{"version":"1.0","provider_name":"emysfoodandrecipes","provider_url":"https:\/\/emysfoodandrecipes.com","author_name":"admin","author_url":"https:\/\/emysfoodandrecipes.com\/index.php\/author\/admin\/","title":"Homemade Beef and Broccoli \u2013 Chinese - emysfoodandrecipes","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"63uCTGYmrQ\"><a href=\"https:\/\/emysfoodandrecipes.com\/index.php\/2024\/09\/18\/homemade-beef-and-broccoli\/\">Homemade Beef and Broccoli \u2013 Chinese<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/emysfoodandrecipes.com\/index.php\/2024\/09\/18\/homemade-beef-and-broccoli\/embed\/#?secret=63uCTGYmrQ\" width=\"600\" height=\"338\" title=\"&#8220;Homemade Beef and Broccoli \u2013 Chinese&#8221; &#8212; emysfoodandrecipes\" data-secret=\"63uCTGYmrQ\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/emysfoodandrecipes.com\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","thumbnail_url":"https:\/\/emysfoodandrecipes.com\/wp-content\/uploads\/2026\/05\/image-7.jpg","thumbnail_width":800,"thumbnail_height":600,"description":"Homemade Beef and Broccoli \u2013 Chinese Simple. Delicious. Made with what you have. Better Than Takeout Beef and broccoli is one of the most popular dishes in American Chinese cuisine, yet most people don&#8217;t realize it originated from Chinese-American restaurants in the mid-20th century, likely in California. The dish combines tender slices of beef with crisp-tender broccoli in a savory, garlic-ginger sauce. Making it at home takes just 20 minutes and yields far superior results to takeout, because you control the quality of the beef, the freshness of the broccoli, and the balance of flavors in the sauce. Ingredients For the beef: 1.5 lbs flank steak or sirloin steak (flank steak is traditional and gives the best texture when sliced against the grain) 2 tbsp soy sauce (for marinating) 1 tbsp cornstarch (this velvets the beef, creating a silky coating that locks in juices) 1 tbsp vegetable oil (for the marinade) \u00bd teaspoon baking soda (optional \u2014 secret restaurant technique for ultra-tender beef) For the sauce: \u00bc cup soy sauce (use a good-quality soy sauce like Kikkoman or Japanese brands for depth of flavor) 2 tbsp oyster sauce (adds umami depth \u2014 a Chinese pantry staple) 1 tbsp hoisin sauce (for subtle sweetness; substitute with brown sugar if unavailable) 1 tbsp rice vinegar (or Chinese black vinegar for authenticity) 1 tsp sesame oil (toasted \u2014 adds that distinctive Chinese restaurant aroma) 2 tbsp cornstarch mixed with 3 tbsp water (a slurry for thickening) 2 cups beef or chicken broth For the stir-fry: 4 cups broccoli florets (about 1 large head, cut into even-sized pieces) 4 cloves garlic, minced 1 tablespoon fresh ginger, grated (fresh ginger is essential \u2014 do not use powdered) 3 tbsp vegetable oil (divided) Sesame seeds and sliced green onions, for garnish Steps Step 1: Marinate the beef. Slice the steak against the grain into thin strips (about \u00bc-inch thick). Against the grain means perpendicular to the direction of the muscle fibers, which makes the meat much more tender. Combine the beef with soy sauce, cornstarch, vegetable oil, and baking soda (if using). Mix well and let it rest for at least 15 minutes (up to 2 hours in the refrigerator for best results). Step 2: Prepare the broccoli. Bring a large pot of salted water to a boil. Blanch the broccoli florets for exactly 2 minutes, then immediately transfer them to an ice bath to stop the cooking. This preserves the vibrant green color and crisp-tender texture. Drain well. Step 3: Make the sauce. In a small bowl, whisk together the soy sauce, oyster sauce, hoisin sauce, rice vinegar, sesame oil, beef broth, and cornstarch slurry. Set aside. Step 4: Stir-fry the beef. Heat a wok or large skillet over high heat until smoking. Add 2 tablespoons of oil. Add the marinated beef in a single layer (work in batches if necessary). Let it sear undisturbed for 1 minute, then stir-fry for another 30\u201360 seconds until browned but still pink in the center. Remove to a plate. Step 5: Cook the aromatics and combine. In the same wok, add 1 tablespoon of oil. Add the garlic and ginger, stir-frying for 15 seconds until fragrant. Add the broccoli and sauce mixture. Stir constantly for 1\u20132 minutes until the sauce thickens and becomes glossy. Return the beef to the wok and toss everything together for 30 seconds. Garnish with sesame seeds and sliced green onions. Nutritional Information Per serving (approximately one quarter): approximately 380 calories, 32g protein, 18g fat, 18g carbohydrates, 3g fiber, 6g sugar. This dish is rich in iron, vitamin C, and protein. Using lean flank steak keeps the saturated fat content moderate. Cooking Tips and Tricks \u2022 Slice against the grain: This is the single most important technique for tender beef. Find the direction of the muscle fibers and cut perpendicular to them. \u2022 Don&#8217;t overcrowd the wok: Overcrowding causes the beef to steam instead of sear. Work in batches for the best results. \u2022 High heat is essential: Stir-frying requires intense heat. Make sure your wok is smoking hot before adding oil. \u2022 Blanch the broccoli: This ensures the broccoli is perfectly cooked without overcooking the beef in the stir-fry stage. Variations and Substitutions With chicken: Use chicken breast or thighs cut into strips. Marinate and cook the same way. With mushrooms: Add sliced shiitake or cremini mushrooms for a vegetarian version. Spicy version: Add 1 tablespoon of chili garlic sauce (Sambal Oelek) to the sauce mixture. Gluten-free: Use tamari instead of soy sauce and ensure your oyster sauce is gluten-free. Storage Fridge: Store in an airtight container for up to 3 days. Freezer: Freezes well for up to 2 months, though the broccoli may soften slightly upon reheating. Reheat in a skillet over medium heat with a splash of water. More Recipes You Might Enjoy: Perfect Fried Rice \u2013 Better Than Takeout Thai Basil Chicken Stir Fry \u2013 Quick Honey Garlic Chicken \u2013 Family Favorite Korean Kimchi Fried Rice \u2013 Spicy"}