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This DIY Beef and Broccoli beats any Chinese takeout joint. We've mixed juicy marinated beef with crunchy broccoli and a thick oyster sauce gravy that'll make your taste buds dance. The whole thing's ready in less than half an hour. It's just what you need for busy weeknights, bringing real Chinese-American taste with stuff you'll find at your local grocery store.
What Makes This So Good
You'll get the perfect mix of soft beef and snappy broccoli covered in a sauce that's both sweet and savory. Cooking everything super hot gives you that smoky restaurant taste, and the beef stays moist thanks to our simple marinade. It's quicker than ordering out, saves you money, and you can tweak the flavors however you want. Anyone wanting genuine Chinese-American cooking at home will love this.
What You'll Need for Beef and Broccoli
- For the Beef Marinade:
- 1 pound flank steak, cut into thin strips across grain
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine (regular dry sherry works too)
- 1 tablespoon cornstarch
- For the Sauce:
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1/2 cup chicken broth
- 1 tablespoon cornstarch
- For the Stir-Fry:
- 1 pound broccoli florets
- 4 cloves garlic, chopped fine
- 1-inch piece ginger, chopped fine
- 3 tablespoons vegetable oil
- Salt and white pepper to your liking
Let's Get Cooking
- Prep Your Beef
- Mix the sliced meat with all marinade items. Let it sit for 15-20 minutes while you get everything else ready.
- Mix Up Your Sauce
- Stir all sauce stuff together until the cornstarch completely mixes in. Put aside for later.
- Quick-Cook the Broccoli
- Drop broccoli in boiling water for half a minute. Then plunge into ice water right away. Drain it well.
- Brown the Meat
- Get your wok or big pan smoking hot. Pour in oil, then cook beef in small batches until it browns, roughly 1 minute each batch. Take it out and set aside.
- Cook the Flavor Base
- Add what's left of your oil, then fry garlic and ginger until you can smell them, about 30 seconds.
- Bring It All Together
- Toss in broccoli and stir-fry for a minute. Put beef back in pan. Pour sauce over everything and cook till it thickens, about 2 minutes.
Tricks for the Best Results
Stick beef in the freezer for a bit to make slicing easier. Get your pan super hot before adding any oil. Don't crowd the pan when cooking. Cut and measure everything before you start the stove. Keep the heat cranked up the whole time. Don't let your broccoli go soft by cooking it too long.
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Ways to Enjoy It
Spoon it over fluffy jasmine rice or your favorite noodles. Sprinkle some sesame seeds and green onions on top. It goes great with a bowl of hot and sour soup or some crispy egg rolls. If you like spicy food, add some chili oil or a squirt of sriracha. You can make a whole spread by serving it with other Chinese-American dishes.
Keeping Leftovers Fresh
Put what's left in a sealed container in your fridge and eat within 3 days. Warm it up slowly in a wok or microwave so the meat doesn't get tough. You can mix the sauce ahead of time and keep it separate. For the tastiest results, cook the beef and broccoli right before you plan to eat. We don't suggest freezing this dish because the veggies might get mushy.
Frequently Asked Questions
- → What type of beef should I use?
- Go for thinly sliced flank steak, hanger steak, skirt steak, or flap meat, always cutting against the grain.
- → Is there a swap for Shaoxing wine?
- If you don't have Shaoxing wine, dry sherry works just fine in its place.
- → Why split into smaller cooking batches?
- It helps avoid crowding, allowing everything to brown nicely instead of steaming.
- → What's the ideal marinating time?
- Give the beef at least 20 minutes, or up to 3 hours for deeper flavor.
- → Which cooking option is best for flavor?
- Both are great! Wok is faster and traditional, but grilling adds a smoky twist depending on what you like.