Ingredients
- 2 tablespoons cornstarch
- 4 tablespoons soy sauce
- 2 teaspoons sugar
- 5 tablespoons peanut oil
- 1 pound flank steak, thinly sliced against the grain
- 1 tablespoon oyster sauce
- 1 1/4 cups low-sodium chicken broth
- 4 thin slices peeled ginger
- 1 head broccoli, cut into florets
- 1 large onion, halved and sliced 1/2 inch thick
- 3 plum tomatoes, quartered lengthwise
- 2 cloves garlic, minced
- Cooked white rice, for serving (optional)
Directions
Whisk 1 tablespoon cornstarch, 3 tablespoons soy sauce, 1 teaspoon sugar and 1 tablespoon peanut oil in a large bowl. Add the steak and toss to coat; refrigerate until ready to cook.
Whisk the remaining 1 tablespoon each cornstarch and soy sauce, the oyster sauce and chicken broth in a small bowl; set aside.
Heat 1 tablespoon peanut oil in a large skillet over high heat. Add the ginger, broccoli and the remaining 1 teaspoon sugar and stir-fry 3 to 4 minutes; transfer to a plate. Heat 1 more tablespoon peanut oil in the skillet, add the onion and stir-fry 2 to 3 minutes. Add the tomatoes and cook, turning gently, 2 minutes. Transfer the onion and tomatoes to the plate with the broccoli.
Reduce the heat to medium high; add the remaining 2 tablespoons peanut oil to the skillet. Add the garlic and steak and stir-fry 1 minute. Whisk the sauce mixture, then add to the skillet and simmer 1 minute. Return the vegetables to the skillet; cook until the meat is cooked through, 3 to 4 minutes. Serve with rice, if desired.
Per serving: Calories 404; Fat 24 g (Saturated 6 g); Cholesterol 45 mg; Sodium 1,055 mg; Carbohydrate 18 g; Fiber 4 g; Protein 30 g
Photograph by Antonis Achilleos

Photo: Chinese Beef With Broccoli Recipe

















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By JSugiyama
San Francisco, CA
on January 19, 2013
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With a few tweaks to the recipe, we devoured it! While I didn't have any ginger, I think it would add good flavor, so I'll use it next time. This time I doubled the garlic, added red pepper flakes to the meat marinade, and added Sriracha sauce to the nearly finished dish. It was great, and I'll replicate this same recipe again, but add a little ginger to it next time.
By keljon1
COLLEYVILLE, TX
on October 01, 2012
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AWESOME! This was so easy & so delicious. We did it as a 'beef and broccoli'. i didn't do the tomatoes or onions and i doubled everything else. it was sooooo good. Both of my picky boys loved it, as did I. This is for sure my "go to" beef/broccoli recipe from now on! Thanks for sharing this delicious recipe.
By bradel
York,PA
on January 17, 2012
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I made this last night and was very disappointed. I followed the recipe and used only fresh herbs and it was still very bland. The meat was excellent, but that was it. I even added red pepper to give it some kick, but that really do it, either. I have made far better Chinese dishes than this one. I won't be making it again.
Read all 16 reviews