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A delicious plate of Chinese Beef And Broccoli is presented as a featured image for the recipe.

BEST CHINESE BEEF AND BROCCOLI

This recipe delivers tender beef and crisp-tender broccoli in a savory, balanced sauce. The key is marinating the beef properly and blanching the broccoli for the perfect texture and flavor.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb Flank steak, sirloin, or skirt steak, thinly sliced against the grain
  • 1 tbsp Soy sauce
  • 1 tbsp Cornstarch
  • 1 tsp Sugar
  • 1/2 tsp Baking soda
  • 2 tbsp Vegetable oil
  • 1 large head of Broccoli, cut into florets
  • 1/4 cup Water
  • 1/4 cup Soy sauce
  • 2 tbsp Oyster sauce or Hoisin Sauce
  • 2 tbsp Brown sugar
  • 1 tbsp Rice vinegar
  • 1 tbsp Cornstarch
  • 2 cloves Garlic, minced
  • 1 inch Ginger, grated
  • 1/4 cup Water
  • Sesame seeds, for garnish
  • Red pepper flakes, for garnish
  • Sliced green onions, for garnish

Equipment

  • cutting board
  • knife
  • mixing bowls
  • Large wok or skillet
  • spatula
  • small bowl
  • whisk
  • Pot for blanching
  • Ice bath
  • measuring cups and spoons

Method
 

  1. Prepare the Beef: In a bowl, combine the sliced beef with 1 tbsp soy sauce, 1 tbsp cornstarch, 1 tsp sugar, and 1/2 tsp baking soda. Mix well and let it marinate for at least 20 minutes (up to 2 hours) in the refrigerator.
  2. Prepare the Broccoli: Wash the broccoli florets thoroughly. Blanch them in boiling water for 1-2 minutes and then transfer them to an ice bath to stop the cooking process.
  3. Make the Sauce: In a small bowl, whisk together 1/4 cup soy sauce, oyster sauce (or hoisin sauce), brown sugar, rice vinegar, cornstarch, minced garlic, grated ginger, and 1/4 cup water. Set aside.
  4. Cook the Beef: 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, or until browned. Remove the beef from the wok and set aside.
  5. Cook the Broccoli: Add another tablespoon of vegetable oil to the wok. Add the broccoli florets and 1/4 cup of water. Stir-fry for 2-3 minutes, or until the broccoli is tender-crisp.
  6. Combine and Serve: Pour the sauce into the wok with the broccoli. Cook for 1-2 minutes, or until the sauce has thickened. Add the cooked beef back to the wok and stir to coat everything evenly. Serve immediately over rice. Garnish with sesame seeds, red pepper flakes, and sliced green onions, if desired.

Notes

For a vegetarian version, substitute hoisin sauce for oyster sauce. The beef can be marinated for up to 2 hours for enhanced flavor. Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, stir-fry until heated through. Serve with rice or noodles. For a paleo version, use coconut aminos in place of soy sauce and coconut sugar in place of brown sugar and omit the cornstarch.