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Chinese Beef and Broccoli Recipe

Chinese Beef and Broccoli Recipe
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★★★★★

4.7 from 10 reviews

This classic Chinese Beef and Broccoli recipe features tender slices of flank steak stir-fried with fresh broccoli florets in a savory, slightly sweet soy-based sauce. Perfect for a quick weeknight dinner, this dish balances rich umami flavors with crisp vegetables for a deliciously satisfying meal.

Ingredients

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)

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

  1. 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. Place the slices in a small bowl and add soy sauce, peanut oil, and cornstarch. Gently mix by hand, coating each slice evenly. Let the beef marinate for 10 minutes to tenderize and absorb flavors.
  2. Make the Sauce: In a medium bowl, combine chicken or beef stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch. Mix well until the cornstarch is fully dissolved, ensuring the sauce will thicken smoothly.
  3. Steam the Broccoli: Add 1/4 cup water to a large nonstick skillet and bring to a boil over medium-high heat. Add the broccoli florets and cover the pan. Steam until the broccoli is tender yet crisp and the water evaporates, about 1 minute. Remove the broccoli and set aside. Wipe the pan dry if needed.
  4. Cook the Beef: Heat the peanut oil in the same pan over medium-high heat until hot. Spread the marinated beef in a single layer. Let it cook undisturbed for 30 seconds until browned on the bottom. Flip the slices and cook for a few more seconds until the other side is browned but the inside remains pink. Stir briefly to char the surface slightly.
  5. Add Aromatics: Add the minced garlic and ginger to the pan. Stir quickly to release their aromas but avoid burning them. This infuses the beef with bright, savory flavors.
  6. Combine and Finish: Return the broccoli to the pan and stir to mix. Pour in the prepared sauce, stirring constantly until the sauce thickens, about 1 minute. Remove from heat immediately to maintain the texture and serve hot.

Notes

  • Marinating the beef with baking soda is optional but can help tenderize tougher cuts.
  • Dark soy sauce adds deeper color and flavor but can be substituted with regular soy sauce if unavailable.
  • Peanut oil is preferred for its high smoke point and flavor, but other vegetable oils work as well.
  • Serve this dish immediately for best taste and texture.
  • For a gluten-free version, use tamari instead of soy sauce.

Nutrition

Keywords: Beef and Broccoli, Chinese Stir-fry, Easy Dinner, Beef Stir-fry, Broccoli Recipe

Find it online: https://dinewithlily.com/chinese-beef-and-broccoli-recipe/