Total Time
Prep 40 mins
Cook 10 mins

A nice stir-fry with tender beef and crisp-tender broccoli in a savory sauce. Great over jasmine rice. Recipe by Jasper Carparnay

Ingredients Nutrition


  1. Slice beef across the grain into thin slices (best done when partially frozen).
  2. Mix together 1 tsp brown sugar with 4 tsp sesame oil, 4 tsp rice wine, and 2 tsp cornstarch.
  3. Pour this mixture over beef and allow beef to rest for 30 minutes.
  4. In a small bowl, combine remaining 4 tsp rice wine, 2 tbsp oyster sauce, 2 tsp cornstarch, and 4 tbsp water.
  5. Heat wok or deep skillet on high heat.
  6. Add 2 tbsp vegetable oil, and when it is hot, and ginger and salt.
  7. Wait a few seconds, then add the broccoli, and stir-fry for one minute.
  8. Then add the water to the broccoli, and steam-fry the broccoli until the water evaporates.
  9. Remove broccoli from wok or skillet.
  10. Reheat wok or skillet on high and add remaining 2 tbsp vegetable oil.
  11. Add beef and stir-fry, but do not stir too much- allow the beef to sear against the pan.
  12. When it has browned, add the seasoning sauce (stirring first to re-mix the cornstarch).
  13. Add broccoli back to wok or skillet and stir to mix.
  14. When sauce has thickened and stir-fry is hot, serve.
Most Helpful

what's missing, Bonniez is garlic. I tried it both ways and a clove of garlic to 4 servings adds a new dimension. I make this regularly at the request of an asian friend who says it is the best she's ever had. We can't get enough of it at my house also. Good Going Sue L!

nowiskee November 20, 2006

I'm sorry I wish I could rate this one higher Sue-I usually love your recipes, but DH & I found this recipe to be bland and missing something that we couldn't quite put our finger on. Thanks for sharing.

BonnieZ February 08, 2006

Can't believe I'm this first one to review this one. The taste of this dish was outstanding. The sauce was so beautifully balanced - I would say 25% sweet and 75% savory. I used tenderloin and (my fault I'm sure) it didn't come out so tender. I let it rest for 3 hours instead of 30 minutes thinking it would be better, but my hubby said he thought that could make sliced meat chewy (it was). But I will definitely make this again and again - p.s. Oyster sauce is key!

Natalia 3 August 26, 2005