Tender Chinese Beef and Broccoli: Authentic Recipe (Print Version)

My family's favorite Authentic Chinese Beef and Broccoli Recipe delivers tender beef, crisp broccoli, and a savory sauce. Quick, easy, and so satisfying!

# Recipe Info:

Prep Time: 30 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: Chinese
Dietary: Contains Soy, Shellfish

# Ingredients:

→ Beef & Marinade

01 - 1 lb flank steak, thinly sliced against the grain
02 - 2 tbsp soy sauce
03 - 1 tbsp Shaoxing wine (or dry sherry)
04 - 1 tbsp cornstarch
05 - 1/4 tsp baking soda
06 - 1 tsp sesame oil

→ Sauce Essentials

07 - 1/2 cup chicken broth
08 - 2 tbsp soy sauce
09 - 1 tbsp oyster sauce
10 - 1 tsp sugar
11 - 1/4 tsp white pepper
12 - 1 tbsp cornstarch

→ Veggies & Aromatics

13 - 4 cups broccoli florets
14 - 3 cloves garlic, minced
15 - 1 inch fresh ginger, grated

→ For Sautéing

16 - 2-3 tbsp vegetable oil, divided

# Instructions:

01 - First things first, let's get that beef feeling loved! Slice your flank steak against the grain into thin strips, maybe about 1/4 inch thick. This is where I always try to be super neat, but honestly, it ends up a little rustic sometimes. Toss the beef in a bowl with soy sauce, Shaoxing wine, cornstarch, baking soda, and sesame oil. Give it a good mix with your hands – yes, get in there! Let it sit for at least 20 minutes, or even longer if you've got the time. This little bath is what makes the beef incredibly tender, trust me.
02 - While your beef is marinating, get your broccoli ready. I usually bring a small pot of water to a boil, then quickly blanch the florets for just 1-2 minutes until they're bright green and slightly tender-crisp. You want them to still have a little bite, you know? Drain them and immediately plunge them into an ice bath if you want to stop the cooking and keep that vibrant color. I sometimes skip the ice bath when I'm in a hurry, and it’s fine, but they won't be quite as snappy. This step ensures perfectly cooked broccoli in your Authentic Chinese Beef and Broccoli Recipe.
03 - Now for the magic! In a small bowl, whisk together the chicken broth, soy sauce, oyster sauce, sugar, white pepper, and a bit more cornstarch. Make sure there are no lumps—I once had a lumpy sauce, and it was just... sad. This sauce is what brings all the flavors together, and honestly, tasting it before it hits the pan is a good idea. Adjust the sugar or soy sauce if you feel it needs a little something extra. It should smell savory and slightly sweet, making your kitchen smell amazing already!
04 - Heat a large skillet or wok over high heat with a tablespoon of vegetable oil until it's shimmering. This is crucial for a good sear! Add about half of your marinated beef in a single layer. Don't overcrowd the pan, or it'll steam instead of sear, and we want that lovely browned exterior. Cook for 1-2 minutes per side until beautifully browned. Remove the beef to a plate and repeat with the remaining beef. My kitchen always gets a little smoky here, but it's worth it!
05 - Add another splash of oil to the hot pan if needed. Toss in your minced garlic and grated ginger. Sauté for about 30 seconds until they're fragrant—oh, the smell! It's absolutely intoxicating. Then, add your blanched broccoli florets to the pan. Stir-fry for another 1-2 minutes, letting the broccoli get a little char and soak up those garlicky-gingery flavors. This step really builds the foundation of flavor for your Authentic Chinese Beef and Broccoli Recipe.
06 - Return all the seared beef to the pan with the broccoli and aromatics. Give your prepared sauce one last quick whisk, then pour it over everything in the pan. Stir constantly for 1-2 minutes as the sauce thickens and coats the beef and broccoli beautifully. It'll go from watery to glossy and luscious right before your eyes! Once the sauce has thickened to your liking, and everything is coated and heated through, you're done! It should look vibrant, smell incredible, and taste absolutely divine. Serve immediately, seriously, don't wait!

# Notes:

01 - Always slice flank steak against the grain; it’s the secret to truly tender beef, I learned that the hard way.
02 - Don't overcrowd your pan when searing the beef, or it won't get that beautiful crust, just a soggy mess.
03 - Taste the sauce before adding it to the pan and adjust seasonings; it’s easier to fix then than later!
04 - Serve it hot over fluffy white rice, always!

# Equipment Needed:

01 - Large skillet or wok
02 - small pot
03 - mixing bowls
04 - whisk
05 - cutting board
06 - sharp knife

# Nutrition (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 25g
Protein: 35g

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