Description
A fast, flavorful weeknight dinner featuring tender velveted beef and crisp broccoli in a savory, garlicky sauce. Ready in just 15 minutes, this recipe offers restaurant-quality results at home.
Ingredients
Scale
- 1.5 pounds flank steak or sirloin, sliced thinly against the grain
- 2 tablespoons soy sauce (low-sodium preferred)
- 1 tablespoon dark soy sauce
- 1 tablespoon cornstarch (for beef marinade)
- 1 teaspoon Shaoxing wine (or dry sherry)
- 1 tablespoon vegetable oil (for marinade)
- 4 cloves fresh garlic, minced
- 1 teaspoon fresh ginger, grated
- 2 tablespoons oyster sauce
- ½ cup chicken broth (low-sodium)
- 1 tablespoon white sugar
- ¼ cup water (for slurry)
- 1 teaspoon cornstarch (for slurry)
- ½ teaspoon red pepper flakes (optional)
- 3 cups broccoli florets
- 2 tablespoons neutral oil (for cooking)
- 2 stalks green onions, sliced
- 1 teaspoon toasted sesame seeds (optional)
- White rice, for serving
Instructions
- Slice the beef against the grain into thin strips. In a bowl, mix beef with soy sauce, dark soy sauce, 1 tablespoon cornstarch, Shaoxing wine, and 1 tablespoon vegetable oil. Let marinate for 15-20 minutes.
- In a small bowl, whisk together minced garlic, grated ginger, oyster sauce, chicken broth, sugar, red pepper flakes, and ¼ cup water. In a separate tiny bowl, mix 1 teaspoon cornstarch with water to create a slurry.
- Bring a large pot of water to a boil with a pinch of salt. Blanch broccoli florets for 2 minutes until bright green and tender-crisp. Immediately transfer to ice water to stop cooking, then drain well.
- Heat a wok or large skillet over high heat until smoking. Add 1 tablespoon neutral oil. Sear beef in a single layer (cook in batches if necessary) for 1-2 minutes until browned. Remove beef to a plate.
- Add remaining 1 tablespoon oil to the pan. Pour in the sauce mixture and simmer for 1 minute. Stir the cornstarch slurry and pour it into the sauce, stirring constantly until thickened and glossy (30-60 seconds).
- Return the beef and blanched broccoli to the wok. Toss to coat in the sauce and heat through for 30 seconds. Serve immediately over steamed rice, garnished with green onions and sesame seeds.
Notes
Slice beef against the grain for tenderness. Do not overcrowd the pan when searing beef to ensure a good sear rather than steaming. Blanching broccoli keeps it crisp and bright green. The sauce thickens rapidly, so watch it closely. For a vegetarian version, substitute beef with tofu and oyster sauce with mushroom stir-fry sauce.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving over steam
- Calories: 380
- Sugar: 8
- Sodium: 650
- Fat: 18
- Carbohydrates: 25
- Fiber: 3
- Protein: 28
Keywords: beef and broccoli, stir fry, garlic sauce, quick dinner, weeknight meals, Chinese food, velveting beef, 15 minute meals