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Beef and Chinese Broccoli Stir-Fry Recipe

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4.3 from 6 reviews

This Beef and Chinese Broccoli (芥蓝牛肉) recipe features tender slices of beef flank steak stir-fried with crisp gai lan in a savory oyster and soy sauce blend. Ready in just 20 minutes, it’s a flavorful and quick dish perfect for a satisfying weeknight dinner served over steamed rice.

  • Total Time: 20 minutes
  • Yield: 4 servings

Ingredients

Beef Marinade

  • 12 oz (340 g) beef flank steak, sliced to 1/4” (4mm) pieces against the grain
  • 1/2 tablespoon oyster sauce
  • 2 teaspoons cornstarch
  • 1 teaspoon peanut oil (or canola oil)

Sauce

  • 1/4 cup beef broth (or chicken broth, or water)
  • 1 tablespoon oyster sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon dark soy sauce (Optional)
  • 2 teaspoons homemade chili oil (Optional, but highly recommend)
  • 1 teaspoon sugar
  • 1/4 teaspoon white pepper (or black pepper)
  • 1 teaspoon cornstarch

Stir-fry

  • 2 tablespoons peanut oil (or canola oil)
  • 2 cloves garlic, sliced
  • 8 oz (225 g, or 6 to 8 stalks) gai lan (Chinese broccoli), stem thinly sliced, leaves cut to big bite size pieces
  • 1 ” (2 cm) ginger, minced

Instructions

  1. Marinate the beef: Combine the beef with the marinade ingredients (1/2 tablespoon oyster sauce, 2 teaspoons cornstarch, 1 teaspoon peanut oil) in a medium-sized bowl. Mix thoroughly to ensure all pieces are evenly coated. Let it marinate for 10 to 15 minutes while you prepare other ingredients.
  2. Prepare the sauce: In a separate medium-sized bowl, mix together the sauce ingredients — beef broth, oyster sauce, soy sauce, optional dark soy sauce, chili oil, sugar, white pepper, and 1 teaspoon cornstarch. Set aside for later use.
  3. Sear the beef: Heat 1 tablespoon oil in a large skillet over high heat until hot. Arrange the marinated beef evenly in the pan with minimal overlapping. Cook without stirring until the bottom side turns golden brown, then flip to cook the other side until just cooked through but still slightly pink inside. Remove the beef from the skillet and transfer to a plate.
  4. Sauté aromatics: Add the remaining 1 tablespoon of oil to the skillet, then add minced ginger and sliced garlic. Stir and cook until the edges of the garlic turn golden and fragrant, about 30 seconds.
  5. Cook the gai lan: Add the sliced stems and leaves of gai lan to the skillet. Stir occasionally and cook until the leaves begin to wilt, about 30 seconds to 1 minute.
  6. Combine beef and sauce: Return the cooked beef to the skillet with the vegetables. Stir the sauce mixture well to dissolve the cornstarch completely, then pour it into the skillet. Stir and cook until the sauce thickens and evenly coats the beef and gai lan.
  7. Serve: Transfer the beef and Chinese broccoli to a large serving plate. Serve hot over steamed rice as a hearty main dish.

Notes

  • Dark soy sauce adds a deeper color and richer flavor but is optional.
  • Homemade chili oil provides a lovely spicy kick; adjust to your spice preference.
  • To ensure tender beef, slice against the grain and do not overcook.
  • Gai lan can be substituted with broccoli or broccolini if unavailable.
  • Serve immediately for the best texture and flavor.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Chinese

Find it online: https://dishiary.com/beef-and-chinese-broccoli-stir-fry-recipe/