Name: Chinese Beef and Broccoli
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 pound Flank steak or sirloin, thinly sliced (Slice against the grain for tenderness.); 1/2 teaspoon Baking soda (For velveting the beef.); 1 tablespoon Water (Used to mix with baking soda.); 4 cups Fresh broccoli florets (Cut into small bite-size pieces for even cooking.); 3 cloves Fresh garlic, minced; 1 inch Fresh ginger, grated; 2 stalks Green onions, sliced (White and green parts separated.); 3 tablespoons Soy sauce (Regular or low sodium.); 2 tablespoons Oyster sauce (Adds umami flavor.); 1 tablespoon Shaoxing wine (Optional; dry sherry can be used too.); 1 tablespoon Brown sugar or honey (For sweetness.); 2/3 cup Low-sodium beef broth or water (Adjust for sauce thickness.); 1 tablespoon Cornstarch (For thickening the sauce.); 1/4 teaspoon White pepper (For seasoning.); 2 tablespoons Neutral oil (Canola, vegetable, or avocado oil for high heat.); 1 teaspoon Sesame oil (Drizzle at the end for flavor.)

Description

A quick and delicious one-pan stir fry that brings together tender beef, crisp broccoli, and a glossy sauce, making it a perfect weeknight dinner.

Ingredients

Beef and Marinade

1 pound Flank steak or sirloin, thinly sliced (Slice against the grain for tenderness.)
1/2 teaspoon Baking soda (For velveting the beef.)
1 tablespoon Water (Used to mix with baking soda.)

Vegetables

4 cups Fresh broccoli florets (Cut into small bite-size pieces for even cooking.)
3 cloves Fresh garlic, minced
1 inch Fresh ginger, grated
2 stalks Green onions, sliced (White and green parts separated.)

Stir Fry Sauce

3 tablespoons Soy sauce (Regular or low sodium.)
2 tablespoons Oyster sauce (Adds umami flavor.)
1 tablespoon Shaoxing wine (Optional; dry sherry can be used too.)
1 tablespoon Brown sugar or honey (For sweetness.)
2/3 cup Low-sodium beef broth or water (Adjust for sauce thickness.)
1 tablespoon Cornstarch (For thickening the sauce.)
1/4 teaspoon White pepper (For seasoning.)

Oils

2 tablespoons Neutral oil (Canola, vegetable, or avocado oil for high heat.)
1 teaspoon Sesame oil (Drizzle at the end for flavor.)

Cook Mode Prevent your screen from going dark

Instructions

Preparation

Thinly slice the beef and velvet it with baking soda and water. Let it sit for 15 minutes.
Prepare the sauce by mixing all sauce ingredients in a bowl until smooth.
Chop the garlic, ginger, and green onions. Cut broccoli into small florets.
Keep all ingredients close to the stove, as stir frying moves quickly.

Cooking

Heat a large skillet or wok until very hot. Add oil.
Sear the beef in batches to allow browning, then remove to a plate.
Add more oil, then cook the white parts of green onions, garlic, and ginger for 20-30 seconds.
Add broccoli and a splash of water, stirring until crisp-tender.
Return the beef to the pan, pour in the sauce, and toss to combine. Let it bubble until the sauce is glossy and thick, about 1-2 minutes.
Finish with the green onion tops and sesame oil.

Notes

Store leftovers in an airtight container for up to 4 days. Reheat gently to avoid tough beef or mushy broccoli. Adjust sweetness and saltiness in the sauce as needed.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: dinner, Main Course
Cuisine: Chinese