Description
Beef and Broccoli delivers a quick, restaurant-style dinner straight from your kitchen with tender slices of beef and crisp broccoli florets dancing in a savory sauce. Weeknight meals get an instant upgrade with this classic Chinese-American favorite that comes together faster than takeout delivery.
Ingredients
Scale
Main Ingredients:
- 1 pound flank steak
- 2 cups broccoli florets
Supporting Ingredients:
- 3 tablespoons soy sauce
- 2 tablespoons rice wine
- 1 tablespoon cornstarch
- 1 tablespoon brown sugar
- 2 tablespoons vegetable oil
- 2 tablespoons oyster sauce
Seasonings and Aromatics:
- 4 cloves garlic
- 1 teaspoon grated fresh ginger
- ¼ cup soy sauce
- 1 teaspoon sesame oil
- 1 cup beef broth
- 1 tablespoon cornstarch (dissolved in 2 tablespoons water)
Instructions
- Create a flavorful marinade by whisking 3 tablespoons soy sauce, 2 tablespoons rice wine, 2 minced garlic cloves, 1 teaspoon grated ginger, and 1 tablespoon cornstarch in a medium bowl.
- Slice 1 pound flank steak into thin strips and thoroughly coat with the marinade mixture.
- Allow the beef to marinate at room temperature for 30 minutes, ensuring each slice absorbs the rich flavors.
- Prepare the sauce by combining ¼ cup soy sauce, 2 tablespoons oyster sauce, 1 tablespoon brown sugar, 1 teaspoon sesame oil, and 1 cup beef broth in a separate bowl.
- Dissolve 1 tablespoon cornstarch in 2 tablespoons water, then whisk into the sauce mixture until smooth.
- Heat 2 tablespoons vegetable oil in a large wok or skillet over medium-high heat at 400°F.
- Sauté 2 minced garlic cloves for 30 seconds until fragrant, being careful not to burn them.
- Add marinated beef strips and cook for 2-3 minutes, stirring constantly until they’re browned and no longer pink.
- Transfer the cooked beef to a clean plate, keeping it warm.
- In the same pan, add 2 cups broccoli florets and stir-fry for 2-3 minutes until they turn bright green and remain crisp.
- Return the beef to the pan with the broccoli and pour the prepared sauce over the ingredients.
- Simmer for 2-3 minutes, stirring continuously until the sauce thickens and glazes the beef and broccoli evenly.
- Serve immediately over steamed rice or noodles while hot.
Notes
- Flank steak works best when sliced against the grain for maximum tenderness and easier chewing.
- Marinating the beef for longer than 30 minutes can help develop deeper flavor and soften the meat even more.
- Keep the wok or pan super hot during stir-frying to achieve that classic restaurant-style sear and prevent the meat from steaming instead of browning.
- For a low-carb version, swap rice with cauliflower rice or serve over zucchini noodles to make the dish more diet-friendly.
- Prep Time: 35 minutes
- Cook Time: 8-10 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 3 to 4
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 70 mg