Oyster Sauce Beef with Broccoli

We’ve been enjoying the grassfed beef from Natural Local Food Express, particularly the flank steaks, which at approximately 1.5 lbs are plenty for 2 meals when used in a stirfry. If you can’t find flank steak or it’s too pricy, you can use another fairly large-grained cut of beef – because you cut it across the grain, the result will be very tender. I prefer to use the vegetarian version of “oyster sauce,” which is made from mushrooms.


  • 3/4 lb flank steak
  • 3 T oil
  • 3 slices fresh ginger root
  • 2 ea scallions, roll-cut into 1.5″ sections
  • 1 recipe stirfried broccoli, to be stirfried just before stifrying the meat



  • 1 tsp tapioca flour or cornstarch
  • 2 T water, stock or broth
  • 2 T oyster sauce
  • 1 tsp sesame oil
  • 1 tsp sugar, brown or raw cane is best


  1. Mix together the marinade ingredients and set aside.
  2. Mix together the sauce ingredients and set aside.
  3. Rinse and pat the steak dry, then slice into 1/8″ thick slices, approximately 1-1.5″ long.
  4. Mix the marinade into the meat and set aside for 30 m at room temperature or up to 60 m in the refrigerator, then drain off any juices if any have collected.
  5. Stirfry the broccoli and spread on a serving plate.
  6. Mix 1 T of oil into the meat.
  7. Heat the wok over medium-high heat, then add 1 T oil just until it shimmers.
  8. Stirfry the meat just until it loses its pink color, then remove to a second plate.
  9. Heat the wok over medium-high heat, then add the last 1 T oil just until it shimmers.
  10. Explode the ginger root and scallions just until fragrant, give the sauce ingredients a quick stir and add them to the wok.
  11. Allow the sauce to thicken, then cook approximately 1 m to get rid of the starchy taste.
  12. Add the meat back to the sauce, stirfry briefly until the meat is cooked through, then arrange on top of the broccoli.

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