Description
This Chinese beef and broccoli is a healthier take on the takeout classic—tender beef, crisp broccoli, and savory garlic-soy sauce in every bite.
Ingredients
1 lb flank steak or sirloin, thinly sliced against the grain
2 tablespoons soy sauce (divided)
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 tablespoon cornstarch
1 tablespoon sesame oil
2 tablespoons vegetable oil (for cooking)
3 garlic cloves, minced
1 teaspoon fresh ginger, grated
3 cups broccoli florets
1/4 cup water
1/4 teaspoon black pepper
Cooked rice, for serving
Optional Garnish:
Sesame seeds
Sliced green onions
Instructions
Marinate Beef: In a bowl, combine sliced beef with 1 tablespoon soy sauce and cornstarch. Toss to coat and let marinate for 15 minutes.
Make Sauce: In a small bowl, whisk together the remaining 1 tablespoon soy sauce, oyster sauce, hoisin sauce, sesame oil, and black pepper. Set aside.
Cook Beef: Heat 1 tablespoon vegetable oil in a large skillet or wok over medium-high heat. Add marinated beef and stir-fry for 2–3 minutes until browned. Remove and set aside.
Cook Aromatics and Broccoli: In the same pan, add remaining oil, then sauté garlic and ginger for 30 seconds. Add broccoli and water, cover, and steam for 2–3 minutes until just tender.
Combine and Finish: Return beef to the pan, pour in the sauce, and stir-fry everything together for 2–3 more minutes, or until sauce thickens and coats the beef and broccoli.
Serve: Serve hot over rice and garnish with sesame seeds and green onions if desired.
Notes
For a low-carb version, serve with cauliflower rice or omit rice.
Use tamari or coconut aminos for a gluten-free option.
Slice beef very thinly across the grain for the most tender texture.
Broccoli can be swapped for snow peas, bell peppers, or bok choy.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner, Main Course, Stir-Fry
- Method: Stir-Fried
- Cuisine: Chinese, Asian-Inspired
