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Classic Oyster Sauce Beef and Broccoli with Steamed Jasmine Rice
A 31-minute Chinese-American dinner for 4 — 625 calories per serving.
per serving, estimated
Tender sliced flank steak and crisp broccoli florets tossed in a rich, savory oyster sauce glaze, served alongside fluffy steamed jasmine rice.
Ingredients
Serves 4 · custom servings available with a Kiwi account
Classic Oyster Sauce Beef and Broccoli
- 1½ pounds flank steak (sliced thin against the grain)
- 5 cups broccoli florets (cut into bite-sized pieces)
- 4 tablespoons oyster sauce
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- ½ cup beef broth
- 3 tablespoons cornstarch (divided)
- ½ teaspoon baking soda (for velveting the beef)
- 1 teaspoon Granulated sugar
- 1 tablespoon fresh ginger (peeled and minced)
- 4 cloves garlic (minced)
- 3 tablespoons vegetable oil (such as vegetable or canola oil)
- ¼ cup water
- ½ teaspoon Kosher salt
- ¼ teaspoon white pepper
Steamed Jasmine Ricebase
- 1½ cups jasmine rice (rinsed until water runs clear)
- 2¼ cups water
- ½ teaspoon Kosher salt
Steps
Every amount is written into the step where you use it.
Steps marked like this need your attention — stay close so nothing burns.
Classic Oyster Sauce Beef and Broccoli
- Slice 1½ pounds flank steak thin against the grain, then toss with ½ teaspoon baking soda, 1 tablespoon cornstarch, 1 tablespoon soy sauce, and 1 tablespoon neutral oil; let sit 15 minutes to velvet. 5 min
- Whisk together 4 tablespoons oyster sauce, remaining 1 tablespoon soy sauce, ½ cup beef broth, 1 teaspoon sugar, ¼ teaspoon white pepper, and remaining 2 tablespoons cornstarch in a small bowl to form the sauce. 3 min
- Peel and mince 4 garlic cloves and 1 tablespoon fresh ginger. 4 min
- Timing-sensitive step. Heat 1 tablespoon neutral oil in a large wok or skillet over high heat until shimmering, add the broccoli florets and ¼ cup water, and stir-fry 3–4 minutes until bright green and just tender; transfer to a plate. 4 min
- Timing-sensitive step. Add remaining 1 tablespoon neutral oil to the wok over high heat, spread the velveted beef in a single layer, and sear undisturbed 1–2 minutes until browned on one side, then stir-fry 1 minute more until just cooked through; transfer to the plate with the broccoli. 3 min
- Timing-sensitive step. Reduce heat to medium, add the garlic and ginger to the wok, and stir-fry 30 seconds until fragrant.
- Timing-sensitive step. Give the sauce a quick re-whisk, pour it into the wok, and stir constantly over medium heat for 1–2 minutes until thickened and glossy. 2 min
- Return the beef and broccoli to the wok, toss to coat everything in the sauce, drizzle with 1 tablespoon sesame oil, and season with ½ teaspoon kosher salt; serve immediately. 2 min
Steamed Jasmine Ricebase
- Place 1½ cups jasmine rice in a fine-mesh strainer and rinse under cold water, swirling with your hand, until the water runs clear, about 30–60 seconds. 2 min
- Combine the rinsed rice, 2¼ cups water, and ½ teaspoon kosher salt in a medium saucepan and bring to a boil over high heat. 4 min
- Reduce heat to the lowest setting, cover tightly, and cook 15 minutes until all the water is absorbed. 15 min
- Remove from heat and let the rice steam, covered, for 5 minutes; fluff with a fork and serve. 5 min
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Nutrition figures are estimates derived from public reference data and automated calculation. They are not verified by a dietitian and are not medical or dietary advice. Recipes, cooking times, quantities and allergen information are generated automatically and may contain inaccuracies. Kiwi’s allergen filtering is automated and is not a guarantee — it can miss an allergen where an ingredient’s name does not disclose what it contains, or where a product’s formulation differs from the generic ingredient. You must read ingredient labels and confirm for yourself that any food is safe for the people you are feeding. If anyone in your household has a severe or life-threatening food allergy, treat this page as a starting point only. See our full terms.