Beef and Broccoli

This classic Chinese beef and broccoli recipe is quick and easy to make homemade, and tastes even better than the restaurant version!

Ingredients:

Beef and Broccoli Ingredients:

• 1 pound flank steak, cut into 1/4-inch-thick bite-sized pieces
• 1 tablespoon soy sauce
• 1 tablespoon rice wine vinegar
• 3-4 cups chopped broccoli florets (about 1 medium head of broccoli)
• 1 batch of sauce (see below)
• 1 tablespoon peanut oil
• 2 cloves garlic, peeled and minced
• optional garnishes: toasted sesame seeds and/or thinly-sliced green onions

 

Sauce Ingredients:

• 3/4 cup water
• 3 tablespoons oyster sauce
• 3 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon rice wine vinegar
• 1 teaspoon sesame oil
• 1/4 teaspoon ground ginger
• 1/4 teaspoon freshly-ground black pepper
• optional: 1-3 teaspoons sriracha, to taste

 

Directions:

 

To Make The Beef and Broccoli:

1. Add the steak to a large bowl, along with the soy sauce and rice wine vinegar.  Stir to combine, then let the steak marinate for at least 10 minutes (or up to 1 hour).
2. Meanwhile, fill a large stockpot halfway full of water, and bring it to a boil.  Stir the broccoli florets into the water, and cook for 30-45 seconds.  Drain (or transfer the broccoli to a strainer), and set aside.
3. Prepare the sauce (see instructions below).
4. Once the steak has finished marinating, add the peanut oil to a large saute pan or wok over medium-high heat.  Add the steak and garlic, and saute -- stirring occasionally -- until the steak is cooked through, about 5-6 minutes.  Add the sauce and broccoli, and toss to combine.  Continue cooking for 1-2 more minutes, or until the sauce comes to a simmer and thickens.
5. Remove from heat and serve immediately, topped with optional garnishes if desired.