This classic Chinese Beef and Broccoli recipe combines tender, juicy beef with vibrant broccoli in a rich, glossy sauce. Its quick preparation and bold flavors make it an excellent choice for busy weeknights or special gatherings.
Ingredients Overview
The beef serves as the hearty centerpiece of this dish, offering a tender and savory base when paired with the crispness of broccoli florets. The broccoli brings a pop of color and a fresh crunch, balancing the rich flavors of the sauce. Key ingredients like oyster sauce and sesame oil provide depth, while sherry adds a subtle sweetness. For those with dietary preferences, gluten-free soy sauce or a non-alcoholic sherry substitute can be easily used without compromising flavor.
Step-by-Step Preparation
Preparing the Marinade
A well-balanced marinade is essential for infusing the beef with flavor. Whisking the oyster sauce, sesame oil, soy sauce, sugar, and cornstarch ensures the ingredients are evenly distributed. Allowing the beef to soak in this mixture for at least 30 minutes ensures it absorbs the rich flavors, creating tender and flavorful bites.
Cooking the Aromatics
Ginger and garlic are sautéed in hot oil to infuse the wok with a fragrant, savory aroma. Careful attention is needed to prevent them from burning, as burnt aromatics can affect the dish’s flavor. Removing them after they release their essence leaves the oil perfectly seasoned for the broccoli.
Stir-Frying the Broccoli
The broccoli is stir-fried until it reaches a bright green hue and a tender-crisp texture. This step retains its natural sweetness while ensuring it doesn’t become overly soft. Cooking times can be adjusted for those who prefer softer vegetables or are using alternatives like carrots or snap peas.
Cooking the Beef
The marinated beef is quickly stir-fried in the same wok, using the seasoned oil to create a rich, glossy coating as the sauce thickens. Cooking over high heat ensures the beef remains tender and juicy while developing a savory crust.
Combining and Final Touches
The broccoli is reintroduced to the wok, blending with the beef and sauce to create a harmonious dish. A quick taste test allows for any final seasoning adjustments, ensuring a perfectly balanced flavor.
Recipe Tips
Selecting the right beef:
Tender cuts like flank steak or sirloin work best for quick stir-frying.
Perfect stir-frying technique:
High heat is crucial to achieve a seared exterior while maintaining tenderness.
Customizing the sauce:
Add rice vinegar for tanginess or chili flakes for a hint of spice.
Alternative vegetables:
Snow peas, bok choy, or bell peppers make great additions or substitutions.
What to Serve With This Recipe
Pair this dish with steamed jasmine rice or fried rice to soak up the savory sauce. Light sides like cucumber salad or steamed greens complement the richness of the beef and broccoli. For a full dining experience, serve it alongside a comforting bowl of miso or egg drop soup.
Storage and Reheating Tips
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in a skillet over low heat or in the microwave to avoid overcooking the beef and broccoli. Leftovers can also be repurposed into wraps or served over noodles for a quick meal.
Frequently Asked Questions
Can I use frozen broccoli instead of fresh?
Yes, but ensure it is thawed and patted dry to prevent excess moisture.
What is a good substitute for sherry in the sauce?
Use rice vinegar, apple cider vinegar, or non-alcoholic white wine as alternatives.
How can I make this recipe vegetarian or vegan?
Replace the beef with tofu or mushrooms and use a vegetarian oyster sauce.
Chinese Beef and Broccoli is a quick, flavorful dish that brings bold flavors to your table with minimal effort. Customize it with your favorite vegetables and pairings for a dish that suits your taste perfectly. Perfectly satisfying and versatile, this recipe will become a favorite in your meal rotation.
Ingredients
¾ pound beef round steak, cut into 1⁄8-inch thick strips
1 pound broccoli, cut into florets
⅓ cup oyster sauce
⅓ cup sherry
2 teaspoons toasted sesame oil
1 teaspoon soy sauce
1 teaspoon white sugar
1 teaspoon cornstarch
3 tablespoons vegetable oil, plus more as needed
1 thin slice of fresh ginger root
1 clove garlic, peeled and smashed
Instructions
In a medium-sized bowl, whisk together the oyster sauce, sherry, sesame oil, soy sauce, sugar, and cornstarch until the sugar fully dissolves. Place the beef strips in a shallow dish and pour the marinade over them. Stir until the meat is thoroughly coated, then cover and refrigerate for at least 30 minutes to let the flavors meld.
Heat a wok or large skillet over medium-high heat and add the vegetable oil. Once the oil is hot, toss in the slice of ginger and the smashed garlic clove. Allow them to sizzle for about a minute, releasing their aromatic flavors into the oil, then remove and discard.
Add the broccoli florets to the infused oil and stir-fry, tossing frequently, until they turn bright green and are just tender, about 5 to 7 minutes. Transfer the cooked broccoli to a plate and set it aside.
If needed, add a little more vegetable oil to the wok. Add the marinated beef along with the marinade and stir-fry until the sauce thickens, takes on a glossy sheen, and the beef is cooked through, approximately 5 minutes.
Return the broccoli to the wok, combining it with the beef and sauce. Stir-fry for an additional 3 minutes until everything is evenly heated and well-coated with the sauce.
Serve hot, paired with steamed rice or noodles, and enjoy this flavorful and satisfying dish.
Chinese Beef and Broccoli Recipe
Ingredients
- ¾ pound beef round steak cut into 1/8-inch thick strips
- 1 pound broccoli cut into florets
- ⅓ cup oyster sauce
- ⅓ cup sherry
- 2 teaspoons toasted sesame oil
- 1 teaspoon soy sauce
- 1 teaspoon white sugar
- 1 teaspoon cornstarch
- 3 tablespoons vegetable oil plus more as needed
- 1 thin slice of fresh ginger root
- 1 clove garlic peeled and smashed
Instructions
- In a medium-sized bowl, whisk together the oyster sauce, sherry, sesame oil, soy sauce, sugar, and cornstarch until the sugar fully dissolves. Place the beef strips in a shallow dish and pour the marinade over them. Stir until the meat is thoroughly coated, then cover and refrigerate for at least 30 minutes to let the flavors meld.
- Heat a wok or large skillet over medium-high heat and add the vegetable oil. Once the oil is hot, toss in the slice of ginger and the smashed garlic clove. Allow them to sizzle for about a minute, releasing their aromatic flavors into the oil, then remove and discard.
- Add the broccoli florets to the infused oil and stir-fry, tossing frequently, until they turn bright green and are just tender, about 5 to 7 minutes. Transfer the cooked broccoli to a plate and set it aside.
- If needed, add a little more vegetable oil to the wok. Add the marinated beef along with the marinade and stir-fry until the sauce thickens, takes on a glossy sheen, and the beef is cooked through, approximately 5 minutes.
- Return the broccoli to the wok, combining it with the beef and sauce. Stir-fry for an additional 3 minutes until everything is evenly heated and well-coated with the sauce.
- Serve hot, paired with steamed rice or noodles, and enjoy this flavorful and satisfying dish.
