Description
A classic Chinese takeout favorite, this Beef and Broccoli recipe features tender flank steak and crisp broccoli florets tossed in a savory oyster soy sauce. Marinated beef is quickly seared and combined with a flavorful sauce thickened to perfection, creating a satisfying main dish served best with steamed rice.
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
- 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
Main Ingredients
- 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 gently to absorb the liquid. Add cornstarch, vegetable oil, and oyster sauce. Mix well and set aside to marinate for at least 30 minutes.
- Prepare the sauce: Mix chicken stock, sugar, soy sauce, dark soy sauce, oyster sauce, sesame oil, and white pepper in a separate bowl. Set aside.
- Blanch broccoli: Bring a pot of water to boil, blanch broccoli florets for 60 seconds for a tender-crisp texture. Drain and set aside.
- Sear the beef: Heat a wok or large skillet over high heat until smoking. Add 2 tablespoons vegetable oil and sear beef slices on both sides until browned, about 2-3 minutes. Remove beef and set aside.
- Sauté aromatics: Reduce heat to medium, add remaining tablespoon vegetable oil, minced garlic, and optional ginger. Stir for 5 seconds, then add Shaoxing wine around the wok edge to deglaze.
- Add and thicken the sauce: Pour in the prepared sauce mixture. Stir to combine and bring it to a simmer. Slowly add cornstarch slurry while stirring constantly. Let sauce thicken for about 20 seconds.
- Combine everything: Add browned beef, broccoli, and any accumulated juices back into the wok. Toss to coat evenly with sauce over medium heat. Adjust sauce consistency by reducing on higher heat or adding more stock/water if too thick.
- Serve: Remove from heat and serve immediately with steamed rice.
Notes
- Omitting baking soda will result in less tenderized beef if you prefer a chewier texture.
- Blanch broccoli just until crisp-tender to maintain a vibrant color and pleasant crunch.
- Use Shaoxing wine for authentic flavor; substitute dry sherry if unavailable.
- Adjust cornstarch slurry amount to achieve desired sauce thickness.
- Serve with steamed rice for a complete meal.
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
