chinesebeefbroccolistir-fryclassicweeknightbeginner

Beef and Broccoli

Name: Beef and Broccoli
Prep time: 8 min
Cook time: 7 min
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 250 g beef flank steak, thinly sliced against the grain; 10 ml light soy sauce; 8 g cornstarch; 5 ml sesame oil; 30 ml oyster sauce; 15 ml light soy sauce; 5 ml dark soy sauce; 4 g cornstarch; 60 ml water; 4 g sugar; 300 g broccoli; 10 g garlic, finely chopped; 10 g fresh ginger, finely chopped; 15 ml neutral oil; 30 ml water

This quick stir-fry pairs tender slices of beef with bright green broccoli in a glossy oyster sauce rich with soy, garlic, and ginger. It is deeply savory, lightly sweet, and ideal for a fast, satisfying weeknight meal.

15 min

2 servings

358 kcal

Chinese

Ingredients

Beef marinade

250 gbeef flank steak, thinly sliced against the grain
10 mllight soy sauce
8 gcornstarch
5 mlsesame oil

Stir-fry sauce

30 mloyster sauce
15 mllight soy sauce
5 mldark soy sauce
4 gcornstarch
60 mlwater
4 gsugar

Vegetables and aromatics

300 gbroccoli
10 ggarlic, finely chopped
10 gfresh ginger, finely chopped

For cooking

15 mlneutral oil
30 mlwater

Instructions

1
Slice the beef as thinly as possible against the grain. In a bowl, combine the beef with the soy sauce, cornstarch, and sesame oil until evenly coated. Let it stand while you prepare the sauce and broccoli; this short marinade helps the beef stay tender and brown quickly.
2
In a small bowl, stir together the oyster sauce, light soy sauce, dark soy sauce, cornstarch, water, and sugar until smooth with no lumps. Keep it beside the stove, because stir-frying moves fast.
3
Cut the broccoli into small florets and, if the stems are thick, peel and slice them thinly so they cook at the same rate. Heat a wok or large frying pan over high heat until very hot. Add 5 ml of the neutral oil, then add the broccoli and 30 ml water. Cover for 1 to 2 minutes to steam until bright green and just crisp-tender, then transfer to a plate.
4
Return the wok to high heat. Add 10 ml neutral oil and spread the beef in a single layer. Leave it undisturbed for 30 to 45 seconds so it sears rather than steams, then stir-fry for about 1 minute more until mostly browned but not fully cooked through.
5
Add the garlic and ginger to the beef and stir-fry for 15 to 20 seconds, just until fragrant. Do not let the garlic darken or it may taste bitter.
6
Return the broccoli to the wok. Stir the sauce again to recombine the cornstarch, then pour it in. Toss continuously for 1 to 2 minutes, until the sauce boils, turns glossy, and coats the beef and broccoli. The beef should be just cooked and the broccoli tender-crisp. Serve immediately.

Nutrition per serving

358 kcal

Calories

33g

Protein

16g

Carbs

17g

Fat

Fiber

Notes

•For the fastest 15-minute cooking, buy the beef already thinly sliced or chill it in the freezer for 10 minutes before slicing.
•Use a very hot pan and cook in batches if your pan is small; overcrowding makes the beef release water and turn grey.
•Serve with steamed jasmine rice if desired; nutrition below is for the stir-fry only.
•If you prefer softer broccoli, steam it 1 minute longer before adding it back to the sauce.

Background

Beef and broccoli is a Chinese-American restaurant classic rather than a traditional dish from China. It was inspired by Cantonese stir-frying techniques and sauced beef dishes, but adapted in the United States with broccoli replacing Chinese gai lan, creating the glossy, savory version now common in takeout menus.

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