Food & Wine

Easy and well balanced oyster beef with Chinese broccoli

Updated: 10 Aug 2015
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Read more on oyster beef   Chinese broccoli   Chinese stir-fry  


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 Shanxi Cuisine. I began to love Shanxi dishes in the third year of my university life after two years of struggling. Then I found the highlights and shining parts. Though different from my familiar Sichuan cuisine, they are excellent too.


To customize this oyster beef with Chinese broccoli, you can use red onion and green peppers as the side ingredients. Sometimes you may find that Chinese broccoli is stir-fried with the beef in wok. I just blanch Chinese broccoli and top with oyster beef. Blanched Chinese broccoli provides a sweet yet crispy taste. It will form a strong contrast with the savory oyster beef.



This oyster beef with broccoli can be serve with steamed rice or noodles.

Other Chinese beef stir fry dishes to try.


Oyster Beef with Chinese Broccoli

Prep Time: 15 minutes
Cook Time: 5 minutes
Serve: 2


1 and 1/2 cup beef slices, lean part and no fat
1 small bunch Chinese broccoli, tough skin removed and drained well
2 teaspoons sesame oil, divided
2 ginger slices
Marinating sauce
2 tablespoons starch
2 tablespoons oyster sauce
pinch of salt
Dash of black pepper
1/4 teaspoon sugar
1 teaspoon oil 


1. Remove the fat edges of your beef and cut into slices (against the grain).
2. Transfer the beef slices to a bowl and add all the marinating sauces. Grasp with hand to make sure beef slices absorb the marinating sauces. Set aside for 15-20 minutes.
3. During this time, remove any tough skin of the Chinese broccoli. Bring water to boil in a large pot, add several ginger slices and 1 teaspoon of sesame oil. Blanch the Chinese broccoli for 40 seconds. Place in serving plate.
4. Heat up oil in wok until smoky; add beef slices in and quick fry for 30 seconds. Add soy sauce and sesame oil, mix well and transfer out immediately.


My beef slices are quite thin so the stir-frying time is quite short. If your slices are thicker, fry they for another 10-20 seconds.




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