Chinese-American Free recipe

Beef and Broccoli

If you have never made Beef and Broccoli at home, this is the version to start with: tender beef and crisp broccoli in a glossy brown sauce. Keeping the oil at the right temperature is what separates crisp, greaseless results from soggy ones.

Prep: 10 min Cook: 20 min Total: 30 min

30Minutes

4Servings

4.9Rating

MediumLevel

Why you'll love this recipe

Ready in about 30 minutes from start to finish.
Built for contrast -- a crisp exterior with a tender, juicy interior.
Leftovers hold up well for lunch the next day.

Ingredients

Makes 4 servings

1 lb flank steak, thinly sliced
3 tbsp soy sauce
1 tbsp cornstarch
4 cups broccoli florets
3 tbsp oil
3 cloves garlic minced
1 tbsp minced ginger
For sauce: 1/3 cup soy sauce, 2 tbsp oyster sauce, 1 tbsp brown sugar, 1 tbsp cornstarch, 3/4 cup beef broth

Estimated Nutrition (per serving)

425Calories

21gFat

24gCarbs

35gProtein

Estimated from the ingredients above; actual values vary by brand and exact measurements.

Method

Step 1
Slice the beef thinly against the grain and toss with the 3 tbsp soy sauce and 1 tbsp cornstarch. Let sit 15 minutes.
Step 2
Whisk the sauce ingredients together in a bowl.
Step 3
Boil the broccoli 2 minutes, then drain (this keeps it bright green and crisp-tender).
Step 4
Heat 2 tbsp oil in a wok over high heat. Sear the beef in one layer 2 minutes, then remove.
Step 5
Add the last tbsp oil, garlic, and ginger; stir-fry 30 seconds. Return the beef and broccoli.
Step 6
Pour in the sauce and toss 1 to 2 minutes until it thickens and turns glossy. Serve over rice.

Cook's tips

Keep the oil between batches at the target temperature; frying too many pieces at once cools the oil and makes the coating greasy instead of crisp.
Store leftovers in an airtight container in the fridge for up to 4 days.
Taste and adjust the seasoning right before serving -- salt levels vary a lot between brands of broth, sauce, and canned goods.

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