Easy Chinese-American Beef and Broccoli Stir-Fry Recipe with Flavorful Oyster Sauce
Discover the secret to creating a mouthwatering Chinese-American Beef and Broccoli stir-fry that rivals your favorite takeout! The key to unlocking its incredible flavor lies in the use of extremely high heat, which imparts a delightful smokiness to the beef and a perfect char to the broccoli.
This beloved dish has become so ingrained in American culture that it’s instantly recognizable. Gone are the days of bland, mushy beef and broccoli served in cafeterias. With this recipe, you’ll create a dish bursting with savory-sweet flavors, accented by aromatic garlic and ginger, all enveloped in a rich oyster sauce.
Whether you’re using a grill with a wok insert or cooking on a stovetop, this recipe ensures tender strips of marinated beef seared to smoky perfection, paired with vibrant green broccoli florets that retain their satisfying crunch. The result is a harmonious blend of textures and flavors that will make this dish a new favorite in your culinary repertoire.
Ingredients
- 1 pound flank steak, skirt steak, hanger steak, or flap meat, cut into 1/4-inch thick strips
- 1/4 cup soy sauce (divided)
- 1/4 cup Shaoxing wine or dry sherry (divided)
- 2 teaspoons corn starch
- 1/3 cup low-sodium homemade or store-bought chicken stock
- 1/4 cup oyster sauce
- 1 tablespoon sugar
- 1 teaspoon sesame seed oil
- 2 medium cloves garlic, finely minced (about 2 teaspoons)
- 2 teaspoons finely minced fresh ginger
- 3 scallions, whites finely sliced, greens cut into 1/2-inch segments, reserved separately
- 4 tablespoons vegetable, peanut, or canola oil
- 1 pound broccoli florets (about 1 1/2 quarts)
Directions
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Marinate the Beef
In a bowl, combine the beef strips with 1 tablespoon soy sauce and 1 tablespoon Shaoxing wine. Toss to ensure even coating. Let the beef marinate in the refrigerator for at least 20 minutes, or up to 3 hours for deeper flavor penetration.
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Prepare the Sauce
While the beef marinates, create a slurry by mixing the remaining soy sauce with cornstarch. Stir in the remaining Shaoxing wine, chicken stock, oyster sauce, sugar, and sesame oil. Set this flavorful sauce aside. In a separate bowl, combine the minced garlic, ginger, and scallion whites.
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Cooking Method: Grill with Wok Insert
Light a full chimney of charcoal. Once the coals are covered with gray ash, arrange them in the center of your grill. Place a hinged cooking grate over the coals and set your wok in the center. Add oil and heat until it’s smoking. Sear the beef in the wok, stirring constantly, until it’s lightly charred but still pink in spots (about 1 minute). Push the beef to the sides and add broccoli to the center, cooking for 30 seconds until lightly charred. Toss with the beef and push everything up the sides of the wok.
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Add Aromatics and Sauce
Add the garlic, ginger, and scallion mixture to the center of the wok. Quickly push all ingredients into the center, tossing and stirring until the beef is cooked through and the broccoli is tender-crisp (about 30 seconds). Pour in the prepared sauce, which should start to boil immediately. Add the scallion greens and toss all ingredients to coat in the sauce, cooking until it’s lightly thickened (about 30 seconds).
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Serve
Carefully transfer your delicious creation to a serving platter and enjoy your homemade Chinese-American Beef and Broccoli!
Stovetop Cooking Method
If you’re cooking on a stovetop, follow these steps:
- Heat 1 tablespoon oil in a wok over high heat until smoking. Cook half the beef without moving for 1 minute, then stir-fry for another minute. Transfer to a bowl and repeat with more oil and the remaining beef.
- Wipe the wok clean, add more oil, and stir-fry half the broccoli for 1 minute. Transfer to the bowl with the beef and repeat with the remaining broccoli.
- Heat the wok until smoking, return all ingredients to the wok, add the aromatics, and stir-fry for 30 seconds.
- Add the sauce and scallion greens, cooking for about 45 seconds until the sauce thickens slightly.
- Transfer to a serving platter and enjoy your homemade beef and broccoli!
Nutritional Facts
| Nutrition Facts | |
|---|---|
| Servings: 4 | |
| Amount per serving | |
| Calories | 449 |
| % Daily Value* | |
| Total Fat 25g | 32% |
| Saturated Fat 5g | 26% |
| Cholesterol 90mg | 30% |
| Sodium 1527mg | 66% |
| Total Carbohydrate 18g | 6% |
| Dietary Fiber 4g | 16% |
| Total Sugars 5g | |
| Protein 36g | |
| Vitamin C 78mg | 389% |
| Calcium 97mg | 7% |
| Iron 3mg | 19% |
| Potassium 875mg | 19% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
Recipe Tips
For the best results, remember these key points:
- Use the highest heat possible to achieve that perfect sear on both the beef and broccoli.
- Don’t overcrowd the wok – cook in batches if necessary to maintain high heat.
- Prep all ingredients before you start cooking, as the process moves quickly once you begin.
- Adjust the sauce consistency to your liking by adding a bit more cornstarch for a thicker sauce or a splash of water to thin it out.
Serving Suggestions
This flavorful beef and broccoli dish pairs perfectly with steamed white rice or noodles. For a lower-carb option, try serving it over cauliflower rice. Add a side of stir-fried bok choy or Chinese eggplant for a complete meal that will transport your taste buds straight to your favorite Chinese restaurant – all from the comfort of your own kitchen!