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Chinese Five Spice Infused Olive Oil Blend 250ml bottle
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
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Ingredients Equipment Method Notes

Ingredients
  

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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