Chinese Beef and Broccoli
Chinese Beef and Broccoli is a beloved classic that marries tender, seared flank steak with crisp broccoli in a savory sauce. This quick and easy recipe is perfect for weeknight dinners, delivering the authentic flavors of Chinese cuisine right to your table. With its vibrant colors and delightful textures, this dish promises to impress family and friends alike!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Stir-frying
- Cuisine: Chinese
Ingredients
Scale
- 1 lb flank steak, thinly sliced
- 2 cups fresh broccoli florets
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- ¼ cup low-sodium soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tbsp cornstarch mixed with 2 tbsp water
- 2 tbsp vegetable oil
Instructions
- Prepare the ingredients: Slice flank steak against the grain and chop broccoli into bite-sized pieces. Mince garlic and grate ginger.
- Make the sauce: In a bowl, whisk together soy sauce, oyster sauce, sesame oil, cornstarch slurry, and sugar if desired.
- Stir-fry beef: Heat oil in a skillet over medium-high heat. Cook the beef in batches until browned, about 2 minutes. Remove from skillet.
- Cook broccoli: In the same skillet, stir-fry broccoli for about 3 minutes until bright green and crisp.
- Combine: Return beef to skillet with broccoli; pour in sauce mixture and stir until coated and thickened (about 2 minutes).
- Serve: Plate the dish over steamed rice or noodles; garnish with sesame seeds if desired.
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 360
- Sugar: 4g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 80mg
Keywords: - For added flavor, marinate the beef in soy sauce for 30 minutes before cooking. - Feel free to substitute broccoli with snap peas or bell peppers for variety. - Store leftovers in an airtight container in the fridge for up to three days.