Description
Chinese Beef and Broccoli is a quick, flavorful stir-fry featuring tender velveted beef, crisp-tender broccoli, and a glossy, savory-sweet sauce. Faster than takeout, healthier, and packed with authentic Cantonese-inspired flavor.
Ingredients
For the Beef:
1 lb flank steak or sirloin, sliced thinly against the grain
For the Velveting:
1 tbsp cornstarch
1 tbsp soy sauce
1 tbsp water
1 tsp baking soda
For the Sauce:
1/2 cup low-sodium soy sauce
1/4 cup oyster sauce
2 tbsp brown sugar
2 cloves garlic, minced
1 tsp fresh ginger, grated
1 tbsp cornstarch
1/2 cup beef broth
For the Stir-Fry:
1 large head broccoli, cut into florets
2 tbsp neutral oil (avocado or canola)
For Garnish:
Sesame seeds
Sliced green onions
Instructions
1. In a bowl, mix cornstarch, soy sauce, water, and baking soda. Add sliced beef and marinate at least 15 minutes.
2. Bring water to a boil, blanch broccoli 60–90 seconds, drain, and shock in ice water.
3. Whisk soy sauce, oyster sauce, brown sugar, garlic, ginger, cornstarch, and beef broth until smooth.
4. Heat 1 tbsp oil in a wok over high heat. Sear beef 1–2 minutes per side. Remove.
5. Add remaining oil and stir-fry broccoli 1 minute.
6. Pour in sauce, simmer 30 seconds until thickened.
7. Return beef and juices, toss everything to coat in sauce.
8. Garnish with sesame seeds and green onions. Serve over rice.
Notes
Do not skip velveting—it ensures tender beef.
Cook beef in batches to avoid steaming.
Blanch broccoli briefly to keep it vibrant and crisp.
If sauce is too thick, thin with extra beef broth or water.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dinner, Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 850mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 65mg