Chinese Beef and Broccoli
A popular take-out dish, Chinese Beef and Broccoli features tender beef, vibrant broccoli, and flavorful sauces that are both nutritious and delicious.
Ingredients
Main Ingredients
- 1 lb Beef Flank Steak Look for marbled cuts for tenderness.
- 4 cups Broccoli Florets Fresh is best; use frozen if necessary.
- 1/4 cup Soy Sauce Consider low-sodium for a healthier option.
- 2 tablespoons Oyster Sauce Use a mushroom-based alternative if avoiding shellfish.
- 3 cloves Garlic, minced Fresh enhances flavor.
- 1 tablespoon Ginger, minced Can substitute with ground ginger.
- 2 tablespoons Cooking Oil Use sesame oil for a nutty flavor.
- 2 tablespoons Cornstarch Mix with cold water to avoid lumps.
- 1/4 cup Water Helps create the sauce base.
- Salt and Pepper To taste.
Instructions
Preparation
- Slice the flank steak against the grain into thin strips, about 1/4 inch thick.
- In a medium bowl, combine the sliced beef with 2 tablespoons of soy sauce, 1 tablespoon of cornstarch, and a dash of pepper. Let marinate for at least 10 minutes.
- Steam or blanch the broccoli florets for 2-3 minutes until bright green.
Cooking
- In a large skillet or wok, heat 1 tablespoon of oil over medium-high heat. Add the beef in a single layer and cook for about 2-3 minutes until browned. Remove and set aside.
- In the same skillet, add the remaining oil, garlic, and ginger. Sauté for about 30 seconds until fragrant.
- Pour in the remaining soy sauce, oyster sauce, water, and remaining cornstarch dissolved in a little water. Stir well to combine.
- Add the cooked beef back along with the broccoli. Stir-fry for another 2-3 minutes until everything is evenly coated.
Serving
- Serve over a bed of steamed rice or noodles. Enjoy!
Notes
To store, keep leftovers in an airtight container in the refrigerator for up to three days. For longer storage, freeze un-sauced beef and broccoli in portions.