Recipes Cuisine Asian Chinese Jamey's Restaurant Style Beef and Broccoli 4.6 (47) 39 Reviews 15 Photos 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 by Mema T Updated on January 4, 2022 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 15 15 15 15 Prep Time: 20 mins Cook Time: 20 mins Additional Time: 30 mins Total Time: 1 hrs 10 mins Servings: 4 Yield: 4 large servings Jump to Nutrition Facts Ingredients ⅓ cup dry sherry ⅓ cup oyster sauce 2 teaspoons Asian (toasted) sesame oil 1 teaspoon soy sauce 1 teaspoon white sugar 1 teaspoon cornstarch 1 ½ pounds beef sirloin steak, trimmed and cut into 1/8-inch-thick slices 3 tablespoons vegetable oil, plus more if needed 1 thin slice fresh ginger root 1 clove garlic, minced 1 pound broccoli, cut into florets 1 (16 ounce) can sliced mushrooms, drained 8 ounces snow peas Directions Whisk sherry, oyster sauce, sesame oil, soy sauce, sugar, and cornstarch together in a bowl until sugar dissolves. 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. I Made It Print Nutrition Facts (per serving) 446 Calories 23g Fat 23g Carbs 37g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 446 % Daily Value * Total Fat 23g 30% Saturated Fat 6g 29% Cholesterol 74mg 25% Sodium 916mg 40% Total Carbohydrate 23g 8% Dietary Fiber 7g 26% Total Sugars 8g Protein 37g Vitamin C 135mg 676% Calcium 117mg 9% Iron 5mg 27% Potassium 1009mg 21% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved