Description
A classic and flavorful Beef and Broccoli stir-fry featuring tender marinated flank steak and crisp broccoli florets coated in a savory oyster-soy sauce. Perfect for a quick and satisfying Asian-inspired meal.
Ingredients
Units
Scale
For the Beef and Marinade:
- 1 pound flank steak, sliced 1/4-inch (0.6cm) thick
- 1/4 teaspoon baking soda (optional)
- 3 tablespoons water
- 1 1/2 teaspoons cornstarch
- 2 teaspoons vegetable oil
- 1 teaspoon oyster sauce
For the Sauce:
- 2/3 cup low sodium chicken stock, warmed
- 1 1/2 teaspoons granulated sugar (or brown sugar)
- 1 1/2 tablespoons soy sauce
- 1 teaspoon dark soy sauce (or double black dark soy sauce)
- 1 tablespoon oyster sauce
- 1/2 teaspoon sesame oil
- 1/8 teaspoon white pepper
For the Rest of the Dish:
- 4 cups broccoli florets
- 3 tablespoons vegetable oil, divided
- 2 cloves garlic, minced
- 1/4 teaspoon ginger, grated or minced (optional)
- 1 tablespoon Shaoxing wine
- 2 1/2 tablespoons cornstarch mixed with 3 tablespoons (45ml) water
Instructions
- Marinate the Beef: In a bowl, combine the sliced flank steak with baking soda and water. Massage the beef until the liquid is absorbed to tenderize (optional). Add cornstarch, vegetable oil, and oyster sauce to the beef. Mix well and set aside to marinate for at least 30 minutes.
- Prepare the Sauce: In a separate bowl, whisk together the warmed chicken stock, granulated sugar, soy sauce, dark soy sauce, oyster sauce, sesame oil, and white pepper. Set this sauce mixture aside.
- Blanch the Broccoli: Bring a pot of water to a boil and add the broccoli florets. Blanch for 30 to 60 seconds depending on desired tenderness. Drain and set the broccoli aside.
- Sear the Beef: Heat a wok over high heat until smoking hot. Add 2 tablespoons of vegetable oil and sear the beef slices on both sides until browned, about 2 to 3 minutes total. Remove the beef from the wok and set aside, turning off the heat.
- Sauté Aromatics: Turn the heat to medium and add the remaining 1 tablespoon of vegetable oil along with the minced garlic and ginger (if using). Stir-fry for about 5 seconds, then pour the Shaoxing wine around the sides of the wok to deglaze, loosening any caramelized bits.
- Simmer the Sauce: Pour in the prepared sauce mixture and bring to a simmer, stirring to incorporate the flavors and deglaze the wok.
- Thicken the Sauce: Whisk the cornstarch and water slurry to combine and drizzle it gradually into the simmering sauce while stirring constantly. Allow the sauce to thicken for about 20 seconds.
- Combine and Finish: Add the blanched broccoli and seared beef along with any accumulated juices back into the wok. Toss everything together over medium heat to coat with the sauce. Adjust thickness by reducing sauce or adding additional stock/water as needed.
- Serve: Serve hot with steamed rice for a complete meal.
Notes
- Baking soda in the marinade tenderizes the beef but can be omitted if you prefer a firmer texture.
- Adjust blanching time for broccoli according to whether you prefer crunchy or softer florets.
- Use low sodium soy sauce and chicken stock to control salt levels.
- Shaoxing wine adds authenticity but can be substituted with dry sherry or omitted.
- To make the dish gluten-free, substitute soy sauce with tamari and ensure oyster sauce is gluten-free.
- Leftover sauce can be stored and used for other stir-fry dishes.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 65 mg
