Chinese Beef And Broccoli
This delicious stir-fried beef and broccoli dish is packed with savory flavors and tender meat. The beef is marinated in a flavorful mixture before being quickly cooked with fresh ginger and garlic, creating a mouth-watering aroma. Paired with tender-crisp broccoli and a rich, savory sauce, this dish is perfect for a quick and satisfying meal over a bed of fluffy white rice.
— Constant Cookbook
Ingredients
- 1 pound flank steak, sliced thin crosswise
- 1½ pounds broccoli, cut into florets (discard stems or save for another use)
- 1 tablespoon vegetable oil
- 1 (2-inch) piece of fresh ginger, minced
- 3 cloves garlic, minced
- :
- 2 tablespoons cornstarch
- 1 tablespoon soy sauce
- 2 teaspoons rice vinegar
- ½ teaspoon sesame oil
- :
- 8 tablespoons water
- 2 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 2 teaspoons cornstarch
- 1 teaspoon dark brown sugar
- ½ teaspoon sesame oil
Instructions
- In a small bowl, whisk together all of the marinade ingredients. Pour it into a gallon-size resealable plastic bag, add the beef, seal the bag and turn it so that all the pieces of the beef are coated in the marinade. Allow to rest at room temperature for 15 minutes.
- Meanwhile, place 1 inch of water in a large sauté pan and bring to a boil over high heat. Add the broccoli, cover and steam for 3 minutes. Drain the broccoli and set aside.
- Wipe the pan dry and place it over medium-high heat. Once hot, add the vegetable oil and quickly swirl it to coat the pan. Add the beef in as even a layer as possible, taking care not to overlap the pieces too much. Cook until the edges are browning, 30 seconds to 1 minute, then flip over. Add the garlic and ginger and begin to toss the beef mixture in a "stir-fry" fashion until no pink remains.
- Remove the beef from the pan with a slotted spoon and place in a bowl. Whisk together the sauce ingredients and add to the pan, whisking and stirring until the sauce has thickened, about 1 to 2 minutes. Reduce the heat to low, add back the beef and broccoli to the pan and stir to coat it with the sauce. Serve immediately over white rice.
Cook Time
15M
Prep Time
PT30M
Yield
4 to 6 servings
Nutrition
- Calories: 293 kcal
- Carbohydrate Content: 19 g
- Protein Content: 30 g
- Fat Content: 10 g
- Saturated Fat Content: 5 g
- Cholesterol Content: 68 mg
- Sodium Content: 1119 mg
- Fiber Content: 4 g
- Sugar Content: 4 g
- Serving Size: 1 serving
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