Description
This homemade Chinese Beef and Broccoli recipe combines tender beef and crisp-tender broccoli in a rich, savory sauce that outshines takeout. It’s quick, satisfying, and perfect for a weeknight dinner.
Ingredients
Scale
- flank steak, sirloin steak, or tenderloin (cut of beef)
- 1 tablespoon cornstarch (for velveting)
- 1 teaspoon light soy sauce (for velveting)
- 1 tablespoon water or a pinch of baking soda (for velveting)
- fresh broccoli florets (cut into bite-sized pieces)
- 1–2 tablespoons neutral oil (for stir-frying)
- light soy sauce (for sauce)
- oyster sauce (for sauce)
- 1 tablespoon granulated sugar (for sauce)
- 1 tablespoon cornstarch (for sauce)
- chicken broth or apple cider vinegar diluted with water (non-alcohol alternative for sauce)
- dash of sesame oil (for sauce)
- minced garlic (for sauce)
- minced fresh ginger (for sauce)
Instructions
- Slice the chosen beef cut very thinly against the grain, about 1/4 inch thick.
- In a medium bowl, combine the sliced beef with cornstarch, light soy sauce, and water or baking soda. Toss until the beef is evenly coated and let it sit for at least 15-20 minutes.
- Cut the fresh broccoli into bite-sized florets.
- Bring a pot of lightly salted water to a boil, add the broccoli florets, and blanch for 1-2 minutes until bright green and crisp-tender. Drain and plunge into an ice bath, then drain thoroughly again.
- In a small bowl, combine all sauce ingredients: light soy sauce, oyster sauce, sugar, cornstarch, chicken broth, and a dash of sesame oil. Whisk until the sugar is dissolved and cornstarch is fully incorporated.
- Heat 1-2 tablespoons of neutral oil in a large wok or heavy-bottomed skillet over high heat until shimmering.
- Add the velveted beef to the hot pan in a single layer and stir-fry for 1-2 minutes per side until browned and mostly cooked through. Remove the beef from the pan and set aside.
- In the same wok, add more oil if needed, then toss in the minced garlic and ginger. Stir-fry for about 30 seconds until fragrant.
- Add the blanched broccoli back into the wok and stir-fry for another minute.
- Return the cooked beef to the wok with the broccoli, whisk the prepared sauce again, and pour it over the beef and broccoli.
- Stir-fry constantly for 1-2 minutes, allowing the sauce to thicken and coat everything beautifully.
- Serve hot, usually over a bed of fluffy white rice.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Master the velveting technique for tender beef, use high heat for quick cooking, and don't overcrowd the pan. Adjust sauce flavors to your preference before adding.