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savory beef broccoli delight

Savory Beef and Broccoli

This restaurant-quality beef and broccoli combines tender marinated flank steak with crisp-tender broccoli in a rich, umami-packed sauce. Ready in under 30 minutes, this stir-fry delivers authentic Chinese flavors with minimal effort, making it perfect for busy weeknights.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 2 people
Course: Main Course
Cuisine: Chinese
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 pound flank steak sliced thinly across the grain
  • 1 pound broccoli cut into florets and halved
  • 2 cloves garlic crushed
  • 1 tablespoon light soy sauce
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon sambal oelek chili paste
  • 1/4 teaspoon sesame oil
  • 1 tablespoon cornstarch or tapioca starch
  • 4 tablespoons peanut oil divided
  • 1/2 teaspoon salt
  • 1/2 cup water

Equipment

  • Wok
  • Mixing bowl
  • Lid

Method
 

  1. In a mixing bowl, combine light soy sauce, black pepper, sambal oelek, sesame oil, and cornstarch. Stir until well blended to create the marinade.
  2. Add the thinly sliced flank steak to the marinade, ensuring each piece is well coated. Allow to rest for 15 minutes to tenderize and absorb flavors.
  3. While the beef marinates, prepare the broccoli by cutting into florets and halving larger pieces for even cooking.
  4. Heat 2 tablespoons of peanut oil in a wok over high heat until almost smoking. Add the broccoli florets and salt, stirring quickly to coat.
  5. Pour in the water, cover with a lid, and steam the broccoli for 3-4 minutes until bright green and crisp-tender. Remove broccoli and any remaining liquid to a bowl.
  6. Return the wok to high heat and add the remaining 2 tablespoons of peanut oil. Add crushed garlic and stir-fry for about 1 minute until fragrant and lightly browned.
  7. Add the marinated beef with all its sauce to the wok. Stir-fry quickly just until the beef changes color, about 60 seconds.
  8. Return the broccoli and its cooking liquid to the wok. Stir everything together for about 30 seconds to combine flavors and allow the sauce to thicken from the cornstarch.
  9. Serve immediately over rice or noodles.

Notes

For best results, slice the beef as thinly as possible while it's still slightly frozen - this makes cutting across the grain much easier. If you can't find sambal oelek, substitute with sriracha or red pepper flakes. For a more authentic restaurant-style dish, add a tablespoon of oyster sauce to the marinade. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
This dish pairs perfectly with jasmine rice, brown rice, or lo mein noodles to soak up the delicious sauce.