Name: Chinese Beef and Broccoli Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 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); 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; 1 head broccoli, cut to bite-size florets; 1 tablespoon peanut oil (or vegetable oil); 3 garlic cloves, minced; 2 teaspoons ginger, minced

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Introduction

Chinese Beef and Broccoli is a classic stir-fry dish featuring tender slices of beef and crisp broccoli in a savory, slightly sweet sauce. It’s a quick and satisfying meal perfect for weeknights or any time you want a flavorful taste of Chinese cuisine at home.

A rough-edged beige bowl filled with a base layer of white rice, on top of which is a thick layer of dark brown saucy beef mixed with bright green broccoli florets, the sauce shiny and coating the ingredients evenly. To the left of the bowl are wooden chopsticks resting on the edge, with a small white ceramic jar with blue flower patterns and a small wooden bowl with coarse salt and a wooden spoon beside it, all set on a white marbled surface. A dark grey cloth sits folded to the right side of the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
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
1 head broccoli, cut into bite-size florets
1 tablespoon peanut oil (or vegetable oil)
3 garlic cloves, minced
2 teaspoons ginger, minced

Instructions

Step 1: Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks. Place in a small bowl and add 1 tablespoon soy sauce, 1 tablespoon peanut oil, and 1 tablespoon cornstarch. Gently mix by hand until all slices are coated in the marinade. Let sit for 10 minutes while you prepare the other ingredients.
Step 2: 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 create the sauce.
Step 3: Pour 1/4 cup water into a large nonstick skillet over medium-high heat. When the water boils, add the broccoli and cover. Steam until the broccoli is just tender and water evaporates, about 1 minute. Remove broccoli to a plate and wipe the skillet dry with a paper towel.
Step 4: Add 1 tablespoon peanut oil to the skillet and heat until hot. Spread the beef in a single layer and cook undisturbed for 30 seconds, until the bottom is browned. Flip and cook a few seconds more. Stir and cook until the beef is lightly charred but still pink inside.
Step 5: Add minced garlic and ginger to the skillet. Stir for a few seconds to release their fragrance.
Step 6: Return the broccoli to the skillet. Stir the sauce again to dissolve any cornstarch settling, then pour it into the pan. Cook and stir until the sauce thickens, about 1 minute. Remove from heat and serve immediately while hot.

Tips & Variations

For extra tender beef, sprinkle baking soda over the sliced meat before marinating and let it rest for 15 minutes, then rinse and pat dry before proceeding.
Use Shaoxing wine for authentic flavor, but dry sherry is a good substitute if you don’t have it.
Adjust the amount of sugar in the sauce based on your preference for sweetness.
Try adding sliced mushrooms or bell peppers for more veggies and color.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through. Avoid overcooking when reheating to keep the beef tender and broccoli crisp.

How to Serve

A close-up view of a black pan filled with stir-fried beef and broccoli. The dish has many pieces of thinly sliced brown beef, cooked with a glossy, rich dark brown sauce. Bright green broccoli florets are scattered evenly throughout, providing a fresh contrast in color. The sauce glistens, coating both the beef and broccoli, and small bits of garlic or ginger are visible, adding texture. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, flank steak and skirt steak are preferred for their tenderness and flavor, but sirloin or ribeye can work as well. Just slice thinly against the grain for best results.

How do I know when the beef is cooked properly?

The beef should be lightly charred on the outside while remaining slightly pink inside for tenderness. Cooking it too long can make it tough, so keep it quickly cooked over high heat.