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Beef and Chinese broccoli stir fry

Beef and Chinese Broccoli (芥蓝牛肉)

By Maggie Zhu
4.84 from 6 votes
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4 servings
This beef and Chinese broccoli is so easy to put together and it uses one secret ingredient to make it irresistible! The silky tender beef is so juicy, smothered in a rich brown sauce with crisp Chinese broccoli. It only takes 20 minutes to put together. Top it on steamed rice for a hearty and healthy dinner! {Gluten-Free adaptable}
To make this dish gluten free, use dry sherry instead of Shaoxing wine. Use tamari to replace soy sauce. And make sure you use a gluten free oyster sauce such as the Lee Kum Kee Green Label.

Ingredients

Marinade

  • 12 oz (340 g) beef flank steak , sliced to 1/4” (4mm) pieces against the grain (or skirt, or flat iron)
  • 2 teaspoons Shaoxing wine (or dry sherry)
  • 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) (*Footnote 1)
  • 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 , stem thinly sliced, leaves cut to big bite size pieces
  • 1 ” (2 cm) ginger , minced

Instructions

  • Combine the beef with the marinade ingredients in a medium-sized bowl. Mix to coat evenly. Let marinate for 10 to 15 minutes while preparing other ingredients.
  • Mix the sauce ingredients in a medium-sized bowl and set aside.
  • Heat oil in a large skillet over high heat until hot. Spread the beef with as little overlap as possible. Cook without touching until the bottom turns golden brown. Flip to cook the other side until just cooked through, and the inside of the beef is still slightly pink. Remove the beef from the pan and transfer to a plate.
  • Add the remaining 1 tablespoon of oil and the ginger and garlic. Cook and stir until the edge of the garlic turns golden, 30 seconds.
  • Add the gai lan. Stir and cook a few times until the leaves just start to wilt, 30 seconds to 1 minute.
  • Return the beef to the pan. Stir the sauce again until the cornstarch dissolves completely, then pour it into the pan. Stir and cook until the sauce thickens and coats all the ingredients.
  • Transfer everything to a big plate and serve hot over steamed rice as a main course.

Notes

  1. Dark soy sauce gives the sauce a beautiful dark brown color and a caramelized taste. Skip it if you do not have it.

Nutrition

Serving: 1serving, Calories: 280kcal, Carbohydrates: 8.9g, Protein: 28.1g, Fat: 14.7g, Saturated Fat: 3.5g, Cholesterol: 76mg, Sodium: 423mg, Potassium: 552mg, Fiber: 1.6g, Sugar: 2.8g, Calcium: 33mg, Iron: 17mg