Go Back
Gouda & Mushroom Stuffed Chicken

Chinese Beef & Broccoli

Evelyn
Tender beef and crisp broccoli in a savory brown sauce, ready in 25 minutes. Better than takeout and made with simple pantry ingredients.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner
Cuisine Chinese
Servings 4 servings
Calories 335 kcal

Equipment

  • Large skillet or wok
  • Sharp knife
  • Cutting board
  • Mixing bowls
  • Measuring cups and spoons

Ingredients
  

  • 1 pound flank steak thinly sliced against the grain
  • 1 large head broccoli cut into florets
  • 3 cloves garlic minced
  • 1 tablespoon fresh ginger grated
  • 2 tablespoons vegetable oil for cooking
  • 3 tablespoons soy sauce
  • 2 tablespoons oyster sauce
  • 1 tablespoon cornstarch
  • 1/2 cup chicken broth or water
  • 1 teaspoon sugar
  • 1/4 teaspoon baking soda
  • 1 tablespoon sesame oil
  • 2 tablespoons Shaoxing wine or dry sherry
  • Cooked white rice for serving
  • Sesame seeds and scallions for garnish

Instructions
 

  • Slice 1 pound flank steak against the grain into thin strips. If needed, freeze for 30 minutes first for easier slicing.
  • In a bowl, combine beef with 1/4 teaspoon baking soda, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 2 tablespoons Shaoxing wine, and 1 teaspoon cornstarch. Mix well and marinate for 15 minutes.
  • Whisk together 2 tablespoons soy sauce, 2 tablespoons oyster sauce, 1/2 cup chicken broth, 1 teaspoon sugar, and remaining cornstarch in a small bowl. Set aside.
  • Heat 1 tablespoon vegetable oil in a large skillet or wok over high heat. Add beef in a single layer and sear for 2 minutes until browned. Flip and cook 1 minute more. Remove to a plate.
  • Add remaining 1 tablespoon oil to pan. Add 3 cloves minced garlic and 1 tablespoon ginger. Stir for 30 seconds until fragrant.
  • Add broccoli florets and a splash of water. Cover and cook 2 minutes until bright green and crisp tender.
  • Return beef to pan. Stir sauce and pour over everything. Cook 2 to 3 minutes, stirring constantly, until sauce thickens and coats beef and broccoli.
  • Serve immediately over cooked white rice. Garnish with sesame seeds and sliced scallions.

Notes

  • Slice beef against the grain for maximum tenderness
  • Do not skip the baking soda marinade step
  • Keep broccoli crisp by not overcooking
  • Have all ingredients prepped before cooking starts
  • Use high heat for proper searing and browning
Keyword Chinese Beef & Broccoli