Chinese Beef and Broccoli
Chinese Beef and Broccoli is a delightful and quick dish that brings the flavors of a classic Chinese restaurant right to your home. Tender beef flank steak is stir-fried with vibrant, crisp broccoli in a savory sauce, creating a beautiful color contrast and an irresistible aroma. Perfect for busy weeknights or impressing guests, this flavorful meal is sure to become a favorite!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Stir-frying
- Cuisine: Chinese
Ingredients
Scale
- 1 lb beef flank steak, thinly sliced against the grain
- 2 cups fresh broccoli florets
- 3 cloves garlic, minced
- 1/4 cup low-sodium soy sauce
- 2 tbsp oyster sauce
- 1 tbsp cornstarch
- 1 tbsp brown sugar
- 2 tbsp vegetable oil (for cooking)
Instructions
- Slice the beef flank steak against the grain into thin strips. Chop broccoli into bite-sized pieces.
- In a bowl, mix half of the soy sauce, cornstarch, and minced garlic. Add beef strips and marinate for 15 minutes.
- Heat oil in a large skillet over medium-high heat. Stir-fry marinated beef until browned but not fully cooked (about 3 minutes).
- Add broccoli and a splash of water to create steam; cover briefly until broccoli is tender yet crisp (about 2 minutes).
- In a bowl, combine remaining soy sauce, oyster sauce, brown sugar, and any leftover marinade from the beef. Pour over the beef and broccoli mixture.
- Stir everything together until the sauce thickens (around 3 more minutes). Serve hot with extra sauce if desired.
Nutrition
- Serving Size: Approximately 1 cup (200g)
- Calories: 290
- Sugar: 5g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: - For added crunch, consider including bell peppers or snap peas. - Substitute beef with chicken or tofu for variations. - Store leftovers in an airtight container for up to three days.