Broccoli Beef

So let’s be real here for a second. I eat a lot of food. And I eat a lot of really great food. So when I declare something the best – you have to know I mean business. It’s not every day that I say something is “the best” and then cancel the previously requested meal (this and this and this) for my upcoming birthday and insist that my husband make this instead. Seriously, this beef and broccoli is that good!

The succulent beef and tender broccoli, smothered in a flavorful, rich sauce, is one of those meals that leaves you wondering how on earth something so good, better than a restaurant even!, could honestly come out of your homely little kitchen. And here’s the bonus – it is FAST. It is SIMPLE. And it is so utterly tasty, you may or may not stab your husband with your fork trying to spear the last piece of meat. I would say the only downfall to this recipe is the fact that flank steak can be a bit pricey but if you look for it on sale or buy a large package and freeze half, it really isn’t so bad. Plus, consider this a meal worth splurging on. It’s worth it, my friends, completely worth it.

Speaking of The Best – I’ve recently updated my Best Recipe section with new headers, sub-categories and a few lost treasures I forgot belonged there. Enjoy!

Broccoli Beef

What To ServeBaked Brown Rice, Stovetop Brown Rice, or hot, cooked white rice
Cut up pineapple or other fresh, seasonal fruit
Asian Noodle Salad or a simple green salad

One Year Ago: Homemade Chocolate Dessert Cups
Two Years Ago: Chicken and Dumpling Soup
Three Years Ago: Lemon and Garlic Grilled Chicken

The Best Broccoli Beef

Yield: Serves 4-5

The Best Broccoli Beef


  • 1 tablespoon rice wine vinegar
  • 2 tablespoons low-sodium chicken broth
  • 5 tablespoons oyster sauce
  • 2 tablespoons light brown sugar
  • 1 teaspoon toasted sesame oil
  • 2 teaspoons cornstarch
  • Beef and Broccoli:
  • 3 tablespoons soy sauce
  • 1 1/2 pounds flank steak, cut into 2-inch-wide strips with the grain, then sliced across the grain into 1/8-inch-thick slices
  • 6 medium cloves garlic, pressed through garlic press or minced (about 2 tablespoons)
  • 1-inch piece fresh ginger, minced (about 1 tablespoon)
  • 1 teaspoon peanut oil or vegetable oil, plus extra for cooking
  • 1 1/4 pounds broccoli, cut into bite-sized pieces
  • 1/3 cup water
  • 3 medium scallions, sliced 1/2-inch thick on diagonal, optional


  1. In a medium bowl, combine beef and soy sauce. Cover with plastic wrap and refrigerate at least 10 minutes or up to 1 hour. Meanwhile, whisk the sauce ingredients together in a liquid measure or small bowl. In another small bowl, combine garlic, ginger, and 1 teaspoon peanut oil. Set aside.
  2. Heat 1-2 teaspoons peanut oil in 12-inch nonstick skillet over medium-high heat until hot and rippling. Add half of beef to skillet and break up clumps; cook, without stirring, for 1 minute, then stir and cook until beef is browned around edges and cooked through, about 1-2 minutes. Don't overcook the meat - cook until just barely cooked through so the meat stays tender. Transfer beef to a medium bowl and cover with a lid and tin foil. Heat another 1-2 teaspoons peanut oil in the skillet and repeat with remaining beef.
  3. Add 1 tablespoon peanut oil to now-empty skillet; heat until rippling and hot. Add broccoli and cook 30 seconds; add water, cover pan, and lower heat to medium. Steam broccoli until tender-crisp, about 2 minutes. Push the broccoli to the sides of the skillet and add the garlic/ginger mixture. Cook, mashing the mixture with a spoon, until fragrant, about 15-30 seconds. Stir the mixture into the broccoli. Add the beef back to skillet and toss to combine. Whisk the sauce to recombine and add to the skillet. Cook, stirring constantly, until sauce is thickened and evenly distributed, about 1-2 minutes. Transfer to a serving platter, sprinkle with scallions, and serve - or be like me and serve it straight out of the skillet!

Recipe Source: adapted from America’s Test Kitchen 10th Anniversary Best Recipes Magazine (found at Sam’s Club a few years ago)

137 Responses to Broccoli Beef

  1. Kim in MD says:

    We love beef and broccoli, and I have always wanted to try and make it at home, but I have never found a recipe that looked authentic to me (well, authentic as in what my local Chinese restaurants sell!). This recipe looks like the perfect recipe, and if you say it is “the best”, Mel, I know it will be! How sweet that Brian will cook this for you for your birthday dinner! πŸ™‚

  2. April Kim says:

    Thank you so much for posting this. I was looking for a good recipe last night and couldn’t find one that I thought I would love. I love all your recipes and if you say it is the best…then I am really excited! Thanks so much!

  3. Good thing I’m already making Asian food tonight! I’d def be craving it after seeing this even if I wasn’t!

  4. This is almost exactly the recipe I’ve been using for years, from a cookbook from the Kauai (Hawaii) Homemaker’s Council. The sauce/cooking method are good for lots of other combinations too – pork and carrots/cabbage is another favorite we do with eh same ‘beef broccoli’ ingredients. πŸ™‚

  5. Shannon says:

    This is probably going to be added to my menu very soon. It looks so wonderful…and I don’t even like broccoli.!

  6. StephenC says:

    Great work. Beef and broccoli could sustain a person for life if necessary.

  7. Bri says:

    SO EXCITED to try this. I LOVE flank steak!

  8. Renee says:

    This looks great. We just made veggie stir fry the other night with lettuce wraps. I have a birthday coming up too! The 18th. I can’t decide what dessert I want to make. My husband and kids would make something for me, but I enjoy doing it so much and it is a great excuse to try a new recipe. (I think I would do better at it anyway, sshh don’t tell them. :-)) Can’t wait to check out your new best recipes. I have made numerous things from that list. I think the frosting and the cornbread are still my favorite. Yummy! That could be my bday cake! The cornbread with the frosting! Ha! Thanks Mel.

  9. Emily says:

    I’ve been making the beef and broccoli recipe found in the Steamy Kitchen cookbook for a couple years now, and it’s one of my husband’s favorite dinners. So delicious! I think the oyster sauce is really a must, even though it might sound like a pain to buy (and I can’t think of anything else I use it for). But I love LOVE sesame oil, and my current recipe doesn’t include it. So I’m going to try this out sometime soon. Thanks, Mel!

  10. Lynda says:

    This is calling my name! I was pretty sure it would be from ATK-their recipes are always so good. Thanks for posting it.

  11. BrookeO says:

    The sauce alone sounds delicious. I can’t wait to test this out in the kitchen!

  12. amy says:

    i made beef and brocolli the other day and it was sordive bland. I know the oyster sauce is what makes it tasty. But I can’t stand how much sodium they put in oyster sauce. Its like 750 mg of sodium per Tablespoon. I retain salt bad and under my eyes get really puffy when I go overboard. I wish there was a way to make this meal without the oyster sauce or other asian sauces that are so loaded. This looks good though. I love your recipes.

  13. jeralyn says:

    Since you titled it “best” I guess I’m going to have to give it a try. I have yet to find a beef broccoli recipe worth saving.

  14. Amy says:

    It’s that oyster sauce. I think any veggie in oyster sauce is delicious!

  15. Marcela says:

    Reading through the directions, you say to put the beef in the soy sauce. So is it extra soy sauce or is it the soy sauce that’s in the sauce recipe? Thanks!

  16. Mel says:

    Marcela – that’s a good question because the directions are a bit confusing. I’ll edit the recipe, but yes, it is the soy sauce in the recipe (there is no additional soy sauce in the “sauce” ingredients). Thanks for the heads up!

  17. Karen says:

    My husband is severely allergic to shellfish, so I can’t use oyster sauce. Any suggestions for a good substitute? Thanks. πŸ™‚

  18. Dawn says:

    Made it tonight.

  19. Dawn says:

    Easy and so tasty! The family loved it. Adding it to my repertoire. Thank you for sharing!

  20. Mel says:

    Karen – I don’t think there are many substitutions for oyster sauce, unfortunately. It has a unique flavor and the things that come to mind to sub it with are also fish-based. I googled it and it looks like some people have subbed a mix of teriyaki and hoisin sauce. It will change the flavor but may still be yummy. Good luck!

  21. Bri says:

    This was really yummy. My son ate ALL of what I put on his plate. Next time I will add sesame seeds too! And next time I will wait until flank steak is on sale;-)

  22. Jennifer G. says:

    I was looking for a broccoli beef recipe earlier this week and couldn’t find one. I made this for dinner tonight and we enjoyed it. My husband ate all the broccoli last night so I used a bag of frozen oriental veg mix and it was very good (broccoli, carrots, snap peas& water chestnuts). Love the sauce and cooking technique. I will make again.

  23. Veronica says:

    Mel, if you say anything is the best, then I believe you! Adding this to my “to make” list! πŸ™‚

  24. Teresa R. says:

    I made this last night and it was a huge hit. I told my daughters I was making a “Mel” dish and they both said “yes!” Your recipes have been a hit in my home since I discovered your blog in January of 2008! I’ve actually printed most of your recipes and arranged them in a notebook. Thanks for sharing with us! It is very appreciated.

  25. Brooke says:

    Mel, I love all your chinese food inspired recipes and I wanted to share something with you that I learned from a Chef who specializes in this type of food. If you add a few tablespoons of cornstarch to your meat right before cooking it, it tenderizes the meat in such an amazing way. I had never heard of this but she said all Chinese restaurants use this technique, it’s why their meat is ‘melt in your mouth’ good. So I went home and added this step onto all my Chinese food recipes…. AMAZING! Have you ever heard this?

  26. This is one of my husband’s favorite dishes but I’ve never actually made it at home. Thanks for sharing this inspiring and delicious looking recipe, Mel! I’ll be pocketing this to try soon.

  27. Tara says:

    I always love your recipes so I figured I couldn’t go wrong with this. I strongly dislike seafood so I was admittedly nervous about the oyster sauce but i went out to purchase some today. I see my worries were unfounded. Delicious and we’ll certainly be enjoying this in the future again! Thank you for a winner!

  28. Nicole, RD says:

    I WILL be making this. Looks absolutely fantastic…and take-out food at home is always a good thing!

  29. I LOVE beef & broccoli! It’s my favorite thing at PF Chang’s! So glad to have a version to try at home!

  30. Jenn says:

    Made it last night for the missionaries (don’t ask me why my husband signed up to have the over on a FRIDAY!!). It was really good. The oyster sauce is the secret here. Got lots of compliments on how it was better than take-out.

  31. Bev says:

    I made the beef and broccoli for dinner last night and thought it was fantastic! I doubled the sauce because we like extra to put on our rice, but I don’t think I needed to. I’ll make it again for sure. (Perhaps adding some schirachi for a little heat!) Thanks for sharing this recipe! πŸ™‚

  32. Bon says:

    Ty ty ty I love this food and absolutely appreciate all the details. I could never get it quite right and now I know why. I’m certain this will become a family favorite. You’re right. Sometimes going the extra expense is worth it when every bite of food is gobbled up and there’s no waste!

  33. Sook says:

    I can’t wait to try this! I love broccoli and beef together. I am saving this recipe. πŸ™‚ And your pictures are so scrumptious!

  34. Lillie says:

    I couldn’t find oyster sauce today so out of curiosity I looked on Amazon. Apparently you can get vegetarian oyster sauce, which is mushroom based. Thought I’d mention it for the people who commented about allergies.

  35. Julie says:

    Wow. I made this last night for dinner and it was a huge hit. Better than a restaurant. Quick and easy too. Thanks!

  36. Mrs. Diner says:

    Oooo! I just made Broccoli Beef last night. I’ve tried a few recipes & have been making my current one for about 5 years. I’m going to give this one a try & see how it compares. Thanks!

  37. Valerie says:

    Sounds perfect for a quick “Sunday Dinner” What rice recipe do you use with it?

  38. Mel says:

    Valerie – I just made basic steamed white rice. I don’t have a recipe for it – just 2 cups water for every cup of long grain white rice.

  39. Micaela says:

    I’ve heard A-MAZ-ING things about this recipe. =) Would it work as a freezer meal? Trying to add recipes to my freezer meal repertoire…

  40. Deb says:

    Fantastic! Took a bit of time to prepare between the slicing and chopping but once everything was cut up, it was quick. Really great flavor, smiles all around the table.

  41. Mel says:

    Micaela – I haven’t tried freezing this so I have no idea how it would fare. I suppose you could try it! Let me know if you do.

  42. Jill says:

    made it tonight and LOVED it!!

  43. Sandra says:

    This was so good! I made two changes –
    I strained the beef and let it come to room temperature before cooking.

    Thanks again for all your hard but edible work! πŸ™‚

  44. Caroline Merrell says:

    wow! this was delicious! i can always count on you for a fantastic meal!

  45. Naomi says:

    Just wanted to let you know this recipe works great with venison! I used round roast that I had on hand and no one was the wiser. Thanks, Brooke, for sharing the tip on mixing a couple of tablespoons cornstarch with the meat before cooking–worked sooo well!

  46. Rebecca says:

    This seriously was “the best” beef and broccoli I have ever had. I had given up on making it from scratch and had just started buying the seasoning packets for it. I will use up the packets I have eventually, but this will be a staple in our house. I made it exactly like the recipe said and it was spectacular!! Thanks.

  47. Kelly says:

    Just wanted to say thank you for sharing yet another deeeeeee-licious recipe!!! I seriously make your recipes three times a week, thanks lady!

  48. […] Best Beef and Broccoli adapted from America’s Test Kitchen 10th Anniversary Best Recipes as seen on Mel’s Kitchen Cafe […]

  49. Lisa says:

    Awesome! Added some red bell pepper at the same time as the broccoli. Took only 30 minutes from start to finish.
    Thanks Mel.

  50. DEE says:

    Hi Mel,

    I know that the type of beef here important…..but I had a question…. I have stew beef in my fridge, and if I slice it thin like you recommend…will it work?


  51. Erika says:

    Had it tonight with some friends & 4 out of 4 kids loved it! Including the broccoli!
    It was a hit with everyone. Thanks for the great recipe! I did the trick that Brooke shared about adding the cornstarch to the beef & I do think it made a difference..made the beef more silky, tender & similar to what you get at a Chinese restaurant. Give it a try Mel & see what you think! It was an easy extra step!

  52. […] and photo courtesy of: Filed under: Cooking Leave a comment Comments (0) ( subscribe to comments on this post […]

  53. Mel says:

    Dee – well, it’s worth a try if you really don’t want to buy the flank steak but I am nearly sure that your results will be better using the flank steak based on the fact that the recipe was tailored to that cut of meat. Good luck!

  54. Jenny says:

    I made this last night and we loved it! I used some top round steak slicked thinly and it was perfect.

  55. DEE says:

    I have never used oyster sauce before but knowing that Mel’s verdict of “BEST” would never fail, I ventured out, bought all the ingredients (even the right cut of meat), and tried this out. It was really delicious! The meat turned out so moist! (Freezing the meat for a bit really helped while slicing it) The amount of sauce was just right, and my only regret was that there wasn’t too much left over for a second meal!!! Thanks again for another wonderful recipe Mel!

  56. Lisa says:

    This dish is amazing! Living in Australia, I was unable to find flank, skirt, or hanger steak, so I used “stir fry ” beef instead. Still good, but I am sure it would be even better with the flank steak. Thank you!

  57. Mary Beth says:

    Hi–I’ve just recently discovered your blog, and just had to comment on your beef and broccoli recipe. I made it last night and it was FANTASTIC!!! Totally declicious. I added some sliced mushrooms I had on hand. I also made your banana bread yesterday, and that was great, too! Can’t wait to try more of your recipes–thanks for a great blog!

  58. Amy O says:

    I just found your website recently. Cooked your Kansas city chicken last night and your beef and broccoli tonight. I am amazed that my 3 picky eating sons loved both! Woo hoo! Thanks!

  59. Kirsten says:

    Made it tonight. I doubled the recipe and it was still delicious .

  60. Carlie says:

    Ive been wanting to do a broccoli beef recipe for a while, but a lot were super time consuming. Found you through Pinterest. I’m excited to try this tonight for my New Food April! Come over to my blog to check out my results in just a few days!

  61. Caroline Merrell says:

    we’ve probably made this a dozen times now! we LOVE it. thanks so much!

  62. Calumsmom says:

    I found this recipe in Cook’s Illustrated years ago. I LOVE IT!!!! Incredibly delicious, and very, very easy. Get the butcher to slice the meat for you, and it’s even easier. Haven’t made this in a while –thanks for reminding me of it!

  63. Stephen says:

    I’ll cut back on the ginger and oyster sauce next time, was a bit much for my taste.
    Flank steak and broccoli are perfect for stir fry tho..

  64. […] The Best Broccoli Beef Thanks to Mels Kitchen Cafe for this recipe! […]

  65. Adrienne says:

    This is amazing!! Anyone have any idea of the nurtional info or even WW points? I am trying to follow WW and would like to know how much to count this as. Thanks! πŸ™‚

  66. Maria says:

    This was VERY good! I wish I would’ve made twice the amount because my kids couldn’t get enough! πŸ™‚ Thank you for the recipe.

  67. Lulu says:

    Just wanted to say. I made this meal last night. By far, on of the best ones I have made. I will not be going out to a restaurant for this meal. Thank you for posting!

  68. […] Adapted from Mel’s Kitchen Cafe […]

  69. Tiffany Bucher says:

    I just cooked this recipe and doubled the sauce. I tasted it and it was good. I made it for dinner tonight. I tried the trick with the cornstarch. The meat was sooooo tender! I used some thin sliced beef steak. I just had to cut it into strips. I put strips of carrots in there and sprinkled with toasted sesame seeds. DELISH! Thank you!

  70. sonja mosher says:

    This was by far the best beef broccoli I have ever tasted. I had all the ingredients on hand because I make chinese dishes often. I would make this for company any time. It is now in my file of family favorites

  71. Danielle H. says:

    Super delicious. My kids were excited to take this in their lunches today. On the other hand, the Mr. was bummed that there wasn’t enough left for his lunch.

  72. Hilary says:

    I just finished making this for supper tonight and have to say its UNBELIEVABLE!! Thanks for another great one!!!

  73. Rachel R says:

    YUM!!! These will stay on the monthly menu:) Thanks!

  74. […] THUS, here are my top 5 Pin Wins of late October/early November: This was seriously so good that Dylan and I fought over the leftovers. This is the tutorial that I based Ada’s finished costume off of. I did modify the wings and bought rainbow colored fleece “hair” to simplify my life. I hardly even got a bowl of this before Dylan and the girls ate it all. I used a vinegar/baking soda method to get the weird funk out of my bath towels and so far, so good. Okay, so I’m combining the two cleaning pins as one since they’re about deep-cleaning appliances. And this one totally took the stench of standing water away from mine. If you want deets, leave a comment and I’ll fill you in. Made this for the Dachtler clan on Sunday for lunch and the whole lot of it was destroyed in under 1… […]

  75. Erika says:

    Thank you so much for this recipe! My boyfriend was going to get Chinese takeout but I decided to try this instead and we were both very impressed. I don’t know what exactly you adapted from the ATC recipe, but someone needs to get you a bigger skillet so you don’t have to do the meat in two batches! You deserve it!

  76. Herb says:

    Made this one night last week. (The days run together… Can’t remember which night…) I wasn’t convinced I had done a good job, but my wife (who I teasingly call a food snob) absolutely loved it. Want proof? She cleaned her plate and she NEVER cleans her plate. And after everything was gone, she went back for more and cleaned her plate again! She didn’t have to say anything: I knew. This is another fabulous recipe from Mel which is now on our ‘must do often’ list.

  77. Cheri says:

    Mmmmmmm! Umami

  78. Leigh Ann says:

    Incredible! I used the trick mentioned above of coating the meat with a bit of cornstarch, and it gave the meet a nice glossy coating. Thank you for this better than take-out dish!

  79. Dawn says:

    Sounds delicious!! Flank steak might be a little expensive, but its still a lot cheaper than spending $50-$60 eating Chinese out.
    Just a couple questions though.
    1. Do I have to use peanut oil or can I substitute with EVOO or canola oil?
    2. Am I supposed to cover the bowl of beef with a lid AND tin foil, or is it one or the

  80. Mel says:

    Dawn – peanut oil has better flavor for a hot stir fry in my opinion but if you are going to sub I’d definitely go with canola oil over EVOO. Either a lid or tin foil would work to cover.

  81. Megan Parker says:

    Hi Mel. I’d like to make your beef broccoli, tonight actually, and wonder if you can steer me in the right direction on the rice wine vinegar. I checked my pantry and have Marukan brand rice vinegar, shao hsing cooking wine and Mitsukan Mirin – which is sweet so not likely what I need. Are any of these okay?

  82. Mel says:

    Hi Megan – sorry for the delay in getting back with you. I’ve used the Marukan rice vinegar with great results.

  83. […] using the fresh broccoli, carrots, onions and mushrooms, he kept it simple – his broccoli beef (based on this recipe) rivaled some of the best I’ve ever tasted, and we both agreed that the fresh crispness of the […]

  84. Kim cooper says:

    Looking for a beef and broccoli with a kick! Should I just add a couple of chilies or Sriracha or both !;). Recipe looks great, thanks!

  85. Bev says:

    Kim, I’ve added red pepper flakes to taste with great results! A fresh chile would probably work as well. The Srirachi, although delicious, has a very distictive taste, and would most likely change the flavor profile of the dish. I imagine it would be good too, just different from the intended recipe. Have fun experimenting!

  86. Anne-Marie says:

    Made this several times — my hubby and I can’t get enough. Broccoli is so crazy good for you but can feel boring after the fourth bite. This dish is a great way to get me to eat a huge plate of it. Oh, and if there’s one veggie I absolutely love to buy organic when it’s available, it’s broccoli. What a difference! Incredible. Thanks for the recipe Mel!

  87. NICHOL says:

    I went to get the ingredients and failed to find the scallions red wine vinegar or the sesame oil. Now i”m worried it won’t turn out right. Is their anything i can add in the place of the missing items?

  88. nichol says:

    is there any sub for the rice wine vinegar some of the ingredients are hard to find

    • Mel says:

      Hi Nichol – I wouldn’t sub the vinegar and sesame oil. Both are important to the flavor of the dish. I’m surprised you couldn’t find them as they are both widely available in the Asian foods section of grocery stores and even Walmart. By the way, scallions is just another name for green onions in case that helps.

  89. Katrina Fraser says:

    This was very scrumptious! It tasted so much better then our local Thai restaurant’s Beef Broccoli. It received 10 thumbs up out of 12 ( our 2 year old’s taste still developing). This recipe is going in our rotation. I almost licked the plate but my kiddo’s were watching me.

  90. Rebecca says:

    Holy OMG!!!! Made for dinner tonight. Only change is I added crushed red pepper flake to the steak marinade, used flat iron steak & a bit of garlic-pepper sauce to the sauce. Super yummy!!!! Thanks so much!!!!

  91. Jenn says:

    Made this last night and it was excellent! Thanks for explaining how to cut the steak… that’s the first “stir-fry” I’ve made where it wasn’t overly chewy.

    I might use a little less soy next time, or marinate less, or pour some out before I re-add the beef. I didn’t think it was salty or anything, but the flavor was a little heavy and I’m wondering if that’s why my toddler didn’t seem to like it :\

  92. Stacy W. says:

    Tuesday night dinner!

  93. Tiffany says:

    Made this for dinner tonight. Delicious! Thanks for a great recipe!

  94. Robin says:

    This looked great but was so salty, my husband and I couldn’t eat it.

  95. Natalie says:

    Is there a way to do this in the slow cooker? Found another B&B recipe for the slow cooker, but the sauce was completely different. I like yours better, but I am pressed for time.

  96. Leigh says:

    Just want to thank you for this awesome recipe. I came across your blog last week while searching for a fudgy brownie recipe. I’ve made those twice already. I’ve been inspired to try some Asian cooking, but have always been somewhat intimidated. For dinner tonight, I made your beef broccoli and sweet and sour chicken. I CANNOT believe how incredible they were. Both of us looked at each other and exclaimed that it tasted like we had gotten take out from our favorite restaurant. I can’t wait to make it again for the rest of our family…it is a completely PERFECT! Thanks again.
    PS. I don’t usually comment on blogs, but had to on this one! I can’t wait to try more of your recipes.

  97. Andrea W says:

    Third time making this and as usual it did not disappoint. So very delicious, thank you!

  98. Andrea W says:

    I should add that my 11 year old daughter begged, and I do mean begged, me to make this. It is her favorite. Thanks again!

  99. Stephanie says:

    I made this last night, and it seriously tasted just like Take-Out! No kidding. I’ve never said that about a recipe before, cause usually it’s always “almost as good” or “close”, but this was spot on. I think if I had a plate of take out and this version next to each other, I don’t think anyone could tell. It was great! I was lucky to find some “stir fry” beef already cut into strips on sale at the grocery store cause it would expire in a few days, so I got it at a great price and didn’t have to slice it, that was the best part! πŸ˜‰ I bought oyster sauce for the first time ever, and I really think that was key in getting the right flavor. Thank you for this recipe, I will definitely make again! My family loved it too.

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