Chinese-American · main

Skillet Beef and Broccoli

Skillet Beef and Broccoli reads umami 7.8, salinity 5.9 and richness 4.9 on Palate's 0–10 flavor X-ray — a Chinese-American main, about 25 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.8 / 10
• Sweet & Fruity — 3.6 / 10
• Sour & Bright — 1.2 / 10
• Bitter & Earthy — 1.9 / 10
• Rich & Fat — 6.0 / 10
• Aromatic & Spice — 4.4 / 10

The measured notes (of 18)

Umami 7.8 · Salinity 5.9 · Richness 4.9 · Allium 3.9 · Sweetness 3.6 · Nutty 3.4 · Funk & Ferment 3.1 · Warm Spice 2.2 · Herbaceous 1.8 · Bitterness 1.7 · Earthy 1.4 · Floral 1.2 · Sourness 1.2 · Heat 0.8

What's in it (16)

• flank steak — 454 g
• baking soda — 1 g
• soy sauce — 15 g
• cornstarch — 30 g
• vegetable oil — 41 g
• broccoli florets — 454 g
• water — 59 g
• garlic — 12 g
• ginger — 15 g
• low-sodium beef broth — 118 g
• oyster sauce — 44 g
• soy sauce — 30 g
• brown sugar — 13 g
• dark sesame oil — 5 g
• salt — 5 g
• black pepper — 3 g

Time & effort: about 25 min (10 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 118.3 kcal, 8.6 g protein, 7 g fat, 6.2 g carbs

Dietary: Contains meat — engine-derived; double-check anything allergy-critical.

How it's cooked (11 steps)

1. In a bowl, toss the steak with the baking soda and 1 tablespoon soy sauce; let sit at room temperature 15 minutes to tenderize (this is velveting — it keeps the beef from turning tough and chewy).
2. Meanwhile, whisk the beef broth, oyster sauce, 2 tablespoons soy sauce, brown sugar, and 1 tablespoon of the cornstarch in a small bowl until smooth; set this sauce aside.
3. Rinse the beef briefly under cold water to remove the baking soda, then pat it very dry with paper towels.
4. Toss the dried beef with the remaining 1 tablespoon cornstarch until evenly coated.
5. Heat 2 tablespoons of the oil in a large skillet or wok over high heat until shimmering. Add the broccoli and 1/4 cup water, cover, and steam until bright green and just crisp-tender, about 2 minutes.
6. Uncover, season with 1/4 teaspoon of the salt, and cook, stirring often, until the water has evaporated and the edges char slightly, 1-2 minutes more; transfer the broccoli to a plate.
7. Add the remaining 1 tablespoon oil to the same skillet over high heat. Add the beef in a single layer and sear undisturbed until browned on the bottom, about 1 minute, then stir-fry until just cooked through, 1-2 minutes more; transfer to the plate with the broccoli.
8. Add the garlic and ginger to the skillet and stir-fry until fragrant, about 30 seconds.
9. Re-whisk the sauce (the cornstarch settles), pour it into the skillet, and bring to a simmer, stirring constantly, until thickened and glossy, about 1 minute.
10. Return the beef and broccoli to the skillet and toss to coat evenly in the sauce, about 1 minute.
11. Stir in the sesame oil and season with the remaining salt and pepper to taste. Serve immediately over rice.

Dishes with a similar flavor shape

• Beef and Broccoli (芥兰牛肉) — Chinese
• Garlic Chicken Stir-Fry with Bok Choy — Chinese-American
• Garlic Ginger Bok Choy Stir-Fry with Tofu — Chinese-American
• One-Pan Chicken Fried Rice — Chinese-American
• Beef and Broccoli, Yaki Style — Japanese

Keep reading: what umami, salinity, richness mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.