Beef and Broccoli
Thin-sliced beef and crisp broccoli stir-fried fast in a glossy oyster-sauce glaze — the Chinese takeout classic. Piled over rice it's a full meal, and a cornstarch marinade makes the beef remarkably tender.
Ingredients
- Beef · sirloin, thinly sliced300 g
- Broccoli · about 300g1 head
- Garlic · sliced3 cloves
- Ginger · julienned, optional1 knob
- Cooking oil2 tbsp
- Beef marinade
- Soy sauce1 tbsp
- Cooking wine1 tbsp
- Cornstarch1 tbsp
- Sesame oil1 tsp
- Sauce
- Oyster sauce2 tbsp
- Soy sauce1 tbsp
- Sugar1 tsp
- Water0.5 cup
- Cornstarch · + 1 tbsp water, slurry1 tsp
Steps
- ⏲ 15 min
Thinly slice the beef against the grain, toss with the marinade, and rest 15 minutes.
- ⏲ 3 min
Cut the broccoli into bite-size florets, blanch 1 minute in salted boiling water, then rinse in cold water and drain.
- ⏲ 1 min
Stir the sauce ingredients together; mix the cornstarch slurry separately.
- ⏲ 2 min
Heat the oil in a pan over high heat, spread the beef out, and stir-fry quickly until it changes color, then remove.
- ⏲ 2 min
In the same pan, fry the garlic and ginger until fragrant, then add the broccoli and stir-fry 30 seconds.
- ⏲ 2 min
Return the beef, pour in the sauce, bring to a boil, then stir in the slurry to thicken.
- ⏲ 1 min
Finish with a drop of sesame oil and turn off the heat. Serve over warm rice.
Tips & Variations
Variations
- Chicken and broccoli: Swap in chicken breast for a lighter version.
- Shrimp and broccoli: Use shrimp and cook it fast.
- Spicy: Add doubanjiang or chili oil.
- With mushrooms: Toss in shiitake or button mushrooms for depth.
Tips
- Slice the beef thin and against the grain for tenderness — freezing it briefly makes slicing easier.
- The cornstarch marinade velvets the beef so it stays juicy and silky.
- Cook hot and fast — don't crowd the pan, or it steams instead of searing.
- Blanch the broccoli briefly to keep it crisp and bright green.
Sign in to edit.
edits: 0 ·Edit history