30-min. Easy Chinese Beef and Broccoli Stir-Fry

This easy Chinese Beef and Broccoli recipe combines tender beef, crisp broccoli, and a glossy, savory sauce for a quick 30-minute dinner. Skip the takeout and make this classic stir-fry at home with simple ingredients.

5 from 32 votes

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Prep Time 20

Cook Time 10

Total Time 30

Course Main Course

Cuisine Asian, Chinese

Servings

Calories per serving 479 kcal

Ingredients

½ lb flank steak
1 broccoli crown cut into florets
½ inch ginger sliced
2 garlic cloves minced
1 tablespoon vegetable oil or any neutral oil
2 tablespoon water room temp.

Stir-Fry Sauce

3 tablespoon oyster sauce
1 tablespoon cornstarch
½ cup chicken stock low-sodium

Beef Marinade

1 tablespoon sesame oil toasted kind
1 tablespoon regular soy sauce or light soy sauce
2 teaspoon Shaoxing wine or dry sherry
1 teaspoon white granulated sugar
1 teaspoon cornstarch
¼ teaspoon baking soda
⅛ teaspoon white pepper or black pepper

Instructions

Slice flank steak against the grain at a 45-degree angle into 1⁄4-inch-thick pieces. Freeze uncovered for 45 to 60 minutes first for easier slicing.
Transfer the sliced beef into a bowl, toss with the listed marinade ingredients, and let sit for 15 minutes.
Whisk the listed stir-fry sauce ingredients together and set aside.
Heat oil in a large pan over medium-high heat. Cook the beef in a single layer until browned outside but slightly pink inside. Set aside.
Add ginger, garlic, broccoli, and water to the hot pan. Stir-fry until the broccoli is bright green and the water evaporates, about 1 minute.
Add the sauce and simmer until thickened. Return the beef, toss to coat, and remove from heat.

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