Recipes Main Courses Beef and Veal Beef and Broccoli

Beef and Broccoli

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Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 4

This classic stir-fry comes together in about 30 minutes. For best results, slice the steak into thin strips against the grain.


  • 1/3 cup water
  • 1/4 cup oyster sauce
  • 3 Tbs. soy sauce
  • 2 Tbs. rice wine or dry sherry
  • 2 tsp. Asian sesame oil
  • 1 tsp. cornstarch
  • 1/2 tsp. sugar
  • Pinch of freshly ground white or black pepper
  • 1 bunch broccoli, about 1/2 lb., cut into florets
  • 1/2 lb. fresh Chinese egg noodles
  • 3 Tbs. corn or peanut oil
  • 3 thin slices fresh ginger
  • 1 lb. sirloin or flank steak, thinly sliced against the grain into strips


Make the sauce
In a bowl, combine the water, oyster sauce, soy sauce, wine, sesame oil, cornstarch, sugar and white pepper. Stir to dissolve the cornstarch and sugar.

Cook the broccoli and the noodles
Bring a large pot of water to a boil over high heat. Add the broccoli and cook until crisp-tender, 3 to 4 minutes. Using a slotted spoon, transfer the broccoli to a colander and rinse with cold running water to stop the cooking.

Return the water to a boil, add the noodles and cook, stirring occasionally, until just tender, about 1 minute. Drain the noodles and toss with 1 Tbs. of the corn oil. Transfer to a large bowl or platter and cover loosely with aluminum foil to keep warm.

Stir-fry the beef and broccoli
Heat a wok or large fry pan over high heat until very hot and pour in the remaining 2 Tbs. corn oil. Add the ginger and stir-fry until golden brown, about 1 minute. Using the slotted spoon, scoop out and discard the ginger. Add the beef to the seasoned oil and stir-fry until just browned, about 2 minutes. Using the slotted spoon, transfer the beef to a bowl.

Return the wok to high heat, add the sauce and cook, stirring, until slightly thickened, about 30 seconds. Return the beef to the wok, add the broccoli and stir-fry until heated through, about 1 minute. Spoon over the noodles and serve immediately. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Asian, by Farina Wong Kingsley (Oxmoor House, 2007).

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