Tender Authentic Chinese Beef and Broccoli Stir-fry (Print Version)

Master an Authentic Chinese Beef and Broccoli recipe at home. Tender beef, crisp broccoli, and a savory sauce a comforting classic everyone loves.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Chinese
Dietary: Dairy-Free

# Ingredients:

→ Main Players

01 - 1 lb flank steak, thinly sliced against the grain
02 - 4 cups broccoli florets

→ The Marinade Magic

03 - 1 tbsp soy sauce
04 - 1 tbsp Shaoxing wine (or dry sherry)
05 - 1 tsp cornstarch

→ Sauce Sensation

06 - 1/4 cup soy sauce
07 - 2 tbsp Shaoxing wine (or dry sherry)
08 - 1 tbsp oyster sauce
09 - 1 tbsp sugar
10 - 1 tbsp cornstarch
11 - 1/2 cup water or beef broth

→ Flavor Boosters

12 - 2 tbsp vegetable oil (or other high-heat oil)
13 - 4 cloves garlic, minced
14 - 1 inch ginger, grated

# Instructions:

01 - Okay, first things first, let's get that beef super tender! Slice your flank steak thinly against the grain – this is critical, don't skip it! Toss it with a little cornstarch, soy sauce, and Shaoxing wine. This velveting step is what makes the beef incredibly tender and gives it that silky texture you find in restaurants. Let it sit for at least 15 minutes, or even longer if you have time. Honestly, I sometimes prep this in the morning, and it makes dinner a breeze.
02 - While the beef is doing its thing, get your broccoli ready. Bring a pot of water to a boil, then quickly blanch the broccoli florets for just 1-2 minutes until they're bright green and slightly tender-crisp. Immediately transfer them to an ice bath to stop the cooking. This keeps them vibrant and prevents them from getting mushy later. I've definitely overcooked broccoli before, and it's just sad, so keep an eye on the clock!
03 - This is where the magic happens! In a bowl, whisk together the remaining soy sauce, Shaoxing wine, oyster sauce, a touch of sugar, and cornstarch. Give it a good whisk to make sure there are no lumps – nobody wants a lumpy sauce, right? This sauce is so simple but so incredibly flavorful. I often give it a little taste test here, adjusting the sweetness or saltiness to my mood.
04 - Heat a wok or large skillet over high heat with a splash of oil. Once it's shimmering, add your marinated beef in a single layer. Don't overcrowd the pan, or it'll steam instead of sear! Cook for just 1-2 minutes per side until beautifully browned, then remove it from the pan. The smell of the searing beef is just heavenly, honestly makes my mouth water every time. I’ve definitely rushed this step and ended up with less browning, so be patient!
05 - Add a little more oil to the wok if needed, then toss in your minced garlic and grated ginger. Sauté for about 30 seconds until fragrant – oh, that smell! Then, pour in your prepared sauce, stirring constantly until it thickens. It happens fast, so be ready! This is where I always get excited, seeing the sauce transform. Sometimes I add a tiny splash of water if it gets too thick too quickly.
06 - Return the cooked beef and blanched broccoli to the wok with the thickened sauce. Toss everything gently to coat evenly. You want every piece of beef and every floret of broccoli glistening with that savory, glossy sauce. Cook for just another minute or two to heat everything through. The finished dish should be vibrant, aromatic, and just begging to be served over a bed of fluffy rice. Enjoy your Authentic Chinese Beef and Broccoli!

# Notes:

01 - Always slice beef against the grain for tenderness; I learned that the hard way with chewy stir-fries!
02 - You can prep the marinade and sauce the day before, honestly, it saves so much last-minute fuss.
03 - No Shaoxing wine? Dry sherry works in a pinch, I've used it and it's totally acceptable.
04 - Serve this with plain jasmine rice, the sauce is just begging to be soaked up, trust me.

# Tools You'll Need:

01 - Wok or large skillet
02 - mixing bowls
03 - whisk
04 - measuring cups and spoons

# Nutrition Facts (Per Serving):

Calories: 450
Total Fat: 20g
Total Carbohydrate: 35g
Protein: 30g

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