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–+ servings
Beef and Broccoli

Beef and Broccoli

A classic Chinese dish featuring tender beef and vibrant broccoli in a savory sauce, perfect for family meals.
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Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Course Beef
Cuisine Chinese
Servings 6 servings
Calories 232 kcal

Equipment

  • wok

Ingredients
  

For the beef and marinade

  • 1 pound flank steak (sliced ¼-inch or 0.6cm thick)
  • ¼ teaspoon baking soda (optional)
  • 3 tablespoons water
  • 1 ½ teaspoons cornstarch
  • 2 teaspoons vegetable oil
  • 1 teaspoon oyster sauce

For the sauce

  • ⅔ cup low sodium chicken stock (warmed)
  • 1 ½ teaspoons granulated sugar (or brown sugar)
  • 1 ½ tablespoons soy sauce
  • 1 teaspoon dark soy sauce (or double black dark soy sauce)
  • 1 tablespoon oyster sauce
  • ½ teaspoon sesame oil
  • ⅛ teaspoon white pepper

For the rest of the dish

  • 4 cups broccoli florets
  • 3 tablespoons vegetable oil (divided)
  • 2 cloves garlic (minced)
  • ¼ teaspoon ginger (grated/minced, optional)
  • 1 tablespoon Shaoxing wine
  • 2 ½ tablespoons cornstarch (mixed with 3 tablespoons/45ml water)

Instructions
 

Preparation

  • In a bowl, add the sliced beef along with the baking soda and water. Massage the beef until all the liquid is absorbed, then mix in the remaining marinade ingredients: cornstarch, oil, and oyster sauce. Set aside to marinate for at least 30 minutes.
  • Make the sauce mixture by mixing together the chicken stock, sugar, soy sauce, dark soy sauce, oyster sauce, sesame oil, and white pepper. Set aside.
  • Bring a pot of water to a boil and blanch your broccoli for 30 to 60 seconds. Drain and set aside.

Cooking

  • Heat your wok over high heat until smoking. Add 2 tablespoons oil and sear the beef on both sides until browned, about 2-3 minutes. Turn off the heat, remove the beef from the wok, and set aside.
  • Set the wok over medium heat and add another tablespoon of oil along with the garlic and ginger. Stir for 5 seconds, then pour the Shaoxing wine around the perimeter of the wok.
  • Add the sauce mixture into the wok, stirring to deglaze the sides. Bring the sauce to a simmer, then stir in the cornstarch slurry and allow it to thicken for 20 seconds.
  • Toss in the blanched broccoli and seared beef. Mix together over medium heat until coated with the sauce. Adjust the consistency by adding chicken stock or cornstarch slurry as needed. Serve with steamed rice.

Notes

For added flavor, serve with steamed rice or add more vegetables if desired.

Nutrition

Serving: 1servingCalories: 232kcalCarbohydrates: 10gProtein: 19gFat: 13gSaturated Fat: 8gCholesterol: 45mgSodium: 531mgPotassium: 482mgFiber: 2gSugar: 2gVitamin A: 380IUVitamin C: 54.5mgCalcium: 46mgIron: 1.8mg
Keyword Beef and Broccoli, Chinese takeout, easy recipe, family meal, stir fry
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