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How To Make Beef In Oyster Sauce | The Dumpling Sisters


Hey Food Tubers my name’s Amy and I’m Julie and we are the Dumpling Sisters We are home cooks who love to eat and we’ve just released our first Chinese cookbook. Today we are going to show you all how to make Oyster Sauce Beef and Broccoli it is a takeaway classic that is found all over the world, our version of the recipe has succulent pieces of beef lots of fresh broccoli and it’s all stir-fried together with a moreish oyster sauce. It will absolutely satisfy your cravings for Chinese food and if you make it for your friends and family they will love you for it. So let’s get started. We begin by marinating the beef, so to feed four people with rice you need 300g of beef what we’ve got here is a rump steak but you can use any cut you like because we will be tenderising it later the marinade for this beef is a really classic Cantonese one and we’ll start off with the more straightforward ingredients, which are a pinch of salt, half a teaspoon of granulated sugar half a tablespoon of vegetable oil and three tablespoons of water Now for the special ingredients in our Cantonese marinade, first of all we have bicarbonate of soda, just half a teaspoon. What this does is breaks down all the tough proteins in the meat, so you get really succulent bite. Next we have cornflour, one and half tablespoons of this What this does is create a really silky coating around the meat so it locks in all the juiciness. Lastly we have Shaoxing rice wine, one tablespoon. You can find this at the Chinese supermarket if you don’t have any, dry sherry will do the trick just as well and all we need is one final fresh ingredient, one tablespoon of finely diced ginger.. this is gonna be so aromatic so all we need to do now is just give it a good mix then cover with clingfilm and leave to marinade in the fridge for at least an hour. Before we start stir frying we’re just going to give the broccoli a quick blanch in lightly salted water to help it along now we don’t need to do this for very long at all because we want to keep that broccolli nice and crunchy after that simply drain and set aside next to your wok we’re gonna start cooking by putting in one and a half tablespoons of vegetable oil over a high heat then in goes one clove of garlic and two teaspoons of diced up ginger now in goes the beef lay it out in a single layer and allow it to sear until it develops a caramelly crust then keep stir frying until golden all over add in the broccoli along with two tablespoons of oyster sauce and stir through to coat and to finish off our stir fry and make it really saucy we’re going to add in a cornflour slurry this is simply one teaspoon of cornflour mixed in with five tablespoons of water so over low heat pour in your slurry then gradually turn the heat back up to medium then stir fry until the sauce thickens and becomes translucent mmmmm look at how lush that looks. Oh my god I can already imagine how tender those bits of meat are. It smells so fresh as well So there is it is Food Tubers, The Dumpling Sisters version of a very popular takeaway dish oyster sauce, beef and broccoli stir fry. Oh that meat is so tender, that bicarbonate of soda has totally done its job. Mmmm super crunchy broccoli as well. I can just imagine that with a lovely bowl of rice. Now if you guys want to see another takeaway favourite that we did for Food Tube check it out over here it’s called Kung Pao chicken and you’ll love it. And if you’d like to subscribe to Food Tube and the Dumpling Sisters, both of us would love to have you and we’re also on Instagram and Twitter. So we will see you next time, bye! Bye!

Randall Smitham

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100 COMMENTS

  1. hyde8998 Posted on August 6, 2015 at 12:27 pm

    whats that browm sauce she pours over maarinated meat and cooked brocoli????

    Reply
  2. Sophie Veu Posted on August 6, 2015 at 6:49 pm

    You girls should make a video on which oyster sauce is the best since they are so many different brands.

    Reply
  3. Vasionz Posted on August 7, 2015 at 1:57 am

    OMG that Looks so freaking damn tasty

    Reply
  4. Teridacktal Jones Posted on August 7, 2015 at 6:05 pm

    Corn flour or corn starch

    Reply
  5. Sking Hentai Posted on August 7, 2015 at 10:53 pm

    They from Vietnam? :/

    Reply
  6. Jie Liang Posted on August 8, 2015 at 10:00 am

    Omg! Disaster! Plz, dont cook……this is totally disaster! This is not a correct way and plz, if anyone wanna konw the real chinese foods, just dont believe what u saw and go google or baidu! Thank you!

    Reply
  7. Andrew Beaumont Posted on August 8, 2015 at 12:11 pm

    This seems like a good, but quite basic recipe. My only criticism would be that you really shouldn't put the garlic in the wok with the meat and let it sit there. Burnt garlic is not pleasant.

    Reply
  8. nurzubaida madon Posted on August 8, 2015 at 12:55 pm

    omg i tried this recipe and my whole family LOVE IT!!! i have always like Chinese recipe so THANKS A BUNCH for sharing this recipe! 😘

    Reply
  9. Benito Lopez Posted on August 8, 2015 at 3:36 pm

    I tried your recipe today, it tasted alright but I could´t make the beef crispy, don't know why..

    Reply
  10. Dumpling Sisters Posted on August 8, 2015 at 5:54 pm

    Hello to all our little dumplings! If you're after the written recipe, you'll find it here on our website: http://thedumplingsisters.com/2015/08/06/oyster-sauce-beef-and-broccoli-for-food-tube/. Enjoy! xx

    Reply
  11. willie wang Posted on August 8, 2015 at 6:28 pm

    This isn't traditionally Chinese, there was no broccoli in China in the past

    Reply
  12. Thomas Matalamäki Posted on August 8, 2015 at 9:05 pm

    I made this today but instead of beef I used chicken thighs, also added some chili. Was extremely delicious!

    Reply
  13. Rares Lisovschi Posted on August 9, 2015 at 3:32 pm

    I always wanted to ask because I see that in your country the beef meat isn't injected with salted water and doesn't make loads of bubbles and leaves lots of water that ruin the frying (turns it into boiling). Is there any trick to reduce this salty water from inside of the meat?

    Reply
  14. FLIPSIDE Posted on August 11, 2015 at 11:20 pm

    honestly I can make your video look much better if you would let me help you guys

    Reply
  15. Frank Future Posted on August 12, 2015 at 4:49 am

    Does anyone know if you rinse the marinade off? or do you just pick the meat out of the marinade?

    Reply
  16. Toni P Posted on August 18, 2015 at 2:41 am

    I love these types of recipes! so straight forward and looks amazing. I'm definitely making this for my family. thanks for sharing =D

    Reply
  17. William Berg Posted on August 19, 2015 at 5:11 pm

    Shouldnt you add the garlic after the meat is almost cooked so it wont burn?

    Reply
  18. DMNTR6_0 Posted on August 22, 2015 at 5:26 am

    PSA: "Bicarbonate-of-soda" is called "baking soda" in the US.

    Be sure not to confuse it with "baking powder" like in cartoons.

    Reply
  19. Mishi Kha Posted on August 27, 2015 at 9:30 pm

    I just made this lovely dish, it came out so good but I wish you guys have told us the cooking time for broccoli. My broccoli was overcooked. I didn't know for how long I should cook them!!!

    Reply
  20. 2klatte Posted on August 31, 2015 at 1:33 am

    Bicarb is just a cheap shortcut for restaurants to use crap quality meat. The Cantonese don't use this stuff at home…like how we don't use MSG for home cooked food.

    Reply
  21. Arnold Stipsits Posted on September 27, 2015 at 7:43 pm

    mhm looks yummy

    Reply
  22. Arnold Stipsits Posted on September 27, 2015 at 7:44 pm

    love your special ingredients, too

    Reply
  23. assassintwinat8 Posted on October 1, 2015 at 9:42 am

    Are you using actual corn flour, or is that corn starch? I'm asking because
    A) all the pictures of corn flour I see are yellow, and
    B) I cannot find corn flour no matter where I look, and I REALLY wanna try it with meat like you ladies! ;-;

    Reply
  24. Tony Hillebrand Posted on October 21, 2015 at 3:13 pm

    If you want just a tiny, little upgrade to this dish, make the slushy at the end with the water you cooked the broccoli in. You're welcome.

    Reply
  25. David Lomm Posted on November 18, 2015 at 4:12 pm

    Mmmm,… Burnt Garlic 🙁
    Sear the Beef then add ginger & Garlic as you stir it 🙂

    Reply
  26. Winston Mendoza Posted on November 20, 2015 at 9:03 am

    youre both so beautiful …your recipe is delicious

    Reply
  27. Karti Loco Posted on November 24, 2015 at 8:35 pm

    Looks delicious <3 Is there no soj sauce in this recipe or did I just miss it?

    I thought Oyster Sauce would almost always be combined with Soj Sauce in Chinese / Thai cooking 🙂

    Reply
  28. WizardOfOdds Posted on January 3, 2016 at 1:15 am

    add a dash of seasme oil to maranade for extra flavor

    Reply
  29. madisonelectronic Posted on January 12, 2016 at 11:06 pm

    Save the bicarb for after dinner.

    Reply
  30. Yausing Chan Posted on February 23, 2016 at 12:08 pm

    Please don't use baking soda in the marinate, they are used in the restaurant with 2 reasons: breaking down the meat tissue and it absorb a lot of water. It will make 1kg beef become 1.5kg. It also take out the taste of the beef. Use ginger juice instead of small pieces of ginger, because it will breaking down the tissue and it will not burn.

    Reply
  31. Hoàng Long Nguyễn Posted on March 2, 2016 at 12:34 am

    Thank you for your recipe, and the video is very clear and easy to follow instruction. I omit the soda thing and reduce the amount of water a bit, it tastes so good, and I used some soy sauce too, a bit.

    Reply
  32. lee yinle Posted on March 11, 2016 at 3:33 pm

    May I ask both of you whether you have visited Malaysia? Some of your recipes contain elements from Malaysia cuisines. 🙂

    Reply
  33. Jannet Moreno Posted on March 22, 2016 at 12:24 am

    I ❤️ your videos but u guys should have the actual recipe with measurements 😕 I could not understand what the ingredient before cornstarch was.

    Reply
  34. Blacktundras Posted on April 20, 2016 at 3:30 am

    Is "bicarbonate of soda" the same as baking soda?

    Reply
  35. Ericka Bergthold Posted on April 29, 2016 at 11:57 am

    Is corn flour the same as cornstarch? Which one is better for this recipe? Thanks!

    Reply
  36. haixing yeo Posted on May 9, 2016 at 12:40 pm

    after blanching, "shock" the broccoli into ice cold water for a minute or so to make it crunchy!

    Reply
  37. Aditya Chandru Posted on May 15, 2016 at 9:07 pm

    It's so good that I can not stop making it! Easy to fallow recipe and Yummmmmy

    Reply
  38. Sam Posted on May 23, 2016 at 11:35 am

    Dumpling sisters…… Asian….. Next time you wanna call someone "Dumpling" teach them how to actually hold chopsticks. Better yet tell the that asian people don't actually use chopsticks for that and its just a stereotype. #ButtHurt

    Reply
  39. steve40ism Posted on June 6, 2016 at 12:59 am

    looks yummy, the food also…

    Reply
  40. rob_rock65 Posted on July 2, 2016 at 10:56 am

    nice 1! 😉

    Reply
  41. Akisha Soyadi Posted on July 6, 2016 at 12:31 am

    this is a Thai dish not Chinese…

    Reply
  42. Guillermo Alonso Posted on August 18, 2016 at 1:42 am

    Can you make a video on how to cook cat 😋.

    Reply
  43. Amy Skene Posted on August 31, 2016 at 5:41 am

    Am cooking this dish tonight cant wait to try it 🙂

    Reply
  44. N Pong Posted on September 13, 2016 at 8:16 am

    close your eyes and you have mychonny

    Reply
  45. Jack Lee Posted on September 21, 2016 at 3:34 pm

    what cut of beef was used ?

    Reply
  46. Darkwolf06 vheb Posted on September 21, 2016 at 5:28 pm

    I'm confused. Chinese speaking with a British accent! lol! Great recipe.

    Reply
  47. Ellen Josephine Posted on September 30, 2016 at 9:10 am

    Was craving chinese food and because I had all the ingredients at home anyway, I watched this video and actually cooked this dish! 😀

    Reply
  48. Mr Hedi Posted on October 12, 2016 at 6:15 am

    Could we use Baking soda in marinate but only just alil' bit? i read lot of the information on the internet about that product and quite confused

    Reply
  49. Cataline Levy Posted on October 29, 2016 at 6:33 am

    they dont even know how to hold chopsticks.

    Reply
  50. ditto1958 Posted on November 27, 2016 at 12:46 am

    Beautiful Chinese women speaking English with British accents and cooking delicious food. I'm in Heaven! 🙂

    Reply
  51. 阿德里安 Posted on December 11, 2016 at 9:20 pm

    Isn't this usually called "Beef & Broccoli"?

    Reply
  52. kungfuseadog Posted on January 21, 2017 at 6:24 pm

    Bulldong Outro Music PogChamp!

    Reply
  53. Botellita De Jerez Posted on January 22, 2017 at 8:15 pm

    I m sorry minute 1:12 u said what?…… Soda something can u pls write it for me …. Million thanks ladies

    Reply
  54. cea2024 Posted on January 24, 2017 at 1:27 pm

    Marinate the beef in:
    Pinch of Salt
    .5 tsp Sugar
    .5 tbsp Veg oil
    3 tbsp Water
    .5 tsp Bicarbonate soda / baking soda
    1.5 tbsp Corn flour
    t tbsp Rice Wine/Sherry
    1 tbsp Finely diced ginger

    Reply
  55. Bruce Tran Posted on January 31, 2017 at 12:03 pm

    can i replace cornflour with normal flour?

    Reply
  56. Mark Wright Posted on February 19, 2017 at 2:02 am

    the dumplings sisters is NOT a cute name.

    Reply
  57. VinniethePanda Posted on February 22, 2017 at 7:10 pm

    Pretty good but I think lacking in other flavours a tad. I make mine with a touch of soy sauce, some rice wine or sherry and skip the 'slurry' bit, if only because it sounds disgusting…but also I find the marinated meat and sauce cooked at a high temperature doesn't need that much thickening.

    Reply
  58. Grace and Marvellous wonders Posted on April 10, 2017 at 9:51 am

    I'm making this tonight I will let you know how it goes

    Reply
  59. Grace and Marvellous wonders Posted on April 11, 2017 at 11:27 am

    It was so good we finished it off this morning for breakfast thank you

    Reply
  60. Marc Van Poucke Posted on April 27, 2017 at 7:06 pm

    Some things don't work out as you presented them. First of all, meat that has been marinated in water (among other things) doesn't get a crust easily. Worse, ginger and especially garlic have the tendency to burn quickly. As your marinade also contains starch, this starch forms it's own crust which really burns fast. I had to save the dish by scrubbing off this hard crust and continue with a clean wok. The quantity of oyster sauce you use is not appropriate and doesn't deliver a satisfying taste. It is rather bland, not unpalatable but bland. The effect of the bicarbonate was nil.
    Reconsider your recipe and at least type it in the comment zone.

    Reply
  61. Brainy Nerdy Posted on May 6, 2017 at 1:34 pm

    Just made this recipe and it was delicious! Love your channel and hope to see more!

    Reply
  62. Jim hum Posted on May 19, 2017 at 2:30 pm

    english please

    Reply
  63. Josy MM Posted on May 28, 2017 at 12:55 am

    Just made it's sooo good!!! Meet is so tender and juicy

    Reply
  64. Mariano Noriel Posted on July 13, 2017 at 6:57 am

    What kind of chinese wine did you used again? The kiwi accent throws me off.

    Reply
  65. Denise Morgan Posted on July 15, 2017 at 8:47 am

    very nice sisters I have missed your fantastic recipes for a long time. where have been ?

    Reply
  66. MD. Ashfaq Bin Arif Posted on July 23, 2017 at 3:43 am

    Thank you very much for this wonderful recipe… I made this several times before and today my mom,who herself is a wonderful cook, asked me to make this… it was one of my greatest achievements… 😀

    Reply
  67. Peter Bateman Posted on July 23, 2017 at 11:20 am

    Mmmm, bitter burnt garlic…

    Reply
  68. DFB Altintop Posted on July 26, 2017 at 10:35 pm

    Very great recipe. I love this.But one crucial mistake, sorry to say that:

    I just add the garlic a little bit later, otherwise it will get too brown and bitter just as you can see in this vid.

    Reply
  69. Alex Skywalker Posted on July 30, 2017 at 11:43 am

    shiet i dont have carbonate soda…. that is the point it seems..

    Reply
  70. Zee Gee Posted on September 4, 2017 at 1:24 pm

    I tried his ladies and it was fantastic. Thank you for making the best broccoli beef stir fry on YouTube!

    Reply
  71. Aisha Ismail Posted on September 13, 2017 at 10:45 am

    Dearest Dumpling Sisters, I've been struggling with different recipes for Beef and Broccoli, and none have ever turned out as Amazing as this one! Thanks a million for sharing.

    Reply
  72. max larsen Posted on September 22, 2017 at 2:26 am

    We have in sweden a dish here that chines do, its calles beef & bamboo shots, its suuuper tasty! Do u know how to do it?? Make a video!

    Reply
  73. Justin R Varga Posted on October 17, 2017 at 1:07 pm

    This looks like a fantastic recipe. Will give it a go this weekend 😀. The bi carb soda addition will be very interesting to see the result.

    Reply
  74. Vincent Licardo Posted on November 6, 2017 at 12:13 pm

    still lack of gravy sauce .. it looks dry.. nxtime try add little water in it.

    Reply
  75. Shadow Shulk Posted on November 12, 2017 at 9:24 am

    What else can you use besides rice wine??

    Reply
  76. Isabella Chan Posted on December 12, 2017 at 2:14 pm

    I can't believe you put baking soda in almost any meat that you marinate! This is NOT a secret ingredient to Cantonese cooking – restaurants use it because the meat is tough!

    Reply
  77. QE ornotQE Posted on December 30, 2017 at 6:15 pm

    Thanks ladies, that honestly looks amazing. I'll definitely check out your cookbook.
    If you don't have cornflour, anything else you can use?

    Reply
  78. Janneth Rosado Posted on January 8, 2018 at 8:25 pm

    Very good !!👍

    Reply
  79. Nicholas James Posted on January 9, 2018 at 6:02 am

    Great presentation, simple dish that looks superb. Thanks Dumpling Kiwi Girls

    Reply
  80. Wayne Stevens Posted on January 14, 2018 at 2:42 am

    American meatballs in oyster sauce with a combination of peppers, onion, broccoli and whatever else you Ladies prefer…. served with white rice.. Give it a try!

    Reply
  81. Asep Nurhasan Posted on February 7, 2018 at 11:00 am

    did she say, by carb soda?? what in the world is that?

    Reply
  82. adiemss1 Posted on April 3, 2018 at 4:37 pm

    Can this be made without sugar?

    Reply
  83. Darren Dibben Posted on April 14, 2018 at 9:54 am

    I'm not to sure about that corn flower slurry….

    Reply
  84. Kerry Bentley Posted on April 25, 2018 at 10:58 am

    11.00 at night and just made this….beautiful….you guys are just brilliant.

    Reply
  85. 劉昴星 Posted on June 13, 2018 at 7:00 pm

    Vomit 🤮
    Prefer the iron chef version https://youtu.be/bIq_R_xtvTA

    Reply
  86. Jocelyn Flores Posted on November 19, 2018 at 10:26 am

    http://thesmalltasks/?userid=27647

    Reply
  87. Ernesto Berger Posted on November 29, 2018 at 10:43 pm

    Since I saw this baking soda tip I've used it twice. I have to say it worked so well that I won't use it anymore. Both the chicken and the beef got way too soft and tender presenting a fish-like texture. I really wasn't tasting like chicken or beef anymore.

    Reply
  88. divxsamsung Posted on December 18, 2018 at 4:31 am

    Are corn flour and corn starch the same?

    Reply
  89. Witnessdomaining Posted on March 5, 2019 at 7:00 pm

    Are vigitable oil and vegetable oil the same thing?

    Reply
  90. Anna María Posted on April 3, 2019 at 3:58 pm

    can I use regular flour instead of corn flour?

    Reply
  91. Franklin Amanda Posted on April 4, 2019 at 10:42 am

    I have made this, and it’s so good!! Thank you for making my family’s tummy happy

    Reply
  92. Jim Kong-Un Posted on April 9, 2019 at 12:15 pm

    pro tip: put oyster sauce in old ketchup squeeze bottle

    Reply
  93. Alan Brady Posted on April 14, 2019 at 12:41 pm

    Two sexy sisters

    Reply
  94. Dave McBroom Posted on April 27, 2019 at 10:56 pm

    Well, I'm pleasantly surprised. I was expecting to look at Jamie, not you two lotus blossoms.

    Reply
  95. Jesse James Posted on May 24, 2019 at 3:37 pm

    I Love their accent

    Reply
  96. Ebony Rose Posted on July 6, 2019 at 8:38 am

    Thank you this was amazing

    Reply
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