Chinese Beef and Broccoli
A classic dish combining tender beef and crisp broccoli in a savory sauce, quick and easy to make, perfect for busy weeknight dinners.
Ingredients
Main ingredients
- 1 pound beef sirloin, sliced thinly
- 2 cups broccoli florets
- 3 tablespoons soy sauce Can substitute tamari for gluten-free
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 2 cloves garlic, minced Fresh is preferred
- 1 teaspoon ginger, minced Fresh is preferred
- ¼ cup beef broth Can substitute with vegetable broth for vegetarian option
Instructions
Preparation
- Gather and prepare all your ingredients. Slice the beef sirloin thinly against the grain, chop the broccoli into florets, and mince the garlic and ginger.
- In a medium bowl, combine 3 tablespoons of soy sauce, 2 tablespoons of oyster sauce, and 1 tablespoon of cornstarch. Add the sliced beef and coat well. Marinate for about 30 minutes.
Cooking
- Place a large non-stick pan or wok over medium-high heat. Add 1 tablespoon of vegetable oil and let it heat until shimmering.
- Add the minced garlic and ginger to the pan and sauté for about 1 minute.
- Add the marinated beef to the pan in a single layer and cook undisturbed for 2-3 minutes until browned, then stir-fry for another 2-3 minutes until fully cooked.
- Next, add the broccoli florets and 1/4 cup of beef broth to the pan. Stir-fry for about 5 minutes, until the broccoli is tender-crisp.
- Give everything a quick stir to combine and adjust seasoning if needed. Remove from heat once heated through.
- Serve immediately over steamed rice or noodles.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. It can also be frozen for longer storage.