Description
Tender flank steak and crisp broccoli in a silky, savory sauce—your favorite Chinese Beef and Broccoli done right at home.
Ingredients
1 lb flank steak, thinly sliced (against the grain)
4 cups broccoli florets
3 cups cooked jasmine or long-grain rice
3 tbsp light soy sauce
1 tbsp dark soy sauce (optional)
1 tbsp oyster sauce
1 tbsp Shaoxing wine (or dry sherry)
1 tbsp cornstarch
1 tsp baking soda
2 tsp sesame oil
1 tbsp vegetable oil
1/2 cup water or beef broth
4 garlic cloves, minced
1 tsp fresh ginger, minced
Pinch of sugar (optional)
Sesame seeds (for garnish, optional)
Instructions
1. Marinate steak with soy sauce, wine, and baking soda for 10–15 minutes.
2. Stir-fry broccoli in hot oil, then remove and set aside.
3. Cook beef slices in hot pan until browned; remove and set aside.
4. Sauté garlic and ginger, then pour in sauces and broth to build base.
5. Stir in cornstarch slurry to thicken.
6. Return beef and broccoli to the pan, coat in sauce, and simmer briefly.
7. Serve over cooked rice and garnish with sesame seeds.
Notes
Always slice beef thin across the grain.
Don’t overcrowd the pan—cook in batches if needed.
Adjust sauce thickness with extra water or broth if too thick.
- Prep Time: 10 minutes (marinating included)
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir‑Fry
- Cuisine: Chinese / Asian
Nutrition
- Serving Size: 1 bowl with rice
- Calories: ≈ 450
- Sugar: 2g
- Sodium: 820mg
- Fat: 17g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 65mg