Description
Easy Chinese Beef and Broccoli is a quick and flavorful dish that brings the essence of authentic Chinese cuisine right to your kitchen. With tender strips of beef, vibrant broccoli florets, and a savory soy sauce glaze, this recipe is perfect for busy weeknights or impressing guests at dinner parties. In just under 30 minutes, you can serve a delicious meal that transports your taste buds to the bustling streets of Beijing.
Ingredients
Scale
- 1 lb beef flank steak, thinly sliced
- 2 cups fresh broccoli florets
- 3 cloves garlic, minced
- 1 inch fresh ginger, grated
- 1/4 cup low-sodium soy sauce
- 2 tbsp oyster sauce
- 1 tsp sesame oil
- 1/4 cup low-sodium chicken broth
- 2 tsp cornstarch mixed with 2 tsp water (slurry)
- 1 tbsp vegetable oil (for cooking)
Instructions
- Slice the flank steak against the grain into thin strips and marinate with cornstarch for about 15 minutes.
- In a bowl, whisk together soy sauce, oyster sauce, sesame oil, chicken broth, minced garlic, grated ginger, and cornstarch slurry for the sauce.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Cook the beef in batches until browned (about 2 minutes per side). Remove and set aside.
- In the same skillet, add broccoli florets with a splash of water. Cover briefly to steam until bright green but still crisp (about 2–3 minutes).
- Return the beef to the skillet along with the sauce. Stir to combine and simmer until thickened (about 2–3 minutes).
- Serve over rice or noodles with any remaining sauce drizzled on top.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup (approximately 250g)
- Calories: 320
- Sugar: 3g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 75mg