Beef and Broccoli
Tender slices of flank steak stir-fried with vibrant broccoli florets in a savory sauce – this Beef and Broccoli recipe is an irresistible dish that brings the exciting flavors of Chinese cuisine to your home kitchen.
Servings: 4 servings
Ingredients
Ingredients
- 1 pound Flank steak, sliced into strips Slice against the grain for tenderness.
- 3 tablespoons Water
- 2 tablespoons Low-sodium soy sauce
- 1.5 tablespoons Cornstarch
- 0.5 teaspoon Baking soda
- 2 cups Broccoli florets, steamed Blanch for 2-3 minutes.
- 1 tablespoon Vegetable oil
- 2 cloves Garlic, minced
- 1 tablespoon Fresh ginger, minced
Instructions
- Step 1: In a bowl, combine the sliced flank steak with 1 tablespoon of soy sauce, the baking soda, and 1 tablespoon of cornstarch. Toss until the meat is evenly coated. Let the beef marinate for about 15-30 minutes.
- Step 2: Bring a pot of water to a boil and add the broccoli florets. Blanch the broccoli for about 2-3 minutes until bright green and slightly tender. Drain and set aside.
- Step 3: In a large skillet, heat the vegetable oil over medium-high heat. Add the marinated beef strips in a single layer. Cook for about 2-3 minutes on each side until browned but not fully cooked through. Remove the beef and set aside.
- Step 4: In the same skillet, sauté the minced garlic and ginger until fragrant, about 30 seconds. Return the beef to the skillet, add the blanched broccoli, water, remaining soy sauce, and sprinkle the remaining cornstarch. Stir until well combined and cook for another 2-3 minutes until the beef is cooked through and the sauce has thickened.
- Step 5: Remove from heat and serve immediately over steamed rice or noodles.
Equipment
- Skillet
- Mixing Bowl
- Pot
Notes
Leftover Beef and Broccoli can be stored in an airtight container in the refrigerator for up to three days. Reheat with a splash of water to prevent drying out.