Description
What makes this Chinese beef and broccoli recipe special isn’t just its speed (though 20 minutes from start to finish is pretty amazing). It’s the way each component maintains its distinct character while harmonizing perfectly.
Ingredients
For the Beef:
- 1 pound flank steak or sirloin, sliced thinly against the grain
- 2 tablespoons cornstarch
- 2 tablespoons soy sauce
- 1 tablespoon vegetable oil
- 1 teaspoon sesame oil
For the Sauce:
- 1/3 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1 teaspoon brown sugar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1/4 cup beef or chicken broth
For the Stir-Fry:
- 3 tablespoons vegetable oil, divided
- 4 cups fresh broccoli florets
- 2 green onions, sliced diagonally
- 1 tablespoon sesame seeds (optional)
Smart Substitutions:
For gluten-free needs, use tamari instead of soy sauce and ensure your oyster sauce is gluten-free. Vegetarians can swap the beef for extra-firm tofu or mushrooms, while those avoiding oyster sauce can use hoisin sauce for similar depth. If you’re watching sodium, reduce the soy sauce by half and add a splash of rice vinegar for brightness.
Instructions
Slice your beef as thinly as possible against the grain – this is crucial for tender results. In a medium bowl, combine the sliced beef with cornstarch, soy sauce, vegetable oil, and sesame oil. Mix thoroughly until each piece is well-coated. Let this marinate while you prepare everything else. The cornstarch creates a light coating that helps the beef stay tender and gives the sauce something to cling to.
Whisk together all sauce ingredients in a small bowl until the cornstarch completely dissolves. The mixture should be smooth with no lumps. Taste and adjust – if you prefer it sweeter, add a pinch more brown sugar; if you like more depth, add an extra splash of oyster sauce.
Bring a large pot of salted water to a boil. Add the broccoli florets and cook for exactly 90 seconds – they should turn bright green and be crisp-tender. Immediately drain and rinse with cold water to stop the cooking process. This technique ensures your broccoli maintains that perfect takeout texture.
Heat 2 tablespoons of vegetable oil in a large wok or skillet over high heat until it shimmers. Add the marinated beef in a single layer – don’t overcrowd the pan. Let it sear undisturbed for 2 minutes to develop a beautiful caramelized crust, then stir-fry for another 1-2 minutes until just cooked through. Remove beef to a plate.
In the same pan, add the remaining oil if needed. Add the blanched broccoli and stir-fry for 1 minute. Return the beef to the pan, give the sauce a quick stir, and pour it over everything. Stir constantly for 1-2 minutes until the sauce thickens and coats everything beautifully. The whole dish should be glossy and vibrant.
Remove from heat and sprinkle with sliced green onions and sesame seeds. Serve immediately over steamed rice for the complete takeout experience.
Nutrition
- Calories: 320
- Sodium: 850mg
- Fat: 18g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 28g