Chinese Beef And Broccoli With Savory Brown Sauce
By Ava Mitchell
For a quick family dinner, Chinese beef and broccoli brings thinly sliced flank steak and crisp broccoli together in a savory brown sauce. The beef is marinated with baking soda and cornstarch for a soft texture, then finished with sesame oil and served with rice.
Flank steak is sliced against the grain, then coated with baking soda, cornstarch, Shaoxing wine, oyster sauce, light soy sauce, white pepper, and water. The separate sauce combines oyster sauce, light and dark soy sauces, Shaoxing wine, sugar, chicken broth, and cornstarch. Blanching the broccoli first keeps the stir-fry moving quickly once the wok is hot.
Have the beef, sauce, broccoli, garlic, and ginger ready before heating the pan, since each stage cooks in minutes. The beef should brown after 30 seconds per side in a single layer, while the finished sauce should look thickened and evenly coating the meat and broccoli. Crowding the pan is the main trouble spot because it prevents a good sear.
Serve the stir-fry right away with steamed white rice, or pair it with fried rice, noodles, gai lan, bok choy, or green beans. Refrigerated leftovers can be warmed in a wok with oil or heated covered in the microwave until warm. Add green onions at serving for a fresh finish.
Why you'll love this recipe
- Weeknight cooks get a full beef-and-vegetable dinner quickly because the broccoli is blanched first and the final stir-fry takes only a few minutes.
- Families who like takeout-style meals get familiar savory flavors from oyster sauce, soy sauces, Shaoxing wine, garlic, ginger, and sesame oil.
- Rice makes this three-serving stir-fry easy to put on the table, soaking up the thick brown sauce without requiring another complicated dish.
- The beef stays soft because baking soda and cornstarch are included in the marinade, following the Chinese restaurant-style velveting approach described.
- Leftovers remain convenient for lunch because the recipe can be refrigerated in an airtight container and warmed in a wok or microwave.
- Home cooks can adapt the meal with skirt steak, alternate stock, extra vegetables, or chili-based heat while retaining the central beef-and-broccoli format.
Ingredients
- •1 lb flank steak (thinly sliced 1/4 inch thick against the grain)
- •1 tsp baking soda
- •1 tbsp Shaoxing wine
- •1 tbsp light soy sauce
- •1 tbsp oyster sauce
- •0.25 tsp white pepper
- •2 tbsp water
- •1 tbsp cornstarch
- •1.5 tbsp oyster sauce (for stir-fry sauce)
- •2 tbsp light soy sauce (for stir-fry sauce)
- •2 tbsp dark soy sauce
- •1 tbsp Shaoxing wine (for stir-fry sauce)
- •1 tbsp granulated sugar
- •0.5 cup low sodium chicken broth
- •0.5 tbsp cornstarch (for stir-fry sauce)
- •1 lb broccoli (cut into bite-sized pieces)
- •salt (generous pinch)
- •2 tbsp cooking oil (divided)
- •5 cloves garlic (minced)
- •0.5 tbsp ginger (minced)
- •1 tsp toasted sesame oil
- •green onions (freshly diced, for serving)
- •rice (for serving)
Instructions
- 1
In a mixing bowl, combine the thinly sliced flank steak, baking soda, Shaoxing wine, light soy sauce, oyster sauce, white pepper, water, and cornstarch. Mix thoroughly and marinate for at least 15 minutes.
- 2
In a small mixing bowl, combine the oyster sauce, light soy sauce, dark soy sauce, Shaoxing wine, granulated sugar, chicken broth, and cornstarch for the stir-fry sauce. Mix until combined and set aside.
- 3
Bring a medium pot of water with a generous pinch of salt to a boil. Add the broccoli, cook for 1 to 2 minutes, then drain and set aside.
- 4
Heat 1 tablespoon of cooking oil in a wok or large skillet over medium-high heat. Spread the marinated beef in a single layer and cook for 30 seconds on each side until seared and browned, then remove and set aside.
- 5
Heat the remaining 1 tablespoon cooking oil in the skillet over medium-high heat. Add the minced garlic and ginger and saute for 30 seconds or until fragrant.
- 6
Add the broccoli and cook for 1 minute. Add the beef and stir-fry sauce, then toss for 1 to 2 minutes until the sauce is thickened and evenly coats everything.
- 7
Turn off the heat, add the toasted sesame oil, and toss to combine.
- 8
Serve with freshly diced green onions and rice.
FAQ
Nutrition (per serving)
Calories
355
Protein
41g
Fat
10g
Carbs
24g
Reviews
Pin this recipe
Tap an image to save it to Pinterest.
