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Chinese Beef And Broccoli featured image shows a delicious and savory stir-fry with tender beef and vibrant green broccoli.
Lady Maria

Easy Chinese Beef and Broccoli

This recipe delivers perfectly tender beef and crisp-tender broccoli coated in a savory sauce. The secret lies in velveting the beef and briefly blanching the broccoli before a quick stir-fry, ensuring a restaurant-quality dish at home.
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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 pound flank steak or sirloin steak, thinly sliced against the grain
  • 1 tablespoon soy sauce
  • 1 tablespoon cornstarch
  • 1 egg white optional
  • 1 teaspoon oil
  • 1 large head of broccoli, cut into florets
  • 2 tablespoons oil
  • 2 cloves garlic, minced
  • 1 inch ginger, minced
  • 1/2 cup beef broth
  • 2 tablespoons soy sauce
  • 2 tablespoons oyster sauce optional
  • 1 tablespoon brown sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon sesame oil
  • 1/4 teaspoon white pepper
  • Cooked rice or noodles, for serving
  • Sesame seeds, for garnish optional
  • Sliced green onions, for garnish optional
  • Salt, for blanching water

Equipment

  • Wok or large skillet
  • Cutting board
  • knife
  • Mixing bowls
  • Measuring spoons
  • Measuring cups
  • Pot for blanching
  • Slotted spoon or strainer
  • whisk
  • Serving plate

Method
 

  1. Prepare the Beef: In a bowl, combine the sliced beef with soy sauce, cornstarch, egg white (if using), and oil. Marinate for at least 20 minutes, or up to 2 hours in the refrigerator.
  2. Blanch the Broccoli: Bring a pot of salted water to a boil. Add the broccoli florets and blanch for 2-3 minutes, until bright green and slightly tender. Drain and set aside. Alternatively, steam the broccoli.
  3. Make the Sauce: In a small bowl, whisk together beef broth, soy sauce, oyster sauce (if using), brown sugar, cornstarch, sesame oil, and white pepper. Set aside.
  4. Stir-Fry the Beef: Heat a wok or large skillet over high heat. Add 1 tablespoon of oil. When the oil is hot, add the marinated beef in a single layer. Stir-fry for 2-3 minutes, until browned on all sides. Remove the beef from the wok and set aside.
  5. Sauté Aromatics: Add the remaining 1 tablespoon of oil to the wok. Add the minced garlic and ginger and stir-fry for about 30 seconds, until fragrant.
  6. Combine and Simmer: Pour the sauce into the wok and bring to a simmer, stirring constantly until the sauce thickens. Add the blanched broccoli and cooked beef to the wok. Toss to coat everything evenly with the sauce.
  7. Serve: Serve immediately over rice or noodles. Garnish with sesame seeds and sliced green onions, if desired.

Notes

For a richer flavor, use oyster sauce in the sauce. If you don't have oyster sauce, you can omit it or substitute with a teaspoon of hoisin sauce. To prevent the broccoli from overcooking, shock it in ice water after blanching. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.