Description
A delicious and easy recipe for Chinese Beef and Broccoli, perfect for a quick weeknight dinner.
Ingredients
Scale
- 1 pound flank steak, thinly sliced against the grain
- 2 cups broccoli florets
- 2 tablespoons vegetable oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1/2 cup beef broth
- 1 tablespoon sesame oil
- 2 teaspoons sugar
- 2 cups cooked white rice (for serving)
Instructions
- In a bowl, combine the soy sauce, oyster sauce, cornstarch, beef broth, sesame oil, and sugar. Stir until the cornstarch is dissolved and set aside.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the sliced flank steak and stir-fry for about 3-4 minutes until browned. Remove the beef from the skillet and set aside.
- In the same skillet, add the remaining tablespoon of vegetable oil. Add the minced garlic and ginger, and stir-fry for about 30 seconds until fragrant.
- Add the broccoli florets to the skillet and stir-fry for 2-3 minutes until they are bright green and tender-crisp.
- Return the cooked beef to the skillet and pour the sauce mixture over the beef and broccoli. Stir well to combine and cook for an additional 2-3 minutes until the sauce has thickened.
- Serve the beef and broccoli over cooked white rice.
Notes
- For extra flavor, add a sprinkle of sesame seeds on top before serving.
- You can substitute the flank steak with chicken or tofu for a different protein option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 800mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg