Beef and Broccoli

5 from 1 vote

Classic Beef and Broccoli is a take-out favorite, but it’s also easy to create from the comfort of your own home! This recipe comes together quickly and is a flavorful, balanced meal! My biggest tip for this recipe is to give the meat sufficient time to marinate so that it is nice and tender when you cook it up!

Course Main Course

Cuisine Chinese

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 211kcal

Author Alexandria Drzazgowski

Equipment

Large pan or wok

Ingredients

Beef Ingredients

1 tsp baking soda
1 Tbsp Light Soy sauce
1 Tbsp Chinese Cooking wine
2 Tbsp water
1 Tbsp Cornstarch
½ tsp White pepper
1 lb flank steak cut against the grain into bite-sized slices

Sauce Ingredients

¼ cup water or beef stock
2 Tbsp light Soy sauce
2 tbsp Oyster sauce
2 Tbsp Chinese cooking wine
1 Tbsp dark soy sauce
1 Tbsp Cornstarch
1 ½ tsp granulated sugar

Stir Fry Ingredients

1 lb broccoli cut into bite-sized pieces
2 tbsp canola oil
3 cloves minced garlic
1 tbsp minced fresh ginger
1 tsp sesame oil
Sesame seeds for serving (optional)

Instructions

In a small bowl, make the beef marinade by combining the 1 tsp baking soda, 1 Tbsp Light Soy sauce, 1 Tbsp Chinese Cooking wine, 2 Tbsp water, 1 Tbsp Cornstarch and ½ tsp White pepper. Whisk to combine.
Put the 1 lb flank steak in a bowl and pour the marinade over the top of it. Stir, then cover. Allow the beef to rest for about 30 minutes at room temperature.
Next, whisk all of the sauce ingredients (¼ cup water or beef stock, 2 Tbsp light Soy sauce, 2 tbsp Oyster sauce, 2 Tbsp Chinese cooking wine, 1 Tbsp dark soy sauce, 1 Tbsp Cornstarch, 1 ½ tsp granulated sugar) together in a bowl until combined.
Bring a large pot of water to a boil. Off to the side, have a large bowl filled with cold water and ice.
Place 1 lb broccoli in the boiling water for about 2 minutes, until the broccoli turns a vibrant green color. Then use a slotted spoon to remove the broccoli from the boiling water and place it in the ice water to stop the cooking process. Allow the broccoli to cool, then place it in a colander to drain all the way.
Once your meat is done marinating, you can begin your stir fry! Add 2 tbsp canola oil to a wok or other large pan and allow it to heat up.
Add 3 cloves minced garlic and 1 tbsp minced fresh ginger and stir fry for 20-30 seconds until it becomes fragrant but before it begins to burn.
Add the beef into the wok and continue stirring until the outside of the beef is brown and starts to char slightly on the outside.
Add the broccoli into the wok and toss with the beef for about a minute.
Pour the sauce into the wok and continue to toss the beef and broccoli over the heat until the sauce starts to boil and thicken. At this point, drizzle the 1 tsp sesame oil over the beef and broccoli and mix to combine one more time.
Serve the beef and broccoli over white rice and sprinkle with Sesame seeds. Serve and enjoy!

Video

Notes

Recipe copyright The Foreign Fork. For educational and personal use only.

Light Soy sauce: You can also use regular soy sauce if you prefer.
Chinese Cooking wine: If you need a substitute you can use white wine vinegar, though it may add some fruitiness to a dish. You could also use Mirin if you have it on hand, though this is far sweeter than Chinese cooking wine.
White pepper: White pepper has a more subtle and earthy flavor than black pepper but you can substitute black pepper in a pinch!
Granulated sugar: Or brown sugar... use whatever you have! Adding sugar helps to caramelize the beef, giving nice crispy edges.
Broccoli: If using frozen broccoli, simply thaw it and then add it into the wok with the beef when the recipe calls for it.
After stir frying your meat, if you decide you still want a thicker sauce, add ½ tablespoon of cornstarch with 1 tablespoon of water, mix into a slurry and stir into wok. After a few minutes, this should thicken the sauce even more.
The broccoli in beef and broccoli stir fry is typically kept crisp. If you prefer it a little softer, just cook for an additional minute. Don’t let it get too soft!
Cook the meat until it caramelizes on the outside, and the pinkness has disappeared. Don’t cook much longer after achieving this or the meat will become tough.

Nutrition

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