Description
A classic Chinese Beef and Broccoli stir-fry featuring tender marinated flank steak and crisp broccoli florets tossed in a savory oyster-soy sauce. Quick to prepare and perfect for a flavorful weeknight meal served with rice or noodles.
Ingredients
Scale
Beef and Marinade
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 1 tsp baking soda
- 1 tsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp Shaoxing wine (or chicken broth)
- 1 tbsp vegetable oil
Sauce
- 2 tbsp oyster sauce
- 1½ tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp Chinese cooking wine
- 1 tbsp cornstarch
- 1 tsp sugar
- 1 cup water or low-sodium beef broth
Other Ingredients
- 1 tbsp garlic, finely minced
- 1 lb broccoli florets
- 2 tbsp vegetable oil, divided
Instructions
- Marinate the Beef: In a bowl, combine the thinly sliced beef with baking soda, soy sauce, Shaoxing wine, cornstarch, and vegetable oil. Mix well and let it marinate for 15 to 20 minutes to tenderize and flavor the meat.
- Blanch the Broccoli: Bring a pot of water to a rolling boil. Add the broccoli florets and blanch them for 1 minute until just tender but still crisp. Drain and immediately rinse the broccoli under cold water to stop the cooking process and preserve its bright color.
- Prepare the Sauce: In a small bowl, whisk together the oyster sauce, soy sauce, dark soy sauce, Chinese cooking wine, cornstarch, sugar, and water or low-sodium beef broth until the cornstarch is fully dissolved. Set aside.
- Sear the Beef: Heat 1 tablespoon of vegetable oil in a wok over high heat. Add the marinated beef in a single layer and sear for 1 to 2 minutes without stirring to develop a nice crust. Then stir-fry the beef for another minute until browned and cooked through. Remove the beef from the wok and set aside.
- Sauté Garlic: Add the remaining 1 tablespoon of vegetable oil to the hot wok. Quickly sauté the minced garlic for 10 to 15 seconds until fragrant, taking care not to burn it.
- Cook Broccoli in Sauce: Add the blanched broccoli to the wok with the garlic. Pour in the prepared sauce and let it simmer gently for about 30 seconds to allow the sauce to thicken slightly and coat the broccoli.
- Combine Beef and Broccoli: Return the cooked beef to the wok. Toss everything together and stir-fry for 1 to 2 minutes until the sauce is thickened and evenly coats both the beef and broccoli.
- Serve: Remove from heat and serve immediately over steamed rice or noodles for a delicious, hearty meal.
Notes
- For the best texture, slice the beef thinly against the grain.
- Marinating with baking soda helps tenderize the meat, but don’t skip this step for extra softness.
- If you do not have Shaoxing wine, substitute with chicken broth or dry sherry.
- Make sure to blanch the broccoli briefly to keep it crisp-tender and vibrant green.
- Adjust the amount of sugar in the sauce according to your preferred sweetness.
- Serve immediately to enjoy the beef and broccoli at their freshest.
