Description

This classic Beef and Broccoli recipe features tender flank steak marinated and seared to perfection, tossed with crisp broccoli florets and coated in a savory, slightly sweet sauce made from soy, oyster sauce, and sesame oil. A quick blanch of the broccoli ensures crisp-tender vegetables, while the sauce is thickened with cornstarch for a glossy finish. Perfect for a flavorful, easy homemade Asian-inspired meal served over steamed rice.

Ingredients

Units Scale

For the Beef and 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

For the Sauce:

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

For the Rest of the Dish:

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

Cook Mode Prevent your screen from going dark

Instructions

Marinate the Beef: In a bowl, combine the sliced flank steak with baking soda and water. Massage the mixture until the liquid is absorbed. Add cornstarch, vegetable oil, and oyster sauce, mixing well. Let the beef marinate for at least 30 minutes to tenderize and absorb flavors.
Prepare the Sauce: In a separate bowl, whisk together warmed chicken stock, sugar, soy sauce, dark soy sauce, oyster sauce, sesame oil, and white pepper. Set aside for later use.
Blanch the Broccoli: Bring a pot of water to a boil and blanch the broccoli florets for 30 to 60 seconds, depending on your preferred texture (shorter for crunchier broccoli). Drain well and set aside.
Sear the Beef: Heat a wok over high heat until smoking. Add 2 tablespoons of vegetable oil and sear the beef on both sides until it browns, about 2-3 minutes total. Remove the beef from the wok and set aside.
Sauté Aromatics and Deglaze: Reduce the wok heat to medium, add remaining 1 tablespoon oil, then add minced garlic and optional ginger. Stir for about 5 seconds, then add Shaoxing wine around the edges of the wok. Add the prepared sauce mixture and stir to deglaze the wok, incorporating browned bits from the seared beef.
Thicken the Sauce: Bring the sauce to a simmer. Stir the cornstarch and water slurry until well combined, then drizzle it slowly into the simmering sauce while stirring constantly. Allow the sauce to thicken for about 20 seconds.
Combine and Finish: Add the blanched broccoli and seared beef along with any accumulated juices back into the wok. Toss over medium heat until everything is evenly coated in the thickened sauce. Adjust thickness by simmering longer to reduce or adding extra chicken stock or water if too thick.
Serve: Serve hot with plenty of steamed rice for a complete meal.

Notes

Baking soda tenderizes the beef but can be omitted if you prefer a firmer texture.
Browning the beef quickly over high heat seals in juices and adds flavor.
Blanching broccoli keeps the vibrant color and crisp texture.
Add Shaoxing wine carefully to enhance aroma without overpowering.
Adjust sauce thickness with additional cornstarch slurry or chicken stock as needed.
Serve immediately for the best texture and flavor.