Beef with broccoli in oyster sauce
4 servings
25 minutes
Beef with broccoli in oyster sauce is a delightful dish of Chinese cuisine filled with depth of flavor and aromas. Historically, such combinations arose from the pursuit of flavor balance — the tenderness of meat, the freshness of broccoli, and the richness of oyster sauce. The sweet-salty taste of the sauce is complemented by the spiciness of ginger and the tenderness of onion, creating harmony on the plate. Quick frying in a hot wok preserves the juiciness of ingredients, while lemon juice adds a light refreshing tang. This dish is traditionally served without a side but can be adapted with rice or udon noodles. The oyster sauce reveals umami richness, making each bite unforgettable. An ideal option for those seeking a hearty yet light dish infused with Eastern aromas.
1
Beef (pork, chicken) is cut into thin long strips. Ginger is finely chopped or grated, and onion is sliced into thin half-rings. Broccoli is divided into florets and boiled for three minutes in boiling water. Cool it down to retain the green color of the florets.
- Boneless beef: 400 g
- Ginger root: 10 g
- Onion: 0.5 head
- Broccoli cabbage: 400 g
2
Heat a wok pan with vegetable oil and quickly fry the sliced meat until golden brown.
- Sesame oil: 50 ml
- Boneless beef: 400 g
3
Add onion and ginger to the pan, then after a minute add oyster sauce and broccoli. Fry for another minute or two, stirring constantly. Remove from heat and season with lemon juice and finely chopped lentils.
- Onion: 0.5 head
- Ginger root: 10 g
- Oyster sauce: 65 ml
- Broccoli cabbage: 400 g
- Lemon: 0.5 piece
- Dried cilantro (coriander): 10 g
4
In China, this dish is usually served without a side, but you can 'adapt' it by adding rice or udon noodles if you wish. Enjoy your meal!