Description
Chinese Beef and Broccoli is a quick, flavorful stir-fry with tender velveted beef, crisp broccoli, and a glossy garlic-soy sauce. It comes together in 20 minutes with simple pantry staples, delivering takeout-style comfort at home.
Ingredients
1 lb flank steak (or sirloin), thinly sliced across the grain
4 cups broccoli florets (stems peeled and sliced optional)
2–3 tbsp neutral oil (canola or peanut)
3 cloves garlic, minced
1 tbsp ginger, minced
Velveting marinade: 1 tbsp soy sauce, 1 tsp Shaoxing or dry sherry, 1 tsp cornstarch, 1 tsp oil
Sauce: 3 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp Shaoxing or broth, 1 tsp sugar
Slurry: 1 tbsp cornstarch + 3 tbsp water
Instructions
1. Toss sliced beef with marinade (soy, Shaoxing, cornstarch, oil) and rest 10–15 minutes.
2. Blanch broccoli in boiling water 1 minute until bright green and crisp-tender; drain and pat dry.
3. Heat wok or skillet until smoking; add oil and sear beef in a single layer 45–60 seconds per side. Remove to plate.
4. Add garlic and ginger; stir-fry 20–30 seconds until fragrant.
5. Return beef; add soy sauce, oyster sauce, Shaoxing or broth, and sugar. Toss 30 seconds.
6. Add cornstarch slurry gradually until sauce is glossy and coats beef.
7. Fold in broccoli; toss 30–60 seconds until hot. Serve immediately with rice.
Notes
Slice beef partially frozen for thin, even strips.
Dry broccoli after blanching so sauce stays concentrated.
Cook beef in batches to avoid steaming.
Keep heat high for glossy, takeout-style sauce.
Add slurry slowly; stop once sauce clings lightly.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner, Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 4 g
- Sodium: 950 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 75 mg