Takeout Style Chinese Beef and Broccoli
User Reviews
4
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Prep Time
10 mins
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Cook Time
5 mins
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Total Time
15 mins
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Servings
4
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Calories
361 kcal
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Course
Main Course
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Cuisine
Chinese
Takeout Style Chinese Beef and Broccoli
Description
The Takeout Style Chinese Beef and Broccoli recipe begins by slicing flank steak thinly across the grain, then tenderizing it with baking soda to ensure softness. After rinsing thoroughly to remove any baking soda taste, the beef is cooked quickly in a hot skillet. Meanwhile, broccoli florets are steamed with a bit of water to retain crisp-tender texture. The sauce combines oyster sauce, hoisin, brown sugar, Chinese cooking wine, and sesame oil, thickened with cornstarch for a glossy finish. Once the beef is cooked, it's tossed with the sauce and combined with the broccoli, creating a well-balanced stir-fry that approximates restaurant flavors.
This dish suits casual dinners served over rice or noodles, offering both protein and vegetables in one pan. The slight sweetness and umami depth from the sauce complement the tender beef and bright broccoli. Toasted sesame seeds add a subtle nutty crunch as a garnish.
Note that baking soda is key for tenderizing but must be washed off completely to prevent a bitter taste. Substitute dry sherry for Chinese cooking wine if preferred.
Ingredients
Stir Fry
- 1 lb flank steak or skirt steak
- 1 tablespoon baking soda - see note 1
- 1 lb broccoli florets
- ¼ cup water
- 2 tablespoon vegetable oil
- 3 garlic cloves, peeled and thinly sliced
- ½ teaspoon ginger grated
Sauce
- ⅓ cup water
- 4 teaspoon cornstarch
- ½ cup oyster sauce
- 4 teaspoon light brown sugar
- 2 tablespoon Chinese cooking wine - see note 2
- 2 teaspoon sesame oil
- ½ tablespoon hoisin sauce
- ½ teaspoon black pepper
Garnish
- 1 teaspoon sesame seeds toasted
Instructions
To Tenderise the Beef
- Slice beef the beef across the grain, into ¼" / 0.5cm thick strips (see bulk of post for detailed pictures) and place in a non-metallic bowl.
- Sprinkle with the baking soda and gently mix so all the beef is coated.
- Set the beef aside for 15 minutes.
- Rinse the beef extremely well and then pat it dry with kitchen paper. (See note 3)
Prepare the sauce
- Mix the water and cornstarch together in a small jug and then add the oyster sauce, sugar, cooking wine, sesame oil, hoisin sauce and black pepper. Set to one side until needed.
Whilst the beef is tenderizing cook the broccoli.
- Place a large nonstick skillet over a medium high heat, add in the broccoli and a ¼ cup of boiling water.
- Cover the and allow the broccoli to steam for 2 minutes (or to your desired doneness). The water should all have evaporated. Transfer broccoli to a plate.
To make the stir fry
- Place the skillet back over a high heat and heat for at least 1 minute. Add in the oil and once it is shimmering add the beef in a single layer.
- Cook, without touching for 1 minute then add the broccoli back into to the skillet and stir well.
- Stir in the thinly sliced garlic and grated ginger.
- Immediately give the sauce a good stir and add it the pan.
- Bring to a simmer and cook for 1 minute to allow the sauce to thicken.
- Serve immediately sprinkled with toasted sesame seeds.
Notes
- Baking soda tenderizes the beef but must be rinsed off well to avoid bitterness.
- Chinese cooking wine can be substituted with dry sherry if unavailable.
- Ensure beef is sliced against the grain into thin strips for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 361 kcal
% Daily Value*
| Calories | 361kcal | 18% |
| Carbohydrates | 26g | 9% |
| Protein | 28g | 56% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 68mg | 23% |
| Sodium | 1763mg | 73% |
| Potassium | 785mg | 17% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 705IU | 14% |
| Vitamin C | 101.9mg | 113% |
| Calcium | 106mg | 11% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4
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