Description
A quick and flavorful one-pan Chinese Beef and Broccoli dish with tender beef, crisp broccoli, and a savory sauce—ready in about 30 minutes and better than take-out.
Ingredients
1 lb flank steak or skirt steak (or tough cuts like chuck, brisket, or round roast)
1/2 tsp baking soda (only if using tough cuts)
2 cups broccoli florets
1 tbsp fresh ginger, minced
3 garlic cloves, minced
2 tbsp neutral oil (vegetable, peanut, or grapeseed)
3 tbsp soy sauce
2 tbsp oyster sauce
1 tbsp Shaoxing wine or dry sherry
2 tsp sugar
1 tbsp cornstarch
1/4 cup water or broth
Instructions
- Slice beef thinly and marinate with 1 tbsp soy sauce, 1/2 tbsp cornstarch, 1 tsp oil, 1 tbsp Shaoxing wine, 1 tsp sugar, and 1/2 tsp baking soda (if using tough cut). Let sit for 30 minutes.
- In a skillet, add a splash of water and steam broccoli until bright green and just tender. Remove and set aside.
- Heat 1 tbsp oil in the same skillet and sear the marinated beef until mostly cooked. Remove and set aside.
- Add garlic and ginger to the skillet and sauté until fragrant.
- In a bowl, mix remaining soy sauce, oyster sauce, Shaoxing wine, sugar, cornstarch, and water or broth. Pour into the skillet.
- Return beef and broccoli to the skillet, stir and cook until sauce thickens and coats everything evenly.
- Serve hot over steamed rice or noodles.
Notes
- Use baking soda in the marinade only with tough cuts of beef.
- Substitute tamari for gluten-free version.
- Add chili oil or sriracha for extra heat.
- Try adding carrots, bell peppers, or snap peas for variety.
- Store leftovers in an airtight container for up to 4 days or freeze for 2 months.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 70mg
