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Beef and Broccoli

Delicious Beef and Broccoli Stir-Fry for Takeout Bliss at Home

This Beef and Broccoli stir-fry brings authentic flavors of Chinese cuisine to your kitchen, making it a must-try for busy evenings.
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Prep Time 30 minutes
Cook Time 10 minutes
Marination Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 1 pound Flank Steak sliced 1/4-inch thick
  • 1 teaspoon Baking Soda optional
  • 1 cup Water
  • 2 tablespoons Cornstarch or potato starch
For the Sauce
  • 2 tablespoons Vegetable Oil canola or peanut oil
  • 3 tablespoons Oyster Sauce substitute with mushroom sauce for vegetarian
  • 1 cup Low Sodium Chicken Stock substitute with beef broth if desired
  • 1 tablespoon Granulated Sugar or brown sugar
  • 3 tablespoons Soy Sauce light and dark mix recommended
  • 1 teaspoon Sesame Oil optional
  • 1/2 teaspoon White Pepper or black pepper
For the Vegetables
  • 4 cups Broccoli Florets blanched
  • 4 cloves Garlic minced
  • 1 tablespoon Ginger optional, fresh or dried
For Enhanced Flavor
  • 1 tablespoon Shaoxing Wine or dry sherry

Equipment

  • wok
  • Mixing Bowl
  • Pot

Method
 

Step-by-Step Instructions
  1. Marinate Beef: Combine flank steak with baking soda and water; massage until absorbed. Stir in cornstarch, vegetable oil, and oyster sauce. Cover and marinate for 30 minutes.
  2. Prepare Sauce: Mix chicken stock, sugar, and soy sauces. Add oyster sauce, sesame oil, and white pepper. Set aside.
  3. Blanch Broccoli: Boil water, add broccoli, blanch for 30-60 seconds, then drain and immerse in ice water.
  4. Sear Beef: Heat wok, add vegetable oil, sear beef for 2-3 minutes until browned. Remove and set aside.
  5. Cook Aromatics: Add remaining oil, sauté garlic and ginger for 30 seconds. Deglaze with Shaoxing wine.
  6. Combine Sauce: Stir in sauce mixture and bring to simmer. Mix cornstarch with water, add to sauce until thickened.
  7. Mix Beef and Broccoli: Return beef and broccoli to wok, toss to coat in sauce, cook for another minute.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 15gProtein: 29gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 70mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 500IUVitamin C: 80mgCalcium: 60mgIron: 2mg

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop for best results.

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