Description
A quick and flavorful Chinese Beef and Broccoli recipe made in one pan, perfect for a delicious take-out style meal at home. Tender slices of flank steak are marinated and stir-fried with crisp broccoli in a savory ginger-garlic sauce, ready in just 30 minutes.
Ingredients
Scale
Beef Marinade
- 1 lb flank steak or skirt steak (or tough cuts like chuck, brisket, or round roast)
- 1/2 tsp baking soda (only if using tough cuts)
- 1 tbsp soy sauce
- 1/2 tbsp cornstarch
- 1 tsp neutral oil (vegetable, peanut, or grapeseed oil)
- 1 tbsp Shaoxing wine or dry sherry
- 1 tsp sugar
Main Ingredients
- 2 cups broccoli florets
- 1 tbsp fresh ginger, minced
- 3 garlic cloves, minced
- 2 tbsp neutral oil (vegetable, peanut, or grapeseed oil), divided
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp Shaoxing wine or dry sherry
- 2 tsp sugar
- 1 tbsp cornstarch
- 1/4 cup water or broth
Instructions
- Marinate the Beef: Slice the beef thinly against the grain. In a bowl, combine the beef slices with 1 tablespoon soy sauce, 1/2 tablespoon cornstarch, 1 teaspoon neutral oil, 1 tablespoon Shaoxing wine, 1 teaspoon sugar, and 1/2 teaspoon baking soda if using a tough cut of beef. Mix well and let it marinate for 30 minutes to tenderize and infuse flavor.
- Steam the Broccoli: Heat a splash of water in a skillet over medium heat. Add the broccoli florets and steam them until they turn bright green and are just tender, about 3-4 minutes. Remove the broccoli and set aside.
- Sear the Beef: In the same skillet, heat 1 tablespoon oil over medium-high heat. Add the marinated beef and sear it until mostly cooked through, about 2-3 minutes, stirring occasionally. Remove the beef from the skillet and keep it aside.
- Sauté Aromatics: Add the minced garlic and ginger to the skillet. Sauté them until fragrant, about 30 seconds to 1 minute, stirring constantly to prevent burning.
- Prepare the Sauce: In a small bowl, whisk together the remaining 3 tablespoons soy sauce, 2 tablespoons oyster sauce, 1 tablespoon Shaoxing wine, 2 teaspoons sugar, 1 tablespoon cornstarch, and 1/4 cup water or broth until smooth.
- Combine and Thicken: Pour the sauce mixture into the skillet with the garlic and ginger. Stir continuously as the sauce begins to thicken. Return the seared beef and steamed broccoli to the skillet and toss together until everything is well coated and heated through.
- Serve: Serve the beef and broccoli hot, ideally over steamed rice or noodles for a complete meal.
Notes
- For tougher cuts of beef, the baking soda in the marinade helps tenderize the meat.
- Broccoli should be steamed just until bright green and tender-crisp to maintain texture.
- You can substitute oyster sauce with vegetarian mushroom sauce for a vegetarian version.
- Shaoxing wine can be replaced by dry sherry if unavailable.
- Use a neutral oil with a high smoke point for best searing results.
- Slice the beef thinly against the grain to ensure tenderness.
