Description
This authentic Beef and Broccoli recipe features tender flank steak and crisp broccoli florets cooked in a savory, flavorful sauce with a perfect balance of soy, oyster sauce, and sesame oil. Ideal for a delicious homemade Chinese takeout experience ready in under an hour.
Ingredients
Scale
Beef Marinade
- 1 pound flank steak sliced 1/4-inch thick
- 1/4 teaspoon baking soda (optional)
- 3 tablespoons water
- 1 1/2 teaspoons cornstarch
- 2 teaspoons vegetable oil
- 1 teaspoon oyster sauce
Sauce
- 2/3 cup low sodium chicken stock, warmed
- 1 1/2 teaspoons granulated sugar or brown sugar
- 1 1/2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon sesame oil
- 1/8 teaspoon white pepper
Vegetables and Others
- 4 cups broccoli florets
- 3 tablespoons vegetable oil, divided
- 2 cloves garlic, minced
- 1/4 teaspoon ginger, grated or minced (optional)
- 1 tablespoon Shaoxing wine
- 2 1/2 tablespoons cornstarch mixed with 3 tablespoons water
Instructions
- Marinate the Beef: In a bowl, combine the sliced flank steak with baking soda and water. Massage the beef until the liquid is absorbed. Add cornstarch, vegetable oil, and oyster sauce to the beef and mix well. Set aside to marinate for at least 30 minutes.
- Prepare the Sauce: In a separate bowl, mix together warmed chicken stock, sugar, soy sauce, dark soy sauce, oyster sauce, sesame oil, and white pepper. Set this sauce mixture aside.
- Blanch the Broccoli: Bring a pot of water to a boil and quickly blanch the broccoli florets for 60 seconds for a slightly tender texture or 30 seconds for crunchier. Drain and set aside.
- Sear the Beef: Heat a wok over high heat until smoking hot. Add 2 tablespoons vegetable oil and sear the beef slices on both sides for 2-3 minutes until browned. Remove the beef and set aside, turning off the heat.
- Sauté Aromatics: Reheat the wok on medium heat and add the remaining 1 tablespoon vegetable oil. Stir-fry the minced garlic and ginger for about 5 seconds. Pour Shaoxing wine around the edge of the wok to deglaze.
- Simmer the Sauce: Add the prepared sauce mixture to the wok. Stir around to deglaze and incorporate the browned bits. Bring to a gentle simmer.
- Thicken the Sauce: Combine cornstarch and water to make a slurry, then drizzle it slowly into the simmering sauce while stirring constantly. Let the sauce thicken over 20 seconds.
- Combine and Finish: Add the blanched broccoli and seared beef back into the wok. Toss everything together over medium heat until the sauce evenly coats the beef and broccoli. Adjust thickness by simmering longer or adding chicken stock if needed.
- Serve: Serve the beef and broccoli hot alongside steamed rice for a complete meal.
Notes
- Omitting baking soda in the marinade will result in less tender beef but a more natural texture.
- Shaoxing wine can be substituted with dry sherry if unavailable.
- Adjust sugar in the sauce to taste for a sweeter or less sweet flavor.
- For gluten-free, replace soy sauce with tamari sauce.
- Cook broccoli to your preferred texture by adjusting blanching time.
- Use a high smoke point oil like vegetable oil for best searing results.
Nutrition
- Serving Size: 1 serving
- Calories: 232 kcal
- Sugar: 2 g
- Sodium: 531 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 19 g
- Cholesterol: 45 mg
