Chinese Beef and Broccoli Stir Fry
This Chinese Beef and Broccoli Stir Fry recipe sears thin sliced flank steak and coats it in a glossy soy, ginger and honey sauce with bright green broccoli. One pan, no wok needed, and the sauce thickens in about 30 seconds.
Servings: 4
Calories: 403kcal
Equipment
Ingredients
Sauce
- ½ cup soy sauce low sodium
- 2 tablespoons cornstarch
- 3 cloves garlic minced
- 3 tablespoons Shaoxing cooking wine
- 3 tablespoons honey
- 1 teaspoon fresh ginger minced
- 2 tablespoon sesame oil
- ¼ teaspoon red pepper flakes
- 1 tablespoon Sriracha sauce or to taste
- ½ cup beef broth low sodium
Beef and Broccoli
- 1 tablespoon olive oil
- 1 pound flank steak trimmed and sliced thin against the grain
- 1 head broccoli cut into small florets
Instructions
- Freeze 1 pound flank steak for 20 minutes to make slicing easier, then slice it very thin against the grain.
- Whisk together ½ cup low sodium soy sauce, 2 tablespoons cornstarch, 3 cloves minced garlic, 3 tablespoons Shaoxing wine, 3 tablespoons honey, 1 teaspoon minced ginger, 2 tablespoons sesame oil, ¼ teaspoon red pepper flakes, 1 tablespoon sriracha and ½ cup beef broth in a bowl.
- Heat 1 tablespoon olive oil in a large skillet over medium high heat. Add the beef in a single layer and sear for 3 to 4 minutes, until it starts to brown. Pour in the sauce, which will thicken almost immediately.
- Add 1 head broccoli florets and cook for about 2 more minutes, until tender. For softer broccoli, cover the pan so it steams.
- Serve over rice or noodles.
Video
Notes
- Freeze the beef for 20 minutes before slicing. Firm beef slices thin and clean. Soft beef squashes under the knife.
- Slice against the grain at about an eighth of an inch. This is the biggest factor in whether the beef is tender.
- Sear in batches if your pan is crowded. Crowded beef steams instead of browning.
- Flour can replace the cornstarch if that’s what you have, though the sauce won’t be quite as glossy.
- Dry sherry or apple cider both work in place of the Shaoxing wine.
- Lid off for bright green broccoli, lid on for softer. Both are good, it’s a preference.
- The sauce keeps for a week in a jar in the fridge. Shake before using.
Nutrition
Serving: 1serving | Calories: 403kcal | Carbohydrates: 30g | Protein: 32g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 68mg | Sodium: 1402mg | Potassium: 1069mg | Fiber: 4g | Sugar: 16g | Vitamin A: 989IU | Vitamin C: 139mg | Calcium: 111mg | Iron: 3mg
