Description
A classic Chinese takeout favorite, this Beef and Broccoli recipe features tender flank steak marinated and stir-fried to perfection, paired with crisp-tender broccoli florets in a savory, slightly sweet sauce. Perfect for a quick and satisfying dinner served over steamed rice.
Ingredients
Scale
Beef Marinade
- 1 pound flank steak, sliced 1/4-inch thick
- 1/4 teaspoon baking soda (optional)
- 3 tablespoons water
- 1 1/2 teaspoons cornstarch
- 2 teaspoons vegetable oil
- 1 teaspoon oyster sauce
Sauce
- 2/3 cup low sodium chicken stock, warmed
- 1 1/2 teaspoons granulated sugar (or brown sugar)
- 1 1/2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon sesame oil
- 1/8 teaspoon white pepper
Other Ingredients
- 4 cups broccoli florets
- 3 tablespoons vegetable oil, divided
- 2 cloves garlic, minced
- 1/4 teaspoon ginger, grated or minced (optional)
- 1 tablespoon Shaoxing wine
- 2 1/2 tablespoons cornstarch mixed with 3 tablespoons water (slurry)
Instructions
- Marinate the Beef: In a bowl, combine the sliced flank steak with baking soda and water. Massage the mixture into the beef until liquid is absorbed. Add cornstarch, vegetable oil, and oyster sauce. Mix well and set aside for at least 30 minutes to tenderize and flavor the beef.
- Prepare the Sauce: In a separate bowl, whisk together warmed chicken stock, sugar, soy sauce, dark soy sauce, oyster sauce, sesame oil, and white pepper. Set aside.
- Blanch Broccoli: Bring a pot of water to a boil and blanch broccoli florets for 60 seconds until bright green and slightly tender but still crisp. Drain and set aside.
- Cook the Beef: Heat a wok over high heat until smoking. Add 2 tablespoons vegetable oil and quickly sear the marinated beef on both sides until browned, about 2 to 3 minutes. Remove beef from wok and set aside.
- Sauté Aromatics and Deglaze: Reduce heat to medium, add remaining 1 tablespoon vegetable oil to wok. Add minced garlic and ginger (if using) and stir-fry for about 5 seconds until fragrant. Pour in Shaoxing wine around the edges to deglaze the wok, loosening any browned bits stuck to the pan.
- Simmer Sauce: Pour in the prepared sauce mixture. Stir the sauce to mix in the browned bits from the beef. Bring to a simmer.
- Thicken Sauce: Stir the cornstarch and water slurry well, then drizzle it into the simmering sauce while stirring constantly. Allow sauce to thicken, simmering for about 20 seconds until glossy and slightly thickened.
- Combine and Finish: Add the blanched broccoli and cooked beef along with any accumulated juices back into the wok. Stir gently over medium heat, coating everything evenly with the sauce. Adjust thickness by simmering longer or adding a splash of chicken stock or water as needed.
- Serve: Serve hot with steamed rice for a delicious homemade Beef and Broccoli meal.
Notes
- For tender beef, marinate with baking soda but omit if you prefer a firmer texture.
- Blanch broccoli just until bright green and slightly tender to retain some crunch.
- Use low sodium chicken stock and soy sauce to control saltiness.
- If sauce thickens too much, add extra chicken stock or water to reach desired consistency.
- Shaanxi wine adds authentic flavor but can be substituted with dry sherry if unavailable.
- Make sure to stir the cornstarch slurry well before adding to avoid lumps in the sauce.
Nutrition
- Serving Size: 1 serving
- Calories: 232 kcal
- Sugar: 2 g
- Sodium: 531 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 19 g
- Cholesterol: 45 mg
