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beef, main dish, Uncategorized

Classic Chinese Beef and Broccoli

I was in the mood for some Chinese food so I peeked into the refrigerator to see what ingredients I had and luckily there was everything I needed to make beef and broccoli! I usually am hesitant in making Chinese food because most recipes either call for too much oil or too much soy/oyster sauce. However, this recipe for beef and broccoli surprised me-it had the right amount of flavor without the handfuls of salt or oils and the beef had the perfect tenderness!

Serving Size: 4-5


For the marinade:

  • 1 lb beef sirloin, but into 1 inch pieces
  • 1 tbsp soy sauce (I prefer low-sodium)
  • 2 tbsp oyster sauce
  • 2 tbsp rice vinegar
  • 1 tsp sugar
  • 1/2 tsp dark sesame oil
  • 1 tbsp cornstarch
For the gravy:
  • 2 tbsp oyster sauce
  • 2 tbsp soy sauce (low-sodium)
  • 2 tbsp water
  • 1 tsp corn starch
For the rest of the recipe:
  • 1 head broccoli, trimmed into bite sized pieces
  • 2 cloves garlic, minced
  • 1/3 yellow onion, sliced
  • 1/3 cup mushrooms, sliced
  • 1/2 – 3/4 cup of water
  • salt and pepper to taste
Whisk all the ingredients in a bowl for the marinade. Make sure the sugar is dissolved completely. Add the beef and marinate in the fridge for at least 30 minutes or up to an hour.
In a small bowl mix the ingredients for the gravy and set aside.
Heat wok over medium heat. Add 2 tbsp olive oil. Remove the beef from the marinade and add to wok. Cook for 2-3 minutes or until the meat is no longer pink. Remove meat from wok.
Cook garlic for 30 seconds. Toss in broccoli and add salt and pepper to taste. Add in half a cup of water, cover, and let the broccoli cook for about 2 minutes. Remove cover and drain the broccoli.

Add 1 tbsp on olive oil and sliced onions to wok. Return beef back into wok. This time add the gravy mixture. Toss in broccoli and sliced mushroom and cook for an additional 2-3 minutes.

Serve warm with white rice.

*Adapted from Chinese Beef and Broccoli



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