Beef with Broccoli in Oyster Sauce
This classic Chinese dish is enjoyed throughout Asia, both in fine restaurants and in simple cafés. The standard vegetable used is a sturdy member of the cabbage family known as gai Ian in Cantonese dialect and jie Ian in Mandarin. I love this version using broccoli, which is easy to find, simple to trim, and cooks faster than gai Ian.
Cooking MethodStir-frying
CostModerate
Total Timeunder 1 hour
Kid FriendlyYes
OccasionCasual Dinner Party
Recipe CourseMain Course
Dietary ConsiderationEgg-free, Kosher, Lactose-free, Peanut Free, Tree Nut Free
EquipmentWok
MealDinner
Taste and TextureMeaty, Savory
Ingredients
- 2 tablespoons oyster sauce (25 mL)
- 1 tablespoon soy sauce (15 mL)
- 1 teaspoon granulated sugar (5 mL)
- 1/2 teaspoon freshly ground pepper (2 mL)
- 1/3 cup chicken stock or water (75 mL)
- 2 tablespoons vegetable oil (25 mL)
- 1 tablespoon coarsely chopped garlic (15 mL)
- 8 ounces lean boneless beef, thinly sliced (see Notes) (250 g)
- 12 ounces broccoli florets, halved lengthwise if large (375 g)
Instructions
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In a small bowl, combine oyster sauce, soy sauce, sugar, pepper and chicken stock and stir well. Set aside.
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Heat a wok or a large deep skillet over high heat. Add oil and swirl to coat pan. Add garlic and toss well, until fragrant, about 15 seconds.
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Add beef and cook, tossing occasionally, until no longer pink, 1 to 2 minutes. Add broccoli florets and cook, tossing once, until tender-crisp, for 1 minute.
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Add oyster sauce mixture, pouring in around sides of pan. Cook, tossing occasionally, until broccoli is tender and beef is cooked through, 3 to 4 minutes. Transfer to a serving plate. Serve hot or warm.
Tip
If you have time and want very thin meat slices, place meat in the freezer for 30 to 40 minutes so that it is partially frozen. Then slice it across the grain into thin strips.
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2007 Nancie McDermott
