Chinese Beef and Broccoli
This Chinese Beef and Broccoli is a quick and easy dinner with tender beef, crisp broccoli, and a rich savory sauce. Ready in about 30 minutes, it brings takeout-style flavor right to your table.
Equipment
- Skillet or wok Use high heat for best results
- Knife For slicing beef thinly
Ingredients
- 1 lb flank steak, thinly sliced
- 2 cups broccoli florets
- 2 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tsp baking soda (optional)
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1 tsp ginger, minced
- ½ cup beef or chicken stock
- 1 tbsp Shaoxing wine or dry sherry
- 2 tbsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp sugar
- 1 tbsp oyster sauce (optional)
Instructions
- Slice the beef thinly against the grain. Toss with soy sauce, cornstarch, and optional baking soda. Let it rest for 15 minutes.
- Add broccoli to a pan with a small amount of water. Cover and steam until crisp-tender, then set aside.
- Heat oil in a skillet over high heat. Sear the beef in a single layer until browned, then remove from the pan.
- Sauté garlic and ginger in the same pan until fragrant.
- Return beef and broccoli to the pan. Stir the sauce mixture, then add it. Cook while stirring until the sauce thickens and coats everything evenly. Serve hot.
Notes
Slice beef thinly against the grain for best texture. Do not overcook the beef to keep it juicy. Prepare all ingredients before cooking since stir-frying is fast. You can make it gluten-free using tamari and dry sherry.