Mandy Croft
Beef and Broccoli with oyster sauce is a beloved dish that perfectly balances tender, savory beef strips with crisp-tender broccoli florets, all enveloped in a luscious, umami-rich sauce. This classic Chinese-American stir-fry is cherished for its bold flavors and quick preparation, making it a great choice for a weeknight meal full of vibrant taste and satisfying texture.
In this guide, we’ll walk through the essential steps, tips, and insights to help you master this iconic dish at home, capturing the authentic flavors with a simple yet effective recipe.
Why Beef and Broccoli with Oyster Sauce Works So Well
Tender, Flavorful Beef
Marinating beef in a combination of soy sauce and Shaoxing wine (or dry sherry) tenderizes the meat while imbuing it with deep, savory notes. This step is crucial—it ensures that every bite stays juicy and flavorful rather than tough or bland. Flank steak, skirt steak, hanger steak, or flap meat—thinly sliced against the grain—work beautifully for quick cooking and tenderness.
Vibrant, Crisp-Tender Broccoli
Proper technique preserves the broccoli’s bright green color and crunch. Instead of steaming until limp, a quick sear or stir-fry over very high heat locks in freshness and texture. This contrast between the luscious beef and crisp veggies is part of the dish’s universal appeal.
The Power of Oyster Sauce
Oyster sauce brings a savory-sweet umami punch that complements both the beef and vegetables. Unlike fish sauce, oyster sauce has a thicker, sweeter profile, making it ideal for stir-fries. It melds beautifully with garlic, ginger, and scallions—the aromatic trifecta that elevates the dish’s flavor beyond mere saltiness.
Cooking with High Heat
Achieving a good sear is key. Whether using a wok over a gas burner or a charcoal grill, extremely high heat allows the beef to brown quickly without overcooking, while the broccoli develops subtle char marks. This rapid cooking locks in juices and flavors, preventing sogginess.
Ingredients You’ll Need
- Beef: 1 pound flank, skirt, hanger, or flap steak, sliced thinly (about 1/4-inch thick)
- Broccoli: 1 pound fresh broccoli florets (about 1.5 quarts)
- Soy Sauce: 1/4 cup, divided
- Shaoxing Wine or Dry Sherry: 1/4 cup, divided (helps tenderize and flavor beef)
- Oyster Sauce: 1/4 cup (key for that signature savory-sweet sauce)
- Chicken Stock or Beef Broth: 1/3 cup (adds depth and moisture)
- Cornstarch: 2 teaspoons (for thickening the sauce)
- Garlic: 2 cloves, finely minced
- Fresh Ginger: 2 teaspoons, finely minced
- Scallions: 3, whites sliced and greens reserved for garnish
- Sugar: 1 tablespoon (balances the savory flavors)
- Sesame Oil: 1 teaspoon (for a rich, toasted aroma)
- Vegetable Oil: 4 tablespoons (divided for cooking)
Step-by-Step Cooking Instructions
1. Marinate the Beef
Combine half of the soy sauce and Shaoxing wine with the sliced beef. Toss to coat evenly and refrigerate for at least 20 minutes up to 3 hours. This quick marinade tenderizes and flavors the meat thoroughly.
2. Prepare the Sauce
In a bowl, mix the remaining soy sauce, remaining Shaoxing wine, chicken stock, oyster sauce, sugar, sesame oil, and cornstarch. Stir well until the cornstarch dissolves into a slurry. Set aside.
3. Cook the Broccoli and Aromatics
Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat until smoking. Stir-fry the broccoli until crisp-tender and lightly charred, about 1 minute. Remove from the wok and set aside. Add garlic, ginger, and scallion whites to the wok, quickly stirring until fragrant (about 30 seconds).
4. Cook the Beef
Add 1-2 tablespoons oil to the wok and sear half the beef in a single layer without moving it for about 1 minute to develop a crust. Toss and stir until mostly cooked but still pink in spots. Remove beef and repeat with remaining beef.
5. Combine and Finish
Return both beef and broccoli to the wok. Add aromatics back if removed and pour the sauce over everything. Stir quickly as the sauce thickens and bubbles, about 30-45 seconds. Toss to coat everything evenly. Finally, add scallion greens for freshness.
6. Serve Immediately
Transfer to a serving dish and enjoy hot. This dish pairs beautifully over steamed rice, noodles, or even cauliflower rice for a low-carb option.
Tips for Perfection
- Slice Beef Thinly: For best results, partially freeze your steak for 20-30 minutes before slicing. This firms up the meat, allowing thinner, more uniform slices.
- Use Very High Heat: Proper searing means cooking quickly and intensely over high heat to avoid overcooked, gray beef and mushy broccoli.
- Cook in Batches: Avoid overcrowding the pan which causes steaming instead of searing.
- Sauce Consistency: Adjust cornstarch quantity to thicken or lighten the sauce to your liking.
- Substitutions: If oyster sauce is unavailable, hoisin sauce is a decent alternative. Remember hoisin is sweeter and thicker.
Nutritional Snapshot (Per Serving)
- Calories: ~266-450 (varies by recipe specifics)
- Protein: 32-36 grams
- Fat: 12-25 grams
- Carbohydrates: 6-18 grams
- Rich in Vitamin C, Iron, and Potassium
Variations and Add-Ins
- Protein Swaps: Try sirloin, skirt steak, pork tenderloin, shrimp, or tofu.
- Additional Vegetables: Carrots, mushrooms, bell peppers, snow peas, or baby corn can be added.
- Heat: Spice it up with fresh chilies, sriracha, or chili oil.
- Crunchy Toppings: Garnish with cashews, almonds, or toasted sesame seeds for texture contrast.
Final Thoughts
Beef and Broccoli with oyster sauce is a timeless dish that balances simplicity and flavor. With these clear steps and tips, you can bring restaurant-quality stir-fry to your dinner table in minutes. The key is in high-heat cooking, a flavorful marinade, and the magic of oyster sauce—the trio that makes this classic utterly irresistible. Whether you’re feeding a family or treating yourself, this recipe is sure to satisfy your craving for savory, comforting Asian-inspired cuisine.
Enjoy your flavorful journey with this easy and tasty beef and broccoli stir-fry!
