4 from 270 votes
Takeout Style Chinese Beef and Broccoli
This takeout-style Chinese Beef and Broccoli recipe tenderizes flank steak with baking soda before stir-frying it with steamed broccoli. The sauce blends oyster sauce, hoisin, brown sugar, and sesame oil for a balanced profile of savory and slightly sweet flavors. The dish is finished with toasted sesame seeds, delivering a classic, satisfying stir-fry experience at home.
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
Servings:
4
Calories:
361 kcal
Course:
Main Course
Cuisine:
Chinese
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)
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 361
% 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.