Name: Chinese Beef and Broccoli
Ingredients: 1 pound flank steak (or sirloin if that’s what’s on sale); 1 tablespoon soy sauce (the regular stuff, nothing fancy needed); 1 tablespoon Chinese rice wine or dry sherry (honestly, I’ve used white wine in a pinch); 1 teaspoon baking soda (THE SECRET to tender takeout-style meat!); 1 teaspoon cornstarch; 1/2 teaspoon sugar; 1 tablespoon vegetable oil; 1/2 cup low-sodium chicken broth (beef works too); 3 tablespoons oyster sauce (find it in the Asian section – worth buying!); 2 tablespoons soy sauce; 1 tablespoon brown sugar (dark if you’ve got it); 1 tablespoon cornstarch; 1 teaspoon sesame oil (a little goes a long way); 2 tablespoons vegetable oil, divided; 4 cups broccoli florets (about 1 large head or 2 small ones); 3 cloves garlic, minced (or more, I won’t judge); 1-inch piece ginger, grated (about 1 tablespoon); 1/4 teaspoon red pepper flakes (optional, for a little kick); 2 green onions, sliced diagonally for garnish; Sesame seeds for sprinkling (totally optional but looks fancy)

Description

So this is basically THE takeout classic that I’ve been obsessed with perfecting at home for years. Chinese Beef and Broccoli is that perfect combo of tender, thin-sliced beef and bright green broccoli swimming in a savory-sweet sauce that somehow tastes better than what you get at most restaurants. I finally cracked the code on making it at home without special equipment or hard-to-find ingredients. The secret? Getting the beef super thin and that sauce just right – not too thick, not too thin, with that perfect balance of salty, sweet, and umami that makes you want to lick the plate when nobody’s looking.

Ingredients

Scale

For the Beef & Marinade:

1 pound flank steak (or sirloin if that’s what’s on sale)
1 tablespoon soy sauce (the regular stuff, nothing fancy needed)
1 tablespoon Chinese rice wine or dry sherry (honestly, I’ve used white wine in a pinch)
1 teaspoon baking soda (THE SECRET to tender takeout-style meat!)
1 teaspoon cornstarch
1/2 teaspoon sugar
1 tablespoon vegetable oil

For the Sauce:

1/2 cup low-sodium chicken broth (beef works too)
3 tablespoons oyster sauce (find it in the Asian section – worth buying!)
2 tablespoons soy sauce
1 tablespoon brown sugar (dark if you’ve got it)
1 tablespoon cornstarch
1 teaspoon sesame oil (a little goes a long way)

For the Stir Fry:

2 tablespoons vegetable oil, divided
4 cups broccoli florets (about 1 large head or 2 small ones)
3 cloves garlic, minced (or more, I won’t judge)
1-inch piece ginger, grated (about 1 tablespoon)
1/4 teaspoon red pepper flakes (optional, for a little kick)
2 green onions, sliced diagonally for garnish
Sesame seeds for sprinkling (totally optional but looks fancy)