Beef With Broccoli From 'The Chinese Takeout Cookbo

Name: Beef With Broccoli From 'The Chinese Takeout Cookbook'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 teaspoons soy sauce; 2 teaspoons Chinese rice wine or dry sherry; 1 teaspoon cornstarch; 3/4 pound flank steak, cut against the grain into 1/4-inch-thick slices; 1/4 cup chicken stock; 2 tablespoons oyster sauce; 1 1/2 tablespoons soy sauce; 1 tablespoon Chinese rice wine or dry sherry; 2 teaspoons cornstarch; 3 to 4 cups broccoli florets; 2 tablespoons peanut or vegetable oil; 2 garlic cloves, minced; 1 teaspoon minced or grated fresh ginger; Freshly ground black pepper

Servings: persons

2 teaspoons soy sauce
2 teaspoons Chinese rice wine or dry sherry
1 teaspoon cornstarch
3/4 pound flank steak, cut against the grain into 1/4-inch-thick slices
1/4 cup chicken stock
2 tablespoons oyster sauce
1 1/2 tablespoons soy sauce
1 tablespoon Chinese rice wine or dry sherry
2 teaspoons cornstarch
3 to 4 cups broccoli florets
2 tablespoons peanut or vegetable oil
2 garlic cloves, minced
1 teaspoon minced or grated fresh ginger
Freshly ground black pepper

1
In a medium bowl, stir together the soy sauce, rice wine, and cornstarch until the cornstarch is dissolved. Add the beef and stir gently to coat. Let stand at room temperature for 10 minutes.
2
In a small bowl, stir together the chicken stock, oyster sauce, soy sauce, rice wine, and cornstarch until the cornstarch is dissolved. Set aside.
3
Bring a large pot of water to a boil. Blanch the broccoli in the boiling water for 2 minutes. (If you want the broccoli to maintain its bright green hue, add 1/2 teaspoon of baking soda to the boiling water.) Rinse the broccoli under running cold water. Drain thoroughly and set aside.
4
Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the bottom. Add the garlic and ginger and stir-fry briefly until fragrant, about 30 seconds. Add the beef and stir-fry until lightly brown on the outside but not yet cooked through, 1 to 2 minutes.
5
Pour in the sauce and bring it to a simmer. Add the blanched broccoli. Continue to cook the beef and broccoli for another minute, stirring so that everything is well coated. Season with pepper to taste. Transfer to a serving dish and serve immediately.

464

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 teaspoons soy sauce, 2 teaspoons Chinese rice wine or dry sherry, 1 teaspoon cornstarch, 3/4 pound flank steak, cut against the grain into 1/4-inch-thick slices, and more.

Yes, Beef With Broccoli From 'The Chinese Takeout Cookbook' falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Beef With Broccoli From 'The Chinese Takeout Cookbook'

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions