Description
This Chinese Beef and Broccoli recipe delivers a quick, flavorful, and healthier alternative to takeout. Featuring tender flank steak paired with crisp broccoli florets, all coated in a savory, slightly sweet sauce, this one-pan dish is perfect for a satisfying weeknight meal. The method ensures vibrant veggies and perfectly seared beef, with an easy homemade sauce combining soy, oyster sauce, garlic, and ginger.
Ingredients
Scale
Beef and Marinade
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 2 teaspoons cornstarch
- 2 tablespoons water
- â…“ cup low-sodium soy sauce (use tamari for gluten-free)
- 1 tablespoon oyster sauce
- 1 tablespoon brown sugar or honey
- 1 teaspoon sesame oil
Vegetables and Aromatics
- 4 cups broccoli florets
- 1 tablespoon oil (avocado or canola)
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- Optional: pinch of red pepper flakes
Instructions
- Prep the Beef: In a bowl, toss the thinly sliced beef with cornstarch and 2 tablespoons of the prepared sauce mixture. Let it marinate briefly while you prepare the broccoli to enhance flavor and tenderize the meat.
- Blanch Broccoli (Optional): For extra vibrant and tender-crisp broccoli, blanch the florets in boiling water for 1 to 2 minutes, then drain thoroughly. This step brightens the color and slightly softens the broccoli.
- Cook Beef: Heat 1 tablespoon of oil in a large pan or wok over medium-high heat. Add the marinated beef in a single layer and sear each side for 1 to 2 minutes until nicely browned. Remove the beef from the pan and set aside to prevent overcooking.
- Make the Sauce: Using the same pan, add the minced garlic and grated ginger, sautéing briefly until fragrant but not burnt. Then pour in the remaining sauce mixture and let it simmer for 1 to 2 minutes, allowing it to thicken slightly and develop deeper flavor.
- Finish the Dish: Return the cooked beef and prepared broccoli to the pan. Stir everything well to coat with the sauce. Simmer together for 2 to 3 minutes until the broccoli is tender-crisp and the beef is cooked through, adjusting seasoning if necessary before serving.
Notes
- For a gluten-free version, substitute tamari for soy sauce.
- Blanching broccoli is optional, but it helps maintain bright color and a better texture.
- Be sure to slice the beef thinly against the grain for tenderness.
- You can add a pinch of red pepper flakes for a mild spicy kick.
- Leftovers store well in the fridge for up to 3 days and reheat quickly in a skillet or microwave.
