Beef and Broccoli Stir-fry Recipe

Chinese · Main course · 25 min total

A classic Chinese takeout favorite made at home with tender beef and crisp broccoli in a savory ginger-soy sauce.

Ingredients

• 1 lb flank steak, thinly sliced against the grain
• 3 cups broccoli florets
• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp Shaoxing wine or dry sherry
• 1 tsp sugar
• 1/2 tsp sesame oil
• 1/4 cup low-sodium beef broth
• 2 tsp cornstarch
• 2 tbsp vegetable oil, divided
• 2 cloves garlic, minced
• 1 tsp grated fresh ginger

Instructions

1. In a small bowl, whisk together soy sauce, oyster sauce, Shaoxing wine, sugar, sesame oil, beef broth, and cornstarch. Set aside.
2. Heat 1 tbsp vegetable oil in a wok or large skillet over high heat. Add broccoli and stir-fry for 1 minute. Add 2 tbsp water, cover, and steam for 1 minute until crisp-tender. Transfer to a plate.
3. Add remaining 1 tbsp oil to the wok. Add beef in a single layer and sear without moving for 1 minute, then stir-fry until browned but not fully cooked, about 1 minute. Push beef to the side.
4. Add garlic and ginger to the center of the wok and stir-fry for 15 seconds. Pour in the sauce mixture and stir until thickened, about 30 seconds.
5. Return broccoli to the wok and toss everything together until the beef is cooked through and the sauce coats the ingredients. Serve immediately over steamed rice.

Tips

• For tender beef, freeze the steak for 15 minutes before slicing thinly.
• Substitute chicken or tofu for beef if desired.
• Serve with steamed jasmine rice.

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