Description
This classic Beef and Broccoli stir-fry features tender, marinated flank steak cooked to perfection with lightly blanched broccoli in a savory and slightly sweet sauce. It’s a quick and easy dish that brings the flavors of Chinese-American takeout to your home kitchen using simple ingredients. Perfect to serve over steamed rice for a satisfying weeknight meal.
Ingredients
Scale
Beef Marinade
- 1 lb flank steak, thinly sliced 1/4 inch thick against the grain
- 1 teaspoon baking soda
- 1 tablespoon Shaoxing wine
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1/4 teaspoon white pepper
- 2 tablespoons water
- 1 tablespoon cornstarch
Stir-fry Sauce
- 1 1/2 tablespoons oyster sauce
- 2 tablespoons light soy sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon granulated sugar
- 1/2 cup low sodium chicken broth
- 1/2 tablespoon cornstarch
Other Ingredients
- 1 lb broccoli, cut into bite-sized pieces
- 5 garlic cloves, minced
- 1/2 tablespoon ginger, minced
- 1 teaspoon toasted sesame oil
- Cooking oil (for stir-frying, about 2 tablespoons)
- Freshly diced green onions, for garnish
- Steamed rice, for serving
Instructions
- Marinate the beef: In a mixing bowl, combine the thinly sliced flank steak with baking soda, Shaoxing wine, light soy sauce, oyster sauce, white pepper, water, and cornstarch. Mix thoroughly to ensure the beef is well coated. Set aside and let it marinate for at least 15 minutes to tenderize and absorb the flavors.
- Prepare the stir-fry sauce: In a small bowl, whisk together oyster sauce, light soy sauce, dark soy sauce, Shaoxing wine, granulated sugar, chicken broth, and cornstarch until smooth. Set this sauce mixture aside for later use.
- Blanch the broccoli: Bring a medium pot of water to a boil with a generous pinch of salt. Add the broccoli pieces and cook for 1-2 minutes until bright green and slightly tender. Drain immediately and set aside to cool.
- Cook the beef: Heat 1 tablespoon of cooking oil in a wok or large skillet over medium-high heat until hot. Lay the marinated beef in a single layer and sear for about 30 seconds on each side until browned and just cooked through. Remove the beef from the pan and set aside.
- Stir fry the aromatics and vegetables: Add another tablespoon of oil to the same pan and heat over medium-high heat. Add minced garlic and ginger to the pan and sauté for about 30 seconds until fragrant. Add the blanched broccoli and cook for 1 minute, tossing frequently.
- Combine beef and sauce: Return the cooked beef to the pan with the broccoli. Pour the prepared stir-fry sauce over the mixture. Toss everything together and cook for 1-2 minutes until the sauce thickens and evenly coats the beef and broccoli.
- Finish and serve: Turn off the heat and drizzle toasted sesame oil over the stir-fry. Toss gently to combine. Serve hot, garnished with freshly diced green onions alongside steamed rice. Enjoy your delicious homemade Beef and Broccoli!
Notes
- For best results, slice the flank steak thinly and against the grain to keep the beef tender.
- You can substitute Shaoxing wine with dry sherry if unavailable.
- Blanching the broccoli keeps it crisp and brightly colored before stir-frying.
- If you prefer a spicier kick, add a pinch of red chili flakes when sautéing the garlic and ginger.
- Adjust the sugar in the sauce to taste if you prefer it sweeter or less sweet.
- Use low sodium soy sauce and chicken broth to control the salt level in the dish.
- Serve immediately to enjoy the best textures and flavors.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 36 g
- Cholesterol: 75 mg
Keywords: Beef and Broccoli, stir-fry, Chinese recipe, quick dinner, flank steak, easy meal
