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Meat, East Asian

Beef and broccoli with oyster sauce and rice

Beef and broccoli with oyster sauce and rice is a Chinese style stir fry for 4 people, ready in 30 minutes, rated very easy, for about €3.50 per serving. The key is a very hot wok to sear the flank steak quickly, and broccoli blanched for a minute so it stays crisp and bright green under the glossy sauce.

Tonight, a Chinese classic everyone loves, beef and broccoli stir fried in a glossy oyster sauce, served over white rice.

Beef and broccoli with oyster sauce and rice
Total time
30 min
Difficulty
Very easy
Cost per person
€3.50
Calories per person
510 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring, Summer
The kids
They generally like it

This is the kind of dish you'd order from a Chinese restaurant, except you can make it at home in under thirty minutes. Thin slices of flank steak seared over high heat stay tender, the broccoli keeps its crunch, and the oyster sauce coats everything in a glossy, savory, slightly sweet glaze. Nothing fussy here, just a quick cook done right.

Mon Chou suggests it for busy weeknights when you need something fast and satisfying, but it's also a great way to get kids to eat their greens thanks to that mellow sauce. It works well for guests too, the sizzle of a hot wok always gets attention, and the technique required is almost none.

The ingredients

4 people

Butcher

  • Flank steak 500 g

Fruits and vegetables

  • Broccoli 500 g
  • Garlic 3 cloves
  • Fresh ginger 15 g

Pantry

  • Oyster sauce 4 tbsp
  • Soy sauceoften in the pantry 2 tbsp
  • Cornstarchoften in the pantry 2 tsp
  • Vegetable oiloften in the pantry 2 tbsp
  • Riceoften in the pantry 300 g

Allergens Mollusks, Soy, Gluten

The step by step recipe

  1. Slice the flank steak against the grain and mix it with the soy sauce and cornstarch. 10 min

    Cutting against the grain keeps the meat tender.

  2. Cut the broccoli into small florets and blanch it for a minute in boiling water. 2 min

    Plunge it into cold water right after to lock in the green color.

  3. Cook the rice in salted water, then drain it. 11 min

    Let it sit covered for a few minutes to finish steaming.

  4. Heat the oil in a very hot wok and sear the beef in a single layer, then set it aside. 3 min

    Use a very hot wok and cook the meat in small batches, otherwise it releases too much liquid.

  5. Cook the garlic and ginger briefly, add back the broccoli and the beef, pour in the oyster sauce and toss quickly. 3 min

    Add a couple tablespoons of water to loosen the sauce, it should coat everything without turning sticky.

Our tips to get it right

  • Prep every ingredient before you turn on the heat, wok cooking moves fast and you won't have time to slice garlic once the pan is hot.
  • Don't crowd the wok when searing the beef, cook it in two batches if needed, otherwise it steams instead of browning.
  • Taste the sauce before serving, if it feels too thick, thin it with a spoonful of hot water rather than adding more soy sauce.

The variations

  • Swap the flank steak for thinly sliced chicken or shrimp, just shorten the cooking time slightly.
  • For a vegetarian version, replace the beef with pan seared firm tofu and use a mushroom based vegetarian oyster sauce.
  • For kids in a hurry, serve the meat and broccoli separately from the rice, some prefer them unmixed.

What to serve it with

  • Steamed white rice, already part of the recipe
  • Spring rolls as a starter
  • Green tea or cold lemon water

Storage

Store leftovers in the fridge in a sealed container for 2 to 3 days. Reheat in a hot skillet or wok so the broccoli doesn't go too soft. It can be frozen, but the broccoli will lose some of its crunch once thawed.

Questions about this dish

Can I use something other than oyster sauce?

Yes, a mix of soy sauce and a bit of sugar or honey gets you close to the same sweet and savory balance. The flavor will be slightly less rich but the texture stays similar.

Do I really need to blanch the broccoli first?

It's not required but it helps, a minute in boiling water locks in the green color and shortens the time it needs in the wok. This way it won't be raw in the center or overcooked on the outside.

Can this dish be prepped ahead of time?

You can slice the beef, cut the vegetables, and mix the sauce hours ahead, all kept in the fridge. The actual wok cooking should happen right before serving so the broccoli stays crisp.

What's the best cut of beef for this recipe?

Flank steak works best because it stays tender when sliced thin against the grain and cooked quickly over high heat. Sirloin or skirt steak are good alternatives for this kind of stir fry.

How long does it take to make a beef and broccoli stir fry with oyster sauce and rice?

Count 30 min in total, prep and cooking included. The recipe is rated “very easy”.

How many calories are in a beef and broccoli stir fry with oyster sauce and rice?

About 510 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a beef and broccoli stir fry with oyster sauce and rice cost?

About €3.50 per serving, or €14.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains mollusks, soy, gluten. Always check the labels of the products you buy.

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