Description
This authentic Beef and Broccoli recipe features tender flank steak and crisp broccoli florets in a savory oyster and soy sauce glaze. Perfectly balanced with garlic, ginger, and Shaoxing wine, this classic Chinese stir-fry is quick to prepare and sure to satisfy your craving for takeout at home.
Ingredients
Scale
Beef Marinade and Main Sauce
- 1 pound flank steak (sliced 1/4-inch or 0.6cm thick)
- 1/4 teaspoon baking soda (optional)
- 3 tablespoons water
- 1 1/2 teaspoons cornstarch
- 2 teaspoons vegetable oil
- 1 teaspoon oyster 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
Vegetables and Aromatics
- 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
Cornstarch Slurry
- 2 1/2 tablespoons cornstarch (mixed with 3 tablespoons/45ml water)
Instructions
- Marinate the Beef: In a bowl, combine the sliced flank steak with baking soda and water to tenderize. Massage until absorbed. Mix in the remaining marinade ingredients—cornstarch, vegetable oil, and oyster sauce. Let marinate for at least 30 minutes.
- Prepare the Sauce: Whisk together chicken stock, granulated sugar, soy sauce, dark soy sauce, oyster sauce, sesame oil, and white pepper in a separate bowl. Set aside.
- Blanch the Broccoli: Bring a pot of water to a boil and blanch broccoli florets for 60 seconds for tender-crisp texture. 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.
- Sauté Aromatics: Reduce heat to medium. Add 1 tablespoon vegetable oil to the wok, then stir-fry minced garlic and ginger for 5 seconds. Pour Shaoxing wine around the wok edges to deglaze.
- Simmer the Sauce: Pour in the prepared sauce mixture. Stir around the wok sides to lift flavorful bits. Bring to a simmer. Stir cornstarch slurry thoroughly and drizzle into the sauce constantly stirring. Allow sauce to thicken for about 20 seconds.
- Combine and Finish: Toss in blanched broccoli and seared beef with any accumulated juices. Stir over medium heat until the sauce coats all ingredients evenly. Adjust sauce thickness by reducing or adding chicken stock or slurry as needed.
- Serve: Plate the beef and broccoli immediately with steamed rice for a complete meal.
Notes
- For tender beef, use flank steak sliced against the grain and marinate properly.
- Optionally omit baking soda in marinade to avoid over-tenderizing the beef.
- ShaoXing wine adds authentic flavor but can be substituted with dry sherry if unavailable.
- Adjust broccoli blanch time depending on preferred crunchiness.
- Use low sodium soy sauce and chicken stock to control saltiness.
- If sauce is too thick, thin with extra chicken stock or water; if too thin, thicken with additional cornstarch slurry.
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
