Beef and Broccoli in Oyster Sauce

Beef and broccoli is the stir-fry every Cantonese cook knows by heart, tender strips of beef and crisp green florets bound in a glossy oyster sauce. It is a dish built on two simple techniques — velvet the beef so it stays silky, and blanch the broccoli so it stays bright. It appears on menus from Guangdong to San Francisco, always the same and always loved, and it is the dish to make when you want a takeout favorite at home in about half the time delivery takes.

Silky beef, snap-bright broccoli

The beef is velveted with cornstarch and soy, then flash-fried so it stays tender; the broccoli keeps a vivid green and a gentle snap. Blanch the broccoli in salted water first for the brightest color, and let the oyster sauce tie it all together with its deep, briny sweetness, thickened just enough to cling. Serve it over rice and it will become a regular on your weeknight list.

Craving more? Explore all Cantonese Kitchen recipes.

Featured in our 15 quick weeknight dinners under 30 minutes. New to these flavors? Our Beginner’s Guide to Asian Sauces & Seasonings explains every pantry staple used here.

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