Chinese Beef & Broccoli
This Chinese Beef and Broccoli is a classic takeout favourite, made at home with tender strips of beef and crisp, vibrant broccoli in a savoury, flavourful sauce. With a perfect balance of soy sauce, ginger, garlic, and a touch of sweetness, this dish is quick, easy, and packed with rich, umami flavours. Ideal for a weeknight dinner, it’s a satisfying, wholesome meal that pairs perfectly with steamed rice.
Ingredients
- 1 lb flank steak sliced into 1/4 inch strips
- ¼ tsp Baking soda to tenderize steak
- 2 tbsp water
- 2 tsp vegetable oil for the marinade
- 1 tsp oyster sauce
- 3 cups broccoli florets
- 2 tbsp vegetable oil divided
- ¼ tsp ginger grated
- 2 cloves garlic minced
- 1 tbsp mirin
- 2 tbsp cornstarch mixed with 3 tablespoons water
Sauce
- ⅔ cup chicken broth warm
- 1½ tbsp Soy sauce
- 1½ tsp sugar
- 1 tbsp oyster sauce
- ½ tsp sesame oil
- ¼ tsp white pepper
Instructions
- In a bowl combine the steak, baking soda and water. Massage the sliced steak until all the liquid has been absorbed.
- Add 2tsp of oil and 1tsp of oyster sauce and set aside to marinate for at least 30 minutes
- In a bowl combine the chicken stock, soy sauce, oyster sauce, sugar, sesame oil and pepper. Set aside for later.
- Bring a pot of water to a boil and Blanch your broccoli 30-60 seconds (see note 1.) drain and set a side for later.
- Heat a wok or large frying pan on high heat. Add 2tbsp of oil and sear your beef on both sides until nicely browned, then set aside.
- Using the pan reduce heat to medium and add another tablespoon of oil. Add garlic and ginger heat for 5 seconds and add the mirin.
- Next add the sauce you made earlier to deglaze the pan and bring to a simmer.
- Slowly drizzle in the cornstarch/water slurry and allow sauce to thicken (about 30 seconds)
- Add in the beef (along with any juices) and the broccoli to the sauce over medium heat until everything is nicely coated. (see notes 2 & 3.)
- Serve over or alongside steamed rice.
Notes
- Broccoli Texture: Blanch the broccoli for 30 seconds if you prefer it crunchier, or up to 60 seconds for a softer texture.
- Thickening the Sauce: If the sauce is too thin, turn up the heat to allow it to reduce. For extra thickening, add a little more cornstarch slurry.
- Thinning the Sauce: If the sauce becomes too thick, stir in a bit more chicken stock until it reaches your desired consistency.
- Storage Notes: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently in a skillet over low heat, adding a splash of chicken stock or water if needed to loosen the sauce.
- Substitutions: You can substitute beef with chicken, shrimp, or tofu for a different protein option.
- Vegetable Variations: Add other vegetables like bell peppers, snap peas, or carrots to make the dish more colorful and nutrient-packed.
- Serving Suggestions: Serve the beef and broccoli over steamed rice, noodles, or cauliflower rice for a complete meal.
Tried this recipe?
Mention @thewifewiththeknife or tag #wifewiththeknife
Mention @thewifewiththeknife or tag #wifewiththeknife