Description
This Chinese Beef and Broccoli is a quick and flavorful one-pan dish featuring tender beef slices and crisp broccoli in a savory garlic sauce. Perfect for weeknight dinners or meal prep, it brings classic takeout flavor to your kitchen in under 30 minutes.
Ingredients
- 1 lb flank steak or sirloin, thinly sliced against the grain
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 3 cups broccoli florets
- 1/4 cup water
- 1/4 cup low-sodium soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon hoisin sauce
- 1 tablespoon brown sugar
- 3 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 tablespoon cornstarch
- 1/4 cup beef broth or water
- 1/2 teaspoon sesame oil (optional)
Instructions
- Toss the sliced beef with 1 tablespoon of cornstarch until evenly coated. Let sit for 10 minutes.
- In a bowl, whisk together soy sauce, oyster sauce, hoisin sauce, brown sugar, garlic, ginger, 1 tablespoon cornstarch, beef broth, and sesame oil. Set aside.
- Heat 1 tablespoon of oil in a skillet or wok over medium-high heat. Stir-fry broccoli for 2–3 minutes, add 1/4 cup water, cover, and steam for 2–3 more minutes until just tender. Remove and set aside.
- In the same pan, heat the remaining oil and stir-fry beef in a single layer for 2–3 minutes until browned and just cooked.
- Return broccoli to the pan, pour in the sauce, and stir to combine. Cook for 2–3 minutes until the sauce thickens and coats the ingredients.
- Serve hot over steamed rice or noodles.
Notes
- Slice the beef thinly against the grain for tenderness.
- Use gluten-free sauces if needed for dietary preferences.
- Customize with other vegetables like bell peppers or mushrooms.
- Great for meal prep – stores well for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 65mg
