Description
This Chinese Beef and Broccoli recipe brings the authentic taste of take-out into your home. With tender beef, crisp broccoli, and a savory sauce made of soy, oyster sauce, hoisin, and more, it’s an easy, one-pan dish that’s perfect for busy weeknights. Customize it with spicy or gluten-free options, and enjoy a delicious, healthier alternative to restaurant take-out.
Ingredients
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 2 tablespoons vegetable oil
- 2 cups broccoli florets
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon brown sugar
- 1/2 cup beef broth
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 tablespoon sesame oil
- 1/4 teaspoon crushed red pepper flakes (optional for heat)
Instructions
- In a small bowl, mix soy sauce, oyster sauce, hoisin sauce, brown sugar, and beef broth. Set aside.
- In a separate small bowl, whisk cornstarch and water until smooth. Set aside.
- Heat vegetable oil in a large skillet or wok over medium-high heat. Add sliced beef and cook until browned, 2-3 minutes. Remove the beef from the pan and set it aside.
- In the same pan, add more oil if needed, then sauté garlic and ginger for 1 minute until fragrant.
- Add broccoli and sauté for 2-3 minutes until it starts to soften.
- Pour the sauce mixture into the pan and bring to a simmer, cooking for 2-3 minutes.
- Stir in the cornstarch slurry to thicken the sauce and cook for another minute.
- Return the beef to the pan, stirring to coat with sauce and broccoli. Cook for 1-2 minutes until heated through.
- Drizzle sesame oil over the top and stir well.
- Serve immediately, optionally garnished with crushed red pepper flakes for heat.
Notes
- For extra flavor, add bell peppers, snap peas, or carrots.
- For a spicy version, add sriracha or chili paste to the sauce.
- To make it gluten-free, swap soy sauce with tamari.
- Use other proteins like chicken, pork, or tofu as an alternative to beef.
