PF Chang's Beef and Broccoli Recipe
This dish features tender flank steak paired with vibrant broccoli, cooked to perfection with aromatic ginger and garlic.Here’s a great tip: use high heat when cooking the beef to lock in the juices for extra tenderness.
Ingredients
- 1 lb Beef thinly sliced
- 2 cups Broccoli Florets
- 3 tbsp Soy Sauce
- 2 tbsp Cornstarch
- 2 tbsp Olive Oil
- 1 tbsp Sesame Oil
- 2 tsp Garlic minced
- 1 tsp Ginger minced
- 1/4 cup Water
- 2 tbsp Oyster Sauce
Instructions
- Marinate the sliced beef in soy sauce and one tablespoon of cornstarch for about 15 minutes.
- This helps to tenderize and flavor the beef.
- Heat a large skillet or wok over high heat, then add the olive oil.
- Once hot, add the beef, cooking it until browned outside but still pink inside. This should take about 3-4 minutes.
- Remove from pan and set aside.
- In the same skillet, add sesame oil and then the garlic and ginger.
- Stir for about 30 seconds or until fragrant.
- Add broccoli florets with a splash of water, cooking until bright green and tender-crisp, roughly 3 minutes.
- Return the beef to the pan with the broccoli.
- In a small bowl, mix the remaining cornstarch with water to create a slurry.
- Pour into the skillet with the beef and broccoli.
- Add oyster sauce and stir everything to combine and thicken, about 1-2 minutes.
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