International Recipes

Stir-Fried Beef and Broccoli with Oyster Sauce

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Yield: 4 servings


  • 1 1/2 pounds beef sirloin tip, thinly sliced
  • 1 egg white
  • 1/4 cup rice wine
  • 1 tablespoon + 1 teaspoon dark soy sauce
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 5-6 cups small broccoli florets, about 3/4 pound
  • 1/2 cup water
  • 2 tablespoons oyster sauce
  • 2 teaspoons sugar
  • Freshly ground pepper
  • 2 tablespoons vegetable oil
  • 4 cloves garlic, chopped


  1. Place beef slices in a large food storage bag.
  2. Whisk together the egg white, rice wine, 2 teaspoons of the soy sauce, 1 teaspoon of the cornstarch and baking soda in a small bowl; pour over beef. Seal; turn bag to coat beef with marinade. Refrigerate for 1 to 3 hours.
  3. Heat a large saucepan of water to a boil; add broccoli. Cook for 30 seconds; drain. Set aside.
  4. Mix remaining teaspoon cornstarch, 1/2 cup water, oyster sauce, remaining 2 teaspoons of soy sauce, sugar and pepper to taste in a bowl; set aside.
  5. Heat wok over high heat. Add oil; heat until very hot. Add beef in batches; stir fry until meat is lightly browned, about 2 minutes. Remove with slotted spoon to bowl.
  6. Discard all but 2 teaspoons of the oil; heat oil over medium high heat. Add garlic. Cook, stirring, until garlic softens, about 30 seconds.
  7. Stir in the water-oyster sauce mixture. Add to wok, heat to a boil; cook for 1 minute. Stir beef and broccoli back into wok. Cook to heat through, about 1 minute.


Per serving: 317 calories; 38 percent of calories from fat; 13g fat; 3g saturated fat; 73mg cholesterol; 9g carbohydrates; 40g protein; 635mg sodium; 3g fiber

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