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–+ servings
Beef and Broccoli

Beef and Broccoli

A beloved family recipe featuring tender beef and fresh broccoli in a savory sauce, perfect for a quick and delicious meal.
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Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Course Beef
Cuisine Chinese
Servings 6 servings
Calories 232 kcal

Equipment

  • wok
  • bowl
  • pot

Ingredients
  

For the beef and marinade

  • 1 pound flank steak (sliced ¼-inch or 0.6cm thick)
  • ¼ teaspoon baking soda (optional)
  • 3 tablespoons water
  • 1 ½ teaspoons cornstarch
  • 2 teaspoons vegetable oil
  • 1 teaspoon oyster sauce

For the sauce

  • ⅔ cup low sodium chicken stock (warmed)
  • 1 ½ teaspoons granulated sugar (or brown sugar)
  • 1 ½ tablespoons soy sauce
  • 1 teaspoon dark soy sauce (or double black dark soy sauce)
  • 1 tablespoon oyster sauce
  • ½ teaspoon sesame oil
  • ⅛ teaspoon white pepper

For the rest of the dish

  • 4 cups broccoli florets
  • 3 tablespoons vegetable oil (divided)
  • 2 cloves garlic (minced)
  • ¼ teaspoon ginger (grated/minced, optional)
  • 1 tablespoon Shaoxing wine
  • 2 ½ tablespoons cornstarch (mixed with 3 tablespoons/45ml water)

Instructions
 

Instructions

  • In a bowl, add the sliced beef along with the baking soda and water. Massage the beef until all the liquid is absorbed. Mix in the remaining marinade ingredients: cornstarch, oil, and oyster sauce. Set aside to marinate for at least 30 minutes.
  • Make the sauce mixture by mixing together the chicken stock, sugar, soy sauce, dark soy sauce, oyster sauce, sesame oil, and white pepper. Set aside.
  • Bring a pot of water to a boil and blanch your broccoli for 30 to 60 seconds. Drain and set aside.
  • Heat your wok over high heat until smoking. Add 2 tablespoons oil and sear the beef on both sides until browned, about 2-3 minutes. Remove from the wok and set aside.
  • Set the wok over medium heat and add another tablespoon of oil along with the garlic and ginger. Stir for 5 seconds and pour the Shaoxing wine around the perimeter of the wok.
  • Add in the sauce mixture and stir to deglaze the wok. Bring to a simmer. Stir the cornstarch and water into a slurry and drizzle into sauce while stirring. Allow to simmer and thicken for 20 seconds.
  • Toss in the blanched broccoli and seared beef. Mix together over medium heat until the sauce coats the beef and broccoli. Adjust thickness if necessary. Serve with steamed rice!

Nutrition

Serving: 6servingsCalories: 232kcalCarbohydrates: 10gProtein: 19gFat: 13gSaturated Fat: 8gCholesterol: 45mgSodium: 531mgPotassium: 482mgFiber: 2gSugar: 2gVitamin A: 380IUVitamin C: 54.5mgCalcium: 46mgIron: 1.8mg
Keyword Beef and Broccoli, beef dish, Broccoli Recipe, Chinese recipe, Healthy Dinner, stir fry
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