Description
This Chinese-American Beef & Broccoli recipe features tender strips of marinated flank steak stir-fried with crisp-tender broccoli florets in a savory oyster sauce mixture. Using a wok and high heat, the dish delivers authentic charred flavors with a balance of garlic, ginger, and scallions, making it a quick, flavorful meal perfect for weeknights.
Ingredients
Units
Scale
Beef Marinade
- 1 pound flank steak, skirt steak, hanger steak, or flap meat, cut into 1/4-inch thick strips
- 1 tablespoon soy sauce
- 1 tablespoon Shaoxing wine or dry sherry
Sauce
- 3 tablespoons soy sauce (remaining from 1/4 cup total)
- 2 teaspoons corn starch
- 3 tablespoons Shaoxing wine or dry sherry (remaining from 1/4 cup total)
- 1/3 cup low-sodium homemade or store-bought chicken stock
- 1/4 cup oyster sauce
- 1 tablespoon sugar
- 1 teaspoon sesame seed oil
Aromatics
- 2 medium cloves garlic, finely minced (about 2 teaspoons)
- 2 teaspoons finely minced fresh ginger
- 3 scallions: whites finely sliced, greens cut into 1/2-inch segments (reserved separately)
Other Ingredients
- 4 tablespoons vegetable, peanut, or canola oil (divided)
- 1 pound broccoli florets (about 1 1/2 quarts)
Instructions
- Marinate the Beef: In a bowl, combine the sliced beef with 1 tablespoon soy sauce and 1 tablespoon Shaoxing wine. Toss to coat evenly, then refrigerate and let marinate for at least 20 minutes, up to 3 hours for more flavor penetration.
- Prepare the Sauce: In a separate bowl, mix the remaining soy sauce with cornstarch to make a slurry. Stir in the remaining Shaoxing wine, chicken stock, oyster sauce, sugar, and sesame oil until well combined. Set aside.
- Combine Aromatics: Mix minced garlic, ginger, and scallion whites in a small bowl. Set aside for later use.
- Cook the Beef (Using a Wok on Grill or Stove): If grilling with a wok insert over charcoal, heat the wok with oil until smoking. Add the beef stirring constantly for about 1 minute until lightly charred but still pink. Push the beef to the sides of the wok. If cooking on a burner, heat 1 tablespoon oil in a wok over high heat until smoking, add half the beef, and cook without moving for 1 minute to sear. Stir and cook for another minute until lightly cooked but pink in center. Transfer cooked beef to a bowl and repeat with remaining beef and oil.
- Add and Cook the Broccoli: On the grill wok, add broccoli to the center and stir until lightly charred for about 30 seconds. On the stovetop, heat another tablespoon oil and cook half the broccoli until crisp-tender and lightly charred, about 1 minute. Transfer broccoli to bowl with beef and repeat with remaining broccoli and oil.
- Combine and Finish Cooking: Return wok to high heat until smoking. Return beef and broccoli to wok. Add the garlic, ginger, and scallion white mixture and stir for about 30 seconds until fragrant.
- Add Sauce and Scallion Greens: Pour the prepared sauce into the wok; it should boil immediately. Add the sliced scallion greens and toss all ingredients to coat evenly in the thickened sauce. Cook for an additional 30 to 45 seconds until the sauce is lightly thickened and beef is cooked through, broccoli tender but crisp.
- Serve: Carefully transfer the beef and broccoli to a serving platter and serve hot with steamed rice or noodles if desired.
Notes
- For more authentic flavor, use Shaoxing wine; dry sherry is an acceptable substitute.
- Be careful not to overcook the broccoli to maintain its crunch and vibrant color.
- You can substitute flank steak with skirt, hanger, or flap meat for similar results.
- Using a wok and high heat is essential for achieving the characteristic sear and char.
- If you don’t have a wok, use a large heavy skillet but ensure it is hot enough for quick searing.
- Marinate the beef longer for deeper flavor, up to 3 hours refrigerated.
