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Chinese Beef and Broccoli Recipe (Restaurant-Style, 20 Minutes)

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Tender beef slices and crisp broccoli florets coated in a glossy, savory sauce make this Chinese beef and broccoli a weeknight favorite. Ready in just 20 minutes with simple pantry staples, it delivers restaurant-style takeout flavor at home.

Ingredients

Scale

For the Beef and Marinade:

  • 1 lb flank steak or sirloin, sliced thinly against the grain
  • 1 tbsp soy sauce (low-sodium)
  • 1 tsp cornstarch
  • ½ tsp baking soda (for tenderness)
  • 1 tbsp water

For the Sauce:

  • ¼ cup soy sauce (low-sodium)
  • 2 tbsp oyster sauce
  • 1 tbsp hoisin sauce
  • 1 tbsp Shaoxing wine or dry sherry (or chicken broth)
  • 1 tbsp brown sugar
  • 1 tsp sesame oil
  • 1 tsp cornstarch mixed with 2 tbsp water (slurry)
  • â…› tsp Chinese five spice powder
  • ½ cup beef broth or water

For the Stir-Fry:

  • 4 cups broccoli florets (1 large head)
  • 3 garlic cloves, minced
  • 1 tbsp fresh ginger, minced
  • 2 tbsp neutral oil (like avocado or vegetable)
  • Cooked white rice, for serving
  • Sesame seeds and sliced green onions, for garnish

Instructions

  1. Prep the beef: Slice flank steak into ¼-inch thick pieces against the grain (freeze for 20 minutes first for easier slicing). In a bowl, toss beef with soy sauce, cornstarch, baking soda, and water. Let marinate 15 minutes at room temperature. Rinse under cold water and pat dry thoroughly. This step ensures melt-in-your-mouth texture.
  2. Blanch the broccoli: Bring a pot of water to a boil. Add broccoli florets and cook 1 minute until bright green. Drain and plunge into ice water to stop cooking. Drain again and set aside. This keeps broccoli crisp-tender.
  3. Mix the sauce: Whisk soy sauce, oyster sauce, hoisin, Shaoxing wine, brown sugar, sesame oil, five spice, and broth in a bowl. Set aside.
  4. Cook the beef: Heat 1 tbsp oil in a large wok or skillet over high heat until smoking. Add beef in a single layer. Sear 1 minute without moving, then stir-fry 30 seconds until just browned. Remove to a plate.
  5. Stir-fry aromatics: Add remaining 1 tbsp oil to the wok. Add ginger and garlic; stir-fry 15 seconds until fragrant.
  6. Combine everything: Add broccoli and beef back to the wok. Pour in sauce and cornstarch slurry. Stir constantly as sauce bubbles and thickens, about 1-2 minutes. Coat everything evenly until glossy.
  7. Serve: Spoon over steamed rice. Garnish with sesame seeds and green onions. Enjoy immediately.

Notes

Expert Tips:

  • High heat is key for that wok hei smoky flavor. Use a carbon steel wok if possible.
  • Don’t overcrowd the pan; cook beef in batches for even browning.
  • Taste sauce before adding to adjust sweetness or saltiness.
  • For spicier version, add ½ tsp red pepper flakes with aromatics.

Storage: Fridge 4 days, freeze 3 months. Reheat in skillet with splash of water.

Nutrition

Find it online: https://yummyyrecipe.com/chinese-beef-and-broccoli-recipe-restaurant-style-20-minutes/