Description
This classic Chinese Beef and Broccoli recipe is a quick and flavorful stir-fry dish featuring tender slices of flank steak and crisp broccoli florets coated in a savory sauce made with soy, oyster sauce, garlic, and ginger. Perfect for a nutritious weeknight meal served over steamed rice.
Ingredients
Scale
Beef and Broccoli
- 1 pound flank steak, sliced thinly against the grain
- 2 cups broccoli florets
- 2 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
Sauce
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon sugar
- 1/2 cup beef broth
For Serving
- Cooked rice
Instructions
- Prepare Ingredients: Slice the flank steak thinly against the grain to ensure tenderness. Wash and cut the broccoli into bite-sized florets. Mince the garlic cloves and fresh ginger finely to release their aromas.
- Make the Sauce: In a small bowl, whisk together soy sauce, oyster sauce, cornstarch, sugar, and beef broth until smooth and well combined. Set aside to use later.
- Cook the Beef: Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. When the oil is hot, add the sliced beef and stir-fry for about 2-3 minutes until the beef is browned and cooked through. Remove the beef from the pan and set aside.
- Sauté Aromatics: In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and ginger, stirring continuously for about 30 seconds until fragrant but not burnt.
- Cook Broccoli: Add the broccoli florets to the skillet and stir-fry for approximately 3 minutes, until the broccoli is tender-crisp, maintaining a slight crunch.
- Combine Beef and Sauce: Return the cooked beef to the skillet with the broccoli. Pour the prepared sauce over the mixture and stir well to coat all ingredients evenly.
- Thicken Sauce: Continue to cook for another 2-3 minutes, stirring frequently, until the sauce thickens and becomes glossy.
- Serve: Serve the Chinese Beef and Broccoli hot over freshly cooked rice for a complete meal.
Notes
- For best results, slice the beef thinly against the grain to maximize tenderness.
- You can substitute flank steak with sirloin or skirt steak if preferred.
- Adjust the amount of sugar based on your sweetness preference.
- If you prefer gluten-free, opt for tamari instead of regular soy sauce.
- For a spicier version, add red chili flakes or fresh chili slices while sautéing the garlic and ginger.
- Make sure not to overcook the broccoli to keep it crisp and vibrant green.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup beef and broccoli with 1/2 cup cooked rice
- Calories: 350
- Sugar: 5g
- Sodium: 700mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 65mg
Keywords: Chinese beef and broccoli recipe, beef stir-fry, easy Chinese dinner, quick weeknight meal, Asian cuisine, healthy beef recipes
