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–+ servings
Spoon scooping beef and broccoli in thick sauce with sesame seeds
Callie Brooks

Beef and Broccoli Chinese Style That Beats Takeout

Incredibly tender beef and crisp-tender broccoli are tossed in a savory, glossy sauce. This 30-minute, one-pan meal is a guaranteed upgrade from your favorite Chinese takeout.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese, Chinese-American
Calories: 485
Ingredients Method Nutrition Notes

Ingredients
  

  • For the Stir-Fry
  • 12 oz beef flank or sirloin recommended, sliced thinly against the grain
  • 1 lb broccoli cut into bite-sized florets
  • ½ carrot thinly sliced (optional, for color)
  • 1 small piece of ginger finely minced
  • 2 cloves garlic minced
  • 1 scallion sliced diagonally
  • 2 tbsp cooking oil a neutral oil like avocado or canola is best
  • 1 pinch salt for the broccoli water
  • 1 tsp sesame oil for finishing
  •  
  • For the Tenderizing Beef Marinade
  • 1 tsp baking soda
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 2 tbsp water
  • 1 tbsp cornstarch
  • ¼ tsp white pepper
  • 1 tsp sugar
  • 1 tbsp cooking oil
  •  
  • For the Rich & Glossy Sauce
  • 1 tbsp oyster sauce
  • 1 tsp light soy sauce
  • 1 tsp dark soy sauce
  • 1 tbsp water
  • 1 tsp sugar
  • 1 tsp cornstarch
  • ¼ tsp white pepper

Method
 

  1. 1. Slice and rinse the beef. Slice thinly against the grain and rinse in water to remove blood. Drain.
  2. 2. Prepare the marinade. Combine baking soda, oyster sauce, soy sauces, water, cornstarch, pepper, sugar, and oil.
  3. 3. Marinate the beef for 30 minutes at room temperature.
  4. 4. Cut the vegetables: broccoli, carrots, ginger, garlic, scallions.
  5. 5. Make the sauce: whisk all sauce ingredients in a bowl until smooth.
  6. 6. Blanch the broccoli: boil for 2 minutes with salt and oil. Drain and set aside.
  7. 7. Cook the beef in two batches over high heat for 1 minute per side. Set aside.
  8. 8. Stir-fry aromatics and vegetables in the wok.
  9. 9. Add back the beef, pour sauce, and stir constantly until thickened.
  10. 10. Stir in sesame oil, adjust seasoning, and serve hot with rice.

Nutrition

Serving: 1plateCalories: 485kcalCarbohydrates: 18gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 18gCholesterol: 65mgSodium: 1220mgFiber: 3gSugar: 8g

Notes

Pro Tip: Blanching broccoli with oil helps keep its bright green color.
Pro Tip: Always cook beef in two batches to avoid steaming.

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