Chinese · Main · Easy
Beef and Broccoli
Tender seared flank steak and crisp bright broccoli in a savory garlic oyster sauce. On the table faster than delivery.
The whole recipe in 60 seconds
Beef and Broccoli, in 5 ideas
- Blanching the broccoli keeps it vivid green and perfectly crisp tender
- Slice the flank steak against the grain or it will be chewy no matter what
- Oyster sauce is the backbone of the flavor, find it in the Asian aisle
- Sear the beef hard and fast, then get it out of the pan before it overcooks
- A teaspoon of sugar balances the saltiness without making it sweet
What you need
Ingredients
- 1 lb flank steak, thinly sliced
- 2 tbsp soy sauce, plus 2 tbsp for sauce
- 1 tbsp cornstarch
- 1 tbsp Shaoxing wine
- 4 cups broccoli florets
- 3 tbsp vegetable oil, divided
- 3 cloves garlic, minced
- 1 tsp ginger, minced
- 1/3 cup oyster sauce
- 1 tbsp sugar
- 1/2 cup beef stock
- 1 tsp sesame oil
How to make it
Directions
- Toss the beef with soy sauce, cornstarch, and Shaoxing wine. Rest 10 minutes.
- Blanch the broccoli in boiling water 2 minutes until bright green, then shock in ice water.
- Sear the beef in hot oil 2 minutes in batches. Set aside.
- In the same wok, sizzle garlic and ginger 30 seconds. Add oyster sauce, soy sauce, sugar, and stock and simmer 2 minutes.
- Return the beef and broccoli, toss to coat, finish with sesame oil, and serve over rice.
Money saver. Flank steak is lean and affordable. Slice it yourself instead of buying pre-cut stir fry strips at a premium.