Description
Beef and Broccoli from China delivers a quick, flavor-packed dinner that’ll make your taste buds dance with joy. Tender strips of beef and crisp broccoli come together in a savory sauce that whispers comfort right to your dinner plate.
Ingredients
Scale
Main Ingredients:
- 1 lb flank steak
- 1 lb broccoli
Marinade:
- 1 teaspoon baking soda
- 1 tablespoon Shaoxing wine
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- ¼ teaspoon white pepper
- 2 tablespoons water
- 1 tablespoon cornstarch
Sauce and Seasonings:
- 1 ½ tablespoons oyster sauce
- 2 tablespoons light soy sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon granulated sugar
- ½ cup low sodium chicken broth
- ½ tablespoon cornstarch
- 5 garlic cloves
- ½ tablespoon ginger
- 1 teaspoon toasted sesame oil
Instructions
- Toss your thinly sliced flank steak with baking soda, Shaoxing wine, light soy sauce, oyster sauce, white pepper, water, and cornstarch in a medium bowl. Let the beef soak up those flavors for 30 minutes at room temperature.
- Whisk together oyster sauce, light soy sauce, dark soy sauce, Shaoxing wine, sugar, chicken broth, and cornstarch in a separate small bowl to create your stir fry sauce. Set this aside for later.
- Heat a wok or large skillet over high heat at 400°F with 2 tablespoons of vegetable oil. Sauté your minced garlic and ginger for 30 seconds until super fragrant.
- Add the marinated beef to the hot pan. Spread it out in a single layer and cook for 2-3 minutes, stirring occasionally, until the meat develops a nice golden-brown color.
- Toss your broccoli pieces into the wok. Stir fry for 3-4 minutes, ensuring the broccoli stays bright green and maintains a crisp texture.
- Pour the prepared stir fry sauce over the beef and broccoli. Stir constantly for 1-2 minutes until the sauce thickens and coats everything beautifully.
- Remove the pan from heat. Drizzle 1 teaspoon of toasted sesame oil over the dish and give it a final gentle toss to distribute the flavor.
Notes
- Let the beef marinate at room temperature to help tenderize and infuse deeper flavor into each piece.
- Toast the sesame oil quickly at the end to release its nutty aroma without burning, which can make it bitter.
- For a low-carb version, swap cornstarch with arrowroot powder or replace rice with cauliflower rice to maintain authentic taste.
- Slice beef against the grain extremely thin to ensure maximum tenderness and quick cooking in the hot wok.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 3 to 4
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 12 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 7.5 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg