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This DIY take on Chinese-American Beef and Broccoli beats the local takeaway joint. We've combined juicy marinated beef strips with crunchy broccoli and a deep oyster sauce mix that'll make your taste buds dance. Whip this classic stir-fry up in less than half an hour. It's just what you need for busy weeknights, bringing authentic taste with regular grocery store stuff.
What Makes This Dish Special
You'll fall for how this meal mixes soft beef with snappy broccoli in a sauce that's both rich and sweet. We cook it super hot to get that smoky restaurant feel, and the marinade keeps every bite of beef moist and tasty. It's quicker than waiting for delivery, saves you money, and you can tweak the flavors however you want. Anyone who loves Chinese-American cooking can nail this at home.
Beef and Broccoli Shopping List
- For the Beef Marinade:
- 1 pound flank steak, cut thin across the grain
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine (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 as needed
How to Make It
- Soak the Beef
- Mix beef slices with all marinade items. Rest for 15-20 minutes while getting everything else ready.
- Mix the Sauce
- Stir sauce stuff together until the cornstarch fully mixes in. Put aside for later.
- Quick-Cook the Broccoli
- Drop broccoli in boiling water for just 30 seconds. Then dunk in ice water right away. Drain thoroughly.
- Brown the Beef
- Get your wok or big pan smoking hot. Pour in oil, then cook beef chunks until brown, roughly 1 minute per batch. Set aside on a plate.
- Cook the Flavor Base
- Add what's left of the oil, then fry garlic and ginger until they smell good, about 30 seconds.
- Bring it All Together
- Toss in broccoli and stir-fry for 1 minute. Put beef back in the pan. Pour your sauce over everything and cook until it thickens up, around 2 minutes.
Cook's Secret Tips
Stick meat in the freezer for a bit to make slicing easier. Get your pan crazy hot before adding any oil. Don't crowd the pan by cooking too much at once. Cut and measure everything before you fire up the stove. Keep the heat cranked up the whole time. Leave the broccoli a little firm for that nice crunch.
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Perfect Pairings
Spoon this over fluffy jasmine rice or your favorite noodles. Sprinkle some sesame seeds and green onions on top. Try it with a bowl of hot and sour soup or some egg rolls to round things out. A bit of chili oil or sriracha works great if you want some kick. This dish fits right in with other Chinese-American favorites when you're feeding a crowd.
Keeping Leftovers Fresh
Pop any extras in a sealed container and keep in the fridge for up to 3 days. Warm it up slowly in your wok or microwave so it doesn't turn tough. You can mix the sauce ahead of time and keep it separate. For the tastiest results, cook your beef and broccoli right before you plan to eat. Don't try freezing this one as it'll mess with the texture.
Frequently Asked Questions
- → Which beef cuts are ideal?
- Try using thin slices of flank, hanger, skirt, or flap steak for this meal.
- → Can I swap Shaoxing wine?
- Absolutely! Dry sherry works well as a replacement for Shaoxing wine.
- → Why cook the food in sections?
- Cooking in smaller portions gives a nice sear and stops steaming by letting ingredients spread out.
- → How long should beef soak in marinade?
- At least 20 minutes is fine, but leaving it up to 3 hours boosts the flavor.
- → Is the grill or wok better?
- Both are great—wok cooking is quick and simple, while grilling adds smoky depth. Pick what suits you.