• Skip to main content
  • Skip to primary sidebar

China Sichuan Food

menu icon
go to homepage
  • Index
  • Sichuan
  • Subscribe
  • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Index
    • Sichuan
    • Subscribe
    • About
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » beef and lamb

    Oyster Beef with Chinese Broccoli

    Last Modified: October 13, 2022 by Elaine| 28 Comments

    8.2K shares
    • Share on Facebook
    Jump to Recipe - Print Recipe

    Healthy and yummy oyster beef with Chinese broccoli is on my top lists of Beef stir-fry recipes. I am not familiar with both ingredients before moving to Guangdong province.

    At the first several attempts, I love oyster sauce. This sauce with unique sweet flavor usually highlights many green vegetables like lettuce leafs and broccoli. However I feel slightly unlike the taste of Chinese broccoli compared with another popular Cantonese green vegetable -Yu Choy. There are quite similar in appearance, but taste totally different. However after several years in this place, I just fell in love with it. This experience is quite similar to my emotion for Shaanxi Cuisine. I began to love Shaanxi dishes in the third year of my university life after two struggling years. Finally, I found the highlights and shining parts. Though different from my familiar Sichuan cuisine, they are excellent too.

    beef and Chinese broccoli |chinasichuanfood.com

    Chinese broccoli is the best partner for beef for me, follows snow peas, broccoli and celery. 

    beef and Chinese broccoli |chinasichuanfood.com

    Cook’s Note

    1. Since the dish is loaded with a heavy and thick sauce, you can use cheap cuts of beef. 
    2. When cutting the beef, it is important to comply with the “against the grain” rule, which helps to cut off the fiber and create a tender texture.
    3. The most difficult part for meat stir frying is to marinating process. If the marinating is not well done, you will end up with dry, chewy and plaint beef slices after stir frying. Use enough liquid to marinate the beef (I use cooking wine this time).  Use cold vegetable cooking oil to coat the beef slices to avoid the starch escaping (脱浆).  

    Instructions

    Add stir fry sauce and blanched Chinese broccoli. Mix well and transfer out completely.

    Slice the beef against the grain. Transfer the beef slices to a bowl and add all the marinating sauces except the oil. Grasp with hand to make sure beef slices absorb the marinating sauces. Then coat with 1 tablespoon of vegetable cooking oil. Set aside to marinate 15-20 minutes. If you feel the beef is too dry, you can add a small amount of water. 

    how to marinate beef|chinasichuanfood.com

    2. During this time, remove any tough skin of the Chinese broccoli. Bring water to boil in a large pot, add 1 teaspoon of sesame oil. Blanch Chinese broccoli until the water boils once again.

    beef and Chinese broccoli|chinasichuanfood.com

    In a small bowl, mix oyster sauce, dark soy sauce, sugar and sesame oil together.

    Add 2 tablespoons of vegetable oil in a hot wok  (you need to heat the wok firstly) with ginger slices. Place the beef in when the oil is warm but not hot. Let it stay for a while and then fry for a while until the beef changes color (Don't overcook the beef ).

    beef and Chinese broccoli|chinasichuanfood.com

    Add stir fry sauce and blanched Chinese broccoli. Mix well and transfer out completely.

    beef and Chinese broccoli|chinasichuanfood.com

    Other Chinese beef recipes

    • Beef Chow Fun, pan-fried beef with rice noodles
    • Hunan beef, a spicy beef stir fry dish popular across China
    • Szechuan shredded beef stir fry, seriously Szechuan style hot and dry beef shreds.
    • Ground beef rice bowl, stir fry minced beef and serve with rice
    beef and Chinese broccoli |chinasichuanfood.com
    beef and Chinese broccoli |chinasichuanfood.com

    Oyster Beef with Chinese Broccoli

    Elaine
    Easy and well balanced oyster beef with Chinese broccoli.
    5 from 1 vote
    Watch Video Print Recipe
    Prep Time 15 mins
    Cook Time 5 mins
    Total Time 20 mins
    Course Side Dish
    Cuisine Chinese
    Servings 2
    Calories 470 kcal

    Ingredients
      

    • 150 g beef , sliced
    • 6-8 Chinese broccoli , tough skin removed and drained well
    • 1 tsp. sesame oil , for blanching broccoli
    • 2 tbsp. cooking oil
    • 4 ginger slices
    • pinch of salt , for blanching broccoli

    Marinating sauce

    • 1 tbsp. starch , I use sweet potato starch in video
    • 1 tbsp. oyster sauce
    • ¼ tsp. sugar
    • 1 tbsp. Chinese cooking wine
    • ¼ tsp. white pepper
    • 1 tbsp. vegetable cooking oil

    Stir-frying sauce

    • 2 tsp. oyster sauce
    • ¼ tsp. sugar
    • 1 tsp. sesame oil
    • 1 tsp. dark soy sauce , for darken the color

    Instructions

    • Slice the beef against the grain.
    • Transfer the beef slices to a bowl and add all the marinating sauces except the oil. Grasp with hand to make sure beef slices absorb the marinating sauces. Then coat with 1 tablespoon of vegetable cooking oil. Set aside to marinate at least 15 minutes. You can also prepare the marinating beef in ahead and place it in fridge overnight.
    • During this time, remove any tough skin of the Chinese broccoli. And then cut into sections with angle. Separate the leaves too. Bring water to boil in a large pot, add 1 teaspoon of sesame oil and a small pinch of salt (this step can help to keep the green color of the leaves and the crunchy texture, applying to all dark leafy vegetables ). Add Chinese broccoli in, stem firstly and leaves secondly. Blanch Chinese broccoli until the water boils again. Transfer out and drain.
    • In a small bowl, mix oyster sauce, dark soy sauce, sugar and sesame oil together.
    • Add 2 tablespoons of vegetable oil in a hot wok with ginger slices (the wok should be heated firstly). Place the beef in when the oil is warm but not hot. Let it stay for a while until the starch finish gelatinization and then fry for a while until the beef changes color (Don't overcook the beef ).
    • Add stir fry sauce and blanched Chinese broccoli. Mix well and transfer out completely.

    Video

    Notes

    Recipe is firstly published in 2015 and updated in 2020.

    Nutrition

    Calories: 470kcalCarbohydrates: 12gProtein: 14gFat: 40gSaturated Fat: 13gCholesterol: 53mgSodium: 532mgPotassium: 335mgFiber: 1gSugar: 2gVitamin A: 55IUVitamin C: 3.5mgCalcium: 14mgIron: 1.6mg
    Keyword Broccoli, Oyster
    Tried this recipe?Mention @ChinaSichuanFood
    beef and Chinese broccoli |chinasichuanfood.com

    More recipes you may enjoy

    • Beef with Scrambled Egg
    • Sichuan Dry Fried Beef
    • Curry Beef Dumplings
    • Beef Fried Rice

    Reader Interactions

    Comments

    1. Tung Po Rou

      February 16, 2020 at 7:01 am

      Hi my friend. A boo-boo to correct:

      You write "Since the dish is loaded with a heavy and thick sauce, you can use cheap cuts of beef. In fact, in most authentic Chinese beef stir frying dishes, we use tenderloin."

      Beef tenderloin is in fact the single most expensive and "luxurious" cut of meat out there. It is the muscle least exercised, and as a result is extraordinarily tender, although for the same reason lacking the juiciness intra-muscular of other cuts.

      I believe the normal household and restaurant cut for this is thinly cut flank steak, which, FWIW the only beef sold in Chinatown (Manhattan NYC) worth buying, currently at about $9/lb, about half that in the general supermarket. (The other cheap(er) and tremendously versatile beef cut in Chinese cooking is shin, for braising, etc.) Note that all flank steak in supermarkets is trimmed of a surface layer of inedible white cartilage; you can strip off that layer yourself, but it's a pain in the #%^*, Untrimmed flank portions are also sold in Chinatown for less money/lb, but their preparation involves long braising (ie not stir-fry.)

      Keep writing and helping all of us to enjoy life.

      Reply
    2. Val Y

      February 29, 2020 at 5:54 am

      Still waiting for my book

      Reply
      • Elaine

        March 02, 2020 at 9:08 am

        Wow

        Reply
    3. Arpita Haq

      May 31, 2020 at 2:32 am

      Chinese lamb shank recipe

      Reply
      • Elaine

        May 31, 2020 at 5:30 pm

        I will arrange in this winter.

        Reply
    4. Jessica

      October 05, 2020 at 5:19 am

      5 stars
      With beef being so expensive in our area during coronavirus, we made this with chicken instead. Very good, a hit with the whole family. I added a bit of garlic too.

      Reply
    5. Amanda

      March 09, 2022 at 12:46 am

      Hi Elaine, I have been cooking your recipes for about 4 years now. They have brought my husband and I great joy and the dishes never fail to take me back to my time in China. We love and appreciate all you do! Do you have a cookbook?

      Reply
      • Elaine

        March 20, 2022 at 7:58 am

        Thank you, Amanda! Currently No. But I promise to get one in the future.

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hi Welcome

    Hi welcome to my little corner where I sharing authentic and easy to follow Chinese recipes. Don't be limited by the site name. Know me more from About Page.

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Popular

    • Scallion Pancakes (Cong You Bing)
    • Mapo Tofu Recipe
    • How to Make Boba Pearls at Home -Tapioca Pearls
    • Twice Cooked Pork--Szechuan Pork Stir Fry
    • Red Braised Pork Belly —(HongShaoRou)
    • Pork and Mushroom Stir Fry

    Find Recipes

    Email List

    Subscribe Our Email list to get updates and recipes

    Footer

    ↑ back to top

    • Privacy Policy. Disclaimer. About. Hot Pot cookbook

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 ChinaSichuanFood.com | All Rights Reserved