Description
Chinese Beef and Broccoli is a classic stir-fry dish featuring tender marinated beef cooked with fresh broccoli in a savory, slightly sweet soy-based sauce. This quick and flavorful meal is perfect for a weeknight dinner and showcases vibrant Asian flavors with a balance of protein and vegetables.
Ingredients
Units
Scale
Meat and Marinade
- 1 lb boneless 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
- 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 slices are coated with a thin layer of sauce. Marinate for 10 minutes while preparing other ingredients.
- Make the sauce: Combine chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch in a medium-sized bowl. Mix well until cornstarch is fully dissolved.
- Steam the broccoli: Pour 1/4 cup water into a large nonstick skillet over medium-high heat and bring to a boil. Add broccoli and cover. Steam until the broccoli is just tender and water evaporates, about 1 minute. Transfer broccoli to a plate. Wipe pan dry with paper towel if needed.
- Cook the beef: Heat oil in the skillet over medium-high heat until hot. Spread beef slices in a single layer and cook without stirring for 30 seconds until bottom is browned. Flip and cook the other side for a few seconds. Stir and continue cooking until beef surface is lightly charred, but inside remains pink.
- Add aromatics: Add minced garlic and ginger to the pan. Stir a few times to release flavors and fragrance.
- Combine and finish: Return broccoli to the skillet. Stir the sauce again to ensure cornstarch is dissolved and pour into the skillet. Cook and stir for about 1 minute until the sauce thickens. Remove from heat and transfer to a plate. Serve hot as a main dish.
Notes
- For extra tenderness, add baking soda to the marinade, but this is optional.
- Shaoxing wine gives authentic Chinese flavor; substitute with dry sherry if unavailable.
- Use peanut oil or vegetable oil for high-heat stir-frying to avoid burning.
- Do not overcook beef to keep it tender and juicy.
- Ensure broccoli is not over-steamed to maintain texture and bright color.
