Beef and Broccoli
This easy beef and broccoli recipe is made with tender slices of beef and fresh broccoli stir fried and coated with a savory Chinese brown sauce. It is the perfect weeknight dinner made in just 20 minutes and taste better than your favorite takeout spots.
Servings: 2 people
Ingredients
- 8 oz beef tenderloin flank steak or flap meat, cut into pieces
- 6 oz broccoli florets
- water for boiling
- 2½ tablespoons oil
- 2 inches ginger peeled and sliced
Marinade:
- ½ tablespoon soy sauce
- 1 teaspoon Shaoxing wine rice wine or sherry
- ½ teaspoon sesame oil optional
- 3 dashes white pepper
- 1 tablespoon cornstarch
Sauce:
- 1 tablespoon soy sauce
- 1 tablespoon oyster sauce
- ¼ teaspoon sesame oil
- ½ teaspoon sugar
- 1 teaspoon cornstarch
- 4 tablespoons water
Instructions
- Marinate the beef with all the Marinade ingredients for about 15 minutes.
- Bring the water to a boil and add a few drops of oil. Blanch the broccoli florets in the hot water for about 10 seconds. Remove the broccoli immediately with a strainer or slotted spoon, draining the excess water. Set aside.
- Prepare the sauce in a small bowl. Stir to mix well. Set aside.
- Heat 1 tablespoon of oil in a wok or skillet over high heat. Stir-fry the beef until it is 70% cooked. Remove from the heat and set aside.
- Heat the remaining oil in a wok or skillet over high heat. Add the ginger and stir-fry until fragrant. Transfer the beef to the wok or skillet and stir-fry until cooked through and the center of the meat is no longer pink, about 1-2 minutes. Add the broccoli and then the sauce, stirring to combine the ingredients well.
- As soon as the sauce thickens, remove from the heat and serve immediately.
Video
Nutrition
Serving: 2people | Calories: 246kcal | Carbohydrates: 15g | Protein: 4g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Sodium: 1031mg | Potassium: 333mg | Fiber: 3g | Sugar: 3g | Vitamin A: 530IU | Vitamin C: 77mg | Calcium: 52mg | Iron: 1mg