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Beef and Broccoli Stir-Fry Recipe

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4.2 from 10 reviews

A classic and flavorful Beef and Broccoli stir-fry featuring tender flank steak and crisp-tender broccoli in a savory sauce made with soy, oyster sauce, and a touch of sesame oil. This quick and easy stir-fry is perfect for a satisfying weeknight dinner served over steamed rice.

  • Total Time: 50 minutes
  • Yield: 6 servings

Ingredients

Beef Marinade

  • 1 pound flank steak (sliced 1/4-inch or 0.6cm thick)
  • 1/4 teaspoon baking soda (optional)
  • 3 tablespoons water
  • 1 1/2 teaspoons cornstarch
  • 2 teaspoons vegetable oil
  • 1 teaspoon oyster sauce

Sauce

  • 2/3 cup low sodium chicken stock (warmed)
  • 1 1/2 teaspoons granulated sugar (or brown sugar)
  • 1 1/2 tablespoons soy sauce
  • 1 teaspoon dark soy sauce
  • 1 tablespoon oyster sauce
  • 1/2 teaspoon sesame oil
  • 1/8 teaspoon white pepper

Vegetables and Aromatics

  • 4 cups broccoli florets
  • 3 tablespoons vegetable oil (divided)
  • 2 cloves garlic (minced)
  • 1/4 teaspoon ginger (grated/minced, optional)
  • 1 tablespoon Shaoxing wine

Cornstarch Slurry

  • 2 1/2 tablespoons cornstarch
  • 3 tablespoons water

Instructions

  1. Marinate the Beef: In a bowl, combine the sliced flank steak with baking soda and water if using; massage until absorbed. Add cornstarch, 2 teaspoons vegetable oil, and 1 teaspoon oyster sauce to the beef. Mix well and let it marinate for at least 30 minutes to tenderize and flavor the meat.
  2. Prepare the Sauce: In a separate bowl, whisk together warm chicken stock, sugar, soy sauce, dark soy sauce, oyster sauce, sesame oil, and white pepper. Set this sauce mixture aside.
  3. Blanch the Broccoli: Bring a pot of water to a boil and blanch the broccoli florets for 30 to 60 seconds depending on desired crunchiness. Drain and set aside.
  4. Sear the Beef: Heat a wok over high heat until smoking hot. Add 2 tablespoons of vegetable oil and quickly sear the marinated beef on both sides until browned, about 2-3 minutes total. Remove the beef and turn off the heat.
  5. Cook Aromatics: Reduce heat to medium. Add remaining 1 tablespoon vegetable oil to the wok. Stir-fry garlic and ginger for about 5 seconds until fragrant. Pour Shaoxing wine around the edges of the wok to deglaze, releasing flavorful bits stuck to the pan.
  6. Simmer the Sauce: Add the prepared sauce mixture into the wok. Stir along the edges to deglaze any browned bits. Bring the sauce to a gentle simmer. Combine cornstarch with 3 tablespoons water to form a slurry, then drizzle into the simmering sauce while stirring constantly. Allow to thicken for about 20 seconds.
  7. Combine Beef and Broccoli: Return the seared beef and blanched broccoli along with any accumulated juices to the wok. Toss everything together over medium heat, ensuring the sauce coats all ingredients. Adjust the sauce consistency by simmering longer to thicken or adding extra chicken stock or water if too thick.
  8. Serve: Serve the beef and broccoli hot, ideally with steamed rice for a complete meal.

Notes

  • Baking soda is optional but helps tenderize the beef; omit for less tender meat texture.
  • Blanching broccoli briefly keeps it crisp and vibrant green but can be adjusted to preference.
  • Shaoxing wine adds authentic flavor but can be substituted with dry sherry or omitted.
  • Dark soy sauce enriches color and flavor; regular soy sauce alone will alter taste.
  • Adjust sugar level based on desired sweetness.
  • Serve immediately after cooking for best texture and flavor.
  • Author: Olivia
  • Prep Time: 35 minutes
  • Cook Time: 15 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Chinese

Find it online: https://iamstarved.com/beef-and-broccoli-stir-fry-recipe/