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Pf chang's beef and broccoli
Mary Kelly

Pf Chang's Beef And Broccoli Recipe

Before we dive into the delightful world of P.F. Chang’s Beef and Broccoli, let's chat about what pairs perfectly with this dish. The right sides can elevate your experience to a whole new level. Pair it with fluffy steamed rice for a classic touch.
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Prep Time 45 minutes
Cook Time 10 minutes
Total Time 55 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2/3 cup chicken broth or substitute with water
  • 1 tablespoon cornstarch
  • 1 tablespoon dark soy sauce
  • 1 tablespoon regular soy sauce
  • 1 tablespoon brown sugar
  • 1/2 teaspoon toasted sesame oil
  • 1/8 teaspoon white pepper
  • 1 pound flank steak sliced thinly into 1/4-inch pieces
  • 2 tablespoons water
  • 2 tablespoons cornstarch
  • 1 tablespoon vegetable oil neutral oil
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground white pepper
  • 1 pound fresh broccoli florets
  • 3 tablespoons vegetable oil divided use
  • 2 teaspoons garlic minced
  • 1 teaspoon fresh ginger minced
  • 1 tablespoon Shaoxing rice wine or dry Sherry as substitute
  • 1 green onion chopped
  • 1 teaspoon oyster sauce for extra umami
  • 1/2 teaspoon chili flakes for a touch of heat

Equipment

  • Large skillet or wok

Method
 

  1. Start by thinly slicing the flank steak against the grain. This technique ensures each bite is tender. Combine the beef slices with water, cornstarch, vegetable oil, kosher salt, and ground white pepper in a mixing bowl. Let it marinate for at least 30 minutes. This step helps create that melt-in-your-mouth texture we all love.
  2. In a separate bowl, whisk together the chicken broth, cornstarch, dark soy sauce, regular soy sauce, brown sugar, toasted sesame oil, and white pepper. This delightful concoction is the heart of the dish. It’ll thicken as it cooks, enveloping the beef and broccoli in that mouthwatering sauce.
  3. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add the broccoli florets and stir-fry for about 2-3 minutes until they turn bright green and tender-crisp. Remove the broccoli from the skillet and set it aside. Nothing beats the beautiful green color of perfectly cooked broccoli!
  4. Add the remaining tablespoon of vegetable oil to the skillet. Increase the heat to high and add the marinated beef. Sauté until it's browned and cooked through—about 3-4 minutes. The aroma will be incredible; you can practically taste it through the air.
  5. Once the beef is cooked, toss in the minced garlic, ginger, and the broccoli you set aside earlier. Add the Shaoxing rice wine and oyster sauce. Pour the prepared sauce over everything, stirring to coat evenly. Let it cook for an additional minute so that the flavors can meld and deepen.
  6. Finish with chopped green onion and a sprinkle of chili flakes for a subtle kick. Serve hot over steamed rice or your preferred side. Watch people’s eyes widen in wonder at your culinary prowess as they dig in.

Nutrition

Calories: 300kcal

Notes

  • Use Fresh Ingredients: Fresh herbs, produce, and meats will enhance flavor significantly. Quality matters.
  • Slice Meat Thinly: The thickness of the sliced beef can impact tenderness. Aim for uniformity.
  • Adjust Sauce to Taste: Feel free to tweak the sauce ingredients based on your preference for sweetness or saltiness.
  • Cook in Batches: For larger portions, consider cooking in smaller batches to avoid overcrowding the pan.
  • Don’t Overcook Broccoli: Keep that crunch! It should be vibrant green but still have a bite to it.

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