Beef Chinese Broccoli Recipe

This recipe is my go-to because it brings together tender beef and crisp Chinese broccoli in the most flavorful sauce that makes my taste buds dance with joy. Plus, it’s super quick to whip up, making it perfect for any busy weeknight when I crave a bit of delicious comfort.

I enjoy uniting delicate beef sirloin with lively Chinese broccoli for a deliciously nourishing meal. The profound umami of oyster and soy sauces, intermingling with the simply outstanding flavors of garlic and ginger, gives a delightful balance that I am powerless to resist.

Throw in a little sesame oil at the end, and you’ve got a knockout dish.

Ingredients

Sirloin/Flank Steak: Rich in protein and iron; adds umami and heartiness.

Gai Lan (Chinese Broccoli): A good source of fiber and vitamins; adds mild bitterness.

Oyster sauce: Imparts sweetness and savory depth; intensifies umami.

Soy Sauce: Supplies saltiness and umami; essential for flavoring.

Sesame Oil: Provides nutty scent and taste; amplifies dish scent.

Garlic and Ginger: Pungent and peppery, enhance the taste of and support good digestive health.

Ingredient Quantities

• 1 pound (450g) beef sirloin or flank steak, thinly sliced
• 1 bunch Chinese broccoli (gai lan), trimmed and cut into 2-inch pieces
• 1 tablespoon oyster sauce
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon vegetable oil
• 1 tablespoon Shaoxing wine or dry sherry
• 2 teaspoons sugar
• 2 teaspoons sesame oil
• 1 teaspoon ginger, minced
• 2 cloves garlic, minced
• Salt and pepper to taste

Instructions

1. In a bowl, combine the beef slices with cornstarch, soy sauce, Shaoxing wine, and a pinch of salt. I like to use a small bowl and a wide spatula for this step; that way, I can easily mix it all together and see how well it’s combined. Let it marinate for 15-20 minutes.

2. In a very large pan or wok, add 1 tablespoon of vegetable oil and heat over medium-high heat. Add the beef in a single layer, making sure not to crowd the pan, and sear until very well browned on both sides, about 1-2 minutes per side. Use tongs to flip the beef slices, and when the beef is done searing, remove the slices to a plate and set aside.

3. In the identical pan, add additional cooking oil if necessary, and stir-fry the minced ginger and garlic until they’re very aromatic, around half a minute.

4. Place the Chinese broccoli in the frying pan and quickly fry it for 2-3 minutes until the stems begin to tenderize.

5. Put the beef back in the pan, and then add the oyster sauce, sugar, and sesame oil. Stir it all together so that the beef and broccoli are well and evenly coated with the sauce.

6. If necessary, add a splash of water to assist the sauce in evenly distributing and slightly thickening. Combine for another 2 minutes in a stir-fry to ensure the flavors meld.

7. Sample and modify seasoning as necessary with salt and pepper.

8. Move the beef and Chinese broccoli to a serving platter.

9. If desired, garnish with more sesame oil.

10. Serve this dish with hot steamed rice to make a complete meal.

Equipment Needed

1. Small bowl
2. Large pan or wok
3. Wide spatula
4. Tongs
5. Plate
6. Measuring spoons
7. Knife
8. Cutting board
9. Serving platter
10. Cooking spoon or spatula

FAQ

• Q: Can I use a different cut of beef for this recipe?A: You can use other kinds of beef, like ribeye or skirt steak. Just make sure they are thinly sliced to ensure even cooking.
• Q: What can I use as a substitute for Shaoxing wine?A substitute that works well is dry sherry; for a non-alcoholic option, use chicken broth with a splash of rice vinegar.
• Q: Can I make this dish gluten-free?A: Certainly, you can use tamari or a gluten-free soy sauce and also make sure that the oyster sauce is gluten-free.
• Q: How do I prevent the beef from becoming tough?A: Ensure that you do not overcook the beef and that you slice it thinly across the grain. Marinating with cornstarch also helps to tenderize the meat.
• Q: Can I add other vegetables to this dish?Sure thing! Bell peppers, snap peas, and bok choy are great choices for adding extra color and nutrition.
• Q: What can I serve this dish with?A: Steamed jasmine rice or noodles make a complete meal with this dish.
• Q: How spicy is this dish?A: This dish is not spicy, but you can throw in some chili flakes or fresh chili if you want an extra kick.

Substitutions and Variations

Beef: For a different protein option, use thinly sliced chicken breast or pork tenderloin.
Chinese broccoli (gai lan): Swap in standard broccoli or broccolini.
Oyster sauce: Substitute hoisin sauce or fish sauce to achieve a similar umami flavor.
If you cannot find Shaoxing wine or dry sherry, you can use mirin or dry white wine instead for this recipe.
Soy sauce. For a gluten-free alternative, use tamari or coconut aminos.

Pro Tips

1. Cut Against the Grain When slicing the beef sirloin or flank steak, ensure you cut against the grain. This will result in more tender bites of meat that are easier to chew.

2. High Heat is Key For optimal searing, make sure your pan or wok is very hot before adding the beef. This will help achieve a good sear quickly without overcooking the meat, locking in juiciness and flavor.

3. Blanch the Broccoli Consider blanching the Chinese broccoli in boiling water for about a minute before stir-frying. This can help maintain its vibrant green color and ensure even cooking, especially if the stems are thick.

4. Adjust the Sauce Taste the sauce once combined and adjust as needed. If it’s too salty, add a pinch of sugar or a bit more sesame oil for richness. If it’s too sweet, balance it with a few drops of soy sauce.

5. Rest the Beef After browning, let the beef rest on a plate for a few minutes while preparing the broccoli. This helps the juices redistribute within the meat, enhancing its flavor and tenderness when combined with the recipe later.