Easy Chinese Beef and Broccoli recipe
Here’s a cute pic I snapped of Barclay out in Si Si’s garden before we made our way to her actual broccoli. These two. ♥
Alright, back to this recipe. I’ve gotta say — I’ve had some good beef and broccoli in my day, but probably more not-so-good beef and broccoli in my day.
Oof. Has anyone else had the same experience?? I feel like this dish starts with so much potential, based around two of my favorite ingredients. (Here’s lookin’ at you fresh broccoli, and — my forever guilty pleasure — tender steak.) But after that, it seems like so many restaurants just phone in the sauce, making what could be an awesome dish instead totally bland and soggy and “meh”.
My homemade version, on the other hand, is everything I always hope that broccoli and beef will be when I see if on a menu. It’s made with tender-crisp broccoli (and lots of it), marinated and perfectly-cooked flank steak, and lots of sauce that’s actually bursting with savory flavors. So good!
And even better? It can be on the table easily in 30 minutes. (Or if you’re a super-efficient multi-tasker, closer to 20!)
So who’s ready for some beef and broccoli?
I thought so. :)
Yield: 4-6 servings
Beef and Broccoli
This classic Chinese beef and broccoli recipe is quick and easy to make homemade, and tastes even better than the restaurant version!
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Beef and Broccoli Ingredients:
- 1 pound flank steak, cut into 1/4-inch-thick bite-sized pieces
- 1 tablespoon soy sauce
- 1 tablespoon rice wine vinegar
- 3-4 cups chopped broccoli florets (about 1 medium head of broccoli)
- 1 batch of sauce (see below)
- 1 tablespoon peanut oil
- 2 cloves garlic, peeled and minced
- optional garnishes: toasted sesame seeds and/or thinly-sliced green onions
- 3/4 cup water
- 3 tablespoons oyster sauce
- 3 tablespoons soy sauce
- 1 tablespoon cornstarch
- 1 teaspoon sesame oil
- 1/4 teaspoon ground ginger
- 1/4 teaspoon freshly-ground black pepper
- optional: 1-3 teaspoons sriracha, to taste