Description
Indulge in the mouthwatering flavors of homemade Chinese Beef and Broccoli. This quick stir-fry features tender flank steak, vibrant broccoli, and a savory sauce that brings restaurant-quality taste to your kitchen. Perfect for busy weeknights or special gatherings, this dish promises to impress with its delightful aroma and satisfying textures.
Ingredients
Scale
- 1 lb beef flank steak, thinly sliced
- 3 cups fresh broccoli florets
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1/4 cup low-sodium soy sauce
- 2 tbsp oyster sauce
- 1 tsp sesame oil
- 1 tbsp cornstarch (mixed with 2 tbsp water)
- 2 tbsp vegetable oil
Instructions
- Slice the beef into thin strips and chop broccoli into bite-sized florets.
- In a bowl, whisk together soy sauce, oyster sauce, sesame oil, garlic, ginger, and cornstarch mixture. Set aside.
- Heat vegetable oil in a large skillet over medium-high heat. Add beef in batches and sauté until browned (about 3 minutes). Remove from skillet.
- In the same skillet, add broccoli; stir-fry for about 4 minutes until bright green but crisp.
- Return cooked beef to the skillet, pour in the prepared sauce, and stir well to combine. Let simmer for an additional couple of minutes until heated through.
- Serve hot over steamed rice or noodles.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 70mg
Keywords: - For added crunch, consider including bell peppers or snap peas in your stir-fry. - Marinate the beef in soy sauce for about 15 minutes before cooking for enhanced flavor. - Leftovers can be stored in an airtight container in the fridge for up to three days; reheat on the stovetop with a splash of water if needed.