Description
This Chinese-American Beef & Broccoli recipe features tender strips of marinated flank steak stir-fried with crisp broccoli florets in a savory, slightly sweet oyster sauce blend. Cooked quickly over high heat using a wok, this dish yields a flavorful, restaurant-style dinner that’s perfect for weeknights or entertaining. The aromatic garlic, ginger, and scallion combination enhances the rich beef and vegetable flavors, delivering a satisfying and balanced meal.
Ingredients
Units
Scale
Beef Marinade
- 1 pound flank steak, skirt steak, hanger steak, or flap meat, cut into 1/4-inch thick strips
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
Sauce
- 3 tablespoons soy sauce (divided)
- 2 teaspoons corn starch
- 3 tablespoons Shaoxing wine or dry sherry (divided)
- 1/3 cup low-sodium chicken stock
- 1/4 cup oyster sauce
- 1 tablespoon sugar
- 1 teaspoon sesame seed oil
Aromatics
- 2 medium cloves garlic, finely minced (about 2 teaspoons)
- 2 teaspoons finely minced fresh ginger
- 3 scallions, whites finely sliced, greens cut into 1/2-inch segments, reserved separately
Vegetables and Oil
- 4 tablespoons vegetable, peanut, or canola oil
- 1 pound broccoli florets (about 1 1/2 quarts)
Instructions
- Marinate the Beef: In a bowl, combine the sliced beef with 1 tablespoon soy sauce and 1 tablespoon Shaoxing wine, tossing to coat evenly. Refrigerate for at least 20 minutes and up to 3 hours to tenderize and infuse flavor.
- Prepare the Sauce: In a separate bowl, mix the remaining soy sauce with cornstarch, stirring to create a smooth slurry. Add the remaining Shaoxing wine, chicken stock, oyster sauce, sugar, and sesame oil. Stir well to combine and set aside.
- Prepare Aromatics: Combine minced garlic, ginger, and scallion whites in a small bowl. Set aside.
- Cook the Beef (Stovetop Method): Heat 1 tablespoon of oil in a wok over high heat until smoking. Add half of the marinated beef, cooking without stirring for about 1 minute until well seared. Stir and toss for another minute until lightly cooked but still pink in spots. Transfer to a large bowl. Repeat with another tablespoon of oil and the remaining beef. Wipe out the wok.
- Cook the Broccoli: Add 1 tablespoon oil to the hot wok. Add half of the broccoli florets and cook until crisp-tender and lightly charred, about 1 minute. Transfer to the bowl with beef. Repeat with remaining oil and broccoli.
- Combine and Finish: Return the wok to high heat until smoking. Add the beef, broccoli, and the garlic, ginger, and scallion white mixture. Stir and toss for 30 seconds until fragrant.
- Add Sauce and Scallions: Pour in the prepared sauce and add the reserved scallion greens. Stir and toss constantly until the sauce thickens lightly, about 45 seconds. Ensure all ingredients are well coated and cooked through.
- Serve: Carefully transfer the beef and broccoli to a serving platter and serve immediately for best flavor and texture.
Notes
- Marinate the beef for at least 20 minutes but no longer than 3 hours to avoid a mushy texture.
- Use high heat and a wok or large skillet for optimal stir-frying results.
- Adjust the sugar or oyster sauce in the sauce to taste for sweetness and depth.
- Substitute Shaoxing wine with dry sherry if unavailable.
- Broccoli should remain slightly crunchy for the best texture contrast.
