Chinese-American Beef and Broccoli With Oyster Sauce
Why It Works
Marinating beef in soy sauce and Shaoxing wine tenderizes it and boosts savory flavor, ensuring juicy, well-seasoned meat.
Garlic, ginger, and scallions add robust aromatic depth, elevating the dish beyond basic umami.
High heat is critical: it sears the beef for a smoky crispness and keeps broccoli crisp-tender with vibrant green color.
Beef and broccoli is so ingrained in American culture that it’s referenced in jokes everyone immediately recognizes. My childhood versions—from the Chinatowns of New York and Boston—were unforgettable: tender strips of marinated beef seared to a smoky crisp in a hot wok, tossed with charred, bright green broccoli florets, all coated in a savory-sweet, garlic- and ginger-scented oyster sauce. I loved it.
College changed my perception. Mess-hall “beef and broc-trocities” were a far cry from the real thing: steamed, gray beef in a watery sauce that tasted like thinned soy and flour, paired with limp, mushy broccoli. Yuck.
The difference? Heat—or lack thereof. Like any great wok-cooked stir-fry, the key to exceptional beef and broccoli is using the highest possible heat. It minimizes cook time, allowing you to sear the meat for flavor and keep the vegetables crisp-tender before they overcook.
For this recipe, I use flap meat (flank, hanger, or skirt steak work too), sliced thin and marinated for depth. I often cook it outdoors, heating a wok directly over charcoal in a Weber grill—this gets the pan hot enough to sear beef, cook broccoli, and toss everything with sauce in one quick go. Indoors, I use a gas burner, cooking in small batches to maintain high heat between steps.
Recipe Details
Prep: 5 minsCook: 15 minsActive: 10 minsMarinating Time: 20 minsTotal: 40 minsServes: 4
Ingredients
1 pound flank steak, skirt steak, hanger steak, or flap meat, cut into 1/4-inch thick strips
1/4 cup soy sauce (divided)
1/4 cup Shaoxing wine or dry sherry (divided)
2 teaspoons cornstarch
1/3 cup low-sodium chicken stock (homemade or store-bought)
1/4 cup oyster sauce
1 tablespoon sugar
1 teaspoon sesame oil
2 medium garlic cloves, finely minced (about 2 teaspoons)
2 teaspoons finely minced fresh ginger
3 scallions, whites finely sliced, greens cut into 1/2-inch segments (reserved separately)
4 tablespoons vegetable, peanut, or canola oil
1 pound broccoli florets (about 1 1/2 quarts)
Directions
Marinate the beef: In a bowl, combine the beef, 1 tablespoon soy sauce, and 1 tablespoon Shaoxing wine. Toss to coat, then refrigerate for 20 minutes to 3 hours.
Prepare the sauce and aromatics: Whisk the remaining soy sauce with cornstarch to form a slurry. Add the remaining Shaoxing wine, chicken stock, oyster sauce, sugar, and sesame oil; set aside. In another bowl, mix the garlic, ginger, and scallion whites.
Cook on a grill (with wok insert):
Light a chimney of charcoal. When ashes form, pile coals in the center of the grill. Place a hinged cooking grate and set a wok in the center. Heat 4 tablespoons oil until smoking.
Add the beef; stir-fry until lightly charred but still pink (about 1 minute). Push to the sides. Add broccoli; cook until charred (30 seconds). Toss with beef, then push to the sides.
Add the garlic-ginger-scallion mixture to the center. Stir all ingredients together until beef is cooked through and broccoli is crisp-tender (30 seconds).
Pour the sauce into the wok (it should boil immediately). Add scallion greens; toss to coat. Cook until sauce thickens (30 seconds). Serve.
Cook on a stovetop:
Heat 1 tablespoon oil in a wok over high heat until smoking. Add half the beef; sear without moving (1 minute), then stir until lightly cooked (1 minute). Transfer to a bowl. Repeat with another tablespoon oil and remaining beef.
Wipe the wok. Heat 1 tablespoon oil; cook half the broccoli until crisp-tender (1 minute). Transfer to the beef bowl. Repeat with remaining oil and broccoli.
Return the wok to high heat. Add the beef, broccoli, and garlic-ginger-scallion mixture; stir until fragrant (30 seconds).
Add the sauce and scallion greens; toss constantly until sauce thickens (45 seconds). Serve.
Nutrition Facts
Serves: 4
Nutrient
Amount per Serving
% Daily Value*
Calories
449
—
Total Fat
25g
32%
Saturated Fat
5g
26%
Cholesterol
90mg
30%
Sodium
1527mg
66%
Total Carbohydrate
18g
6%
Dietary Fiber
4g
16%
Total Sugars
5g
—
Protein
36g
—
Vitamin C
78mg
389%
Calcium
97mg
7%
Iron
3mg
19%
Potassium
875mg
19%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
