square picture from overhead showing the beef and broccoli in a large white bowl with a blue napkin, bowl of rice and chopsticks
Print Recipe Pin Recipe
4.43 from 35 votes

Takeout Style Chinese Beef and Broccoli

This classic takeout favorite is so quick and easy to make at home you'll forget where you put the takeaway menu. Tender flank steak with crisp broccoli in a savory Chinese brown sauce with garlic and ginger, all made in well under 30 minutes. Plus I share my secret for getting the best and most tender beef at home. If beef and broccoli is your favourite PF Changs or Panda express order then this quick stir fry is going to be your new favorite simple dinner.
Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Course: Main Course
Cuisine: Chinese
Servings: 4
Calories: 361kcal
Author: Claire | Sprinkles and Sprouts
For more great recipes follow me on PinterestFollow @sprinklessprout
Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)

Ingredients

Stir Fry

  • 1 lb flank steak/skirt steak
  • 1 tbsp baking soda - see note 1
  • 1 lb broccoli florets
  • 1/4 cup water
  • 2 tbsp vegetable oil
  • 3 garlic cloves - peeled and thinly sliced
  • 1/2 tsp grated ginger

Sauce

  • 1/3 cup water
  • 4 tsp cornstarch
  • 1/2 cup oyster sauce
  • 4 tsp light brown sugar
  • 2 tbsp Chinese cooking wine - see note 2
  • 2 tsp sesame oil
  • 1/2 tbsp hoisin sauce
  • 1/2 tsp black pepper

Garnish

  • 1 tsp toasted sesame seeds

Instructions

To Tenderise the Beef

  • Slice beef the beef across the grain, into 1/4" / 0.5cm thick strips (see bulk of post for detailed pictures) and place in a non-metallic bowl.
  • Sprinkle with the baking soda and gently mix so all the beef is coated.
  • Set the beef aside for 15 minutes.
  • Rinse the beef extremely well and then pat it dry with kitchen paper. (See note 3)

Prepare the sauce

  • Mix the water and cornstarch together in a small jug and then add the oyster sauce, sugar, cooking wine, sesame oil, hoisin sauce and black pepper. Set to one side until needed.

Whilst the beef is tenderizing cook the broccoli.

  • Place a large nonstick skillet over a medium high heat, add in the broccoli and a 1/4 cup of boiling water.
  • Cover the and allow the broccoli to steam for 2 minutes (or to your desired doneness). The water should all have evaporated.  Transfer broccoli to a plate.

To make the stir fry

  • Place the skillet back over a high heat and heat for at least 1 minute. Add in the oil and once it is shimmering add the beef in a single layer.
  • Cook, without touching for 1 minute then add the broccoli back into to the skillet and stir well.
  • Stir in the thinly sliced garlic and grated ginger.
  • Immediately give the sauce a good stir and add it the pan.
  • Bring to a simmer and cook for 1 minute to allow the sauce to thicken.
  • Serve immediately sprinkled with toasted sesame seeds.

Notes

  1. Baking Soda is also called Bicarb, Bicarbonate of Soda and Sodium Bicarbonate.
  2. Chinese Cooking Wine/Chinese Rice Wine - not to mistaken for rice wine vinegar!!! You can sub in dry sherry if you like.
  3. Make sure you wash the beef really well to remove any traces of baking soda. It is amazing at tenderizing meat, but has a terrible taste so you want to remove it.

Nutrition

Calories: 361kcal | Carbohydrates: 26g | Protein: 28g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 68mg | Sodium: 1763mg | Potassium: 785mg | Fiber: 3g | Sugar: 14g | Vitamin A: 705IU | Vitamin C: 101.9mg | Calcium: 106mg | Iron: 2.8mg
Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts