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Broiled Beef and Broccoli Stir-Fry With Water Chestnuts

Here the broiler does all the work, as opposed to the more traditional, hands-on method of stir-frying in a wok or skillet.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Bryan Gardner

Source: Martha Stewart Living, May 2016


  • 1/4 cup oyster sauce
  • 3 tablespoons low-sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon minced garlic (from 2 cloves)
  • 1 tablespoon minced fresh ginger (from a 1 1/2-inch piece)
  • 1 tablespoon cornstarch
  • Coarse salt and freshly ground pepper
  • 1 1/4 pounds skirt steak, sliced 1/4 inch thick against the grain
  • 1 head broccoli, cut into florets, stems peeled and sliced
  • 1 can (8 ounces) sliced water chestnuts, drained
  • Steamed rice and toasted sesame seeds, for serving


  1. Preheat broiler with rack 4 inches from heating element. Stir together oyster sauce, soy sauce, sesame oil, garlic, ginger, cornstarch, and 1 tablespoon water in a large bowl. Season with salt and pepper. Stir in beef and broccoli to evenly coat. Spread mixture in a single layer on a rimmed baking sheet.

  2. Broil, rotating sheet halfway through, until beef is sizzling and browned in places and broccoli is charred and crisp-tender, 8 to 10 minutes. Stir in water chestnuts. Serve over rice, drizzled with pan juices and sprinkled with sesame seeds.

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