Description
Chinese Beef and Broccoli is a classic stir-fry dish featuring tender slices of marinated beef cooked with fresh broccoli florets in a savory, slightly sweet sauce. This quick and flavorful dish is perfect for a satisfying weeknight dinner.
Ingredients
Units
Scale
Meat and Marinade
- 1 lb flank steak, skirt steak, or other cut
- 1 tablespoon soy sauce
- 1 tablespoon peanut oil (or vegetable oil)
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda (Optional for tougher cuts)
Sauce
- 1/2 cup chicken stock (or beef stock)
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 2 teaspoons brown sugar (or white sugar)
- 1 tablespoon cornstarch
Stir-fry
- 1 head broccoli, cut to bite-size florets
- 1 tablespoon peanut oil (or vegetable oil)
- 3 garlic cloves, minced
- 2 teaspoons ginger, minced
Instructions
- Prepare the Beef: Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks. Transfer to a small bowl. Add soy sauce, peanut oil, and cornstarch. Gently mix well by hand until all the slices are coated with a thin layer of sauce. Marinate for 10 minutes while preparing the other ingredients.
- Mix the Sauce: Combine all the sauce ingredients—chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch—in a medium-sized bowl. Stir well until fully mixed.
- Steam the Broccoli: Pour 1/4 cup water into a large nonstick skillet over medium-high heat until it begins to boil. Add the broccoli florets and cover the pan. Steam until the broccoli just turns tender and the water evaporates, about 1 minute. Transfer broccoli to a plate and wipe the pan dry with a paper towel.
- Cook the Beef: Add the peanut oil to the dry pan and swirl to coat the bottom. Heat over medium-high heat until hot. Spread the marinated steak in a single layer. Allow to cook without stirring for 30 seconds or until the bottom side is browned. Flip to cook the other side for a few seconds. Stir and continue cooking until the surface is lightly charred and the inside is still pink.
- Add Aromatics: Add the minced garlic and ginger to the pan. Stir a few times to release their flavors and fragrance.
- Combine and Finish: Return the broccoli to the pan. Stir the prepared sauce again to dissolve the cornstarch completely, then pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Transfer everything to a plate immediately and serve hot.
Notes
- If using tougher beef cuts like chuck, brisket, or round roast, add 1/2 teaspoon baking soda to the marinade and marinate for 30 minutes before cooking to tenderize the meat.
- Dark soy sauce adds a rich color and caramel flavor to the sauce; if unavailable, you can omit it or add 1/2 teaspoon molasses to enhance flavor.
- If peanut oil is not available, drizzle 1/2 teaspoon toasted sesame oil at the end of cooking after turning off the heat to boost flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg
