Quick Beef & Broccoli Stir-Fry
A classic Chinese dish featuring tender beef and crisp broccoli in a rich, savory sauce, enhanced with doubanjiang for extra depth. Perfect for a quick, flavorful weeknight meal.
Ingredients
- 1 lb flank steak thinly sliced against the grain
- 2 cups broccoli florets blanched or steamed
- 2 tablespoons soy sauce divided
- 1 tablespoon cornstarch divided
- 1 teaspoon sesame oil
- 0.5 teaspoon sugar for marinade
- 2 tablespoons vegetable oil divided
- 2 cloves garlic minced
- 1 inch ginger grated
- 2 tablespoons doubanjiang spicy broad bean paste
- 1 tablespoon oyster sauce
- 1 tablespoon rice wine vinegar or Shaoxing wine
- 0.5 cup chicken broth or water
- 1 tablespoon cornstarch mixed with 2 tbsp water (slurry)
Instructions
- In a bowl, combine sliced beef with 1 tablespoon soy sauce, 1/2 tablespoon cornstarch, sesame oil, and sugar. Mix well and let marinate for at least 10 minutes.
- Blanch or steam broccoli florets until crisp-tender, about 2-3 minutes. Set aside.
- In a small bowl, whisk together the remaining 1 tablespoon soy sauce, doubanjiang, oyster sauce, rice wine vinegar, chicken broth, and white pepper. Set aside.
- Heat 1 tablespoon vegetable oil in a large wok or skillet over high heat until shimmering. Add beef in a single layer and stir-fry for 2-3 minutes until browned and cooked through. Remove beef from the wok and set aside.
- Add the remaining 1 tablespoon vegetable oil to the wok. Add minced garlic and grated ginger, and stir-fry for 30 seconds until fragrant.
- Pour the prepared sauce mixture into the wok and bring to a simmer. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens to your desired consistency.
- Return the cooked beef and blanched broccoli to the wok. Toss gently to coat everything evenly with the sauce.
- Serve immediately over steamed rice or noodles.
Notes
For extra flavor, marinate the beef for at least 30 minutes or up to 4 hours in the refrigerator. You can also add other vegetables like bell peppers, carrots, or snow peas. Serve immediately over steamed white rice or noodles. For a less spicy version, reduce the amount of doubanjiang or omit it entirely.