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This homemade Chinese-American Beef and Broccoli is an easy recipe that rivals your favorite takeout. Made with tender marinated beef, crisp broccoli, and a rich oyster sauce, this classic stir-fry comes together in under 30 minutes. Perfect for weeknight dinners, it delivers authentic flavors with ingredients you can find in any supermarket.
Why You'll Love This Recipe
This recipe perfectly balances tender beef with crisp broccoli in a savory-sweet sauce. The high-heat cooking method creates restaurant-style smoky flavor, while the marinade ensures the beef stays juicy and flavorful. It's faster than takeout, more economical, and you can adjust the seasonings to your taste. Perfect for anyone craving authentic Chinese-American flavors at home.
Ingredients for Beef and Broccoli
- For the Beef Marinade:
- 1 pound flank steak, thinly sliced against grain
- 2 tablespoons soy sauce
- 1 tablespoon Shaoxing wine (or dry sherry)
- 1 tablespoon cornstarch
- For the Sauce:
- 3 tablespoons oyster sauce
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1/2 cup chicken broth
- 1 tablespoon cornstarch
- For the Stir-Fry:
- 1 pound broccoli florets
- 4 cloves garlic, minced
- 1-inch piece ginger, minced
- 3 tablespoons vegetable oil
- Salt and white pepper to taste
Step-by-Step Instructions
- Marinate the Beef
- Combine sliced beef with marinade ingredients. Let rest 15-20 minutes while preparing other ingredients.
- Prepare the Sauce
- Mix all sauce ingredients in bowl until cornstarch is fully dissolved. Set aside.
- Blanch the Broccoli
- Cook broccoli in boiling water for 30 seconds. Immediately transfer to ice bath. Drain well.
- Cook the Beef
- Heat wok or large skillet until smoking. Add oil, sear beef in batches until browned, about 1 minute per batch. Remove to plate.
- Stir-Fry Aromatics
- Add remaining oil, stir-fry garlic and ginger until fragrant, about 30 seconds.
- Combine and Finish
- Add broccoli, stir-fry 1 minute. Return beef to pan. Pour sauce over, cook until thickened, about 2 minutes.
Pro Tips for Success
Slice beef when partially frozen for easier cutting. Preheat wok or pan until very hot before adding oil. Cook in batches to prevent overcrowding. Have all ingredients prepped before starting to cook. Use high heat throughout cooking process. Don't overcook broccoli to maintain crisp texture.
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Serving Suggestions
Serve hot over steamed jasmine rice or noodles. Garnish with sesame seeds and sliced green onions. Pair with hot and sour soup or egg rolls for a complete meal. Consider serving with chili oil or sriracha for added heat. Great alongside other Chinese-American favorites for a family-style meal.
Storage and Make-Ahead Tips
Store leftovers in airtight container in refrigerator up to 3 days. Reheat gently in wok or microwave to prevent overcooking. Sauce can be made ahead and stored separately. For best results, cook beef and broccoli just before serving. Not recommended for freezing as texture may change.
Frequently Asked Questions
- → What cuts of beef work best?
- Flank steak, skirt steak, hanger steak, or flap meat all work well when cut into thin strips against the grain.
- → Can I substitute the Shaoxing wine?
- Yes, dry sherry makes a good substitute for Shaoxing wine in this recipe.
- → Why cook in batches?
- Cooking meat and vegetables in batches ensures proper searing and prevents overcrowding which would steam rather than char the ingredients.
- → How long should I marinate the beef?
- The beef should marinate for at least 20 minutes but can go up to 3 hours for more flavor.
- → Which cooking method is better?
- Both methods work well - wok cooking is traditional and convenient, while grilling adds extra smoky flavor. Choose based on your equipment and preference.