Chinese Crispy Beef with Broccoli Recipe

Name: Chinese Crispy Beef with Broccoli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound flank steak, thinly sliced across the grain into 2-by-1/2-inch pieces; 1 teaspoon baking soda; 2 tablespoons soy sauce; 1 tablespoon sake; 2 teaspoons oyster sauce; 1 teaspoon Worcestershire sauce; 1 teaspoon sugar; 1 teaspoon toasted sesame oil; 1 cup homemade chicken stock or low-sodium chicken broth; 3 teaspoons cornstarch; 6 tablespoons canola oil; 1 pound broccoli, cut into 1 1/2-inch florets; 1/2 medium onion, cut into 1/2-inch strips; 1 tablespoon chopped garlic; 1 tablespoon chopped fresh ginger; 1/2 teaspoon kosher salt

Servings: persons

1/2 pound flank steak, thinly sliced across the grain into 2-by-1/2-inch pieces
1 teaspoon baking soda
2 tablespoons soy sauce
1 tablespoon sake
2 teaspoons oyster sauce
1 teaspoon Worcestershire sauce
1 teaspoon sugar
1 teaspoon toasted sesame oil
1 cup homemade chicken stock or low-sodium chicken broth
3 teaspoons cornstarch
6 tablespoons canola oil
1 pound broccoli, cut into 1 1/2-inch florets
1/2 medium onion, cut into 1/2-inch strips
1 tablespoon chopped garlic
1 tablespoon chopped fresh ginger
1/2 teaspoon kosher salt

1
In a shallow bowl, dust the flank steak pieces with the baking soda and toss gently.
2
Refrigerate for 30 minutes.
3
In a small bowl, combine the soy sauce, sake, oyster sauce, Worcestershire, sugar and sesame oil and whisk to blend.
4
In another small bowl, whisk 1/2 cup of the chicken stock with 2 teaspoons of the cornstarch.
5
In a wok, heat 2 tablespoons of the canola oil until shimmering.
6
Add the broccoli and stir-fry over high heat until the florets are starting to brown, about 5 minutes.
7
Add the remaining 1/2 cup of chicken stock and cook until the stock has evaporated and the broccoli is crisp-tender, about 3 minutes.
8
Transfer the broccoli to a bowl.
9
Heat another 2 tablespoons of oil in the wok.
10
Add the onion and cook over moderately high heat until browned and beginning to soften.
11
Scrape the onion over the broccoli.
12
Wipe out the wok.
13
Heat the remaining 2 tablespoons of oil in the wok.
14
Toss the meat with the remaining 1 teaspoon of cornstarch.
15
Add the garlic and ginger to the wok and stir-fry until light brown and fragrant, about 30 seconds.
16
Add the meat and stir-fry until no longer pink, about 2 minutes.
17
Return the broccoli and onion to the wok and toss to combine.
18
Add the soy sauce mixture and stir-fry until the meat is cooked through and the sauce is hot, about 2 minutes.
19
Stir the chicken stock-cornstarch mixture and add it to the wok.
20
Bring to a boil and, when the sauce thickens, season with salt and serve immediately.

538

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.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 16 ingredients. The key ingredients include: 1/2 pound flank steak, thinly sliced across the grain into 2-by-1/2-inch pieces, 1 teaspoon baking soda, 2 tablespoons soy sauce, 1 tablespoon sake, and more.

Yes, Chinese Crispy Beef with Broccoli falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chinese Crispy Beef with Broccoli

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions