Description
Beef and Broccoli brings tender meat and crisp veggies together in a saucy stir-fry that feels like takeout magic from my own kitchen. Salty, savory goodness comes together in minutes, giving your dinner table a restaurant-quality meal without the delivery price tag.
Ingredients
Scale
Main Protein:
- 1 lb (453 g) flank steak, thinly sliced
Produce:
- 1 lb (453 g) broccoli florets
- 2 cloves garlic, minced
- 0.5 inch ginger, minced
Seasonings and Sauces:
- ½ teaspoon baking soda
- 1 tablespoon (15 ml) soy sauce
- 1 tablespoon (15 ml) low-sodium soy sauce
- 3 tablespoons (45 ml) oyster sauce
- 1 tablespoon (15 ml) sesame oil
- 1 tablespoon (15 ml) brown sugar
- 2 tablespoons (30 ml) cornstarch
- ¾ cup (180 ml) beef broth
- 2 tablespoons (30 ml) vegetable oil
- ¼ cup (60 ml) water
Instructions
- Tenderize 1 lb (450g) flank steak by slicing it thinly across the grain. Sprinkle ½ teaspoon baking soda, 1 teaspoon cornstarch, 1 tablespoon soy sauce, 1 tablespoon oyster sauce, and 1 tablespoon sesame oil over the meat. Massage these ingredients into your steak thoroughly. Let the mixture rest for 20 minutes at room temperature.
- Create your sauce by combining 2 tablespoons oyster sauce, 2 tablespoons soy sauce, 1 tablespoon cornstarch, 1 tablespoon brown sugar, and ¾ cup beef broth in a small bowl. Whisk until smooth and set aside.
- Heat 1 tablespoon vegetable oil in a large skillet at medium-high heat (375°F/190°C). Add 1 lb (450g) broccoli florets and ¼ cup water. Cover and steam for 3-4 minutes until the broccoli turns bright green and becomes tender. Transfer broccoli to a separate plate.
- In the same skillet, add remaining 1 tablespoon vegetable oil. Sauté 2 minced garlic cloves and ½ inch minced ginger for 30 seconds until fragrant.
- Spread marinated beef in a single layer across the skillet. Sear for 1 minute without moving, then stir-fry for 2-3 minutes until the meat browns nicely.
- Pour prepared sauce over the beef. Stir continuously for 1-2 minutes until the sauce thickens and coats the meat evenly.
- Return steamed broccoli to the skillet. Gently toss everything together for 30 seconds to reheat and coat with sauce.
- Transfer beef and broccoli to serving plates. Serve immediately with steamed rice or noodles.
Notes
- Tenderizing the beef with baking soda helps break down proteins, creating a more tender and succulent meat texture.
- Letting the beef marinate for exactly 20 minutes allows the flavors to penetrate without making the meat mushy.
- Cooking the beef in a single layer ensures proper browning and prevents steaming, which can make the meat tough and less flavorful.
- Steaming broccoli separately maintains its bright green color and crisp texture, preventing it from becoming soggy when mixed with the beef and sauce.
- Prep Time: 20 minutes
- Cook Time: 58.5 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 325 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 3.5 g
- Protein: 28 g
- Cholesterol: 65 mg