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Beef and Broccoli Stir-Fry Recipe

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This Easy Beef and Broccoli Stir-Fry is a classic Chinese-American dish made with tender marinated flank steak, crisp broccoli florets, and a savory-sweet sauce. Ready in just 35 minutes, this recipe features a combination of soy sauces, oyster sauce, ginger, and garlic, all quickly cooked in a hot wok for a delicious weeknight dinner served over steamed rice.

Ingredients

Beef Marinade

  • 1 lb flank steak, thinly sliced 1/4 inch thick against the grain
  • 1 teaspoon baking soda
  • 1 tablespoon Shaoxing vinegar (or white vinegar)
  • 1 tablespoon light soy sauce
  • 1 tablespoon oyster sauce
  • 1/4 teaspoon white pepper

First Slurry

  • 2 tablespoons water
  • 1 tablespoon cornstarch

Savory Sauce

  • 1 1/2 tablespoons oyster sauce
  • 2 tablespoons light soy sauce
  • 2 tablespoons dark soy sauce
  • 1 tablespoon Shaoxing vinegar (or white vinegar)
  • 1 tablespoon granulated sugar
  • 1/2 cup low sodium chicken broth

Second Slurry

  • 1/2 tablespoon cornstarch
  • 1 tablespoon water

Vegetables and Aromatics

  • 2 tablespoons vegetable oil
  • 3 cups broccoli florets
  • 2 cloves garlic, minced
  • 1 inch ginger, grated or minced

Instructions

  1. Marinate the Beef: In a medium bowl, combine the flank steak with baking soda, Shaoxing vinegar, light soy sauce, oyster sauce, and white pepper. Mix well to coat all pieces evenly. Let the beef marinate for at least 15 minutes to tenderize and absorb the flavors. Meanwhile, prepare the first slurry by whisking together 2 tablespoons water and 1 tablespoon cornstarch in a small bowl.
  2. Prepare the Sauce: In another small bowl, combine the remaining marinade ingredients: 1 1/2 tablespoons oyster sauce, 2 tablespoons light soy sauce, 2 tablespoons dark soy sauce, 1 tablespoon Shaoxing vinegar, and 1 tablespoon granulated sugar. Whisk this mixture until the sugar dissolves completely. Stir in 1/2 cup low sodium chicken broth. Then prepare the second slurry by mixing 1/2 tablespoon cornstarch with 1 tablespoon water in a tiny bowl; set aside.
  3. Sear the Beef: Heat 2 tablespoons vegetable oil in a wok or large skillet over high heat until shimmering. Add the marinated beef in a single layer, working in batches if necessary to avoid overcrowding. Sear the beef for 1-2 minutes per side until the surfaces are nicely browned but the meat is not fully cooked through. Remove the beef from the wok and set aside.
  4. Cook the Broccoli and Aromatics: In the same wok, add the broccoli florets and stir-fry for about 2-3 minutes until they become tender-crisp. Push the broccoli to one side of the wok and add the minced garlic and grated ginger to the empty space. Stir-fry the aromatics for about 30 seconds until fragrant. Then toss the broccoli and aromatics together to combine.
  5. Combine and Thicken the Sauce: Return the seared beef to the wok along with the broccoli and aromatics. Pour the prepared savory sauce over the ingredients and stir to coat everything evenly. Bring the mixture to a simmer. While stirring continuously, slowly drizzle in the reserved first and second cornstarch slurries until the sauce thickens and coats all ingredients nicely. Cook for an additional minute until the beef is cooked through and the sauce reaches desired consistency.
  6. Serve: Remove from heat and serve immediately over steamed rice for a satisfying and flavorful meal.

Notes

  • For best results, slice the flank steak thinly against the grain to maximize tenderness.
  • If Shaoxing vinegar is unavailable, white vinegar can be used as a substitute.
  • Do not overcrowd the wok when searing the beef; cook in batches to ensure even browning.
  • Adjust soy sauce quantities to taste if you prefer a saltier or milder sauce.
  • Serve with steamed jasmine rice or brown rice for a complete meal.
  • Broccoli should remain crisp to provide texture contrast; avoid overcooking.

Find it online: https://mealsbykate.com/beef-and-broccoli-stir-fry-recipe/