Chinese Beef and Broccoli
This homemade Chinese Beef and Broccoli recipe brings tender, marinated beef and crisp broccoli together in a rich, savory sauce. It’s healthier, cheaper, and tastier than takeout!
Equipment
- Wok or large skillet
- Mixing Bowls
- Tongs or spatula
Ingredients
- 1 lb Flank steak, thinly sliced against the grain
- 4 cups Broccoli florets
- 2 tbsp Soy sauce
- 1 tbsp Shaoxing wine or dry sherry
- 1 tbsp Cornstarch
- 1 tsp Grated fresh ginger
- 2 cloves Garlic, minced
- 2 tbsp Oyster sauce
- 1 tbsp Brown sugar or honey
- 1 tsp Sesame oil
- 1 tbsp Vegetable oil
- 0.25 cup Water
- 1 tbsp Cornstarch (for slurry)
- 2 tbsp Water (for slurry)
Instructions
- In a bowl, combine sliced beef with 1 tbsp soy sauce, Shaoxing wine, cornstarch, and ginger. Mix well and marinate for 30 minutes.
- Bring water to a boil. Blanch broccoli for 1–2 minutes. Transfer to an ice bath, then drain.
- In a small bowl, whisk remaining soy sauce, oyster sauce, brown sugar (or honey), sesame oil, and 1/4 cup water.
- Whisk 1 tbsp cornstarch with 2 tbsp water to make a slurry.
- Heat vegetable oil in a wok over high heat. Stir-fry beef for 2–3 minutes until browned. Remove and set aside.
- Add garlic to wok, stir-fry briefly, then add broccoli and cook for 1–2 minutes.
- Return beef to wok, add sauce, bring to simmer, and add slurry gradually until thickened.
- Serve hot over rice or noodles. Garnish with sesame seeds if desired.
Notes
Use flank steak or sirloin, sliced thinly against the grain, for tenderness. Don’t skip marinating the beef for best flavor. Blanch the broccoli briefly to keep it vibrant and crisp. Stir-fry everything over high heat for true restaurant-style texture and flavor.