Beef Broccoli
Forget takeout! Beef Broccoli is quick and easy to make at home with simple ingredients and under 30 minutes. It's a nutritious and delicious addition to your dinner rotation!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 pound beef sirloin, sliced thin and cut into strips
- 1 egg white
- 1 tablespoon cornstarch
- 1 tablespoon Chinese cooking wine
- 1/2 teaspoon salt
- oil
- 2 heads broccoli, cut into florets
- water
- 1 onion, peeled and sliced thinly
- 3 cloves garlic, peeled and minced
- 1 thumb-sized ginger, peeled and grated or finely minced
- 1/2 cup poaching liquid, reserved from parboiling broccoli
- 1/3 cup oyster sauce
- 1/4 tablespoons Chinese cooking wine
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 2 teaspoons sesame oil
- 1 tablespoon cornstarch
Instructions
- 1
Rinse beef and drain well.
- 2
In a bowl, combine egg white, cornstarch, rice wine and salt. Whisk together until well-blended. Add beef and stir to fully coat. Marinate in the refrigerator for about 30 minutes.
- 3
In wide pan or wok over medium heat, heat about 1 cup oil. Add beef slices and cook, stirring occasionally, for about 2 to 3 minutes or until lightly browned. Remove from pan and drain on paper towels.
- 4
In a pot over medium heat, heat about 4 cups of water to a boil. Add broccoli and cook for about 1 minute or until half-done.
- 5
With a slotted spoon, remove broccoli from the pot and plunge into a bowl of ice water. When completely cool, drain very well. Reserve 1/2 cup of the liquid.
- 6
In a wok or wide pan over high heat, heat about 1 tablespoon oil. Add onions, garlic and ginger and cook, stirring regularly, for about 30 seconds or until aromatic.
- 7
Add stir-fry sauce and cook for about 1 minute or until it boils and thickens enough to coat back of spoon.
- 8
Add beef and broccoli and cook, stirring regularly to cover with sauce, for about 3 to 5 minutes or until meat is heated through and broccoli florets are tender yet crisp.
- 9
For the Stir-fry Sauce
- 10
In a bowl, combine reserved poaching liquid, oyster sauce, Chinese cooking wine, rice vinegar, soy sauce, brown sugar, sesame oil, and cornstarch. Stir well until sugar and cornstarch are dissolved and well-dispersed.