Description
Chinese Beef and Broccoli brings tender beef and crisp broccoli together in a savory sauce that makes weeknight dinners super satisfying. Seared strips of beef tossed with fresh broccoli florets create a quick, delicious meal that delivers restaurant-quality flavor right from your own kitchen.
Ingredients
Scale
Main Proteins:
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 1 lb broccoli florets
Marinade and Seasonings:
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine (or chicken broth)
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 2 tablespoons oyster sauce
- 1.5 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Chinese cooking wine
- 1 tablespoon cornstarch
- 1 teaspoon sugar
Aromatics and Cooking Components:
- 1 tablespoon garlic, finely minced
- 3 tablespoons vegetable oil
- 1 cup water or low-sodium beef broth
Instructions
- Slice 1 lb flank steak into thin strips against the grain, then toss with 1 tsp baking soda, 1 tbsp soy sauce, 1 tbsp Shaoxing wine, 1 tsp cornstarch, and 1 tbsp vegetable oil. Allow your meat to marinate at room temperature for 15 minutes.
- Prepare a pot of boiling water and submerge 1 lb broccoli florets for exactly 60 seconds. Quickly drain and shock with cold water to halt cooking.
- Whisk 2 tbsp oyster sauce, 1.5 tbsp soy sauce, 1 tbsp dark soy sauce, 1 tbsp Chinese cooking wine, 1 tbsp cornstarch, 1 tsp sugar, and 1 cup water until completely smooth.
- Heat 1 tbsp vegetable oil in a wok at 425°F. Spread marinated beef in a single layer and sear for 90 seconds without stirring. Toss briefly to brown all sides.
- Remove beef and add remaining 1 tbsp oil to wok. Sauté 1 tbsp minced garlic for 10 seconds until fragrant.
- Pour prepared sauce into wok with broccoli. Simmer for 30 seconds, stirring continuously.
- Return beef to wok and toss everything together for 90 seconds until sauce thickens and coats ingredients completely.
- Transfer immediately to serving plate, ensuring even distribution of beef and broccoli.
Notes
- Tenderize beef by using baking soda, which breaks down proteins and ensures a softer, more delicate texture.
- Blanching broccoli first keeps it crisp and bright green, preventing overcooking during the final stir-fry.
- Work with high heat and avoid overcrowding the wok to get that perfect restaurant-style sear on the beef.
- For a gluten-free version, swap soy sauce with tamari and ensure your Shaoxing wine is gluten-free or substitute with dry sherry.
- Prep Time: 17-25 minutes
- Cook Time: 6-7 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 2
- Calories: 550 kcal
- Sugar: 3 g
- Sodium: 1250 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 45 g
- Cholesterol: 90 mg