Description
A classic Chinese Beef and Broccoli stir-fry featuring tender marinated flank steak, vibrant broccoli florets, and a savory oyster soy sauce blend. This quick and easy dish delivers rich umami flavors with a perfect balance of textures, ready in under 30 minutes.
Ingredients
Scale
For the Marinade:
- 1 lb flank steak, sliced against the grain
- 1 tablespoon cornstarch
- 1 tablespoon light soy sauce
- 1 tablespoon Shaoxing wine (or chicken broth as substitute)
- 1 teaspoon dark soy sauce
- 1 teaspoon sugar
For the Sauce:
- 3 tablespoons oyster sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon sugar
- 1 teaspoon sesame oil
- 1/2 cup chicken broth
Other Ingredients:
- 1 head broccoli, cut into florets
- 2 tablespoons neutral oil (vegetable or avocado oil)
- 2 teaspoons minced garlic
- 1 teaspoon grated ginger
Instructions
- Marinate the Beef: In a medium bowl, combine the sliced flank steak with cornstarch, light soy sauce, Shaoxing wine, dark soy sauce, and sugar. Mix well until every slice is coated. Let it sit for at least 15 minutes to tenderize the meat and lock in flavor.
- Prepare the Sauce: In a small bowl or measuring cup, mix together oyster sauce, dark and light soy sauce, sugar, sesame oil, and chicken broth. Set it aside—this will be used to flavor the stir-fry.
- Blanch the Broccoli: Bring a pot of water to a boil. Add broccoli florets and cook for 1 to 2 minutes until bright green and just tender-crisp. Drain and set aside to maintain vibrant color and texture.
- Stir-Fry the Beef: Heat a wok or large skillet over medium-high heat. Add 1 tablespoon of oil. Once shimmering, add the marinated beef in a single layer. Sear for about 1 minute without stirring to develop a good char, then stir-fry until browned but not fully cooked. Remove from the pan and set aside.
- Build the Flavor: In the same wok, add the remaining tablespoon of oil. Add minced garlic and grated ginger, stir-frying until fragrant—about 30 seconds.
- Bring It All Together: Return the beef to the wok along with the blanched broccoli. Pour in the sauce and toss everything together until evenly coated. Let it simmer for 1 to 2 minutes until the sauce thickens slightly and the beef is fully cooked.
- Serve Hot: Spoon the beef and broccoli mixture over freshly steamed rice or noodles. Enjoy the glossy sauce paired with tender beef and crunchy broccoli.
Notes
- For a gluten-free version, substitute soy sauces with tamari or gluten-free soy sauce alternatives.
- Shaoxing wine can be replaced with chicken broth for a non-alcoholic option.
- Make sure to slice the beef against the grain to ensure tenderness.
- Blanching the broccoli before stir-frying helps maintain its vibrant color and crisp-tender texture.
- Adjust sugar and soy sauce quantities to taste if you prefer a sweeter or saltier profile.
