Beef and Broccoli

AuthorSusan LeeCategory, DifficultyIntermediate
Yields4 Servings
Prep Time20 minsCook Time15 minsTotal Time35 mins
For the Beef Marinade:
 1 lb (450g) flank steak, thinly sliced against the grain
 1 tablespoon soy sauce
 1 tablespoon Chinese rice wine or dry sherry
 1 teaspoon cornstarch
For the Sauce:
 1/4 cup oyster sauce
 2 tablespoons soy sauce
 1 tablespoon Chinese rice wine or dry sherry
 1 tablespoon brown sugar
 2 cloves garlic, minced
 1 teaspoon ginger, minced
 1/2 cup beef broth or water
Additional Ingredients:
 Additional Ingredients:
 2 tablespoons vegetable oil
 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)
1

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.

2

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.

3

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.

4

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.

5

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.

6

Thicken the Sauce:

Stir in the cornstarch slurry, mixing continuously until the sauce thickens.

7

Serve:

Once the beef and broccoli are coated with the thickened sauce, remove from heat and serve immediately over steamed rice.

Ingredients

For the Beef Marinade:
 1 lb (450g) flank steak, thinly sliced against the grain
 1 tablespoon soy sauce
 1 tablespoon Chinese rice wine or dry sherry
 1 teaspoon cornstarch
For the Sauce:
 1/4 cup oyster sauce
 2 tablespoons soy sauce
 1 tablespoon Chinese rice wine or dry sherry
 1 tablespoon brown sugar
 2 cloves garlic, minced
 1 teaspoon ginger, minced
 1/2 cup beef broth or water
Additional Ingredients:
 Additional Ingredients:
 2 tablespoons vegetable oil
 1 tablespoon cornstarch mixed with 2 tablespoons water (slurry)

Directions

1

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.

2

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.

3

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.

4

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.

5

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.

6

Thicken the Sauce:

Stir in the cornstarch slurry, mixing continuously until the sauce thickens.

7

Serve:

Once the beef and broccoli are coated with the thickened sauce, remove from heat and serve immediately over steamed rice.

Beef and Broccoli
IngredientsDirections
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