Beef with Broccoli

Prep time: 20 minutes

Cook time: 10 minutes

Total time: 30 minutes

Servings: 4 servings

Country of Origin

Chinese-American / Cantonese Fusion

Description

A beloved staple of Chinese take-out culture rooted in Cantonese stir-fry techniques. Thin, incredibly velvety slices of beef are paired with crisp, vibrant green broccoli florets, all wrapped up in a glossy, savory garlic and oyster sauce glaze.

Presentation & How It's Eaten

Served hot immediately after cooking, typically piled high on a platter with the dark, rich sauce pooling slightly at the bottom. It can be eaten on its own or alongside fried or steamed rice.

Ingredients

• 350g (12 oz) flank steak or flat iron beef (sliced thinly against the grain)

• 400g (approx. 1 lb) fresh broccoli (cut into bite-sized florets, stems peeled and sliced)

• 3 cloves garlic (minced)

• 1 tsp fresh ginger (minced)

• 2 tbsp vegetable oil (divided)

Velveting Marinade:

• 1 tbsp oyster sauce

• 2 tsp light soy sauce

• 1/2 tsp sugar

• 1 tsp cornstarch

• 1 tbsp water

• 1 tsp baking soda (optional, for intense tenderizing)

Stir-Fry Brown Sauce:

• 2 tbsp oyster sauce

• 1 tbsp light soy sauce

• 1 tsp dark soy sauce (for rich color)

• 1/2 tsp sesame oil

• 1/2 cup chicken stock or water

• 1 tsp cornstarch

Step-by-Step Directions

1. Marinate Beef: Mix the velveting marinade ingredients in a medium bowl. Massage into the sliced beef thoroughly until all liquid is absorbed. Set aside to marinate for 15–20 minutes.

2. Combine Sauce: In a separate small bowl, whisk together all the ingredients for the brown sauce until smooth.

3. Blanch Broccoli: Bring a small pot of water to a boil. Drop the broccoli florets in for exactly 60 seconds until they turn a bright, electric green. Drain instantly and plunge into cold water to halt the cooking. Drain well.

4. Sear Beef: Heat 1 tablespoon of oil in a large skillet or wok over high heat. Spread the beef slices out in a single layer and let sear undisturbed for 1 minute to get a deep brown crust. Flip and stir-fry for 1 more minute until 80% cooked through. Remove beef to a plate.

5. Cook Aromatics: Add the remaining 1 tablespoon of oil to the pan. Toss in the minced garlic and ginger, stir-frying for 20 seconds until intensely aromatic.

6. Assemble: Pour the brown sauce mixture into the pan, bringing it to a quick simmer so it thickens. Toss the beef and blanched broccoli back into the pan. Stir-fry vigorously for 1 minute until everything is hot and heavily glazed.

Cooking Tips

• Velveting Technique: The cornstarch in the marinade creates a protective coating that seals in juices, ensuring the thin beef slices remain incredibly tender rather than drying out during high-heat stir-frying.

Nutrition Facts

(Estimated per serving)

• Calories: ~290 kcal

• Total Fat: 14g

• Saturated Fat: 2.5g

• Cholesterol: 55mg

• Sodium: ~710mg

• Total Carbohydrates: 15g

• Dietary Fiber: 3g

• Sugars: 3g

• Protein: 24g