Beef and Broccoli
Yield: 4 servings
Calories: 315kcal
Beef and broccoli is a quick 30-minute Chinese meal. Thin slices of marinated meat stir-fry with fresh broccoli florets and red bell peppers.
Ingredients
Beef and Broccoli
- 1 pound (454 g) flank steak, flat iron steak or boneless beef short rib
- ⅓ cup (79 ml) water
- 5 cups (310 g) broccoli florets, 2-inch pieces
- 2 tablespoons (30 ml) vegetable oil
- 1 slice whole ginger, peeled, ¼” thick slice
- 1 garlic clove, peeled and crushed
- 1 cup (154 g) sliced red bell pepper, 1/4-inch thick slices
- black pepper
Marinade
- 4 teaspoons (20 ml) soy sauce
- 1 teaspoon (5 ml) dry sherry, Shaoxing rice wine, sake or brandy
- 2 teaspoons (6 g) cornstarch
- 1 teaspoon (5 ml) honey, or brown sugar
- ¼ teaspoon sesame oil
Sauce
- ½ cup (120 ml) beef stock
- 4 tablespoons (60 ml) oyster sauce
- 3 tablespoons (45 ml) soy sauce
- 1 tablespoon (15 ml) dry sherry, Shaoxing rice wine, sake or brandy
- 1 tablespoon (9 g) cornstarch
Special Equipment
Instructions
- Make a marinade in a medium bowl by whisking together soy sauce, sherry, cornstarch, honey, and sesame oil.
- Add sliced beef (cut against the grain in ¼” thick slices) and coat. Set aside for at least 15 minutes at room temperature, or refrigerate if marinating longer.
- Make the sauce in a medium bowl by whisking together beef stock, oyster sauce, soy sauce, sherry, and cornstarch until the cornstarch is dissolved and no white lumps remain. Set aside.
- Heat a wok or large saute pan over high heat. Add ⅓ cup water and bring to a boil.
- Add broccoli to the wok and saute until just tender and bright green, about 3 minutes. Transfer broccoli to a bowl and set aside.
- Dry the wok with a paper towel then set heat to medium-high until very hot.
- Add vegetable oil to the wok. Once the oil is hot, add the ginger and garlic clove, sauté for 30 seconds.
- Add the marinated beef in a single layer, cook without moving for 1 minute. Stir fry until no longer pink, about 1 minute.
- Add the sauce to the wok and bring to a rapid simmer, stirring occasionally until thickened, about 1 to 2 minutes.
- Add the cooked broccoli and red bell peppers to the wok, stir-fry for an additional 1 to 2 minutes to warm.
- Season with pepper to taste. Serve immediately with rice if desired.
Nutrition
Calories: 315kcal | Carbohydrates: 18g | Protein: 31g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 68mg | Sodium: 1741mg | Potassium: 931mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1875IU | Vitamin C: 149mg | Calcium: 88mg | Iron: 3mg
Recipe Link
Recipe Video