Entrée: China – 西蘭花牛肉 ▶ Xi Lan Hua Niu Rou (Beef and Broccoli)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Total 30 min

Ingredients

1 lb / 450 g flank steak or sirloin, thinly sliced against the grain
1 large head broccoli (about 4 cups / 240 g florets)
2–3 tbsp (30–45 ml) neutral oil (vegetable, canola, or peanut), divided
2 cloves garlic, minced
1 tsp fresh ginger, minced (optional)
Marinade:
1 tbsp (15 ml) soy sauce
1 tbsp (15 ml) Shaoxing wine or dry sherry
1 tsp cornstarch
1 / 2 tsp baking soda (optional, for tenderness)
1 tsp sesame oil
Sauce:
1 / 2 cup (120 ml) low-sodium beef or chicken broth
3 tbsp (45 ml) low-sodium soy sauce
1 tbsp (15 ml) oyster sauce
1 tbsp (15 ml) dark soy sauce (optional)
1 tbsp (12 g) brown sugar
2 tsp cornstarch
1 / 4 tsp white or black pepper
1 tsp sesame oil

Instructions

Prep the beef: Pat the steak dry and slice thinly against the grain. In a bowl, toss with the marinade (soy sauce, Shaoxing wine, cornstarch, baking soda if using, and sesame oil). Marinate 15–30 minutes while you prepare the rest.
Prep the broccoli: Cut into bite-size florets. Peel and slice the thick stem if desired.
Par-cook the broccoli: Bring a pot of water to a boil and blanch broccoli for 45–60 seconds until bright green and crisp-tender. Drain well and set aside. (Alternatively, microwave the florets with a splash of water, covered, for 2 minutes, then drain.)
Make the sauce: In a small bowl, whisk together broth, soy sauce, oyster sauce, dark soy (if using), brown sugar, cornstarch, pepper, and sesame oil until smooth.
Stir-fry the beef: Heat 1 tablespoon oil in a large wok or skillet over high heat until shimmering. Add half the beef in a single layer; sear 45–60 seconds per side until just browned but not fully cooked. Transfer to a plate and repeat with another 1 tablespoon oil and remaining beef.
Aromatics and broccoli: Add remaining 1/2–1 tablespoon oil if the pan looks dry. Add garlic and ginger; stir-fry 10–15 seconds until fragrant. Add broccoli and toss 30–60 seconds to heat through.
Combine: Return beef and any juices to the pan. Whisk the sauce again and pour it in. Stir-fry 1–2 minutes until the sauce boils and thickens and the beef is just cooked through.
Finish and serve: Taste and adjust seasoning with a splash of soy sauce or a pinch of sugar if needed. Serve hot over steamed rice; garnish with sliced scallions or sesame seeds if you like.