Beef with Broccoli is a popular Chinese stir-fry dish that is fairly simple to make in your own home. Unlike orange chicken, I actually grew up eating beef with broccoli and make it at least a few times a month.
There are not many ingredients involved, but a key one is oyster sauce. The sauce adds a savory umami flavor to the dish.
I always enjoy how tender the beef slices are in Beef with Broccoli, especially the restaurant versions. There’s a few tricks to make your beef extra melty. You’ll want to use a good cut of beef, like flank steak. Make sure to slice against the grain. And before you cook it, you marinate the meat in some corn starch.
The dish takes about 30 minutes to make from start to finish including prepping, slicing and cutting. I usually make a lot so that there are plenty of leftovers for the next day or so.
Beef with Broccoli
- 1 lb broccoli crowns cut into florets
- 1/2 lb flank steak thinly sliced against the grain
- 1 tbsp + 1/2 tbsp cornstarch
- 1 tbsp rice wine
- 3 tbsp oyster sauce or more as needed
- 1 clove garlic finely chopped
- 1 tbsp vegetable oil
- Toss meat in cornstarch and rice wine until all the beef is coated in cornstarch. Turn stove to medium-high and pour about 1 tbsp of vegetable oil into wok/pan and coat bottom. Add in chopped garlic. Once the aroma of the garlic comes out, add in broccoli. Cook broccoli until about 3/4 done and then remove from pan.
- Add beef to empty wok and cook until about 3/4 done. Add in oyster sauce. Dissolve 1/2 tbsp cornstarch into about 1-2 tbsp of water and add to pan until sauce thickens and beef is finished cooking. Add broccoli back in and stir and toss until broccoli is fully cooked and coated in sauce. Serve with rice.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.