Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Excerpted from The Pepper Thai Cookbook.Traditionally, this tasty combo is made with Chinese broccoli, but because her family loves the Western tree-shape variety so much, Pepper adapted the recipe. Feel free to change up your broccoli of choice based on what your family most loves.

Source: Better Homes and Gardens

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Credit: Jenny Huang

Recipe Summary

total:
35 mins
Servings:
4
Yield:
7 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl combine the steak, soy sauce, and a pinch of white pepper; toss to coat. Let marinate at room temperature 20 minutes.

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  • Meanwhile, fill another large bowl with ice water and set it next to the stove. Bring a medium pot of water to a boil. Add the broccoli to the boiling water and cook until it turns bright green, about 1 minute. Using a slotted spoon, transfer broccoli to the bowl of ice water to cool, then drain.

  • If you prefer a thicker sauce, in a small bowl stir cornstarch together with 1 tablespoon water to make a slurry; set aside.

  • In a wok or large skillet heat 3 Tbsp. vegetable oil over medium-high until shimmering. Add garlic and cook until fragrant, about 30 seconds. Add steak mixture and stir-fry until steak is browned but still pink in the middle, about 3 minutes. Add the drained broccoli, the oyster sauce, and cornstarch slurry (if using); toss to coat. Continue to cook, stirring, until a sauce forms and the broccoli is warmed through, 1 to 2 minutes. Serve with rice. Serves 4.

Nutrition Facts

463 calories; fat 24g; cholesterol 74mg; saturated fat 7g; carbohydrates 34g; mono fat 8g; poly fat 8g; trans fatty acid 1g; insoluble fiber 3g; sugars 2g; protein 30g; vitamin a 721.6IU; vitamin c 102.6mg; thiamin 0.2mg; riboflavin 0.5mg; niacin equivalents 7.2mg; vitamin b6 0.8mg; folate 79.5mcg; vitamin b12 2.7mcg; sodium 656mg; potassium 940mg; calcium 81mg; iron 3.1mg.
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