BEST Chinese Beef and Broccoli
This recipe provides a step-by-step guide to creating restaurant-quality Chinese Beef and Broccoli at home. It features tender beef slices, crisp-tender broccoli florets, and a savory sauce that perfectly coats every bite, making it a healthier and tastier alternative to takeout.
Equipment
- Medium bowl
- Large wok or skillet
- Small bowl
- Pot
- Ice bath
- strainer
- Measuring cups and spoons
- Cutting board
- Knife
Ingredients
- 1 pound flank steak, thinly sliced against the grain
- 1 tablespoon soy sauce for beef marinade
- 1 tablespoon cornstarch for beef marinade
- 1 tablespoon rice wine vinegar or dry sherry
- 1 teaspoon sesame oil for beef marinade
- ½ teaspoon ground ginger for beef marinade
- ¼ teaspoon black pepper for beef marinade
- 1 large head of broccoli, cut into florets
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- ½ cup beef broth
- 3 tablespoons soy sauce for the sauce
- 2 tablespoons oyster sauce
- 1 tablespoon brown sugar
- 1 teaspoon sesame oil for the sauce
- 1 teaspoon cornstarch for the sauce
- ½ teaspoon ground ginger for the sauce
- ¼ teaspoon red pepper flakes optional, for a little heat
- Sesame seeds optional, for garnish
- Chopped green onions optional, for garnish
Instructions
- In a medium bowl, combine the thinly sliced flank steak, soy sauce, cornstarch, rice wine vinegar (or dry sherry), sesame oil, ground ginger, and black pepper.
- Mix well to ensure the beef is evenly coated.
- Let the beef marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
- Bring a pot of water to a boil.
- Add the broccoli florets and blanch for 2-3 minutes, until they turn bright green.
- Immediately transfer the broccoli to an ice bath to stop the cooking process.
- Drain the broccoli well and set aside.
- In a small bowl, whisk together the beef broth, soy sauce, oyster sauce, brown sugar, sesame oil, cornstarch, ground ginger, and red pepper flakes (if using).
- Set aside.
- Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat.
- Add the marinated beef and stir-fry for 2-3 minutes, until browned and cooked through. Be careful not to overcrowd the pan; you may need to cook the beef in batches.
- Remove the beef from the pan and set aside.
- Add the remaining 1 tablespoon of vegetable oil to the wok or skillet.
- Add the minced garlic and stir-fry for about 30 seconds, until fragrant.
- Add the blanched broccoli florets and stir-fry for 2-3 minutes, until heated through and slightly tender-crisp.
- Return the cooked beef to the wok or skillet with the broccoli.
- Pour the sauce over the beef and broccoli.
- Bring to a simmer and cook for 1-2 minutes, until the sauce has thickened and coats the beef and broccoli.
- Serve immediately over rice or noodles.
- Garnish with sesame seeds and chopped green onions, if desired.
Notes
Don't overcrowd the pan when stir-frying to ensure proper cooking. Use high heat for the best results. Adjust the sauce ingredients to your taste. Feel free to add other vegetables like bell peppers or carrots. Leftovers can be stored in the refrigerator for 3-4 days and reheated in the microwave or skillet. Add a splash of water or beef broth when reheating to prevent drying.