Description
This Beef and Broccoli Stir-Fry recipe features tender slices of flank steak and crisp broccoli florets in a savory, flavorful sauce made with soy sauce, oyster sauce, and aromatic seasonings. The beef is marinated to enhance tenderness and quickly seared in a hot wok for a restaurant-quality meal that comes together in under an hour. Perfectly paired with steamed rice, this classic Chinese-American stir-fry combines bold umami flavors and a vibrant texture in every bite.
Ingredients
Scale
Beef Marinade
- 1 pound flank steak, sliced 1/4-inch (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 Mixture
- 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 (or double black 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 or minced (optional)
- 1 tablespoon Shaoxing wine
- 2 1/2 tablespoons cornstarch mixed with 3 tablespoons (45ml) water (slurry)
Instructions
- Marinate the Beef: In a bowl, combine the sliced flank steak with baking soda and water. Massage until the liquid is absorbed to tenderize the beef (optional). Add cornstarch, vegetable oil, and oyster sauce to the beef. Mix well and set aside to marinate for at least 30 minutes.
- Prepare the Sauce: In a separate bowl, whisk together warmed chicken stock, granulated sugar, soy sauce, dark soy sauce, oyster sauce, sesame oil, and white pepper. Set aside.
- Blanch the Broccoli: Bring a pot of water to a boil and add the broccoli florets. Blanch for 30 to 60 seconds depending on desired tenderness. Drain and set aside.
- Sear the Beef: Heat a wok over high heat until smoking hot. Add 2 tablespoons vegetable oil and sear the beef slices on both sides until browned, about 2 to 3 minutes total. Remove beef from the wok and set aside. Turn off heat.
- Cook Aromatics: Turn heat to medium, add remaining 1 tablespoon vegetable oil along with minced garlic and ginger (if using). Stir-fry for about 5 seconds, then pour Shaoxing wine around sides of wok to deglaze and loosen caramelized bits.
- Simmer the Sauce: Pour in prepared sauce mixture and bring to a simmer, stirring to incorporate flavors and deglaze wok.
- Thicken the Sauce: Whisk cornstarch and water slurry, then gradually drizzle into simmering sauce while stirring constantly. Allow sauce to thicken for about 20 seconds.
- Combine Ingredients: Add blanched broccoli and seared beef along with any accumulated juices back into wok. Toss together over medium heat to coat with sauce. Adjust thickness as needed by reducing sauce or adding additional stock/water.
- Serve: Serve hot with steamed rice for a complete meal.
Notes
- Using baking soda to tenderize the beef is optional but helps make it more tender.
- Blanching broccoli briefly retains its vibrant color and crisp texture.
- Searing beef quickly over high heat prevents overcooking and keeps it juicy.
- ShaoXing wine adds authentic depth of flavor but can be substituted with dry sherry.
- Adjust sauce thickness to your preference by modifying cornstarch slurry amount or thinning with broth or water.
- For a spicier kick, add a pinch of chili flakes during step 5 with garlic and ginger.
