Description
A quick recipe for Chinese-style beef and broccoli cooked in a savory sauce.
Ingredients
Scale
- 1 pound flank steak, thinly sliced against the grain
- 1 large head of broccoli, cut into florets
- 2 tablespoons soy sauce (for marinating)
- 1 tablespoon cornstarch (for marinating)
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/2 cup beef broth
- 1/4 cup soy sauce (for sauce)
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil
- 1 teaspoon cornstarch mixed with 2 teaspoons cold water (slurry)
Instructions
- In a bowl, combine the sliced beef with 2 tablespoons soy sauce and 1 tablespoon cornstarch. Mix well and set aside for 10 minutes.
- Blanch the broccoli florets in boiling water for 2 minutes. Drain immediately and set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef and stir-fry until browned, about 2 to 3 minutes. Remove beef from the wok and set aside.
- Add the remaining 1 tablespoon of oil to the wok. Add garlic and ginger and cook for 30 seconds until fragrant.
- Pour in the beef broth, 1/4 cup soy sauce, oyster sauce, and brown sugar. Bring the mixture to a simmer.
- Return the cooked beef and the blanched broccoli to the wok. Stir to coat everything in the sauce.
- Pour in the cornstarch slurry while stirring constantly. Cook until the sauce thickens, about 1 minute.
- Stir in the sesame oil just before serving. Serve hot over rice.
Notes
- For best results, slice the flank steak when it is partially frozen.
- You can substitute low-sodium soy sauce if you prefer less salt.
- Prep Time: 15 min
- Cook Time: 15 min
- Category: Dinner
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 8
- Sodium: 750
- Fat: 18
- Saturated Fat: 4
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 15
- Fiber: 3
- Protein: 32
- Cholesterol: 85
Keywords: beef, broccoli, stir-fry, Chinese, quick dinner, Asian