Chinese Beef and Broccoli
Chinese Beef and Broccoli is a quick and delicious stir-fry dish featuring tender beef slices and crunchy broccoli in a savory sauce. This dish is perfect for a weeknight dinner and is sure to impress.
Equipment
- 1 large skillet or wok
- 1 mixing bowl
- 1 measuring cup and spoons
- 1 spatula
- 1 serving plate
Ingredients
- 1 lb beef sirloin, thinly sliced
- 4 cups broccoli florets (about 1 lb)
- 3 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 inch ginger, minced
- ⅓ cup soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- ½ cup beef broth
- 1 tablespoon sesame oil
- to taste salt
- to taste pepper
- for serving cooked rice (optional)
Instructions
- In a mixing bowl, combine the sliced beef with 2 tablespoons of soy sauce and 1 tablespoon of cornstarch. Toss to coat and let it marinate for about 10 minutes.
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated beef and stir-fry until browned, about 3-4 minutes. Remove the beef from the skillet and set aside.
- In the same skillet, add the remaining 1 tablespoon of oil. Add the minced garlic and ginger, stir-frying for about 30 seconds until fragrant.
- Add the broccoli florets to the skillet and stir-fry for 2-3 minutes until they are bright green and slightly tender.
- Return the beef to the skillet. In a separate bowl, mix the remaining soy sauce, oyster sauce, beef broth, and sesame oil. Pour this sauce over the beef and broccoli mixture.
- Cook for an additional 2-3 minutes, stirring constantly until the sauce thickens and everything is heated through. Season with salt and pepper to taste.
- Remove from heat and serve immediately over cooked rice, if desired.
Notes
For an extra kick, add red chili flakes or a dash of hot sauce to the sauce mixture.
Feel free to substitute the beef with chicken or tofu for a different variation.
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat before serving.