Beef and Broccoli
牛肉炒西兰花
Tender sliced beef and bright green broccoli in a glossy garlic and oyster sauce.
Serves 4
Prep 20 min
Cook 10 min
Ingredients
- 1 lb flank steak, thinly sliced against the grain
- 1 tablespoon cornstarch, for the beef
- 1 tablespoon soy sauce, for the beef
- 1 tablespoon Shaoxing wine, for the beef
- 1 lb broccoli florets (about 4 cups)
- 3 tablespoons vegetable oil, divided
- 3 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 1/3 cup beef or chicken broth
- 3 tablespoons oyster sauce
- 1 tablespoon soy sauce, for the sauce
- 1 teaspoon sugar
- 2 teaspoons cornstarch, for the sauce
- 1 teaspoon sesame oil
Steps
Step 1. Toss the beef with 1 tablespoon cornstarch, 1 tablespoon soy sauce, and the wine. Let it sit for 15 minutes.
Step 2. Stir the broth, oyster sauce, 1 tablespoon soy sauce, sugar, 2 teaspoons cornstarch, and sesame oil together.
Step 3. Blanch the broccoli in boiling water for 1 to 2 minutes, until bright green. Drain.
Step 4. Heat 2 tablespoons of the oil in a wok over high heat. Sear the beef in a single layer for 1 to 2 minutes per side, until browned and cooked through. Remove it to a plate.
Step 5. Add the remaining oil, garlic, and ginger and stir for 30 seconds. Add the broccoli and 2 tablespoons of water, cover, and steam for 1 minute.
Step 6. Return the beef, pour in the sauce, and toss for 1 to 2 minutes until the sauce thickens and coats everything.
Where this recipe comes from
Yoribang Chinese recipes by Yoribang. License: Free to use. View the original (opens in a new tab)
Original Yoribang write-ups of Chinese home cooking. Shaoxing wine is a Chinese cooking wine (dry sherry works instead). Doubanjiang is fermented chili bean paste, and Sichuan peppercorns give a tingling, numbing heat. Light soy sauce adds salt, and dark soy sauce adds color. Most are sold at Asian grocery stores.