Description
This authentic Beef and Broccoli recipe features tender flank steak and crisp broccoli coated in a savory sauce made from soy sauce, oyster sauce, and aromatics. Perfect for a flavorful and satisfying Chinese takeout-style dinner at home.
Ingredients
Scale
Beef Marinade
- 1 pound flank steak sliced 1/4-inch thick
- 1/4 teaspoon baking soda (optional)
- 3 tablespoons water
- 1 1/2 teaspoons cornstarch
- 2 teaspoons vegetable oil
- 1 teaspoon oyster sauce
Sauce Mixture
- 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
Main Ingredients
- 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
- 2 1/2 tablespoons cornstarch mixed with 3 tablespoons water (slurry)
Instructions
- Marinate the Beef: In a bowl, combine the sliced beef with baking soda and water. Massage gently until liquid is absorbed. Add cornstarch, vegetable oil, and oyster sauce. Mix well and let marinate for at least 30 minutes.
- Make the Sauce: In a separate bowl, whisk together the warm chicken stock, sugar, soy sauce, dark soy sauce, oyster sauce, sesame oil, and white pepper. Set aside for later use.
- Blanch the Broccoli: Bring a pot of water to a boil. Add broccoli florets and blanch for 60 seconds for slightly soft or 30 seconds for crisp texture. Drain and set aside.
- Sear the Beef: Heat a wok over high heat until smoking hot. Add 2 tablespoons vegetable oil and sear the marinated beef in batches until browned, about 2-3 minutes. Remove beef and set aside.
- Sauté Aromatics: Lower heat to medium and add the remaining 1 tablespoon oil to the wok. Add minced garlic and ginger. Stir for 5 seconds until fragrant. Pour Shaoxing wine around the edges to deglaze.
- Simmer the Sauce: Pour in the prepared sauce mixture and stir to loosen any browned bits. Bring to a simmer.
- Thicken the Sauce: Stir the cornstarch slurry and drizzle it slowly into the simmering sauce while stirring constantly. Allow sauce to thicken for about 20 seconds.
- Combine and Finish: Add the blanched broccoli and seared beef along with any accumulated juices back into the wok. Toss together over medium heat until everything is evenly coated and heated through. Adjust sauce thickness by simmering longer to reduce or adding stock/water if too thick.
- Serve: Serve hot with steamed rice for a complete meal.
Notes
- For tender beef without the baking soda, simply omit it from the marinade.
- Adjust broccoli blanching time to your preferred crunchiness.
- Shaoxing wine adds authentic flavor but can be substituted with dry sherry if unavailable.
- Make sure to stir the cornstarch slurry well before adding to avoid lumps.
- Use low sodium soy sauce and chicken stock to better control salt levels.
- Serve immediately for best texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 232 kcal
- Sugar: 2 g
- Sodium: 531 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 19 g
- Cholesterol: 45 mg
