Chinese Beef and Broccoli
A classic dish featuring savory beef and crisp broccoli, easy to make at home and packed with flavor and nutrition.
Ingredients
Main Ingredients
- 1 lb flank steak (or sirloin for a leaner option) Can substitute with chicken or tofu.
- 2 cups broccoli florets (fresh or frozen) Use other vegetables like mushrooms or bell peppers for added flavor.
- 3 tablespoons soy sauce (low sodium recommended)
- 2 tablespoons oyster sauce Adds additional depth.
- 1 tablespoon cornstarch Used to tenderize the beef.
- 2 tablespoons vegetable oil Sesame oil adds a nutty flavor.
- 4 cloves garlic, minced For an aromatic kick.
- 1 teaspoon ginger, freshly grated (or powdered in a pinch)
- 1/2 cup beef broth (or water for a lighter alternative)
- to taste Salt and pepper
Instructions
Preparation
- Thinly slice the flank steak against the grain.
- In a bowl, mix the soy sauce, cornstarch, and a pinch of pepper. Add the sliced beef and let it marinate for about 10 minutes.
- Wash and cut the broccoli into bite-sized florets.
Cooking
- 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 cook for 2-3 minutes until browned. Remove the beef and set aside.
- In the same skillet, add another tablespoon of oil, sauté the minced garlic and ginger for about 30 seconds, then add the broccoli. Stir-fry for around 4-5 minutes until the broccoli is bright green and tender-crisp.
- Return the browned beef to the skillet, add the oyster sauce and beef broth. Stir everything well and let it cook for another 2-3 minutes until the sauce thickens slightly.
- Serve hot over a bed of steamed rice or noodles. Garnish with sesame seeds if desired.
Notes
For best results, slice beef against the grain and avoid overcrowding the pan during cooking. Store leftovers in an airtight container for up to 3 days.