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Chinese Beef and Broccoli Recipe

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3.9 from 53 reviews

  • Author: Diane
  • Total Time: 30 minutes
  • Yield: 2 servings

Description

This delicious Chinese Beef and Broccoli recipe features tender slices of marinated flank steak stir-fried with crisp broccoli florets in a savory, slightly sweet soy-based sauce. Ready in just 30 minutes, this classic dish balances bold flavors with a satisfying texture, perfect for a quick and healthy weeknight dinner.

Ingredients

Beef 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

Vegetables and Aromatics

  • 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. Transfer the slices to a small bowl. Add 1 tablespoon soy sauce, 1 tablespoon peanut oil, 1 tablespoon cornstarch, and optional baking soda. Gently mix by hand until all slices are thinly coated. Let marinate for 10 minutes while preparing other ingredients.
  2. Mix the Sauce: In a medium bowl, combine chicken stock, Shaoxing wine, 2 tablespoons soy sauce, dark soy sauce, brown sugar, and 1 tablespoon cornstarch. Stir well to ensure cornstarch dissolves completely.
  3. Steam the Broccoli: Pour 1/4 cup water into a large nonstick skillet and bring it to a boil over medium-high heat. Add broccoli florets and cover the pan. Steam until broccoli is just tender and water has evaporated, approximately 1 minute. Transfer broccoli to a plate and wipe the pan dry with a paper towel.
  4. Cook the Beef: Add 1 tablespoon peanut oil to the skillet and swirl to coat the bottom. Heat over medium-high until hot. Spread marinated beef in a single layer. Let cook without stirring for 30 seconds until the bottom is browned. Flip slices and cook for a few seconds on the other side. Stir and cook until the beef is lightly charred but still pink inside.
  5. Add Aromatics: Stir in minced garlic and ginger. Cook and stir briefly to release their flavors and fragrance.
  6. Combine and Thicken: Return broccoli to the skillet with the beef. Stir the prepared sauce again to mix any settled cornstarch, then pour it into the pan. Cook and stir for about 1 minute until the sauce thickens and coats the beef and broccoli evenly.
  7. Serve: Transfer to a serving plate immediately and serve hot as a satisfying main dish.

Notes

  • Cutting the beef across the grain ensures tenderness.
  • Baking soda is optional but helps tenderize the beef further.
  • ShaoXing wine adds authentic flavor but can be substituted with dry sherry.
  • Use peanut oil or vegetable oil for best flavor and high-heat cooking ability.
  • Steaming broccoli briefly helps preserve its bright green color and crunch.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Chinese

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