Description
This Chinese Beef and Broccoli recipe features tender slices of flank steak stir-fried with crisp broccoli florets in a savory, slightly sweet sauce made from soy, oyster, and hoisin sauces. Perfect for a quick and flavorful weeknight dinner, it can be served over steamed rice and easily adapted to be gluten-free.
Ingredients
Scale
Beef and Vegetables
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons cornstarch
- 2 tablespoons vegetable oil
- 4 cups broccoli florets
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
Sauce
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- 1/2 cup beef broth
- 1 teaspoon sesame oil
Instructions
- Coat the Beef: In a bowl, toss the sliced beef with 2 tablespoons cornstarch until evenly coated to help create a tender, crispy texture when cooked. Set aside.
- Prepare the Sauce: In another bowl, whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, 1 tablespoon cornstarch, beef broth, and sesame oil until smooth and well combined.
- Sear the Beef: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add the beef in a single layer and sear for 1–2 minutes per side until browned, working in batches if necessary. Remove beef from pan and set aside.
- Cook Aromatics: Add the remaining 1 tablespoon of vegetable oil to the pan, then add minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant, being careful not to burn them.
- Steam the Broccoli: Add broccoli florets and about 2 tablespoons of water to the pan. Cover and steam for 2–3 minutes until broccoli is tender-crisp, maintaining its vibrant color and slight crunch.
- Combine and Finish: Return the seared beef to the pan. Pour in the prepared sauce and stir everything together. Cook for another 2–3 minutes, stirring frequently, until the sauce thickens and coats the beef and broccoli evenly.
- Serve: Serve the beef and broccoli hot over steamed rice for a complete meal.
Notes
- For extra tenderness, marinate the beef in a tablespoon of soy sauce and cornstarch for 30 minutes before cooking.
- You can substitute chicken or tofu for the beef to vary the protein.
- This dish reheats well, making it ideal for meal prep and leftovers.
- Use gluten-free soy and hoisin sauces to adapt this recipe for a gluten-free diet.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 portion (without rice)
- Calories: 340
- Sugar: 6g
- Sodium: 710mg
- Fat: 17g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 29g
- Cholesterol: 70mg
