Description
This Beef and Broccoli recipe is a quick and delicious stir-fry featuring tender flank steak marinated to perfection, crisp-tender broccoli, and a rich savory sauce made with soy, oyster sauce, and Shaoxing wine. Ready in just 15 minutes, it’s a classic takeout-style dish that you can easily make at home for a satisfying weeknight meal.
Ingredients
Beef Marinade
- 1 lb flank steak, thinly sliced 1/4 inch thick against the grain
- 1 teaspoon baking soda
- 1 tablespoon Shaoxing wine
- 1 tablespoon light soy sauce
- 1 tablespoon oyster sauce
- 1/4 teaspoon white pepper
- 2 tablespoon water
- 1 tablespoon cornstarch
Stir-Fry Sauce
- 1 1/2 tablespoon oyster sauce
- 2 tablespoon light soy sauce
- 2 tablespoon dark soy sauce
- 1 tablespoon Shaoxing wine
- 1 tablespoon granulated sugar
- 1/2 cup low sodium chicken broth
- 1/2 tablespoon cornstarch
Vegetables & Aromatics
- 1 lb broccoli, cut into bite sized pieces
- 5 garlic cloves, minced
- 1/2 tablespoon ginger, minced
- 1 teaspoon toasted sesame oil
Additional
- Cooking oil for stir-frying (about 2 tablespoons)
- Salt (a pinch for boiling water)
- Freshly diced green onions (optional for garnish)
- Steamed rice (for serving)
Instructions
- Marinate the beef: In a mixing bowl, combine thinly sliced beef with baking soda, Shaoxing wine, light soy sauce, oyster sauce, white pepper, water, and cornstarch. Mix thoroughly to coat the beef evenly. Set aside and allow to marinate for at least 15 minutes to tenderize and flavor the meat.
- Mix stir-fry sauce: In a small bowl, whisk together oyster sauce, light soy sauce, dark soy sauce, Shaoxing wine, sugar, low sodium chicken broth, and cornstarch until well combined. Set this sauce mixture aside.
- Boil broccoli: Bring a medium pot of salted water to a boil. Add the broccoli pieces and cook them for 1-2 minutes until crisp-tender. Drain immediately and set aside to stop further cooking.
- Cook the beef: Heat 1 tablespoon cooking oil in a wok or large skillet over medium-high heat until hot. Spread the marinated beef in a single layer and sear for about 30 seconds on each side, until browned and slightly crispy. Remove the cooked beef from the pan and set aside.
- Stir fry everything together: Add another tablespoon of cooking oil to the same pan over medium-high heat. Sauté the minced garlic and ginger for about 30 seconds until fragrant. Add the boiled broccoli and stir fry for 1 minute to heat through. Then return the beef to the pan along with the prepared stir-fry sauce. Toss everything together and cook for 1-2 minutes until the sauce thickens and coats the beef and broccoli evenly. Turn off the heat and drizzle with toasted sesame oil, tossing to combine.
- Serve: Serve the beef and broccoli hot, garnished with freshly diced green onions if desired, alongside steamed rice for a complete meal. Enjoy your homemade takeout classic!
Notes
- Marinating the beef with baking soda helps tenderize it for a more tender bite.
- Be careful not to overcook the broccoli; it should remain bright green and slightly crisp.
- You can substitute Shaoxing wine with dry sherry or omit it if unavailable, though it adds authentic flavor.
- Adjust soy sauce amounts for saltiness preference; low sodium soy sauces are recommended.
- Use a high-smoke-point oil like vegetable or peanut oil for stir-frying.
- For a gluten free version, substitute soy sauce and oyster sauce with certified gluten free alternatives.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
