Chinese Beef and Broccoli

Authentic Chinese beef and broccoli with tender beef and crisp-tender broccoli in a savory, glossy sauce. Better than takeout and ready in 30 minutes.

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Prep Time 20

Cook Time 10

Total Time 30

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: Asian, Chinese

Calories: 320

Ingredients Equipment Method Notes

Ingredients

1 lb flank steak thinly sliced against the grain
2 tbsp soy sauce for marinating beef
1 tbsp cornstarch for marinating beef
1 tbsp oil for marinating beef
1/2 cup beef broth
1/4 cup soy sauce for sauce
2 tbsp oyster sauce
1 tbsp cornstarch for sauce
1 tsp sugar
1 tsp sesame oil
2 tbsp oil for stir-frying
3 cloves garlic minced
1 tbsp ginger minced
1 lb broccoli florets
2 tbsp water for steaming broccoli

Equipment

Wok or large skillet
mixing bowls
whisk

Method

In a bowl, toss beef with 2 tbsp soy sauce, 1 tbsp cornstarch, and 1 tbsp oil. Let marinate for 15 minutes.
In another bowl, whisk together beef broth, 1/4 cup soy sauce, oyster sauce, 1 tbsp cornstarch, sugar, and sesame oil. Set aside.
Heat 1 tbsp oil in a wok or large skillet over high heat. Add marinated beef and stir-fry for 2-3 minutes until browned but not fully cooked through. Remove from pan and set aside.
Add remaining 1 tbsp oil to the pan along with minced garlic and ginger. Stir-fry for 30 seconds until fragrant.
Add broccoli florets and 2 tablespoons of water. Cover and steam for 2-3 minutes until broccoli is crisp-tender and bright green.
Return beef to the pan and pour in the prepared sauce. Cook, stirring constantly, for 1-2 minutes until the sauce thickens and coats everything with a glossy sheen.
Serve immediately over steamed white rice.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium-high heat with a splash of water or broth. For best results, slice beef very thin against the grain to ensure tenderness.