Description
A quick and flavorful Chinese Beef and Broccoli dish, offering the perfect balance of tender beef and crisp broccoli, all coated in a savory, Chinese-inspired sauce. A healthier, simpler alternative to traditional take-out.
Ingredients
1 lb beef (flank steak or sirloin), thinly sliced
2 cups broccoli florets
2 tablespoons vegetable oil
2 cloves garlic, minced
1 tablespoon ginger, minced
1/4 cup soy sauce (or tamari for gluten-free)
2 tablespoons oyster sauce
1 tablespoon hoisin sauce
1 tablespoon cornstarch
1 tablespoon water
1 tablespoon sesame oil
1/2 teaspoon crushed red pepper flakes (optional)
2 teaspoons sesame seeds (for garnish)
2 tablespoons green onions, chopped (for garnish)
Instructions
- In a small bowl, mix together the soy sauce, oyster sauce, hoisin sauce, cornstarch, and water to create the sauce. Set it aside.
- Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the thinly sliced beef and cook for 3-4 minutes until browned and cooked through. Remove the beef from the skillet and set aside.
- In the same skillet, add a little more oil if needed and sauté the garlic and ginger for about 1 minute, until fragrant.
- Add the broccoli florets and stir-fry for 4-5 minutes, until they are tender-crisp.
- Return the beef to the skillet and pour in the prepared sauce. Stir everything together, ensuring the beef and broccoli are evenly coated. Let it cook for an additional 2-3 minutes, or until the sauce thickens.
- Drizzle the sesame oil over the dish and sprinkle with crushed red pepper flakes (if using), sesame seeds, and chopped green onions.
- Serve the dish hot with steamed rice or noodles for a complete meal.
Notes
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
For a spicier dish, increase the amount of crushed red pepper flakes or add a drizzle of sriracha to the sauce mixture.
Vegetarian option: Swap the beef for tofu or tempeh for a plant-based version of this dish.
To make this gluten-free, use tamari instead of soy sauce.
If you prefer additional veggies, feel free to add bell peppers, snap peas, or carrots to the stir-fry.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 7g
- Sodium: 950mg
- Fat: 19g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 50mg
