Tender Chinese Beef and Broccoli Stir-Fry (Print Version)

This Chinese Beef and Broccoli recipe brings tender beef and crisp broccoli together in a savory sauce. A quick, easy weeknight stir-fry for authentic flavors.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Chinese
Dietary: Dairy-Free

# Ingredients:

→ Main Players

01 - 1 lb flank steak, thinly sliced against the grain
02 - 4 cups broccoli florets

→ Marinade Magic

03 - 1 tbsp low-sodium soy sauce
04 - 1 tbsp cornstarch
05 - 1 tsp sesame oil

→ The Savory Sauce

06 - 2 tbsp low-sodium soy sauce
07 - 2 tbsp oyster sauce
08 - 1 cup beef broth
09 - 1 tbsp cornstarch
10 - 1 tsp granulated sugar
11 - 1 tbsp fresh ginger, grated
12 - 3 cloves garlic, minced

→ Finishing Touches

13 - 2 tbsp neutral cooking oil (like canola or vegetable)
14 - Optional: toasted sesame seeds for garnish
15 - Optional: red pepper flakes for heat

# Instructions:

01 - First things first, slice that flank steak against the grain into thin pieces, about ¼-inch thick. This is where the magic happens for tender beef, trust me! In a medium bowl, toss the beef with a tablespoon of soy sauce, a tablespoon of cornstarch, and a teaspoon of sesame oil. Give it a good mix with your hands – it should feel a little slimy, that's normal. Let it hang out for at least 15-20 minutes while you prep everything else. This little step is what makes the beef so velvety, honestly, it's a game-changer!
02 - While the beef is marinating, get your broccoli ready. Bring a pot of water to a boil, add a pinch of salt (this helps keep the broccoli vibrant green), and toss in your broccoli florets. Let them cook for just 2-3 minutes, until they're bright green and tender-crisp. You don't want them mushy, so keep an eye on them! Drain them immediately and, if you're feeling fancy, give them an ice bath to stop the cooking, though I often skip this step when I'm in a rush. Set aside.
03 - In a small bowl, whisk together the remaining soy sauce, oyster sauce, beef broth, sugar, and the remaining cornstarch. Make sure the cornstarch is completely dissolved, or you'll get lumps later, and nobody wants that! I always give it a little taste here to see if it needs more sweetness or saltiness. Sometimes I add a tiny bit more sugar if I'm feeling it. Set this aside; it’s going to come together super fast once the cooking starts!
04 - Heat a large skillet or wok over high heat. Add a tablespoon of neutral oil. Once it's shimmering, add half of your marinated beef in a single layer. Don't overcrowd the pan, or the beef will steam instead of sear, and we want a nice brown crust! Cook for 1-2 minutes per side until browned, then remove to a plate. Repeat with the remaining beef, adding a little more oil if needed. This step is crucial for flavor, so don't rush it!
05 - Reduce the heat to medium-high. Add another half-tablespoon of oil to the pan. Toss in your minced garlic and grated ginger. Sauté for about 30 seconds until incredibly fragrant – oh, the smell! It's amazing. Then, add the blanched broccoli to the pan and stir-fry for another minute or two, letting it soak up those delicious garlicky-ginger flavors. This is where it all starts to come together, you'll see!
06 - Return all the seared beef to the pan with the broccoli. Give your sauce mixture another quick whisk (cornstarch settles!) and pour it over the beef and broccoli. Stir constantly for 1-2 minutes, watching the sauce thicken beautifully. It should coat everything nicely. Once it's glossy and thick, you're done! Remove from heat, drizzle with a tiny bit more sesame oil if you like, and serve immediately. The aroma in your kitchen will be incredible, I promise!

# Notes:

01 - Always slice your beef against the grain for maximum tenderness; I learned this the hard way with tough beef.
02 - Store leftovers in an airtight container for up to 3-4 days, reheating gently on the stovetop for best results.
03 - If you don't have oyster sauce, a bit more soy sauce and a dash of fish sauce can mimic the umami, but it won't be identical.
04 - Serve this dish with perfectly steamed white rice to soak up all that delicious sauce.

# Equipment Needed:

01 - Large skillet or wok
02 - medium bowl
03 - small bowl
04 - whisk
05 - cutting board
06 - sharp knife

# Nutrition (Per Serving):

Calories: 450
Total Fat: 20g
Total Carbohydrate: 35g
Protein: 30g

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