Description
This authentic Beef and Broccoli recipe delivers tender flank steak and crisp broccoli florets coated in a savory, slightly sweet sauce. Perfect for a quick and delicious homemade Chinese takeout experience, it combines marinated beef, a flavorful sauce, and perfectly blanched broccoli cooked over high heat for the best texture and taste.
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
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 to form slurry)
Instructions
- Marinate the Beef: In a bowl, combine the sliced flank steak with baking soda and water. Massage until all liquid is absorbed. Add cornstarch, vegetable oil, and oyster sauce, mixing well. Let marinate for at least 30 minutes to tenderize and flavor the beef.
- Prepare the Sauce: In a separate bowl, mix the warm chicken stock, sugar, soy sauce, dark soy sauce, oyster sauce, sesame oil, and white pepper until well combined. Set aside.
- Blanch the Broccoli: Bring a pot of water to a boil and blanch the broccoli florets for 60 seconds for a slightly soft texture or 30 seconds for crunchier broccoli. Drain and set aside.
- Sear the Beef: Heat a wok over high heat until smoking. Add 2 tablespoons vegetable oil and sear the marinated beef on both sides until browned, about 2 to 3 minutes. Remove beef and set aside. Turn off heat.
- Sauté Aromatics and Deglaze: Heat the wok over medium heat, add remaining 1 tablespoon vegetable oil, garlic, and ginger. Stir-fry for 5 seconds. Pour Shaoxing wine around the wok’s edge to deglaze, releasing browned bits.
- Cook the Sauce: Add prepared sauce mixture to the wok and bring to a simmer. Slowly stir in the cornstarch slurry while stirring constantly. Let simmer for 20 seconds until thickened.
- Combine and Finish: Toss in the blanched broccoli and seared beef with juices. Mix over medium heat to coat everything in the sauce. Adjust thickness by simmering longer or adding stock/water if needed. Serve hot with steamed rice.
Notes
- If you prefer beef with less tenderization, omit the baking soda in the marinade.
- Blanch broccoli just until bright green and slightly tender to maintain its crunch and nutrients.
- Shaoxing wine adds authentic flavor; if unavailable, dry sherry can be a substitute.
- Adjust sauce thickness by varying cornstarch slurry or simmer time to your preference.
- Serve immediately to enjoy the best texture of beef and broccoli.
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
