Satisfy your cravings with our classic Chinese-American Beef and Broccoli recipe, a harmonious blend of tender beef slices and fresh broccoli florets stir-fried to perfection in a savory and slightly sweet sauce. This popular stir-fry is a delight to the palate and offers a wholesome balance of protein and greens. With straightforward instructions, cooking time, and nutritional information provided, creating this restaurant-quality dish at home is easier than ever.
AuthorSusan LeeCategoryChinese, Main CourseDifficultyIntermediateMarinate the Beef:
In a bowl, combine the beef slices with soy sauce, rice wine, and cornstarch. Mix well and let it marinate for at least 15 minutes.
Prepare the Sauce:
In another bowl, mix together the oyster sauce, soy sauce, rice wine, brown sugar, minced garlic, ginger, and beef broth. Set aside.
Blanch the Broccoli:
Bring a pot of water to a boil. Add the broccoli and blanch for about 2 minutes, or until it's bright green and slightly tender. Drain and set aside.
Stir-fry the Beef:
Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the beef in a single layer, allowing it to sear without stirring initially. Stir-fry the beef until it's nearly cooked through, then remove it from the pan and set aside.
Combine Ingredients:
Add the remaining oil to the wok and sauté the broccoli for a minute. Return the beef to the wok, pour in the sauce, and bring to a simmer.
Thicken the Sauce:
Stir in the cornstarch slurry, mixing continuously until the sauce thickens.
Serve:
Once the beef and broccoli are coated with the thickened sauce, remove from heat and serve immediately over steamed rice.
Ingredients
Directions
Marinate the Beef:
In a bowl, combine the beef slices with soy sauce, rice wine, and cornstarch. Mix well and let it marinate for at least 15 minutes.
Prepare the Sauce:
In another bowl, mix together the oyster sauce, soy sauce, rice wine, brown sugar, minced garlic, ginger, and beef broth. Set aside.
Blanch the Broccoli:
Bring a pot of water to a boil. Add the broccoli and blanch for about 2 minutes, or until it's bright green and slightly tender. Drain and set aside.
Stir-fry the Beef:
Heat 1 tablespoon of vegetable oil in a wok or large skillet over high heat. Add the beef in a single layer, allowing it to sear without stirring initially. Stir-fry the beef until it's nearly cooked through, then remove it from the pan and set aside.
Combine Ingredients:
Add the remaining oil to the wok and sauté the broccoli for a minute. Return the beef to the wok, pour in the sauce, and bring to a simmer.
Thicken the Sauce:
Stir in the cornstarch slurry, mixing continuously until the sauce thickens.
Serve:
Once the beef and broccoli are coated with the thickened sauce, remove from heat and serve immediately over steamed rice.
