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
- 1 lb flank steak/skirt steak
- 1 tbsp baking soda - see note 1
- 1 lb broccoli florets
- 2 tbsp vegetable oil
- 3 garlic cloves - peeled and thinly sliced
- 1/2 tsp grated ginger
- 1/4 cup water
- 4 tsp cornstarch
- 1/2 cup oyster sauce
- 4 tbsp 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
- 1 tsp toasted sesame seeds
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)
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 a minute. The water should all have evaporated. Transfer broccoli to a plate.
To make the stir fry
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.
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 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.
Add the broccoli to the skillet and stir to coat in the sauce.
Serve immediately sprinkled with toasted sesame seeds.
- Baking Soda is also called Bicarb, Bicarbonate of Soda and Sodium Bicarbonate.
- Chinese Cooking Wine/Chinese Rice Wine - not to mistaken for rice wine vinegar!!! You can sub in dry sherry if you like.
- 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.
Calories: 361kcal | Carbohydrates: 26g | Protein: 28g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 68mg | Sodium: 1763mg | Potassium: 785mg | Fiber: 3g | Sugar: 14g | Vitamin A: 14.1% | Vitamin C: 123.5% | Calcium: 10.6% | Iron: 15.5%