Description
This Chinese Beef and Broccoli recipe features tender flank steak marinated to perfection, paired with crisp broccoli florets, all coated in a savory sauce made from a blend of soy sauces, oyster sauce, and aromatic seasonings. Perfect for a quick, flavorful stir-fry dinner served with steamed rice.
Ingredients
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Beef Marinade
- 1 lb flank steak, thinly sliced 1/4 inch thick against the grain
- 1 teaspoon baking soda
- 1 tablespoon Shaoxing wine
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1/4 teaspoon white pepper
- 2 tablespoons water
- 1 tablespoon cornstarch
Stir Fry Sauce
- 1 1/2 tablespoons oyster sauce
- 2 tablespoons light soy sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon granulated sugar
- 1/2 cup low sodium chicken broth
- 1/2 tablespoon cornstarch
Stir Fry Ingredients
- 1 lb broccoli, cut into bite sized pieces
- 5 garlic cloves, minced
- 1/2 tablespoon ginger, minced
- 1 teaspoon toasted sesame oil
- Cooking oil (for stir-frying), about 2 tablespoons
- Optional garnish: freshly diced green onions
- Steamed rice, for serving
Instructions
- Marinate the Beef: In a mixing bowl, combine the thinly sliced flank steak with baking soda, Shaoxing wine, light soy sauce, oyster sauce, white pepper, water, and cornstarch. Mix well ensuring all meat slices are coated. Set aside and allow to marinate for at least 15 minutes to tenderize and enhance flavor.
- Prepare the Stir-Fry Sauce: In a small bowl, whisk together oyster sauce, light soy sauce, dark soy sauce, Shaoxing wine, sugar, chicken broth, and cornstarch. Stir until fully combined and set aside.
- Blanch the Broccoli: Bring a medium pot of water to a rolling boil with a pinch of salt. Add the broccoli pieces and cook for 1-2 minutes until bright green and slightly tender but still crisp. Drain well and set aside.
- Cook the Beef: Heat 1 tablespoon of cooking oil in a wok or large skillet over medium-high heat until hot. Spread the marinated beef slices in a single layer and sear for about 30 seconds on each side until browned and just cooked through. Remove the beef and set aside.
- Stir Fry Garlic, Ginger, and Broccoli: Add another tablespoon of cooking oil to the wok/skillet over medium-high heat. Add minced garlic and ginger, sautéing for about 30 seconds until aromatic. Add the blanched broccoli and stir-fry for 1 minute to combine flavors.
- Combine Beef and Sauce: Return the cooked beef to the wok, pour in the prepared stir-fry sauce, and toss everything together. Cook for 1-2 minutes, stirring frequently until the sauce thickens and coats the beef and broccoli evenly.
- Finish with Sesame Oil and Serve: Turn off the heat, drizzle the toasted sesame oil over the stir-fry, and give a final toss. Serve immediately garnished with fresh green onions alongside steamed rice for a complete meal. Enjoy!
Notes
- For best texture, slice the beef thinly against the grain to ensure tenderness.
- Marinate the beef for at least 15 minutes, or up to an hour if time permits.
- Blanching the broccoli briefly keeps it vibrant and crisp, preventing overcooking in the stir-fry step.
- Adjust soy sauce quantities to your taste or use low-sodium versions for a healthier option.
- Serve with steamed white or brown rice to soak up the delicious sauce.
- You can substitute Shaoxing wine with dry sherry if it’s not available.
