Beef and Broccoli with Soy and Oyster Sauce
Thin beef slices and steamed broccoli coated in a concentrated soy and oyster sauce glaze.
Ingredients
Meat and Marinade
- 1 pound beef flank steak or sirloin thinly sliced across the grain
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
Vegetables
- 2 cups broccoli florets
- 2 cloves garlic minced
- 1 teaspoon fresh ginger minced
- Salt and pepper to taste
Cooking Essentials
- 1 tablespoon vegetable oil
Serving
- cooked rice for serving
As Needed
- water as needed to steam broccoli and loosen the glaze
Instructions
Method
- Mix soy sauce, oyster sauce, and cornstarch; coat the thinly sliced beef and refrigerate for 10 minutes.
- Put broccoli in a large skillet with a splash of water. Cover and cook over medium heat for 4–5 minutes until bright green and just tender; transfer to a plate and evaporate remaining water.
- Heat the vegetable oil over medium-high heat and add the beef with its marinade in a thin layer. Cook for about 3–4 minutes, turning, add garlic and ginger for 30 seconds, then add a splash of water and simmer until the sauce bubbles and the thickest beef pieces reach 145°F.
- Remove from heat, fold in the broccoli, and let the beef rest for 3 minutes. Taste for salt and pepper, then serve four portions over separately cooked rice.
Notes
- Refrigerate promptly at 40°F or below; use within 3 days.
- Reheat cooked leftovers to 165°F.