Chinese takeout is a guilty pleasure of mine. One of my favorites that I have learned to replicate over the years is beef and broccoli. This can also be made into chicken and broccoli using chicken and chicken broth instead of the beef.
This dish is a little bit labor intensive as it is important to cook all of these ingredients in stages. Trying to cook it all together will end up with overcooked boiled meat and a watery sauce. I do love though that you don’t need to season your meat in this dish. The sauce brings enough salt (and other flavors) to season it perfectly.
Beef and Broccoli
- 1 lb flank steak
- 1/2 cup soy sauce
- 1/4 cup cornstarch
- 4 scallions (white ends sliced thin)
- 3 TBSP rice wine vinegar
- 2 TBSP brown sugar
- 1 TBSP minced ginger
- 2 TBSP minced garlic
- 3 TBSP olive oil
- 1/4 cup beef broth
- 1/4 cup oyster sauce
- 1 pound broccoli florets
In a bowl, mix together 1 TBSP of soy sauce, and 1 TBSP of rice wine vinegar. Slice your flank steak into strips and let is marinate in the bowl while you prepare the rest of the ingredients. In a separate bowl, mix the rest of the soy sauce, rice wine vinegar, cornstarch, brown sugar, ginger, scallions and garlic.
Heat half the oil in a cast iron skillet or wok over high heat (you want it to be smoking!) Add the broccoli and stir for a minute before removing to a plate.
Reheat the skillet again with the rest of the oil. Spread out your meat in a single layer in the skillet. You want to let this sit for about a minute without disturbing it to get a nice brown on the steak. The meat is sliced thin so it does not take long to cook. Turn the meat and cook for about another minute. Remove to a plate.
Pour the sauce into the skillet along with the beef broth and oyster sauce. If you don’t have oyster sauce you can substitute it with more soy sauce. Cook over high heat until it starts to thicken. Add the beef and broccoli back into the skillet and stir everything together.
For the broccoli, feel free to use frozen florets, just make sure you have defrosted them in the microwave before adding them to the wok. You can leave them on the side until the final step of just tossing them in the sauce before serving.
You can serve this by itself, over white or fried rice, rice noodles, or chow mein. Really whatever makes it feel most like your favorite Chinese takeout!
Until next time!