Perfect Chinese Beef Broccoli (Print-Friendly Version)

Tender beef, crisp broccoli, and bold sauce in this homemade favorite.

# What You'll Need:

→ Main Ingredients

01 - 1 lb flank steak or sirloin, sliced very thin across the grain
02 - 3 cups fresh broccoli florets, cut to bite-size pieces
03 - 2 tbsp low-sodium soy sauce
04 - 1 tbsp cornstarch
05 - 1 tbsp Shaoxing wine (optional)

→ For the Sauce

06 - 2 tbsp low-sodium soy sauce
07 - 1 tbsp oyster sauce
08 - 1 tbsp brown sugar
09 - 2 cloves garlic, minced
10 - 1 tsp fresh ginger, grated
11 - 2 tbsp chicken broth
12 - 1/2 tsp sesame oil
13 - 1 tsp cornstarch

→ For Cooking

14 - 2 tbsp neutral oil for high-heat cooking
15 - 1/4 cup water (for broccoli steam-shock)

# How to Make It:

01 - In a bowl, mix thinly sliced beef with soy sauce, cornstarch, and Shaoxing wine. Set aside to marinate for at least 15 minutes.
02 - In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, garlic, ginger, chicken broth, sesame oil, and cornstarch. Set aside.
03 - Heat 1 tablespoon of oil in a wok or skillet over high heat. Add the beef in batches, sear quickly until browned, then remove and set aside.
04 - Add another tablespoon of oil to the pan. Toss in the broccoli and stir-fry briefly. Add a splash of water to steam until crisp-tender.
05 - Return beef to the pan, pour in the sauce, and toss until the sauce thickens and coats everything evenly. Serve hot.

# Additional Tips:

01 - Slice the beef against the grain and as thinly as possible for maximum tenderness.
02 - Use fresh broccoli for best texture; frozen can turn mushy under high heat.
03 - Freezing beef for 15 minutes makes it easier to slice thinly.
04 - Cook in small batches to avoid steaming the meat instead of searing it.

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