Description
This authentic Beef and Broccoli recipe features tender flank steak and crisp broccoli florets tossed in a savory, flavorful sauce made with soy, oyster sauce, and aromatic seasonings. Quick to prepare and perfect for a satisfying dinner served over steamed rice.
Ingredients
Scale
Beef Marinade
- 1 pound flank steak, sliced 1/4-inch thick
- 1/4 teaspoon baking soda (optional)
- 3 tablespoons water
- 1 1/2 teaspoons cornstarch
- 2 teaspoons vegetable oil
- 1 teaspoon oyster sauce
Sauce
- 2/3 cup low sodium chicken stock, warmed
- 1 1/2 teaspoons granulated sugar
- 1 1/2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon sesame oil
- 1/8 teaspoon white pepper
Vegetables and Stir-fry
- 4 cups broccoli florets
- 3 tablespoons vegetable oil, divided
- 2 cloves garlic, minced
- 1/4 teaspoon ginger, grated or minced (optional)
- 1 tablespoon Shaoxing wine
- 2 1/2 tablespoons cornstarch mixed with 3 tablespoons water (slurry)
Instructions
- Marinate the Beef: In a bowl, combine the sliced flank steak with baking soda and water. Massage the beef until the liquid is absorbed. Add cornstarch, vegetable oil, and oyster sauce to the beef and mix well. Set aside to marinate for at least 30 minutes.
- Prepare the Sauce: In a separate bowl, mix together the warmed chicken stock, sugar, soy sauce, dark soy sauce, oyster sauce, sesame oil, and white pepper. Set aside.
- Blanch Broccoli: Bring a pot of water to a boil and blanch the broccoli florets for 60 seconds if you prefer softer broccoli, or 30 seconds for crunchier texture. Drain and set aside.
- Sear the Beef: Heat a wok over high heat until smoking hot. Add 2 tablespoons of vegetable oil and quickly sear the beef on both sides until browned, about 2 to 3 minutes total. Remove from the wok and set aside.
- Sauté Aromatics: Reduce heat to medium and add 1 tablespoon vegetable oil to the wok. Stir in minced garlic and ginger for 5 seconds. Pour Shaoxing wine around the perimeter of the wok to deglaze.
- Cook the Sauce: Add the prepared sauce mixture to the wok, stirring to incorporate browned bits from the beef. Bring to a simmer. Stir the cornstarch slurry to combine well, then drizzle it into the simmering sauce while stirring constantly. Allow sauce to thicken for 20 seconds.
- Combine and Finish: Add the blanched broccoli and seared beef back into the wok along with any juices. Toss everything together over medium heat until the sauce evenly coats the beef and broccoli. Adjust sauce thickness by simmering longer or adding more slurry if needed, or thinning with chicken stock or water if too thick.
- Serve: Serve hot with steamed rice for a complete and satisfying meal.
Notes
- Omitting baking soda from the beef marinade will result in less tenderized meat if preferred.
- Blanching broccoli helps retain its vibrant color and crunchy texture.
- Shoaxing wine adds authentic flavor but can be substituted with dry sherry or omit if unavailable.
- Adjust cornstarch slurry quantities to achieve desired sauce thickness.
- Use low sodium soy sauce and chicken stock to control the saltiness of the dish.
- Serve with steamed white or brown rice for a traditional pairing.
Nutrition
- Serving Size: 1 serving
- Calories: 232 kcal
- Sugar: 2 g
- Sodium: 531 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 19 g
- Cholesterol: 45 mg
