Quick Chinese Beef and Broccoli Stir-fry (Print Version)

Whip up a delicious Chinese Beef and Broccoli Stir-fry faster than takeout! Tender beef, crisp broccoli, and savory sauce make a weeknight favorite.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Chinese-American
Dietary: Dairy-Free

# Ingredients:

→ Main Ingredients

01 - 1 lb flank steak, thinly sliced against the grain
02 - 4 cups broccoli florets
03 - 2 tbsp cornstarch, divided
04 - 1 tbsp vegetable oil, plus more as needed

→ Savory Sauce Essentials

05 - 1/4 cup low-sodium soy sauce
06 - 1 tbsp rice vinegar
07 - 1 tsp sesame oil
08 - 1 tbsp brown sugar
09 - 1/2 cup chicken broth

→ Aromatics

10 - 1 tbsp fresh ginger, grated
11 - 3 cloves garlic, minced

→ Finishing Touch

12 - Optional: Toasted sesame seeds for garnish

# Instructions:

01 - First things first, let's get that beef ready! Take your flank steak and slice it super thin, against the grain. This is crucial for tenderness, trust me. I always look for those muscle fibers and cut perpendicular to them. Then, in a bowl, toss the beef with a tablespoon of cornstarch and a splash of soy sauce. Give it a good mix with your hands until each piece is coated. This is our 'velvet' step, and honestly, it makes all the difference in the texture. Let it sit for about 15 minutes while you get everything else ready. You'll smell that subtle soy coming through, a promise of good things to come!
02 - While the beef is doing its thing, let's make the sauce. In a small bowl, whisk together the remaining soy sauce, rice vinegar, sesame oil, brown sugar, and chicken broth. I also add another tablespoon of cornstarch here to thicken the sauce later. Give it a really good whisk until the sugar is dissolved and there are no lumps of cornstarch. This is where the magic happens, folks! I once forgot to whisk it properly, and ended up with a lumpy sauce. Total bummer, so learn from my mistakes! You want it smooth and ready to go.
03 - Now for the broccoli! You want it crisp-tender and vibrant green. I usually blanch it quickly in boiling water for about 2-3 minutes, then immediately plunge it into an ice bath. This stops the cooking and locks in that gorgeous color. Or, if I'm feeling lazy (which is often, to be real), I'll just steam it in the microwave for a couple of minutes until it's bright green. Just don't overcook it, or it turns mushy, and nobody wants that. I've definitely made that mistake before, oops!
04 - Time to get cooking! Heat a large skillet or wok over high heat. Add a tablespoon of vegetable oil. Once it's shimmering, add half of your marinated beef in a single layer. Don't overcrowd the pan, or it'll steam instead of sear, and we want that lovely browned crust! Sear for just 1-2 minutes per side until nicely browned. This happens fast, so stay focused! Remove the first batch and repeat with the remaining beef. I always smell that amazing savory beef aroma filling the kitchen at this point, it's the best.
05 - With all the beef seared and set aside, add another splash of oil to the pan if needed. Toss in your minced garlic and grated ginger. Stir-fry for about 30 seconds until fragrant—don't let it burn! Then, pour in your whisked sauce. Bring it to a simmer, stirring constantly, and watch as it thickens almost magically thanks to that cornstarch. This is where it starts to smell like a proper Chinese Beef and Broccoli Stir-fry! I always get a little excited at this stage, feeling like a real chef in my own kitchen.
06 - Once the sauce has thickened to your liking, add the seared beef back into the pan along with the blanched broccoli. Toss everything gently to coat it evenly in that glorious, glossy sauce. Stir-fry for another minute or two, just enough to warm everything through. You'll see the sauce clinging perfectly to the beef and broccoli, a beautiful, rich sheen. Take a little taste test, adjust seasonings if you like (maybe a pinch more soy?), and then it's ready! The final result should look vibrant, smell incredible, and taste absolutely divine. A truly satisfying Chinese Beef and Broccoli Stir-fry!

# Notes:

01 - Don't skip the cornstarch velvet for the beef; it makes all the difference, trust me.
02 - Leftovers taste even better the next day, but sometimes the broccoli gets a little soft. Still good though!
03 - If you're out of flank steak, sirloin works too, just watch the cooking time carefully.
04 - Serve this stir-fry over fluffy jasmine rice, and maybe a sprinkle of toasted sesame seeds for crunch.

# Tools You'll Need:

01 - Large skillet or wok
02 - small mixing bowls
03 - whisk
04 - cutting board
05 - sharp knife

# Nutrition Facts (Per Serving):

Calories: 350
Total Fat: 15g
Total Carbohydrate: 25g
Protein: 30g

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