Description
Tender beef slices and crisp broccoli florets coated in a glossy, savory sauce make this Chinese beef and broccoli a weeknight favorite. Ready in just 20 minutes with simple pantry staples, it delivers restaurant-style takeout flavor at home.
Ingredients
Scale
For the Beef and Marinade:
- 1 lb flank steak or sirloin, sliced thinly against the grain
- 1 tbsp soy sauce (low-sodium)
- 1 tsp cornstarch
- ½ tsp baking soda (for tenderness)
- 1 tbsp water
For the Sauce:
- ¼ cup soy sauce (low-sodium)
- 2 tbsp oyster sauce
- 1 tbsp hoisin sauce
- 1 tbsp Shaoxing wine or dry sherry (or chicken broth)
- 1 tbsp brown sugar
- 1 tsp sesame oil
- 1 tsp cornstarch mixed with 2 tbsp water (slurry)
- ⅛ tsp Chinese five spice powder
- ½ cup beef broth or water
For the Stir-Fry:
- 4 cups broccoli florets (1 large head)
- 3 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp neutral oil (like avocado or vegetable)
- Cooked white rice, for serving
- Sesame seeds and sliced green onions, for garnish
Instructions
- Prep the beef: Slice flank steak into ¼-inch thick pieces against the grain (freeze for 20 minutes first for easier slicing). In a bowl, toss beef with soy sauce, cornstarch, baking soda, and water. Let marinate 15 minutes at room temperature. Rinse under cold water and pat dry thoroughly. This step ensures melt-in-your-mouth texture.
- Blanch the broccoli: Bring a pot of water to a boil. Add broccoli florets and cook 1 minute until bright green. Drain and plunge into ice water to stop cooking. Drain again and set aside. This keeps broccoli crisp-tender.
- Mix the sauce: Whisk soy sauce, oyster sauce, hoisin, Shaoxing wine, brown sugar, sesame oil, five spice, and broth in a bowl. Set aside.
- Cook the beef: Heat 1 tbsp oil in a large wok or skillet over high heat until smoking. Add beef in a single layer. Sear 1 minute without moving, then stir-fry 30 seconds until just browned. Remove to a plate.
- Stir-fry aromatics: Add remaining 1 tbsp oil to the wok. Add ginger and garlic; stir-fry 15 seconds until fragrant.
- Combine everything: Add broccoli and beef back to the wok. Pour in sauce and cornstarch slurry. Stir constantly as sauce bubbles and thickens, about 1-2 minutes. Coat everything evenly until glossy.
- Serve: Spoon over steamed rice. Garnish with sesame seeds and green onions. Enjoy immediately.
Notes
Expert Tips:
- High heat is key for that wok hei smoky flavor. Use a carbon steel wok if possible.
- Don’t overcrowd the pan; cook beef in batches for even browning.
- Taste sauce before adding to adjust sweetness or saltiness.
- For spicier version, add ½ tsp red pepper flakes with aromatics.
Storage: Fridge 4 days, freeze 3 months. Reheat in skillet with splash of water.
- Prep Time: PT10M
- Cook Time: PT10M
- Category: Main Course,Dinner
- Method: Stir-fry
- Cuisine: Chinese,Asian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 6g
- Sodium: 1200mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg