Description
Sizzling strips of beef and bright green broccoli in a glossy brown sauce, this homemade version of Chinese beef and broccoli is ready in under 30 minutes.
Ingredients
Scale
- 500 g flank steak or skirt steak, thinly sliced
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine or dry sherry
- 1 tsp baking soda
- 1 tsp cornstarch
- 120 ml low-sodium soy sauce
- 60 ml beef or chicken stock
- 30 g brown sugar
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- 15 g cornstarch mixed with 60 ml cold water
- 3 garlic cloves, thinly sliced
- 2 tsp ginger, finely grated
- 450 g broccoli florets
- 2 tbsp neutral oil (canola or peanut)
- Optional: toasted sesame seeds, thinly sliced scallions for garnish
Instructions
- Slice the beef into thin strips against the grain and marinate with soy sauce, Shaoxing wine, baking soda, and cornstarch for 10-15 minutes.
- Bring a pot of water to a boil, blanch the broccoli for 45-60 seconds, then plunge into ice water and drain.
- Whisk together soy sauce, stock, brown sugar, oyster sauce, and sesame oil in a bowl.
- Heat a wok or skillet over high heat with oil, sear beef in batches for 60-90 seconds per side until browned, then remove.
- Add garlic and ginger to the pan, stir until fragrant, then pour in the sauce mixture and thicken with cornstarch slurry.
- Return the beef and broccoli to the pan, toss to coat, and serve immediately over steamed rice.
Notes
Avoid overcrowding the pan when searing the beef to ensure it gets a good crust.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 12g
- Sodium: 980mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 39g
- Cholesterol: 95mg