Best 4 Chinese Beef And Broccoli In Oyster Sauce Recipes
Tantalize your taste buds with an authentic Chinese Beef and Broccoli in Oyster Sauce, a classic dish bursting with umami-rich flavors and vibrant colors. Tender beef slices are stir-fried with crisp broccoli florets, coated in a luscious oyster sauce that brings a harmonious balance of savory, salty, and slightly sweet notes. This delectable dish is not only a culinary delight but also a testament to the versatility of Chinese cuisine.
Our expert culinary guide walks you through the process with precise instructions, ensuring you achieve restaurant-quality results in the comfort of your own kitchen. Discover the secrets of creating the perfect oyster sauce, the art of stir-frying beef and broccoli to maintain their distinct textures, and tips for achieving that irresistible glossy sheen.
The journey doesn't end there; we've curated a collection of equally enticing recipes to satisfy your cravings for Chinese culinary adventures. Embark on a flavor-filled expedition with our savory Shanghai Beef Noodles, where tender beef slices dance amidst a symphony of flavors in a rich soy-based sauce. Experience the vibrant Sichuan Beef with Snow Peas, where fiery chilies ignite your taste buds while crisp snow peas add a refreshing crunch.
For those who prefer a vegetarian delight, our Broccoli with Garlic Sauce offers a symphony of flavors and textures. Broccoli florets take center stage, enveloped in a luscious garlic sauce that tantalizes your palate with every bite. And if you seek a seafood extravaganza, our Steamed Fish with Soy Sauce is a must-try, featuring delicate fish fillets bathed in a savory soy-based sauce, capturing the essence of coastal Chinese cuisine.
So, prepare to embark on a culinary voyage, immerse yourself in the world of Chinese flavors, and delight your loved ones with these exceptional dishes that showcase the diverse wonders of Chinese cooking.
OYSTER BEEF WITH CHINESE BROCCOLI
Easy and well balanced oyster beef with Chinese broccoli.
Provided by Elaine
Categories Side Dish
Time 20m
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 470 kcal, Carbohydrate 12 g, Protein 14 g, Fat 40 g, SaturatedFat 13 g, Cholesterol 53 mg, Sodium 532 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
CHINESE BEEF AND BROCCOLI IN OYSTER SAUCE
Make and share this Chinese Beef and Broccoli in Oyster Sauce recipe from Food.com.
Provided by Heather in Barrie
Categories Meat
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Slice steak very thinly. Place in a bowl with soy sauce, cornstarch and a few drops of water. Mix well and set aside.
- Slice onion very thinly. Cut broccoli into small pieces and steam until partly cooked. Drain and set aside.
- Heat oil in skillet until very hot. Add garlic and ginger. Cook 1 minute, then remove. Add meat and stir fry until meat sweats, then add onion and broccoli. Stir fry until vegetables are crispy tender.
- Stir in oyster sauce, a pinch of brown sugar, salt and 1/2 cup of cold water with 1 Tblsp cornstarch dissolved in it. Stir and cook until sauce is thickened.
- Serve with rice.
BEEF AND BROCCOLI
Here is a streamlined, powerfully flavorful recipe for a delivery-food standby: velvety wok-fried beef in a oyster-soy sauce, served in a forest of green. ''It's diaspora food,'' the chef Jonathan Wu told me, describing the cooking of Chinese immigrants to the United States and a dish that is almost unknown in China but beloved in America. The recipe is a version of the one Wu's mother made for dinner when he was growing up outside Hartford, Conn., with a little chile-garlic paste added for zip and, thanks to the Brooklyn chef Dale Talde, a pat of butter swirled into the sauce at the end. This provides a plush gloss that is far better than the traditional cornstarch slurry. It is midweek family cooking at its best.
Provided by Sam Sifton
Categories dinner, weekday, main course
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large bowl, whisk together the wine, 2 tablespoons of the soy sauce and the cornstarch. Add the beef to the bowl, and toss to combine, then cover the bowl, and set aside for 20 minutes or so.
- To make the sauce, combine in a small bowl the remaining soy sauce, the oyster sauce and the chile-garlic sauce, and mix to combine, then add a tablespoon of water and mix again. Set aside.
- Heat the 1/2 cup of oil in a wok set over high heat. When the oil is hot and shimmering, add about half the beef to the wok, and stir-fry until it is browned and crisp and barely cooked through, about 2 minutes. Transfer to a bowl or plate, and set aside. Then repeat with remaining beef.
- Pour off the oil in the wok, wipe it out with a towel and return it to the stove over high heat. Add the remaining tablespoon oil, and swirl it around and heat it until it is smoking. Add the broccoli and cook, tossing and stirring frequently, until lightly charred in spots, about 2 minutes.
- Add 2 tablespoons water to the wok, and toss and stir the broccoli in the steam for an additional 2 minutes, then return beef to the wok, followed by the sauce. Cook, stirring and tossing frequently, for 30 seconds or so, then add the butter, and stir and toss again for 30 seconds more. Serve immediately, with rice.
Nutrition Facts : @context http, Calories 404, UnsaturatedFat 13 grams, Carbohydrate 17 grams, Fat 22 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 7 grams, Sodium 1429 milligrams, Sugar 3 grams, TransFat 1 gram
CHILLI BEEF WITH BROCCOLI & OYSTER SAUCE
Marinate a cheaper cut like rump steak to tenderise the meat then stir fry with vegetables and rich Chinese flavours
Provided by Barney Desmazery
Categories Dinner, Main course
Time 30m
Number Of Ingredients 12
Steps:
- Place the beef in a bowl with the soy, five-spice, rice wine, chilli and cornflour, and season with black pepper. Mix well so the beef is completely coated in the thick paste and leave to marinate for at least 10 mins but 30 mins is better.
- Heat 2 tbsp of oil in a wok until very hot. Add the beef to the wok, but do not overcrowd the pan - the beef needs to be in a single layer. If necessary, cook the beef in batches. Fry the beef vigorously for about 3 mins until brown and crisp and scoop onto a plate.
- When all the beef is cooked give the wok a quick wipe out. Heat the remaining oil and stir fry the peppers and broccoli for a minute then pour over the stock and add the oyster sauce. Simmer everything together for 1 min then add the beef to the wok and boil briefly to thicken the sauce then serve straight away with rice or noodles.
Nutrition Facts : Calories 408 calories, Fat 21.7 grams fat, SaturatedFat 6.6 grams saturated fat, Carbohydrate 20.2 grams carbohydrates, Sugar 6 grams sugar, Fiber 3.3 grams fiber, Protein 30.5 grams protein, Sodium 2.5 milligram of sodium
Tips:
- Use high-quality flank steak for the best results. Flank steak is a lean and flavorful cut of beef that is perfect for stir-fries.
- Cut the beef against the grain for more tender results.
- Marinate the beef for at least 30 minutes before cooking. This will help to flavor the beef and make it more tender.
- Use a well-seasoned wok or large skillet for cooking the beef and broccoli. A well-seasoned wok will help to prevent the food from sticking and will give it a nice smoky flavor.
- Cook the beef and broccoli over high heat. This will help to brown the beef and broccoli and will give the dish a nice caramelized flavor.
- Add the oyster sauce and water to the wok or skillet and bring to a boil. Then, reduce the heat to low and simmer for 5 minutes, or until the sauce has thickened.
- Serve the Chinese beef and broccoli with rice or noodles.
Conclusion:
This Chinese beef and broccoli recipe is a delicious and easy-to-make dish that is perfect for a weeknight meal. The beef is tender and flavorful, the broccoli is crisp and tender, and the sauce is rich and savory. This dish is sure to be a hit with your family and friends.
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