Chinese Beef and Broccoli
This classic Chinese dish combines tender beef and fresh broccoli in a savory soy-based sauce. Quick to prepare, it's a delicious meal that can be served over steamed rice or noodles.
Equipment
- 1 wok or large skillet
- 1 cutting board
- 1 measuring cups and spoons
- 1 wooden spatula
- 4 serving plates
Ingredients
- 1 lb flank steak, thinly sliced Thinly sliced against the grain.
- 4 cups broccoli florets About 1 large head.
- ¼ cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil Divided.
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
- ¼ cup beef broth or water
- 1 teaspoon sugar
- salt and pepper To taste.
Instructions
- In a medium bowl, combine the thinly sliced flank steak with soy sauce, oyster sauce, cornstarch, and a pinch of salt and pepper. Mix well and let it marinate while you prepare the other ingredients.
- Bring a pot of water to a boil. Add the broccoli florets and blanch for 2 minutes until bright green. Drain and immediately transfer to an ice bath to stop the cooking. Set aside.
- Heat 1 tablespoon of vegetable oil in a wok or large skillet over medium-high heat. Add the marinated beef in a single layer and stir-fry for about 3-4 minutes until browned. Remove the beef from the pan and set aside.
- In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and ginger, sautéing for about 30 seconds until fragrant.
- Return the beef to the skillet and add the blanched broccoli. Stir in the beef broth (or water) and sugar. Stir-fry for an additional 2-3 minutes until everything is heated through and the sauce thickens slightly.
- Taste and adjust seasoning with salt and pepper if needed. Serve hot over steamed rice or noodles.
Notes
For a spicier version, add sliced red chili peppers or a dash of chili oil.
You can substitute flank steak with sirloin or even chicken for variety.
If you prefer a thicker sauce, add more cornstarch mixed with water to the pan in the last step.