Beef With Broccoli

July 19, 2018
1 Ratings
Photo by Jenny
  • Prep time 45 minutes
  • Cook time 30 minutes
  • Serves 4
Author Notes

One of my first takeout dishes I've ever tried. This recipe produces tender beef and a great sauce. Serve with rice. —Jenny

What You'll Need
  • Stir Fry and Sauce
  • 2 pounds Flat Iron or Flank Steak, cut into thin strips across the grain
  • 1 head Broccoli, cut into bite sized pieces
  • 4 tablespoons Vegetable Oil
  • 4 Cloves Garlic, minced
  • 1 tablespoon Fresh Ginger, Grated
  • 2 tablespoons Soy Sauce
  • 2 tablespoons Oyster Sauce
  • 1 tablespoon Sugar
  • 2 tablespoons White Wine, Chinese Wine or Water
  • 2 teaspoons Cornstarch
  • addtional cornstarch as needed to thicken sauce
  • Sesame oil to drizzle
  • Marinade
  • 2 pounds Flank or Flat Iron Steak, sliced against grain into thin strips
  • 2 teaspoons White Wine, Chinese Wine or Water
  • 2 teaspoons Soy Sauce
  • 1 teaspoon Cornstarch
  • 1/2 teaspoon Baking Soda
  1. Combine all the ingredients for the marinade and mix it into the steak. Let it marinate for at least 30 minutes.
  2. Combine all the ingredients for the sauce (2 tbsp soy sauce, 2 tbsp oyster sauce, 1 tbsp sugar, 2 tbsp wine, Chinese wine, or water, 2 tsp corn starch) and set aside.
  3. Boil/simmer broccoli for 3 minutes until tender. Drain and set aside
  4. Heat a large wok or stir fry skillet on high. Add the vegetable oil. Then add the marinated steak and cook until almost no pink remains. Add the garlic and ginger and stir fry for another minute. Next add the broccoli and cook for another minute. Add the sauce. Cook until thickened. If it’s not as thick as you would like, put a few teaspoons of corn starch in a small bowl and then add some of the liquid to it and stir. Add that to the pan and stir it in and it will thicken the sauce. Drizzle with sesame oil at the end before serving. Serve with white rice.

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1 Review

Becky D. October 31, 2019
This was pretty good. I doubled the marinade as the recipe didn't seem to call for nearly enough to coat the beef. My husband also requested cashews, which were a nice addition. The next time I make it, I will also just blanch the broccoli for one minute (it got overcooked in the time it took to thicken the sauce to our liking) and add some hot chili oil or a couple of dried hot chilies, as we like things with a bit of zing.