I stumbled across this great little website/blog called, “Gimme Some Oven” which is just a wonderful source of inspiration.. It’s really cool! I started with her delightful Beef Broccoli and did some tweaking like i always do. Not over cooking the broccoli is key! If you like a spicier version add the optional Sriracha and/red pepper flakes. My version serves 6-8.


2 pounds flank or top round steak, sliced thin and cut into bite-sized pieces
3 tablespoon soy sauce
2 tablespoon rice wine vinegar
5-6 cups chopped broccoli florets (about 3-4 medium head of broccoli)
1 tablespoon peanut oil
2 cloves garlic, peeled and minced
1 cup sliced fresh mushrooms
Toasted sesame seeds and thinly-sliced green onion for garnish
3/4 cup water
5 tablespoons oyster sauce
5 tablespoons soy sauce
2 tablespoon cornstarch
2 tablespoon rice wine vinegar
2.5 teaspoon sesame oil
3/4 teaspoon fresh grated ginger (or if you have to powdered ginger)
1/4 teaspoon freshly-ground black pepper
optional: Sriracha Sauce/Red Pepper Flakes to taste.


  1. Whisk soy sauce and rice wine vinegar in a large bowl and add steak.
  2. Let steak marinate for at least 10 minutes (or up to 1 hour).
  3. Bring a large stockpot halfway full of water to a boil and broccoli florets into the water. Blanche Broccoli for 30-45 seconds. Drain and set aside.
  4. Whisk all the sauce ingredients together and set aside.
  5. Heat peanut oil to a large sauté pan or wok over medium-high heat.
  6. Add the marinaded steak, mushrooms and garlic, and sauté about 5-6 minutes.
  7. Add the sauce and broccoli, and toss to combine. Continue cooking until the sauce thickens (~5 minutes).
  8. Remove from heat and serve immediately, with steamed Jasmine rice topped with garnishes.