Description
A quick recipe for classic Chinese beef and broccoli using a savory sauce.
Ingredients
Scale
- 1 pound flank steak, thinly sliced against the grain
- 1/2 cup soy sauce, divided
- 2 tablespoons cornstarch, divided
- 1 tablespoon sesame oil
- 1 tablespoon vegetable oil
- 3 cups fresh broccoli florets
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 cup beef broth
- 2 tablespoons brown sugar
- 1 teaspoon oyster sauce (optional)
Instructions
- In a bowl, combine the sliced beef with 1/4 cup of the soy sauce and 1 tablespoon of cornstarch. Mix well and let it marinate for 15 minutes.
- In a separate small bowl, whisk together the remaining 1/4 cup soy sauce, 1 tablespoon cornstarch, beef broth, brown sugar, and oyster sauce (if using). Set the sauce aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef and cook until browned, about 2-3 minutes. Remove the beef from the skillet and set aside.
- Add the sesame oil to the skillet. Add the broccoli florets and stir-fry for 3-4 minutes until bright green and slightly tender-crisp.
- Add the minced garlic and grated ginger to the broccoli. Cook for 30 seconds until fragrant.
- Return the cooked beef to the skillet. Pour the prepared sauce mixture over the beef and broccoli.
- Stir constantly until the sauce thickens, about 1-2 minutes. Serve immediately over rice.
Notes
- For extra flavor, marinate the beef for up to 4 hours.
- Blanch the broccoli in boiling water for 1 minute before stir-frying if you prefer softer broccoli.
- Prep Time: 20 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8
- Sodium: 850
- Fat: 14
- Saturated Fat: 3
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 3
- Protein: 32
- Cholesterol: 75
Keywords: beef, broccoli, stir-fry, Chinese, quick dinner, Asian