Proven way to grow 5-star Chinese Beef and Broccoli
This recipe guides you through making restaurant-quality Chinese Beef and Broccoli at home, featuring tender beef and crisp-tender broccoli in a savory sauce. It's a reliable method for achieving a flavorful and satisfying stir-fry.
Equipment
- Large skillet
- Wok
- Mixing bowls
Ingredients
For the Beef Marinade
- 1 lb beef flank steak sliced against the grain into thin strips
- 1 tbsp soy sauce
- 1 tbsp cornstarch
- 1 tsp sesame oil
For the Sauce
- 1/2 cup beef broth
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tbsp brown sugar
- 1 tbsp cornstarch
- 2 cloves garlic minced
- 1 tsp ginger grated
For the Stir-fry
- 4 cups broccoli florets
- 2 tbsp vegetable oil
For Serving
- cooked rice for serving
Instructions
Prep
- Slice the flank steak against the grain into thin strips and in a bowl, combine it with soy sauce, cornstarch, and sesame oil, then marinate for at least 15 minutes.
- In a separate bowl, whisk together the beef broth, soy sauce, oyster sauce, brown sugar, cornstarch, minced garlic, and grated ginger for the sauce.
Cook
- Heat one tablespoon of vegetable oil in a large skillet or wok over medium-high heat, then add the marinated beef and cook until browned on all sides, removing it from the skillet once done.
- Add the remaining vegetable oil to the skillet, then add the broccoli florets and stir-fry for 3-5 minutes until crisp-tender.
- Return the cooked beef to the skillet with the broccoli, then pour in the prepared sauce.
- Stir continuously until the sauce thickens and coats the beef and broccoli, cooking for another 1-2 minutes.
Serve
- Serve the Chinese Beef and Broccoli immediately over cooked rice.
Notes
For extra flavor, you can add a pinch of red pepper flakes to the sauce for a bit of heat. Ensure your wok or skillet is hot enough before adding the beef to get a good sear and avoid overcrowding the pan, which can lead to steaming instead of browning.