Beef And Broccoli (Chinese Takeout Copycat)
Easy, homemade version of the Chinese Takeout can be ready in under 30 minutes.
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!