Asian Beef & Broccoli using Chinese Five Spice Infused Olive Oil Blend

Tender flank steak, crisp broccoli florets, sliced onion, garlic, and a glossy soy-ginger sauce build a savory skillet with plenty of texture in every bite. Chinese Five Spice Infused Olive Oil Blend layers star anise, cinnamon, fennel, and clove notes into the beef as it sears, giving the whole dish a warm, aromatic finish that works beautifully for weeknight dinner, family dinner, or entertaining.

Garden Infuzions

Asian Beef & Broccoli using Chinese Five Spice Infused Olive Oil Blend

Tender beef, crisp broccoli, and a glossy savory sauce come together with the warm spice depth of Chinese Five Spice Infused Olive Oil Blend for an easy dinner that feels bold and satisfying.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Asian, Chinese

Ingredients Equipment Method Notes

Ingredients

  

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Ingredients

• 1 1/2 pounds flank steak thinly sliced against the grain
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons cornstarch
• 2 tablespoons Chinese Five Spice Infused Olive Oil Blend
• 1 tablespoon neutral oil
• 4 cups broccoli florets
• 1 small yellow onion thinly sliced
• 3 cloves garlic minced
• 1 tablespoon fresh ginger grated
• 1/2 cup low-sodium soy sauce
• 1/2 cup beef broth
• 2 tablespoons brown sugar
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon water
• 1 teaspoon cornstarch
• 2 tablespoons sliced green onions
• 1 teaspoon toasted sesame seeds

Equipment

• 1 Large skillet or wok For searing the beef and tossing the stir-fry
• 1 Mixing bowl For whisking the sauce
• 1 Cutting board For slicing beef and vegetables
• 1 Chef’s knife For prep work
• 1 Set Measuring cups and spoons For accurate ingredient measurements
• 1 Tongs or spatula For stirring and turning the beef

Method

 

Instructions

1. Pat the sliced beef dry and season it with kosher salt and black pepper, then toss with 2 tablespoons cornstarch until lightly coated.
2. Whisk together the soy sauce, beef broth, brown sugar, rice vinegar, sesame oil, crushed red pepper flakes, water, and 1 teaspoon cornstarch in a small bowl.
3. Set a large skillet or wok over medium-high heat and add the Chinese Five Spice Infused Olive Oil Blend plus the neutral oil.
4. Sear the beef in a single layer for 1 to 2 minutes per side until browned, working in batches if needed, then transfer it to a plate.
5. Add the onion to the hot pan and cook for 2 minutes, then stir in the garlic and ginger for 30 seconds.
6. Add the broccoli florets and a splash of water, cover briefly, and cook until the broccoli turns bright green and just tender, about 3 minutes.
7. Return the beef to the skillet, pour in the sauce, and toss everything together until the sauce thickens and coats the beef and broccoli, about 2 minutes.
8. Top with sliced green onions and toasted sesame seeds, then serve right away over rice or noodles.

Notes

Slice the beef thinly for fast cooking and a tender bite. Keep the broccoli just crisp so the dish stays lively, and add the sauce only after the vegetables have started to soften. If you want extra shine, finish with a few drops of sesame oil after the pan comes off the heat.

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Recipe Tips

Slice the beef thinly against the grain so it stays tender, and keep the broccoli crisp by stirring it just until bright green. If the pan looks dry, add a splash of water while the sauce comes together so everything coats evenly.

Serving Suggestions

Spoon this beef and broccoli over steamed rice, jasmine rice, or noodles for a full meal. It also works nicely with a simple cucumber salad or sesame green beans on the side.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium-low heat or in short microwave bursts so the beef stays tender and the broccoli holds some bite.

Variations

Swap flank steak for sirloin or skirt steak, or add sliced bell pepper for extra color and sweetness. For a thicker sauce, whisk in a little more cornstarch slurry near the end.

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