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Beef and Broccoli

Beef and Broccoli

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Beef and Broccoli is a delightful stir-fry dish that brings the comforting flavors of Chinese cuisine right to your kitchen. This quick and easy recipe features tender slices of flank steak stir-fried with vibrant broccoli, all coated in a savory, rich sauce that combines sweet and umami notes. In just under 30 minutes, you can create a restaurant-quality meal that’s perfect for busy weeknights or special gatherings. The harmonious blend of fresh ingredients creates a satisfying experience that will transport you to the bustling streets of China with every bite. Don your apron and let’s embark on this culinary adventure together!

Ingredients

Scale
  • 1 lb flank steak, thinly sliced
  • 1 lb broccoli, cut into bite-sized pieces
  • 5 garlic cloves, minced
  • 1 tablespoon light soy sauce
  • 1 tablespoon mushroom-based oyster sauce
  • 1 tablespoon cornstarch
  • 1 teaspoon baking soda
  • 1/2 cup low-sodium chicken broth
  • 2 tablespoons water
  • 2 tablespoons vegetable oil (for cooking)
  • Fresh ginger, minced

Instructions

  1. Marinate the flank steak by combining it in a bowl with baking soda, light soy sauce, oyster sauce, cornstarch, and water. Let it rest for at least 15 minutes.
  2. While marinating, prepare the stir-fry sauce by mixing oyster sauce, light and dark soy sauces, apple vinegar, sugar, chicken broth, and cornstarch until smooth.
  3. Blanch the broccoli in boiling salted water for about 2 minutes until bright green and slightly tender; drain and set aside.
  4. Heat vegetable oil in a wok over medium-high heat. Sear the marinated beef in a single layer for about 30 seconds on each side until golden brown; remove from pan.
  5. In the same wok, sauté minced garlic and ginger until fragrant. Add blanched broccoli and cook for about one minute.
  6. Return beef to the wok along with the prepared stir-fry sauce; toss everything together until well-coated and heated through (about 2 minutes).
  7. Finish with a drizzle of toasted sesame oil before serving.

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