Chinese beef and broccoli
Stir-fry beef and broccoli with soy sauce, garlic, and ginger for a savory Chinese dish.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Beef Flank Steak (sliced thinly against the grain) | 500 | Grams |
| Broccoli (cut into florets) | 2 | Heads |
| Soy Sauce (low sodium preferred) | 120 | Milliliters |
| Oyster Sauce | 60 | Milliliters |
| Cornstarch (mixed with water to form a slurry) | 2 | Tbsp |
| Water (for cornstarch slurry) | 60 | Milliliters |
| Vegetable Oil (for stir-frying) | 3 | Tbsp |
| Garlic (minced) | 4 | Cloves |
| Ginger (grated) | 1 | Inch |
| Sesame Oil | 1 | Tbsp |
| Sugar | 1 | Tsp |
| Green Onions (sliced for garnish) | 2 | Stalks |
Instructions
- In a bowl, mix soy sauce, oyster sauce, sugar, and sesame oil. Set aside.
- In another bowl, combine cornstarch and water to make a slurry.
- Heat vegetable oil in a wok over medium-high heat. Add garlic and ginger, stir-fry for 30 seconds.
- Add sliced beef to the wok and stir-fry until browned, about 3-4 minutes.
- Add broccoli florets to the wok and stir-fry for another 2 minutes.
- Pour the soy sauce mixture into the wok, stir well to combine.
- Add the cornstarch slurry to the wok, stir until the sauce thickens.
- Garnish with sliced green onions before serving.
Prep
- Thaw beef if frozen.
Kitchen equipment
Wok