This is my husband's new favorite. I don't think we will be going back to our favorite Chinese food restaurant any time soon. Very easy. Makes four large adult servings. I made egg rolls off this site and steamed white rice as sides. YUM!

Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
30 mins
total:
1 hr 10 mins
Servings:
4
Yield:
4 large servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk sherry, oyster sauce, sesame oil, soy sauce, sugar, and cornstarch together in a bowl until sugar dissolves.

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  • 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.

Cook's Note:

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

446 calories; protein 36.6g 73% DV; carbohydrates 23.2g 8% DV; fat 23.2g 36% DV; cholesterol 73.5mg 25% DV; sodium 916.2mg 37% DV. Full Nutrition
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Reviews (30)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/19/2014
This is a solid recipe. Just a couple of hints. Partially freeze the beef and slice it against the grain, very thin. I marinated the beef for almost 24 hours. (I didn't plan on that, it just happened) Add the broccoli first and sprinkle with a tiny bit of sugar and add 1/4 cup broth, cover and steam for about 5 minutes. Remove from the wok and add the mushrooms (I use fresh mushrooms) and snow peas - cook for just a couple of minutes. Remove and add the beef and marinade - it will cook in about 5 minutes, maybe less. I added about 1/2 cup of broth at the end to make more sauce. Add the broccoli etc... back in and toss. Without the addition of the broth there would not have been enough sauce. Serve with rice - quicker than driving for take out and so delicious. Thanks! Read More
(25)

Most helpful critical review

Rating: 3 stars
09/20/2016
My husband would not even try this becausehe thought it smelled bad. The taste was okay though but I don't think we will make it again Read More
40 Ratings
  • 5 star values: 28
  • 4 star values: 8
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
08/19/2014
This is a solid recipe. Just a couple of hints. Partially freeze the beef and slice it against the grain, very thin. I marinated the beef for almost 24 hours. (I didn't plan on that, it just happened) Add the broccoli first and sprinkle with a tiny bit of sugar and add 1/4 cup broth, cover and steam for about 5 minutes. Remove from the wok and add the mushrooms (I use fresh mushrooms) and snow peas - cook for just a couple of minutes. Remove and add the beef and marinade - it will cook in about 5 minutes, maybe less. I added about 1/2 cup of broth at the end to make more sauce. Add the broccoli etc... back in and toss. Without the addition of the broth there would not have been enough sauce. Serve with rice - quicker than driving for take out and so delicious. Thanks! Read More
(25)
Rating: 5 stars
03/08/2015
Doubled the sauce, it was incredible, best on this site. Thanks! Read More
(4)
Rating: 5 stars
12/08/2014
Very good! I adapted it a bit for the vegetables I had on hand, but this was a very versatile recipe. I did the beef and the vegetable mixtures in separate pots at the same time so it came together very quickly. Read More
(4)
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Rating: 5 stars
09/10/2017
I made it just as is except added more vegetables and 1/2 teaspoon crushed red pepper to the sauce. Excellent! Read More
(1)
Rating: 5 stars
05/02/2016
Added 2 heaping tsps chili garlic sauce to give a little heat and a couple good squirts of Sriracha sauce. stirred in peanuts. The sauce is good not as salty as sauces with more of a soy sauce base. Can use hoisin if out of oyster sauce but like the oyster better. Have also made with some celery carrots red peppers. Yummy Read More
(1)
Rating: 4 stars
09/06/2015
I'd add more ginger (At least 7 slices worth of ginger) and garlic and leave them in until the end. Use the big chunk and remember to smash them to release the flavor. Beef can be marinaded in small and equal amount of soy sauce, wine, and sesame oil (with small amount of corn starch) for about 15-20 minutes. Room temp is good enough. Try to use Kai-lan (Chinese broccoli or Chinese kale) instead of broccoli to make it more authentic. Tip: cook the stems first and add florets later to avoid over-cooking. Read More
(1)
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Rating: 4 stars
12/14/2014
Only changes I made to this recipe was leaving out the mushrooms and marinating the steaks in one batch of sauce for about an hour.. will save this recipe and make again.. Read More
(1)
Rating: 5 stars
03/12/2016
Super easy and tasty. I used brandy instead of sherry and only used 1/2 of required amount with the rest water. Also I used fresh red peppers and mushrooms with the beef and broccoli. The recipe stated to mince the garlic but when we did that it burned in the oil. We started over and just smashed open a garlic clove. That was much easier and effective. Read More
(1)
Rating: 2 stars
08/28/2020
an ok recipe. too much oyster sauce and the meat needs to coat in the sauce longer. Read More
(1)
Rating: 3 stars
09/20/2016
My husband would not even try this becausehe thought it smelled bad. The taste was okay though but I don't think we will make it again Read More
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