains

Time 40m

Yield 4

Number Of Ingredients 13

1 pound flank steak, skirt steak, hanger steak, or flap meat, cut into 1/4-inch thick strips
1/4 cup soy sauce (divided)
1/4 cup shaoxing wine or dry sherry (divided)
2 teaspoons corn starch
1/3 cup low-sodium homemade or store-bought chicken stock
1/4 cup oyster sauce
1 tablespoon sugar
1 teaspoon sesame seed oil
2 medium cloves garlic, finely minced (about 2 teaspoons)
2 teaspoons finely minced fresh ginger
3 scallions, whites finely sliced, greens cut into 1/2-inch segments, reserved separately
4 tablespoons vegetable, peanut, or canola oil
1 pound broccoli florets (about 1 1/2 quarts)

Steps:

  • To Grill With a Wok Insert : Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals in a pile on center of cooking grate. Place Weber 8835 Gourmet BBQ System Hinged Cooking Grate on grill and set wok in center. Add oil and heat until smoking. Add beef and cook, stirring and tossing until beef is lightly charred but still pink in spots, about 1 minute. Push beef to sides of wok to clear space in center. Add broccoli and cook, stirring in center until lightly charred, about 30 seconds. Toss with beef and push up sides of wok. Add garlic/ginger/scallion mixture to center of wok and immediately push all ingredients into center, tossing and stirring until beef is cooked through and broccoli is just barely tender but still crunchy, about 30 seconds longer. Stir sauce and pour into wok (it should immediately start to boil). Add scallion greens. Toss all ingredients to coat in sauce and cook until lightly thickened, about 30 seconds. Carefully transfer to a serving platter and serve.

Nutrition Facts : Calories 449 kcal, Carbohydrate 18 g, Cholesterol 90 mg, Fiber 4 g, Protein 36 g, SaturatedFat 5 g, Sodium 1527 mg, Sugar 5 g, Fat 25 g, ServingSize serves 4, UnsaturatedFat 0 g

CHINESE BEEF AND BROCCOLI IN OYSTER SAUCE



Chinese Beef and Broccoli in Oyster Sauce image

Make and share this Chinese Beef and Broccoli in Oyster Sauce recipe from Food.com.

Provided by Heather in Barrie

Categories     Meat

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb round steak
2 tablespoons soy sauce
1 teaspoon cornstarch
1 large onion
1 head broccoli
3 tablespoons oil
1 garlic clove
1 thin slice ginger
3 -4 tablespoons bottled oyster sauce
1 pinch brown sugar
1/2 cup cold water
1 tablespoon cornstarch

Steps:

  • Slice steak very thinly. Place in a bowl with soy sauce, cornstarch and a few drops of water. Mix well and set aside.
  • Slice onion very thinly. Cut broccoli into small pieces and steam until partly cooked. Drain and set aside.
  • Heat oil in skillet until very hot. Add garlic and ginger. Cook 1 minute, then remove. Add meat and stir fry until meat sweats, then add onion and broccoli. Stir fry until vegetables are crispy tender.
  • Stir in oyster sauce, a pinch of brown sugar, salt and 1/2 cup of cold water with 1 Tblsp cornstarch dissolved in it. Stir and cook until sauce is thickened.
  • Serve with rice.

RESTAURANT STYLE BEEF AND BROCCOLI



Restaurant Style Beef and Broccoli image

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.

Provided by Dianne

Categories     World Cuisine Recipes     Asian     Chinese

Time 1h

Yield 4

Number Of Ingredients 11

⅓ cup oyster sauce
2 teaspoons Asian (toasted) sesame oil
⅓ cup sherry
1 teaspoon soy sauce
1 teaspoon white sugar
1 teaspoon cornstarch
¾ pound beef round steak, cut into 1/8-inch thick strips
3 tablespoons vegetable oil, plus more if needed
1 thin slice of fresh ginger root
1 clove garlic, peeled and smashed
1 pound broccoli, cut into florets

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 331.4 calories, Carbohydrate 13.3 g, Cholesterol 51.9 mg, Fat 21.1 g, Fiber 3 g, Protein 21.7 g, SaturatedFat 5.2 g, Sodium 419.2 mg, Sugar 3.1 g

CHILLI BEEF WITH BROCCOLI & OYSTER SAUCE



Chilli beef with broccoli & oyster sauce image

Marinate a cheaper cut like rump steak to tenderise the meat then stir fry with vegetables and rich Chinese flavours

Provided by Barney Desmazery

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 12

500g rump steak , sliced into thin strips
2 tbsp soy sauce
large pinch five-spice powder
2 tbsp shaoxing rice wine or dry sherry
1 red chilli , sliced into thin rings
2 tbsp cornflour
3 tbsp sunflower oil
2 peppers , seeded and cut into uneven chunks
150g tenderstem broccoli , trimmed into finger length pieces
200ml chicken stock
2 tbsp oyster sauce
rice or noodles , to serve

Steps:

  • Place the beef in a bowl with the soy, five-spice, rice wine, chilli and cornflour, and season with black pepper. Mix well so the beef is completely coated in the thick paste and leave to marinate for at least 10 mins but 30 mins is better.
  • Heat 2 tbsp of oil in a wok until very hot. Add the beef to the wok, but do not overcrowd the pan - the beef needs to be in a single layer. If necessary, cook the beef in batches. Fry the beef vigorously for about 3 mins until brown and crisp and scoop onto a plate.
  • When all the beef is cooked give the wok a quick wipe out. Heat the remaining oil and stir fry the peppers and broccoli for a minute then pour over the stock and add the oyster sauce. Simmer everything together for 1 min then add the beef to the wok and boil briefly to thicken the sauce then serve straight away with rice or noodles.

Nutrition Facts : Calories 408 calories, Fat 21.7 grams fat, SaturatedFat 6.6 grams saturated fat, Carbohydrate 20.2 grams carbohydrates, Sugar 6 grams sugar, Fiber 3.3 grams fiber, Protein 30.5 grams protein, Sodium 2.5 milligram of sodium

BEEF AND BROCCOLI WITH OYSTER SAUCE



Beef and Broccoli With Oyster Sauce image

This is from the Williams-Sonoma Cookbook, and it is SOOOOOO good! *I made this using top sirloin instead of the flank steak. Also to cut some cooking time instead of boiling the broccoli, I microwaved it for 2 minutes in a bowl with a tablespoon of water covered in saran wrap.

Provided by Japanese Delight

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 17

1 lb flank steak
1 tablespoon cornstarch
1 teaspoon cornstarch
salt
white pepper
3/4 teaspoon sugar
1/8 teaspoon baking soda
2 tablespoons oyster sauce
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
3 tablespoons peanut oil, plus
1 teaspoon peanut oil
2 cups small broccoli florets
2 garlic cloves
2 slices fresh ginger
1 small yellow onion, cut to 1 inch dice
1 tablespoon chinese rice wine

Steps:

  • Cut the steak across the grain into strips 3 inches long and 1/4 inch wide.
  • In a bowl, stir together the 1 Tbsp cornstarch, 1/4 tsp salt, 1/4 tsp sugar, the baking soda, and 2 Tbsp water. Add the beef and stir until well mixed. Let stand at room temperature for 30 minutes.
  • In another bowl, combine the oyster sauce, both soys, 1 tsp oil, the remaining 1 tsp cornstarch, the remaining 1/2 tsp sugar, white pepper to taste, and 2 Tbsp water, st aside. Bring a sauce pan 3/4 full of water to boil, and add broccoli florets, blanch until just tender 3-4 minutes. Drain, rinse under cold water until cool, then drain again. Set aside.
  • Remove the beef from the bowl and pat dry with paper towels. In a wok or large, deep saute pan over high heat, heat 2 Tbsp of peanut oil until very hot. Add the beef and stir fry until opaque, 3-4 mintues. Using a slotted spoon, quickly transfer the beef to a sieve placed over a bowl to drain.
  • Wipe out the pan with paper towels and reheat over high heat. Add the remianing 1 Tbsp oil and heat until very hot. Add garlic, and ginger and stir fry just until golden brown, 15-20 sec. Using slottted spoon, lift out the ginger and garlic and discard. Add the onion to the pan and cook until just tender, about 5 minutes. Pour in the rice wine and deglaze the pan stirring to dislodge any brown bits on the bottom. When the wine has evaporated, add the sauce, stir, and bring to a boil. Immediately add the beef and broccoli and stir fry until the sauce thickens and the beef is heated through, about 3 minute Transfer to a warm bowl and serve.

STIR-FRIED BEEF AND BROCCOLI WITH OYSTER SAUCE



Stir-Fried Beef and Broccoli With Oyster Sauce image

From 'Inside America's Test Kitchen' cookbook, professionaly tested beef broccoli stir fry like you get at Chinese restaurants.

Provided by GothicGranola

Categories     Meat

Time 50m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb flank steak, sliced against the grain
3 tablespoons soy sauce
1 tablespoon dry sherry
2 tablespoons low sodium chicken broth
5 tablespoons oyster sauce
1 tablespoon light brown sugar
1 teaspoon sesame oil
1 teaspoon cornstarch
6 medium garlic cloves, minced
1 inch piece ginger, minced (about 1 Tbsp.)
3 tablespoons peanut oil or 3 tablespoons vegetable oil
1 1/4 lbs broccoli, bite-sized florets and stems trimmed into 1/8 inch slices
1/3 cup water
1 small red bell pepper, cored, seeded, and diced
3 medium scallions, sliced 1/2 inch thick on diagonal

Steps:

  • Combine the beef and soy sauce in a medium bowl; cover with plastic wrap and refrigerate at least 10 minutes or up to 1 hour, stirring once. Meanwhile, whisk the sherry, chicken broth, oyster sauce, sugar, sesame oil, and cornstarch in a measuring cup. Combine the garlic, ginger and 1 1/2 teaspoons peanut oil in small bowl.
  • Drain the beef and disgard the liquid. Heat 1 1/2 teaspoons peanut oil in a 12-inch nonstick skillet over high heat until smoking. Add half of the beef to the skillet and break up clumps; cook without stirring, 1 minute, then stire and cook until beef is browned about the edges, about 30 seconds. Transfer the beef to a medium bowl. Addd 1 1/2 teaspoons peanut oil to the skillet, heat until just smoking, and repeat with the remaining beef.
  • Add 1 tablespoons peanut oil to the now-empty skillet; heat until just smoking. Add the broccoli and cook 30 seconds; add the water, cover the pan, and lower heat to medium. Steam the broccoli until tender-crisp, about 2 minutes; transfer to a paper towel-lined plate. Add the remaining 1 1/2 teaspoons peanut oil to the skillet; increase the heat to high and heat until just smoking. Add the bell pepper and cook, stirring frequently, until spotty brown, about 1 1/2 minutes. Clear the center of the skillet; add the garlic and ginger to the clearing and cook, mashing the mixture with a spoon, until fragrant, about 15 to 20 seconds, then sture the mixture unto the peppers. Return the beef and broccoli to the skillet and toss to combine. Whisk the sauce to recombine, then add to the skillet; cook, stirring constantly, until the sauce is thickened and evenly distributed, about 30 seconds. Transfer to a serving platter, sprinkle with the scallions, and serve.

Nutrition Facts : Calories 390.3, Fat 21.4, SaturatedFat 5.9, Cholesterol 77.1, Sodium 1484.5, Carbohydrate 20.2, Fiber 4.7, Sugar 7.1, Protein 30.6

BEEF AND BROCCOLI



Beef and Broccoli image

Here is a streamlined, powerfully flavorful recipe for a delivery-food standby: velvety wok-fried beef in a oyster-soy sauce, served in a forest of green. ''It's diaspora food,'' the chef Jonathan Wu told me, describing the cooking of Chinese immigrants to the United States and a dish that is almost unknown in China but beloved in America. The recipe is a version of the one Wu's mother made for dinner when he was growing up outside Hartford, Conn., with a little chile-garlic paste added for zip and, thanks to the Brooklyn chef Dale Talde, a pat of butter swirled into the sauce at the end. This provides a plush gloss that is far better than the traditional cornstarch slurry. It is midweek family cooking at its best.

Provided by Sam Sifton

Categories     dinner, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 9

1/3 cup Shaoxing rice wine, dry sherry or sake
3 tablespoons plus 2 teaspoons soy sauce
1 tablespoon cornstarch
1 pound beef - chuck or rib steak - sliced thin against the grain
1/4 cup oyster sauce
1/2 tablespoon chile-garlic sauce, or to taste
1/2 cup plus 1 tablespoon neutral oil, like canola, grapeseed or peanut
1 pound broccoli, the head cut into florets and the stems peeled and cut into planks
2 tablespoons unsalted butter

Steps:

  • In a large bowl, whisk together the wine, 2 tablespoons of the soy sauce and the cornstarch. Add the beef to the bowl, and toss to combine, then cover the bowl, and set aside for 20 minutes or so.
  • To make the sauce, combine in a small bowl the remaining soy sauce, the oyster sauce and the chile-garlic sauce, and mix to combine, then add a tablespoon of water and mix again. Set aside.
  • Heat the 1/2 cup of oil in a wok set over high heat. When the oil is hot and shimmering, add about half the beef to the wok, and stir-fry until it is browned and crisp and barely cooked through, about 2 minutes. Transfer to a bowl or plate, and set aside. Then repeat with remaining beef.
  • Pour off the oil in the wok, wipe it out with a towel and return it to the stove over high heat. Add the remaining tablespoon oil, and swirl it around and heat it until it is smoking. Add the broccoli and cook, tossing and stirring frequently, until lightly charred in spots, about 2 minutes.
  • Add 2 tablespoons water to the wok, and toss and stir the broccoli in the steam for an additional 2 minutes, then return beef to the wok, followed by the sauce. Cook, stirring and tossing frequently, for 30 seconds or so, then add the butter, and stir and toss again for 30 seconds more. Serve immediately, with rice.

Nutrition Facts : @context http, Calories 404, UnsaturatedFat 13 grams, Carbohydrate 17 grams, Fat 22 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 7 grams, Sodium 1429 milligrams, Sugar 3 grams, TransFat 1 gram

VERY SIMPLE BEEF AND BROCCOLI IN OYSTER SAUCE



Very Simple Beef and Broccoli in Oyster Sauce image

This recipe doesn't have many ingredients but still tastes delicious. I've also made this with chicken thighs cut into bite-size pieces. Serve with fresh rice.

Provided by Andtototoo

Categories     Asian

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

1 bunch broccoli
3/4 lb flank steak, half frozen
3 tablespoons oil
1/4 teaspoon garlic powder
5 tablespoons oyster sauce, divided
salt, as needed
1 tablespoon sesame seed oil

Steps:

  • Take one bunch of broccoli (2-3 crowns depending on the size) and cut into florets. Steam until half cooked.
  • Meanwhile, take the flank steak (or you can use rib eye) and slice it into thin slices against the grain. This is easier to do if the meat is half frozen.
  • Next, heat a nonstick frying pan over high heat.
  • When the pan is hot, add 2-3 Table. vegetable oil.
  • After 10 seconds, add the meat, garlic powder, and 2 Tablespoons of the oyster sauce. Stir-fry just until most of the pink is gone from the meat.
  • Add the half cooked broccoli, 3 Tablespoons oyster sauce and a dash of salt. You might feel the need to add a little more oyster sauce according to your tastes. Only cook the broccoli another minute or two as you want it to still be slightly crisp.
  • Turn off the heat and sprinkle with the sesame seed oil.

Nutrition Facts : Calories 324.3, Fat 21.3, SaturatedFat 4.8, Cholesterol 34.9, Sodium 711.1, Carbohydrate 12.7, Fiber 4, Sugar 2.6, Protein 22.7

BEEF STIR-FRY WITH BROCCOLI & OYSTER SAUCE



Beef stir-fry with broccoli & oyster sauce image

A convenient and tasty beef dish that can serve, two, four or more

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 15m

Number Of Ingredients 6

1-2 tbsp sunflower oil
200g beef stir-fry strips
200g pack tenderstem broccoli
1 onion , sliced
garlic clove , sliced
2 tbsp oyster sauce

Steps:

  • Heat a wok until smoking, pour in the oil then add beef. Stir-fry for 2 mins, then tip onto a plate. Add broccoli with a splash of water then cook until broccoli turns bright green.
  • Add the onion and stir-fry for 1 min, then add the garlic and cook for 1 min more. Pour in the oyster sauce and 125ml water. Bring to the boil and cook until reduced to a sticky sauce. Stir in the beef, along with any juices from the plate, then serve straight away.

Nutrition Facts : Calories 256 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 4 grams fiber, Protein 30 grams protein, Sodium 1.78 milligram of sodium

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