Flank Steak Broccoli Beef

Sunday January 31, 2016

Flank steak is a relatively low fat cut of beef, as well as very flavorful, and when prepared in a quick sauté with fresh broccoli, you can understand why it is one of the most beloved of Chinese home cooked dishes for generations and a stalwart inclusion to every Chinese demonstration cooking series. This recipe comes from one of the unsung heroes of south Bay Area cooking teachers, Lily Chinn, who, after teaching for 25 years, self-published her class recipes and has gone on to become a bit of a local phenomena her food is so beloved. You will see why; it is simple and sensible, so the flavors of your ingredients just stand out. Her sauces are very light as well; nothing cloying or overstated. I always know a good broccoli recipe when the stems are included; they are the tastiest part to my mind. You may think you need a wok to prepare stir fry, but no, a nice heavy skillet will do just fine. So there is not reason not to make this incredibly lovely, fast to prepare, dish. Serve with plain steamed rice.


1 1/4 pounds flank steak, thinly sliced in 1/2-inch slices diagonally across the grain

1 tablespoon cornstarch

1 tablespoon low-sodium soy sauce

1 clove garlic, pressed

3 to 4 slices fresh gingeroot, peeled and slivered or minced

5 tablespoons oil, divided use (grapeseed or peanut oil)

4 cups fresh broccoli, cut into 1-inch florets and 1-inch stems

Salt, to taste

2 to 3 tablespoons water


1 tablespoon cornstarch

1 tablespoon low-sodium soy sauce

1 to 2 tablespoons oyster sauce (can be a vegetarian oyster sauce if you like that flavor better)

1/2 cup water


In a bowl, combine the steak with the cornstarch, soy sauce, garlic, and ginger. Set aside.

In a large heavy skillet or wok, heat 3 tablespoons of oil over high heat. Add the broccoli and then season with some salt; sauté for 1 minute. Add the 3 to 4 tablespoons of water. Cover and steam until barely tender, 3 to 4 minutes, lowering the heat to prevent scorching. Remove from the pan to a bowl. Re-adjust the heat to high and add a tablespoon of the oil. Add half the steak mixture to the hot skillet or wok (so as not to crowd), and sauté until browned on the outside and pink on the inside, 1 to 2 minutes only. Remove to the bowl with the broccoli. Add the last tablespoon of oil and sauté the remaining beef. In a small bowl, whisk together the cornstarch, soy sauce, oyster sauce, and cold water for the gravy; pour into the skillet and stir, letting the gravy bubble up. Return the first batch of beef and the broccoli to the pan, cooking until hot, 1 minute, and blending. Serve immediately, serving with chopsticks if you like. Serves 4

Recipe and text copyright Beth Hensperger 2016

Please enjoy the recipe and make it your own. If you copy the recipe and text for internet use, please include my byline and link to my site.

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