Description
This Chinese Beef and Broccoli recipe is a classic stir-fry dish featuring tender slices of marinated flank steak paired with crisp, steamed broccoli florets. The savory sauce combines soy sauce, Shaoxing wine, and a touch of sweetness, resulting in a flavorful and satisfying meal that’s quick to prepare and perfect for a weeknight dinner.
Ingredients
Scale
Meat and Marinade
- 1 lb flank steak, skirt steak, or other similar 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 into bite-size florets
- 1 tablespoon peanut oil (or vegetable oil)
- 3 garlic cloves, minced
- 2 teaspoons ginger, minced
Instructions
- Slice and Marinate the Beef: Slice the beef against the grain into 1/4 inch thick slices or 1/2 inch sticks. Place in a small bowl and add soy sauce, peanut oil, cornstarch, and baking soda if using. Gently mix by hand until all slices are evenly coated. Let it marinate for 10 minutes.
- Prepare the Sauce: In a medium bowl, combine chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch. Mix well and set aside.
- Steam the Broccoli: Add 1/4 cup water to a large nonstick skillet over medium-high heat and bring to a boil. Add broccoli florets, cover, and steam until they just turn tender and the water evaporates, about 1 minute. Remove broccoli to a plate and wipe the pan dry.
- Cook the Beef: Heat oil in the skillet over medium-high heat until hot. Spread the marinated beef in a single layer without crowding. Cook without stirring for 30 seconds until the bottom is browned, then flip and cook the other side briefly until lightly charred but still pink inside. Stir to cook through.
- Add Garlic and Ginger: Add minced garlic and ginger to the pan and stir a few times to release their fragrance.
- Combine Broccoli and Sauce: Return the steamed broccoli to the pan. Stir the prepared sauce again to dissolve cornstarch completely, then pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute.
- Serve: Transfer the beef and broccoli immediately to a plate and serve hot as a main dish.
Notes
- For tougher beef cuts like chuck, brisket, or round roast, add 1/2 teaspoon baking soda to the marinade and marinate for 30 minutes to tenderize.
- Dark soy sauce gives the sauce a rich color and caramel note; if unavailable, substitute with 1/2 teaspoon molasses to enhance flavor.
- If peanut oil is not available, drizzle 1/2 teaspoon toasted sesame oil into the dish after cooking and stir to boost flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 291 kcal
- Sugar: 4.5 g
- Sodium: 790 mg
- Fat: 14.3 g
- Saturated Fat: 4.2 g
- Unsaturated Fat: 9.1 g
- Trans Fat: 0 g
- Carbohydrates: 13.9 g
- Fiber: 1.5 g
- Protein: 26.6 g
- Cholesterol: 48 mg
Keywords: Chinese beef and broccoli, stir-fry beef, broccoli stir-fry, easy Chinese recipe, quick dinner
