Description
This Chinese Beef and Broccoli recipe features tender flank steak stir-fried with fresh broccoli florets in a savory sauce made from soy, oyster sauce, and aromatic garlic and ginger. A quick and delicious dish perfect for a weeknight dinner, combining the perfect balance of flavors and textures with a hint of sweetness and optional heat.
Ingredients
Scale
Beef Marinade
- 1 pound flank steak, thinly sliced against the grain
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
Cooking Ingredients
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 1 large head of broccoli, cut into florets
- 3 cloves garlic, minced
- 1 inch piece of ginger, grated
- 1/4 cup beef broth
- 2 tablespoons rice wine or dry sherry
- 1 tablespoon sugar
- Salt and pepper to taste
- Optional: red pepper flakes for heat
Instructions
- Marinate the Beef: In a medium bowl, combine the sliced flank steak with soy sauce, oyster sauce, and cornstarch. Mix thoroughly to coat each piece evenly. Allow the beef to marinate for at least 15 minutes to absorb the flavors.
- Cook the Beef: Heat the vegetable oil in a large pan or wok over medium-high heat. Add the marinated beef and stir-fry it for about 2-3 minutes until it is just browned. Remove the beef from the pan and set aside to prevent overcooking.
- Sauté Aromatics: In the same pan, add sesame oil. When hot, add minced garlic and grated ginger, stirring continuously for approximately 30 seconds until fragrant to release their aroma.
- Cook Broccoli: Add broccoli florets to the pan and stir-fry for 4-5 minutes until they become tender-crisp, maintaining a bright green color and slight crunch.
- Add Sauce: In a small bowl, mix beef broth, rice wine or dry sherry, and sugar. Pour this sauce mixture over the broccoli in the pan, coating the vegetables evenly.
- Combine Beef and Broccoli: Return the cooked beef to the pan with broccoli and sauce. Mix everything well and continue cooking for another 2-3 minutes to warm through and allow the sauce to thicken slightly. Season with salt, pepper, and optional red pepper flakes to taste.
- Serve: Serve the beef and broccoli hot, ideally over steamed rice or noodles for a complete and satisfying meal.
Notes
- For a gluten-free version, substitute soy sauce and oyster sauce with gluten-free alternatives.
- Cut beef thinly against the grain to ensure tenderness.
- Do not overcook broccoli; it should remain crisp-tender.
- Adjust red pepper flakes based on preferred spice level.
- Leftovers can be stored in the refrigerator for up to 3 days.
