Beef And Broccoli is a favorite dish at my parents’ restaurant, known for its tender beef and glossy sauce.
This easy, homemade version can be ready in under 30 minutes.
It’s a delicious, cheaper alternative to takeout, and perfect over a bowl of hot white rice or fried rice!
Ingredients
- 1 pound beef flank steak, thinly sliced
- 3 tablespoons water
- 1 tablespoon Shaoxing cooking wine
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- 2 tablespoons cornstarch
- 1 tablespoon oil (any neutral oil)
For the stir-fry sauce:
- ½ cup soy sauce (light sodium)
- ½ cup water
- 3 tablespoons granulated sugar
- 2 tablespoons cornstarch
- 1 teaspoon toasted sesame oil
For the rest of the dish:
- 1 pound broccoli florets
- 1 tablespoon minced garlic (about 2 cloves)
- 1 tablespoon minced ginger (about 1-inch knob)
- Oil as needed for stir-frying
- Toasted sesame seeds (optional for garnish)
Instructions
Step 1: In a mixing bowl, combine the sliced flank steak, water, Shaoxing rice wine, salt, and baking soda.
Mix well, then add the cornstarch and oil. Set the beef aside to marinate for 10-15 minutes.
Step 2: In a bowl, mix the soy sauce, water, sugar, cornstarch, and sesame oil until smooth. Set the sauce aside.
Step 3: Boil water and blanch the broccoli florets for about 1 minute. Drain and set aside.
Step 4: Heat oil in a wok or pan over medium-high heat. Add the marinated beef and cook in batches until browned. Set aside.
Step 5: In the same pan, sauté garlic and ginger for 15 seconds. Add the prepared sauce and bring to a simmer until thickened.
Step 6: Add the beef and broccoli to the pan, stir to coat with the sauce, and garnish with sesame seeds. Serve hot and enjoy!
Frequently Asked Questions (FAQs)
1. What is the best cut of beef to use?
Beef flank steak is the best option for this recipe as it’s affordable and tender.
2. What is the sauce made of?
The sauce consists of soy sauce, water, sugar, cornstarch, and sesame oil.
3. What is velveting?
Velveting is a Chinese technique used to coat meat in cornstarch, wine, and seasonings to keep it tender when stir-fried.
4. Can I use another cut of beef?
Yes, other cuts like eye round, chuck roast, or skirt can be used, but avoid overcooking as they can become dry.
5. How do I adjust the sauce thickness?
For a thicker sauce, add more cornstarch. For a thinner sauce, reduce the amount of cornstarch by 1-2 teaspoons.
Beef And Broccoli (Chinese Takeout Copycat)
Ingredients
- 1 lb beef flank steak thinly sliced
- 3 tbsp water
- 1 tbsp Shaoxing cooking wine
- ½ tsp kosher salt
- ¼ tsp baking soda
- 2 tbsp cornstarch
- 1 tbsp oil any neutral oil
For the stir-fry sauce:
- ½ cup soy sauce light sodium
- ½ cup water
- 3 tbsp granulated sugar
- 2 tbsp cornstarch
- 1 tsp toasted sesame oil
For the rest of the dish:
- 1 lbs broccoli florets
- 1 tbsp minced garlic about 2 cloves
- 1 tbsp minced ginger about 1-inch knob
- Oil as needed for stir-frying
- Toasted sesame seeds optional for garnish
Instructions
- In a mixing bowl, combine the sliced flank steak, water, Shaoxing rice wine, salt, and baking soda.
- Mix well, then add the cornstarch and oil. Set the beef aside to marinate for 10-15 minutes.
- In a bowl, mix the soy sauce, water, sugar, cornstarch, and sesame oil until smooth. Set the sauce aside.
- Boil water and blanch the broccoli florets for about 1 minute. Drain and set aside.
- Heat oil in a wok or pan over medium-high heat. Add the marinated beef and cook in batches until browned. Set aside.
- In the same pan, sauté garlic and ginger for 15 seconds. Add the prepared sauce and bring to a simmer until thickened.
- Add the beef and broccoli to the pan, stir to coat with the sauce, and garnish with sesame seeds. Serve hot and enjoy!
