Description
A quick and flavorful take on classic Chinese Beef and Broccoli that balances tender beef and crisp broccoli in a glossy sauce.
Ingredients
Scale
- 600 g (1.3 lb) flank steak, thinly sliced across the grain
- 1/2 tsp (2.5 g) baking soda
- 60 ml (1/4 cup) low-sodium soy sauce
- 1 Tbsp (15 ml) Shaoxing wine or dry sherry
- 30 ml (2 Tbsp) oyster sauce
- 1 Tbsp (12 g) brown sugar
- 1 Tbsp (8 g) cornstarch (for beef velvet)
- 2 Tbsp (16 g) cornstarch (for slurry)
- Vegetable oil (for searing)
- 1 tsp (5 ml) sesame oil
- 450 g (1 lb) broccoli, cut into florets
- 2 tsp minced ginger
- 2 cloves garlic, minced
- Salt and black pepper (to taste)
Instructions
- Slice the flank steak thinly against the grain into 3–4 mm slices. Toss with baking soda, soy sauce, and oil. Let sit for 10 minutes.
- Combine the marinated beef with egg white and cornstarch until each piece is lightly coated.
- Bring a pot of salted water to a boil and add broccoli florets. Blanch for 45–60 seconds until bright green, then shock in ice water and drain.
- Whisk together soy sauce, oyster sauce, Shaoxing wine, brown sugar, and stock. Add the cornstarch slurry and set aside.
- Heat oil in a hot wok or skillet over high heat until shimmering. Add beef in a single layer and sear for 40–60 seconds per side.
- Wipe the pan, add oil, then sauté ginger and garlic until fragrant. Add blanched broccoli and beef, pour in the sauce, and stir to coat. Cook until sauce thickens.
Notes
Serve hot over rice for a complete meal. Garnish with sesame seeds and scallions if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 6g
- Sodium: 820mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 110mg