Description
This classic Beef and Broccoli recipe features tender marinated flank steak and vibrant broccoli florets cooked in a savory, slightly sweet oyster-soy sauce. The beef is lightly tenderized and seared for maximum flavor, while the sauce is thickened to perfectly coat every piece. Ready in under an hour, it’s a delicious, restaurant-style stir-fry that’s perfect for a hearty weeknight meal served alongside steamed rice.
Ingredients
Units
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For the Beef and Marinade:
- 1 pound flank steak, sliced 1/4-inch (0.6cm) thick
- 1/4 teaspoon baking soda (optional)
- 3 tablespoons water
- 1 1/2 teaspoons cornstarch
- 2 teaspoons vegetable oil
- 1 teaspoon oyster sauce
For the Sauce:
- 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 (or double black dark soy sauce)
- 1 tablespoon oyster sauce
- 1/2 teaspoon sesame oil
- 1/8 teaspoon white pepper
For the Rest of the Dish:
- 4 cups broccoli florets
- 3 tablespoons vegetable oil, divided
- 2 cloves garlic, minced
- 1/4 teaspoon ginger, grated/minced (optional)
- 1 tablespoon Shaoxing wine
- 2 1/2 tablespoons cornstarch (mixed with 3 tablespoons/45ml water)
Instructions
- Marinate the Beef: In a bowl, combine the sliced flank steak with baking soda and water. Massage the mixture into the beef to tenderize it gently. Then mix in cornstarch, vegetable oil, and oyster sauce. Let the beef marinate for at least 30 minutes to absorb the flavors.
- Prepare the Sauce: In a separate bowl, whisk together 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 and blanch the broccoli florets for 30 to 60 seconds depending on your texture preference. Drain and set aside to retain a vibrant green color and slight crunch.
- Cook the Beef: Heat a wok over high heat until smoking hot. Add 2 tablespoons of vegetable oil and sear the marinated beef on both sides until browned, about 2 to 3 minutes. Remove the beef from the wok and set aside.
- Flavor Base: Reduce heat to medium and add remaining 1 tablespoon oil to the wok. Stir in minced garlic and ginger, cooking for about 5 seconds to release aromas. Pour Shaoxing wine around the wok’s edges to deglaze, enhancing the depth of flavor.
- Simmer the Sauce: Pour in the prepared sauce mixture and stir to lift any browned bits from the wok. Bring the sauce to a simmer. Mix cornstarch and water to a smooth slurry, then drizzle it into the sauce, stirring constantly. Let the sauce 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 everything together over medium heat until the sauce evenly coats the beef and broccoli. Adjust thickness by reducing further over increased heat or by adding more slurry or stock as needed.
- Serve: Plate the beef and broccoli immediately alongside steamed rice for a satisfying meal.
Notes
- Baking soda helps tenderize the beef but can be omitted if you prefer firmer texture.
- Blanch broccoli just until bright green and slightly tender to preserve nutrients and texture.
- Use low sodium soy sauce and chicken stock to better control saltiness.
- Shaoxing wine adds authentic flavor but can be substituted with dry sherry or left out if unavailable.
- Adjust cornstarch slurry quantity to reach your preferred sauce consistency.
- Serve hot with steamed white or brown rice to complete the meal.
Nutrition
- Serving Size: 1 serving (approximately 1/6th of recipe)
- Calories: 280
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 70 mg
