Description
A quick, budget-friendly weeknight dinner that replicates the tender beef and crisp-tender broccoli of your favorite Chinese takeout, ready in just 20 minutes.
Ingredients
Scale
- 1.5 pounds flank steak or skirt steak, sliced against the grain into thin strips
- 2 tablespoons soy sauce
- 1 tablespoon Chinese cooking wine (Shaoxing wine) or dry sherry
- 1 tablespoon cornstarch (for marinade)
- 1 tablespoon vegetable oil (for marinade)
- ½ teaspoon black pepper
- ½ cup low-sodium chicken broth
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon white sugar
- 2 tablespoons water (for sauce)
- 1 teaspoon cornstarch (for sauce slurry)
- ½ teaspoon red pepper flakes (optional)
- 2 large heads broccoli, cut into florets
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons vegetable oil (for cooking)
- 1 teaspoon sesame oil
Instructions
- Slice the beef against the grain into thin strips. In a bowl, combine beef with soy sauce, cooking wine, 1 tablespoon cornstarch, 1 tablespoon vegetable oil, and black pepper. Mix well and marinate for at least 15 minutes.
- In a small bowl, whisk together chicken broth, oyster sauce, light soy sauce, dark soy sauce, sugar, 2 tablespoons water, red pepper flakes, and 1 teaspoon cornstarch until dissolved. Set aside.
- Cut broccoli into bite-sized florets. If stems are thick, peel and slice them thinly. Set aside.
- Heat a large wok or skillet over high heat. Add 1 tablespoon vegetable oil. Once shimmering, add beef in a single layer (cook in batches if necessary). Sear for 1-2 minutes per side until browned but slightly pink inside. Remove beef and set aside.
- Wipe pan if needed. Add another tablespoon of oil if dry. Add broccoli and stir-fry for 2 minutes. Add 2 tablespoons water, cover, and steam for 1 minute. Uncover and stir-fry for another minute until crisp-tender.
- Add cooked beef back to the pan with broccoli. Add minced garlic and grated ginger; stir-fry for 30 seconds until fragrant.
- Pour sauce mixture over beef and broccoli. Stir constantly until sauce thickens and becomes glossy (30-60 seconds).
- Remove from heat, drizzle with sesame oil, and stir one final time. Serve immediately over steamed jasmine rice.
Notes
Slice beef against the grain to ensure tenderness. Use high heat for proper searing. Do not overcrowd the pan. Fresh ginger and garlic are essential for flavor. This dish does not freeze well; the beef may become tough and broccoli mushy. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 12 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 350
- Sugar: 6
- Sodium: 600
- Fat: 18
- Saturated Fat: 5
- Carbohydrates: 15
- Fiber: 3
- Protein: 30
Keywords: beef and broccoli, stir fry, chinese food, weeknight dinner, quick meals, restaurant style, easy recipe, high protein