Description
A homemade version of classic Chinese takeout that features tender, crispy beef and vibrant broccoli in a savory, glossy sauce. This recipe uses velveting and blanching techniques to achieve restaurant-quality texture at home.
Ingredients
Scale
- 1.5 lbs (680g) flank steak or sirloin, sliced against the grain
- 2 tablespoons soy sauce (for marinade)
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon vegetable oil (for marinade)
- 1/2 teaspoon baking soda
- 1 tablespoon cornstarch (for marinade)
- 1 large head broccoli, cut into bite-sized florets
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 stalks green onions, sliced
- 1/2 cup beef broth (low-sodium)
- 2 tablespoons oyster sauce
- 1 tablespoon soy sauce (for sauce)
- 1 teaspoon rice vinegar
- 1 teaspoon sugar
- 2 tablespoons water
- 1 teaspoon cornstarch (mixed with water for slurry)
- 1 teaspoon sesame oil
- 3–4 tablespoons vegetable or canola oil (for frying)
Instructions
- Slice the flank steak against the grain into thin, bite-sized strips.
- In a bowl, combine beef with 2 tbsp soy sauce, Shaoxing wine, baking soda, 1 tbsp vegetable oil, and 1 tbsp cornstarch. Mix well and marinate for at least 15 minutes.
- While beef marinates, cut broccoli into florets. Mince garlic and ginger.
- In a small bowl, whisk together beef broth, oyster sauce, 1 tbsp soy sauce, rice vinegar, sugar, and the cornstarch slurry (1 tsp cornstarch + 2 tbsp water). Set aside.
- Bring a pot of water to a boil. Blanch broccoli for 1-2 minutes until bright green but crisp. Drain and rinse with cold water to stop cooking.
- Heat a wok or large skillet over high heat. Add 2 tbsp oil. Once shimmering, add beef in a single layer (cook in batches if necessary). Sear for 1-2 minutes per side until browned and crispy. Remove beef and set aside.
- In the same pan, add another tablespoon of oil if needed. Add garlic and ginger; stir-fry for 30 seconds until fragrant.
- Add blanched broccoli and cooked beef back into the pan. Pour sauce mixture over everything.
- Toss quickly until the sauce thickens and becomes glossy, about 30 seconds.
- Turn off heat. Drizzle with sesame oil and toss with sliced green onions. Serve immediately over steamed rice.
Notes
Slice beef against the grain to ensure tenderness. Do not skip the baking soda in the marinade as it tenderizes the meat. Blanching the broccoli ensures it stays crisp and vibrant. Cook beef in batches to avoid steaming. Serve immediately as the sauce thickens upon cooling. This recipe does not freeze well.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: Approximately 1.5 cu
- Calories: 450
- Sugar: 6
- Sodium: 900
- Fat: 28
- Saturated Fat: 8
- Carbohydrates: 18
- Fiber: 3
- Protein: 32
Keywords: crispy beef and broccoli, chinese takeout recipe, stir fry beef, beef and broccoli, easy weeknight dinner, restaurant quality food, velveting beef, healthy chinese food