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My review
Jamey's Restaurant Style Beef and Broccoli
Mema T
"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!"
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Ingredients
1 h 10 m servings 446 calsOriginal recipe yields 4 servings (4 large servings)
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Directions
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- 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.
Footnotes
- 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
Per Serving: 446 calories; 23.2 g fat; 23.2 g carbohydrates; 36.6 g protein; 74 mg cholesterol; 916 mg sodium. Full nutrition
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Reviews
Read all reviews 2227 Ratings
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Most helpful positive review
8/18/2014
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...
Most helpful critical review
9/10/2016
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
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8/18/2014
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...
12/8/2014
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 toget...
9/10/2017
I made it just as is except added more vegetables and 1/2 teaspoon crushed red pepper to the sauce. Excellent!
3/12/2016
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...
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 ..
3/15/2018
We really enjoyed this! I followed Baking Nana's cooking suggestions and will do so again. I intended to make this as written but my toasted sesame oil had gone rancid, I don't use it very often...
9/14/2017
This is delicious, I was looking for a recipe to use up some roast beef, so of course I changed it up a bit. Still put the cooked beef in the sauce, used fresh mushrooms instead of canned, sauté...
1/3/2017
Delicious sauce which I think is the most important part of this recipe as you could use any vegetables suitable for stir frying. I couldn't get snow peas so I substituted an unseasoned frozen s...