Beef Broccoli
Elevate your weeknight dinner game with a classic Beef Broccoli recipe that's bursting with bold, savory flavors and irresistible textures. Tender beef flank steak is marinated in a rich blend of soy sauce, oyster sauce, sesame oil, and spices, ensuring every bite is infused with robust umami. Crisp broccoli florets are stir-fried to perfection alongside fragrant garlic and ginger, then simmered in a luscious, glossy sauce thickened with a cornstarch slurry. This quick and easy stir-fry comes together in just 30 minutes, making it the perfect choice for a satisfying, home-cooked meal that pairs beautifully with steamed rice. Ideal for busy families or anyone craving Chinese takeout-style flavors, this Beef Broccoli recipe guarantees restaurant-quality results right in your kitchen!
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Recipe Information
Ingredients
- 450 grams beef flank steak
- 350 grams broccoli florets
- 60 milliliters soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons cornstarch
- 1 teaspoon sesame oil
- 1 tablespoon ginger
- 2 cloves garlic
- 2 tablespoons vegetable oil
- 120 milliliters water
- 2 stalks green onions
- 0.5 teaspoon black pepper
- 1 tablespoon brown sugar
Instructions
Thinly slice the beef flank steak across the grain into strips, about 5 mm thick. Ensure each piece is uniform for even cooking.
In a medium bowl, mix the soy sauce, oyster sauce, 1 tablespoon of cornstarch, sesame oil, and black pepper. Add the beef slices to this marinade, ensuring they are well-coated. Let it sit for at least 10 minutes.
While the beef marinates, chop the broccoli into bite-sized florets, mince the garlic, and finely grate the ginger. Slice the green onions into thin rounds.
In a small bowl, combine the remaining cornstarch with 120 ml of water to make a slurry. Set aside.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated beef slices in a single layer, cooking until they are browned on both sides, approximately 2-3 minutes each side. Remove the beef from the pan and set aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil. Stir in the minced garlic and ginger, sautéing for about 30 seconds until fragrant.
Add the broccoli florets to the wok, tossing quickly with the garlic and ginger. Pour in about 60 ml of water, and cover the pan for 2-3 minutes to steam the broccoli until it turns bright green and is tender-crisp.
Remove the cover and return the beef to the wok. Stir everything together.
Pour in the cornstarch slurry, stirring quickly as the sauce begins to thicken. Add the brown sugar, and mix well to ensure everything is coated evenly by the sauce.
Once the sauce has thickened to your desired consistency, remove the wok from heat. Sprinkle with sliced green onions, and serve hot over steamed rice.
Nutrition Facts
Calories |
1470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.4 g | 106% | |
| Saturated Fat | 22.9 g | 114% | |
| Polyunsaturated Fat | 22.8 g | ||
| Cholesterol | 315 mg | 105% | |
| Sodium | 3588 mg | 156% | |
| Total Carbohydrate | 52.7 g | 19% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 14.0 g | ||
| Protein | 142.3 g | 285% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 298 mg | 23% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 1890 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
