Quick And Easy Chinese Beef And Broccoli With Ginger Soy Sauce

A skillet filled with broccoli florets and beef strips.

5 from 1 vote

Quick And Easy Chinese Beef And Broccoli With Ginger Soy Sauce

Beef and Broccoli is simple and delicious, a stir fry packed with tender beef strips and broccoli with a rich ginger-garlic stir fry sauce that can be served over white rice or noodles in just 15 minutes!

Prep Time5

Cook Time10

Total Time15

Course: Main Course, Main Course Meat, one-pot meal, Weeknight dinner

Cuisine: Chinese-American

Servings:

Calories: 267kcal

Author: Marisa Franca @ All Our Way

Equipment

Ingredients

3 Tablespoons Cornstarch divided
3 Tablespoons Water
1 pound Flank Steak Cut in ¼-inch strips agains the grain
½ cup Soy Sauce low sodium
1 Tablespoon Dry Sherry
2 Tablespoons Sesame Oil
½ teaspoon Black Pepper freshly ground
3 Tablespoons Light Brown Sugar
1 Tablespoon Garlic minced
2 Tablespoons Fresh Ginger grated
¼ teaspoon Red Pepper Flakes omit if you don't like spicy
⅛ teaspoon Chinese Five Spice optional
2 Tablespoons Peanut Oil divided (may use Vegetable oil.
4 Cups Broccoli Florets
2 teaspoons Sesame Seeds optional for garnish

Instructions

Slice the flank steak into pieces that are about ¼"inch thick - against the grain.
Whisk the 2 Tablespoons of cornstarch into 3 Tablespoons of water and mix well.
Add the sliced flank steak to the cornstarch mix and coat evenly. Set aside.
Grate the ginger and place in a small bowl along with the soy sauce, dry sherry, sesame oil, black pepper, red pepper flakes, brown sugar, garlic, and remaining cornstarch. Mix well and set aside. (Mix in Chinese Five Spice, if desired)
Prepare the broccoli by trimming it into bite size florets.
Add 1 Tablespoon of the vegetable oil to a large skillet and add the broccoli. Cook for about 4-5 minutes over medium-high heat then set aside. (You may need to add a few Tablespoons of water if the veggies begin to stick.)
Add the other Tablespoon of oil to the same skillet and add the flank steak strips.
Cook over medium-high heat for about 2 minutes, until the steak is no longer pink. DON'T overcook.
Add the sauce sauce mixture to the steak strips and stir well.
Return the broccoli back to the skillet with the meat. Stir and cook another 2 minutes to heat evenly through.
Remove from the heat. Sprinkle with sesame seeds if desired and serve over cooked white rice.

Notes

Tips for a perfect stir-fry:

A heavy 12-inch skillet beats a wok for home stoves. Most home stovetops don't get as hot as what you need to cook in a wok. Also with a wok you usually need more oil. The skillet conducts the heat well, the low sides allow the extra moisture to evaporate all the while keeping the vegetables crisp and the meat tender.
Don't over crowd the pan. It's best to fry in batches to prevent steaming the meat and vegetables.
Keep an eye on the skillet to prevent the pan from drying out. Just a bit of water, a tablespoon at a time, will keep the vegetables crisp-tender and the meat cooked perfectly.

Nutrition