Beef and Broccoli
Tender slices of beef, crisp broccoli, and a glossy savory sauce—this Chinese takeout classic is faster and fresher when you make it at home. The key is slicing the beef thinly and cooking everything quickly over high heat.
Why You’ll Like It
- Reliable weeknight stir-fry
- Familiar takeout flavor with fresher ingredients
- Great with rice and easy to scale up
Ingredients
Serves 2–3
- 10 oz flank steak, thinly sliced against the grain
- 3 cups broccoli florets
- 2 cloves garlic, minced
- 1 tsp ginger, minced
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sugar
- 1 tsp cornstarch
- 1/4 cup water
- 2 tbsp neutral oil
Instructions
- Toss the beef with 1 tsp soy sauce and 1 tsp cornstarch. Let sit 10 minutes.
- Blanch the broccoli for 1 minute, then drain.
- Mix the remaining soy sauce, oyster sauce, sugar, and water.
- Heat oil in a wok. Sear the beef quickly until mostly browned, then remove.
- Add garlic and ginger, stir briefly, then add broccoli.
- Return the beef to the wok and pour in the sauce.
- Stir-fry until the sauce thickens and coats everything.
Tips
- Slice the beef while slightly frozen for cleaner thin cuts.
- Don’t overcook the broccoli; it should stay bright green.
- If the sauce is too thin, add a little extra cornstarch slurry.
FAQ
Q: What cut of beef works best?
A: Flank steak is classic, but sirloin also works well.
Q: Can I skip oyster sauce?
A: Yes, but the sauce will taste lighter. Add a little extra soy sauce and a pinch of sugar.