If you’ve ever heard the saying, “Eat the rainbow,” this vibrant dish will assist you in doing just that! Over warm, fluffy rice, serve.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 4 |
| Yield: | 4 large servings |
Ingredients
- ⅓ cup dry sherry
- ⅓ cup oyster sauce
- 2 teaspoons Asian (toasted) sesame oil
- 1 teaspoon soy sauce
- 1 teaspoon white sugar
- 1 teaspoon cornstarch
- 1 ½ pounds beef sirloin steak, trimmed and cut into 1/8-inch-thick slices
- 3 tablespoons vegetable oil, plus more if needed
- 1 thin slice fresh ginger root
- 1 clove garlic, minced
- 1 pound broccoli, cut into florets
- 1 (16 ounce) can sliced mushrooms, drained
- 8 ounces snow peas
Instructions
- Whisk sherry, oyster sauce, sesame oil, soy sauce, sugar, and cornstarch together in a bowl until sugar dissolves.
- Arrange steak slices in a shallow bowl, pour the oyster sauce mixture over the meat, stir to coat, and refrigerate at least 30 minutes.
- 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.
- 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.
- 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.
Nutrition Facts
| Calories | 446 kcal |
| Carbohydrate | 23 g |
| Cholesterol | 74 mg |
| Dietary Fiber | 7 g |
| Protein | 37 g |
| Saturated Fat | 6 g |
| Sodium | 916 mg |
| Sugars | 8 g |
| Fat | 23 g |
| Unsaturated Fat | 0 g |
Reviews
Only suggestion to all is to cut the meat into thin slices. Other than that it was tasteful!
I thought this recipe was time consuming and it took me longer (due to getting broccoli was very tender since my Roommate & I can’t chew hard foods, because of dental issues. Plus, making sure there’s no more red/pink on the meat). And it took me longer than the approximate timing.
Subbed sliced water chestnut and baby corn for the snow peas. pretty great recipe over all.
I am not a lover of broccoli but this makes broccoli delicious. There is only one thing that I do differently, that is, I velvetize the meat.
Great recipe, very versatile – thanks! We doubled the sauce, used broccoli and other veggies on hand, and used Swerve sugar. Next time, I’d add some heat like sambal oelek or sriracha; otherwise, make it as is. You won’t be disappointed.
4-1/2 *. Good combination of veggies but I added some biased sliced white onions to the sauté and diced green onions as a garnish. Next time I’ll sauté the beef first after draining the marinade (for a better sear) and add the marinade; simmer for a couple minutes and then add the veggies. My wife would like to add water chestnuts too !
Great recipe! Enjoyed by the whole family. I used a 900g bag of shrimp from Costco instead of beef – it was fantastic. I’m sure beef would be equally delicious. I followed the sauce recipe exactly (with the exception of adding 1/2 tsp of ground Ginger in place of fresh) and it was perfect. For veggies, I used 2 heaping tsp of fresh minced garlic, 1/2 an onion, 1-lb of broccoli, and 2 carrots sliced thinly. I cooked the veggies and shrimp separately, then combined with the sauce for 5 minutes so it all came together. My picky son said “he would eat this again”, so it’s definitely a keeper!! I served with fried rice and it made a great meal.
My wife is a very picky eater and she raved about this recipe.
good taste. reminds me of beef with oyster sauce more than the sauce I am more accustomed to with beef and broccoli. it is very good tho!
“This is quite yummy” was the review my husband gave, high praise as stir frys are not my forte. I doubled the amount of sauce, and replaced the sherry with 1/2 Apple cider vinegar and half water as I didn’t have sherry.
This was delish better than what local Cantonese restaurants serve
an ok recipe. too much oyster sauce and the meat needs to coat in the sauce longer.
This is easy AND yummy!
This is just delicious!
Yummity-yum-yum! Used dry vermouth because that’s what I had, added about 1 T of Sambal Oleck chili paste and a big squiggle of Sriracha. Had partially steamed the broccoli and used fresh mushrooms. This will definitely be my “go to” recipe for beef & broccoli!
I replaced the sherry with water because I my husband wanted a lighter flavor and it worked out perfect.
Delish! Every morsel was devoured. One Happy Family!
We have made this a couple of times a month since we discovered this recipe. It’s a perfect meal for our big family.
We really enjoyed this! I followed Baking Nana’s cooking suggestions and will do so again. I intended to make this as written but my toasted sesame oil had gone rancid, I don’t use it very often, so I used 3 drops of sesame oil. The store where I shop didn’t have any snow peas, I was so disappointed, so I added extra mushrooms. Served over rice and garnished with green onions and toasted sesame seeds…Delish!
This is delicious, I was looking for a recipe to use up some roast beef, so of course I changed it up a bit. Still put the cooked beef in the sauce, used fresh mushrooms instead of canned, sautéed them first before adding the broccoli and snap peas. I would
I made it just as is except added more vegetables and 1/2 teaspoon crushed red pepper to the sauce. Excellent!