PF Chang's Beef and Broccoli
PF Chang's beef and broccoli is hands down the best I’ve ever made at home! The sauce is rich, the beef is tender, and the whole dish comes together in minutes.The secret to getting that high-quality beef texture is slicing it thin and marinating it in cornstarch and soy sauce.I always use flank steak for this dish. It stays juicy and absorbs the sauce better than other cuts.A hot pan is a must—if the wok or skillet isn’t sizzling, the beef will steam instead of sear, which changes the whole texture.One of my favorite parts of this recipe is how the broccoli stays crisp yet soaks up every drop of that sauce without turning soggy.For the best results, mix the sauce separately before adding it to the pan. Whew, I'm getting huuuungry!
Servings: 4
Ingredients
- 1 lb Flank Steak sliced thinly
- 2 tbsp Soy Sauce
- 2 tbsp Rice Wine
- 1 tbsp Cornstarch
- 1/4 cup Water
- 1 tbsp Olive Oil
- 2 cups Broccoli Florets
- 1 tbsp Fresh Ginger minced
- 2 tbsp Garlic minced
- 3 tbsp Oyster Sauce
- 1 tbsp Hoisin Sauce
- 1/2 tsp Red Pepper Flakes
Instructions
- Combine soy sauce, rice wine, and cornstarch in a bowl.
- Add the flank steak slices, mix well, and let them marinate for about 15 minutes.
- In a large pan, heat olive oil over medium-high heat.
- Add the marinated steak slices and cook for about 2-3 minutes until browned.
- Remove the steak from the pan and set aside.
- In the same pan, add broccoli florets, ginger, and garlic.
- Cook for about 3-4 minutes until the broccoli is tender but still crisp.
- Return the steak to the pan.
- Add oyster sauce, hoisin sauce, and red pepper flakes.
- Stir to combine everything thoroughly.
- Pour in the water and let the mixture simmer for another 2 minutes.
- This helps blend all the flavors together nicely.