Quinoa gets a new flavor boost and is loaded with nutrients in this variation on a Greek salad! Whether cold or at room temperature, serve.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
Ingredients
- ⅓ cup oyster sauce
- ⅓ cup sherry
- 2 teaspoons toasted sesame oil
- 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
Instructions
- Whisk oyster sauce, sherry, sesame oil, soy sauce, sugar, and cornstarch together in a bowl; stir until sugar has dissolved.
- Place steak in a shallow bowl. Pour oyster sauce mixture over meat and stir to coat; cover and marinate in the refrigerator for at least 30 minutes.
- Heat vegetable oil in a wok or large skillet over medium-high heat. Add ginger and garlic; let sizzle for about 1 minute to flavor oil, then remove and discard. Stir in broccoli. Toss and stir until bright green and almost tender, 5 to 7 minutes. Remove broccoli from the wok and set aside.
- Add a little more oil to the wok, if needed, then add beef with marinade. Stir and toss until sauce thickens and turns shiny and meat is no longer pink, about 5 minutes. Return broccoli to the wok; stir until heated through, about 3 minutes.
- Chris Kakara
Nutrition Facts
| Calories | 331 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 52 mg |
| Dietary Fiber | 3 g |
| Protein | 22 g |
| Saturated Fat | 5 g |
| Sodium | 419 mg |
| Sugars | 3 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
I am a great cook. This recipe meets my expectations. I used dark and light soy sauce ( same amount) sesame seeds at the end. Light white pepper and Himalayan salt. This gives the dish a more complex taste, I recommend adding red bell pepper just 1/2 cut 1 inches during the broccoli and onion the same. For the beef put 1/2 a teaspoon of backing soda to tenderize the beef. It will come out very tender for any cut of meat
The broccoli needs to be steamed to soften it before it’s fried, otherwise way to hard and crunchy.
Straight forward meal plan, I added shrimp and will have steamed rice with it.
Add one teaspoon of baking soda per pound of meat and let marinate for about 3 hours. No more tough steak! Other than that follow recipe as written.
I was so excited to try this recipe. I read all the reviews and the only change I made was to use NY strip and marinate overnight. The oyster sauce was SO overpowering. You couldnt taste the beef, broccoli or any other flavor. By the time it was done cooking, we had to scrape it. No one in our family could stomach it.
I love that this recipe had ingredients I had in my pantry and came together so easily. Also that it required a relatively small amount of beef. This was helpful because my husband’s red meat intake is restricted. He loved it and had two helpings. I added red bell pepper as pictured. Next time I’ll cut the broccoli smaller.
Best chicken and broccoli recipe around. Yes chicken. I have been making it with sliced or bite sized chunks of chicken thighs for years. The only changes I make is Increase soy sauce, garlic and ginger by 50%
Excellent! Did the recipe! Next time I added some crushed red peppers to the mix when i added the Veg. & it was great!
Delicious!
This turned out great. I didn’t change anything except to add a handful of mushrooms that needed to be used up and that was a good addition! The only thing I would do differently next time is doubling the sauce, because I found that this amount of sauce didn’t really give the broccoli the tasty coating I was looking for.
Entire family loved it and I would make this again!
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 I will be cutting the sesame oil to one tsp next time as I’m not a big fan of the strong flavor/odor.
added white wine and used chinese 5 spice ground ginger and garlic powder also added Mirin for sweetness and dash or 2 of siracha for BAM!
We have a lot of venison so I look for recipes that work well with deer meat. This one is a winner. I prefer to parboil the broccoli rather than cook it in the oil in the pan. Also… I did marinate the meat overnight in the sauce to tenderize it. DEE LISH
Almost as simple as the frozen package I bought. Family loved it
Really disappointed in this recipe for bb-I sliced my round steak 1/4″ while still partially frozen & marinated it 6 hrs in the fridge. The beef was not tender at all & I should have doubled the sauce. I’ll need to come up with some type of sauce for the left-overs. Probably won’t save this recipe which it too bad-I love bb. So I need to find another recipe to try.
This tasty beef and broccoli is a family favourite now. I like to prepare it on days when our schedules don’t always allow us to eat together. It reheats well for when each person is able to find time to eat and enjoy. : )
This recipe is not for us. I thought it was skimpy on the sauce and could have used more zip.
This was really good. I added mushrooms, shredded carrots, and onions. Could have doubled the sauce. I used filet beef and quinoa instead of rice. You could use any cut of meat for this. Also omitted the sugar, tasted great as long as you give time to cook the alcohol down from the sherry. Found out sugar is even worse for you than i once knew, and white rice turns into sugar through digestion. I also marinated my beef for at least an hour in corn starch and lime juice(you could use water, just a trick i learned. 1tbsp of starch to 1tbsp of water/juice for every 1-1.5lbs of beef) (you can’t taste the lime juice) before cooking it. It helps a lot if you leave the beef sit out of the fridge for at least 20 mins in marinade to tenderize before cooking it. Then i made the sauce to stir into the vegetables and meat to sautee. You can really add any vegetables to this stir fry. Also used olive oil, its better for you, and a low sodium soy sauce, you could even use peanut oil. Its a delicious and flexible recipe, will definitely use this as a base for all of my stir fries. (Had a pic before I started eating it, whoops! Lol)
Just a great recipe. I think it tastes better than some of the takeout I’ve gotten. I made no changes except for adding additional vegetables that I had laying around like asparagus, cauliflower and string beans. i also double the sauce. I leave the garlic in and I add scallions. Lots of chopping of the vegetables but once everything is ready to go, it cooks up quickly. I’ve made multiple times. Never disappoints. I sometimes also make w/ shrimp or chicken or mix them together. Try it.
Really did taste just like from a restaurant. I substituted chicken stock for the sherry and it was still amazing.