Chinese Beef with Broccoli in Oyster Sauce Recipe
Beef with broccoli in a thick, glossy oyster sauce is a Chinese restaurant classic, especially popular as takeout. At home you can make it in under half an hour, and the result is like from a good eatery. It’s a bit like Polish goulash, only in a quick Asian version with crunchy broccoli.
Beef with broccoli in oyster sauce is the essence of Chinese takeout, only in a homemade version: tender slices of meat, crunchy broccoli and a thick, glossy, umami-rich sauce. This dish combines the European habit of a meaty stew with Asian speed of preparation and an intense, balanced flavor. The contrast in textures – soft beef and slightly firm broccoli – makes every bite satisfying.
Chef's tips
Always slice the beef very thinly against the grain and marinate it for at least 15–20 minutes before frying – that way it will stay tender even after a short cooking time. Blanch the broccoli only briefly, just until it turns a vivid green and softens slightly; it will finish cooking in the pan and keep its bite. Thicken the sauce with starch mixed into cold water – pour it in a thin stream while stirring constantly so no lumps form.
How to serve
Serve this dish with hot jasmine or basmati rice, which will soak up the sauce – at my place it often lands on the table on weeknights instead of ordering takeout. It also works great as a “lunchbox” meal for the next day at work, because the sauce reheats well. To drink, a lager-style beer or a lightly dry jasmine tea pairs nicely, refreshing the palate between bites.
Ingredients
- polędwica wołowa lub antrykot bez kości - 350 g
- brokuł świeży - 1 sztuka
- sos ostrygowy - 3 łyżka
- sos sojowy jasny - 2 łyżka
- skrobia ziemniaczana lub kukurydziana - 2 łyżeczka
- olej roślinny - 2 łyżka
- czosnek - 3 ząbek
- imbir świeży - 10 g
- woda lub bulion - 120 ml
- cukier - 0.5 łyżeczka
- olej sezamowy - 1 łyżeczka
- sól
Preparation
- Slice the beef into very thin slices, preferably against the grain. If the meat is slightly frozen, it will be easier to slice.
- In a bowl, mix 1 tablespoon of soy sauce, 1 teaspoon of starch and 1 tablespoon of water. Add the beef and mix with your hand so every piece is coated in the marinade. Set aside for 10–15 minutes.
- Divide the broccoli into small florets. Bring a pot of water with 1 teaspoon of salt to a boil. Add the broccoli and cook for 2–3 minutes, until bright green and slightly tender but still crisp. Drain and rinse with cold water.
- In a small bowl, mix the oyster sauce, remaining soy sauce, sugar, 1 teaspoon of starch and the water or stock. Stir until there are no lumps.
- Heat 1 tablespoon of oil in a large frying pan or wok over high heat. Add the beef in a single layer and stir-fry for 2–3 minutes, stirring often, until browned on the outside but still slightly pink inside. Transfer the meat to a plate.
- In the same pan, add the second tablespoon of oil, then the garlic and ginger. Fry for 30–40 seconds over medium-high heat until very fragrant but not browned.
- Add the broccoli and stir-fry for 1–2 minutes, stirring so it heats through and lightly sears.
- Pour in the prepared sauce and cook, stirring, for 1–2 minutes, until the sauce thickens and becomes slightly glossy.
- Return the beef along with any juices from the plate. Toss everything together for another minute, until the meat is hot and coated in the sauce. Finish with a drizzle of sesame oil.
- Serve immediately with hot rice.
Storage
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan or microwave, adding a splash of water if the sauce has thickened too much.
