Description
A classic Chinese dish featuring tender seared flank steak and crisp broccoli florets tossed in a savory oyster-soy sauce, perfect for a flavorful and quick home-cooked meal.
Ingredients
Scale
Beef Marinade
- 1 pound flank steak sliced 1/4-inch thick
- 1/4 teaspoon baking soda (optional)
- 3 tablespoons water
- 1 1/2 teaspoons cornstarch
- 2 teaspoons vegetable oil
- 1 teaspoon oyster sauce
Sauce
- 2/3 cup low sodium chicken stock warmed
- 1 1/2 teaspoons granulated sugar or brown sugar
- 1 1/2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 1 tablespoon oyster sauce
- 1/2 teaspoon sesame oil
- 1/8 teaspoon white pepper
Main Ingredients
- 4 cups broccoli florets
- 3 tablespoons vegetable oil divided
- 2 cloves garlic minced
- 1/4 teaspoon ginger grated or minced (optional)
- 1 tablespoon Shaoxing wine
- 2 1/2 tablespoons cornstarch mixed with 3 tablespoons water
Instructions
- Marinate the beef: In a bowl, combine sliced flank steak with baking soda and water. Massage until absorbed. Add cornstarch, vegetable oil, and oyster sauce, then mix well. Let the beef marinate for at least 30 minutes.
- Prepare the sauce: In a separate bowl, whisk together warm chicken stock, sugar, soy sauce, dark soy sauce, oyster sauce, sesame oil, and white pepper. Set aside.
- Blanch the broccoli: Bring a pot of water to boil. Add broccoli florets and blanch for 60 seconds for tender-crisp texture or 30 seconds if you prefer crunchier. Drain and set aside.
- Sear the beef: Heat a wok over high heat until smoking. Add 2 tablespoons vegetable oil and quickly sear beef on both sides until browned, about 2-3 minutes. Remove beef and set aside.
- Sauté aromatics: Reduce heat to medium and add remaining 1 tablespoon vegetable oil, minced garlic, and grated ginger if using. Stir for 5 seconds, then add Shaoxing wine around the wok edges to deglaze.
- Add sauce and thicken: Pour the prepared sauce into the wok, scraping the wok sides to lift browned bits. Bring sauce to a simmer. Stir the cornstarch and water slurry until combined and slowly drizzle into the simmering sauce while stirring. Let thicken for about 20 seconds.
- Combine beef and broccoli: Return seared beef and blanched broccoli to the wok along with any juices. Stir to coat everything evenly in the sauce over medium heat. Adjust thickness by reducing further or adding stock or water if needed.
- Serve: Transfer to serving plates and pair with steamed rice for a complete meal.
Notes
- For less tenderized beef, omit the baking soda in the marinade.
- Blanch broccoli to desired crispness to maintain texture.
- Use Shaoxing wine for authentic flavor but it can be substituted with dry sherry or omit if unavailable.
- If sauce thickens too much, thin it with chicken stock or water.
- Serve immediately for best texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 232 kcal
- Sugar: 2 g
- Sodium: 531 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 19 g
- Cholesterol: 45 mg
