Description
The ultimate 20-minute meal that puts takeout to shame! This Chinese Beef and Broccoli is so good, you’ll want to lick the sauce right off your plate.
Ingredients
Scale
- 1½ pounds flank steak, sliced against the grain into ¼-inch strips
- 1 tablespoon cornstarch
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
- 1 teaspoon baking soda
- ½ cup low-sodium beef broth
- ¼ cup oyster sauce
- 3 tablespoons low-sodium soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- 2 teaspoons sesame oil
- 5 cups broccoli florets (about 1 large head)
- 3 tablespoons vegetable oil, divided
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- ½ teaspoon red pepper flakes (optional)
- 2 green onions, sliced for garnish
Instructions
- Place sliced beef in a bowl. Mix cornstarch, soy sauce, Shaoxing wine, and baking soda, then pour over beef. Toss to coat and marinate for 15-20 minutes.
- In a separate bowl, whisk together beef broth, oyster sauce, soy sauce, brown sugar, cornstarch, and sesame oil until smooth. Set aside.
- Blanch broccoli in boiling water for 45-60 seconds until bright green. Transfer to ice water, then drain and pat dry.
- Heat 2 tablespoons oil in a wok over high heat until smoking. Add beef in batches and sear for 1 minute undisturbed, then stir-fry for 1-2 minutes until browned. Remove to a plate.
- Add remaining oil to wok. Stir-fry garlic, ginger, and red pepper flakes for 30 seconds until fragrant.
- Add blanched broccoli and toss for 1 minute.
- Return beef to wok. Pour sauce around edges and stir-fry as sauce thickens, about 1-2 minutes.
- Garnish with green onions and serve immediately over rice.