Why does my beef turn out tough?

Beef can become tough if it's sliced too thick or cooked too long. For tender results in Chinese Beef and Broccoli, slice the steak thinly against the grain, cook quickly over high heat, and coat lightly with cornstarch to protect it during stir-frying.

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli is fine to use, but thaw it and pat it dry first. Too much moisture can thin the sauce and make the broccoli softer than the crisp-tender texture you get from fresh broccoli.

What’s the best cut of beef for stir-fry?

Flank steak is ideal because it stays tender when sliced thinly. Sirloin and skirt steak also work well. Cutting the beef against the grain helps keep it soft in Chinese Beef and Broccoli.

How do I make the sauce thicker?

To thicken the sauce, add a teaspoon of cornstarch mixed with cold water and stir it into the simmering sauce. It thickens quickly, giving your dish the glossy finish typical of Chinese-style beef and broccoli.

Chinese Beef and Broccoli: 5 Powerful Ways to Enjoy Tonight

Description

This Chinese Beef and Broccoli recipe delivers tender slices of beef, crisp broccoli, and a rich, savory stir-fry sauce. It’s a quick, flavorful, and reliable weeknight dish that tastes even better than takeout.

Ingredients

Scale

1 pound flank steak, thinly sliced
4 cups broccoli florets
3 garlic cloves, minced
1 tablespoon grated fresh ginger
1/3 cup low-sodium soy sauce or tamari
3 tablespoons oyster sauce
1 tablespoon cornstarch
1 tablespoon brown sugar
1 tablespoon rice vinegar
1/2 cup water or unsalted beef broth
2 tablespoons neutral oil
1 teaspoon sesame oil

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Instructions

Slice the flank steak thinly against the grain and coat with a small amount of soy sauce and cornstarch.
Cut broccoli into even florets and prepare garlic and ginger.
Whisk soy sauce, oyster sauce, brown sugar, rice vinegar, broth, and cornstarch to make the stir-fry sauce.
Heat oil in a skillet and sear the beef in a single layer until browned.
Remove beef, add broccoli, garlic, and ginger to the pan, and stir-fry briefly.
Pour in the prepared sauce and bring to a simmer.
Return beef to the pan and cook until the sauce thickens and coats everything evenly.
Serve hot over rice or noodles.

Notes

Slice beef thinly for tenderness.
Cook beef in batches to avoid steaming.
Use tamari for a gluten-free version.
Add chili oil or hot sauce for heat.