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Chinese Beef and Broccoli

A quick and satisfying homemade version of the popular Chinese takeout dish, featuring juicy beef and tender-crisp broccoli in a savory-sweet sauce.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb flank steak or sirloin, sliced thin against the grain
  • 2-3 cups broccoli florets Fresh or frozen can be used
Sauce Ingredients
  • 2 tbsp oyster sauce
  • 3 tbsp soy sauce (low sodium if you’re watching salt)
  • 1 tbsp cornstarch For thickening the sauce
  • 1 tbsp water (for cornstarch slurry)
  • 1 tsp sesame oil Non-negotiable ingredient
  • 1 tbsp brown sugar
Aromatics
  • 2-3 cloves garlic, minced
  • 1 inch piece of fresh ginger, peeled and minced Dried ginger can be substituted in a pinch
Cooking Ingredients
  • 2 tbsp vegetable oil Or any oil suitable for high heat

Method
 

Marinate Beef
  1. Mix half the soy sauce, cornstarch, and a splash of water with the steak and let it sit for 15-20 minutes.
Prepare Broccoli
  1. Steam or microwave broccoli until just tender.
Cook Beef
  1. Heat oil in a pan and cook the beef slices quickly. Do not overcrowd the pan.
  2. Remove beef and add garlic and ginger to the pan, cooking until fragrant.
Combine and Serve
  1. Return beef to the pan, stir in oyster sauce, remaining soy sauce, brown sugar, and sesame oil, then add the broccoli.
  2. Cook until the sauce thickens and everything is well combined. Serve over rice.

Notes

Slice the steak thin against the grain for tenderness. Frozen broccoli can be used in a pinch, but fresh is preferred for better texture. Avoid skipping the cornstarch.