Chinese Beef and Broccoli
Savor the robust flavors of Chinese Beef and Broccoli, a classic stir-fry dish that brings restaurant-quality cooking to your kitchen in just 30 minutes! Tender slices of marinated flank steak are paired with crisp, vibrant broccoli florets and coated in a glossy, savory sauce infused with garlic, ginger, soy sauce, and oyster sauce. Blanching the broccoli ensures it retains its fresh crunch, while the quick stir-fry technique locks in the bold, aromatic flavors. Perfectly balanced with a touch of sesame oil and a hint of sweetness, this dish is ideal for busy weeknights or an impressive homemade takeout experience. Serve over steamed white rice for a wholesome, satisfying meal that’s as delicious as it is easy.
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Recipe Information
Ingredients
- 1 lb Flank steak
- 4 cups Broccoli florets
- 0.25 cup Soy sauce
- 2 tablespoons Oyster sauce
- 1 tablespoon Sesame oil
- 2 tablespoons Cornstarch
- 1 teaspoon Sugar
- 3 pieces Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 2 tablespoons Vegetable oil
- 0.25 cup Water
- 2 stalks Green onions, sliced (optional)
- 4 servings Cooked white rice, for serving
Instructions
Slice the flank steak thinly against the grain into bite-sized strips. Place the steak in a bowl.
In the bowl with the steak, add 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, and 1 teaspoon of sesame oil. Mix well to coat the beef evenly and let it marinate for 10 minutes.
While the beef marinates, bring a pot of water to a boil. Add the broccoli florets and blanch for 1-2 minutes until they turn bright green and slightly tender. Drain and set aside.
In a small bowl, combine the remaining 2 tablespoons of soy sauce, oyster sauce, sugar, water, and 1 tablespoon of cornstarch. Mix until smooth to create the sauce.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef in a single layer and sear for 1-2 minutes per side until browned. Remove the beef from the skillet and set aside.
Add the remaining 1 tablespoon of vegetable oil to the skillet. Stir-fry the minced garlic and grated ginger for 30 seconds until fragrant.
Add the broccoli florets to the skillet and stir-fry for 2 minutes.
Return the cooked beef to the skillet and pour the prepared sauce over the beef and broccoli. Toss everything to coat evenly.
Cook for 1-2 minutes, stirring frequently, until the sauce thickens and the beef is fully cooked through.
Remove from heat and garnish with sliced green onions, if using. Serve hot with steamed white rice.
Nutrition Facts
Calories |
630 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.6 g | 34% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 103 mg | 34% | |
| Sodium | 1244 mg | 54% | |
| Total Carbohydrate | 57.4 g | 21% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 2.6 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 84 mg | 6% | |
| Iron | 6.0 mg | 33% | |
| Potassium | 508 mg | 11% | |
*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.
