Chinese Beef and Broccoli Recipe
A classic Chinese dish featuring tender, marinated flank steak stir-fried with crisp broccoli florets in a savory, slightly sweet soy-based sauce. This quick and easy recipe balances flavors perfectly and is ideal for a satisfying weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Ingredients
Scale
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
- Slice and Marinate 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, cornstarch, and optional baking soda. Mix gently by hand until slices are evenly coated. Let marinate for 10 minutes while preparing other ingredients.
- Prepare the Sauce: In a medium bowl, combine chicken or beef stock, Shaoxing wine, soy sauces, brown sugar, and cornstarch. Mix well and set aside.
- Steam Broccoli: Pour 1/4 cup water into a large nonstick skillet over medium-high heat and bring to a boil. Add broccoli florets, cover, and steam until just tender and water evaporates, about 1 minute. Remove broccoli and set aside. Wipe skillet dry if needed.
- Cook Beef: Add oil to the skillet and heat over medium-high until hot. Spread marinated beef in a single layer. Cook without stirring for 30 seconds until the bottom browns. Flip and cook the other side briefly. Stir and continue cooking until beef is lightly charred on the outside but still pink inside.
- Add Aromatics: Add minced garlic and ginger to the beef. Stir to release fragrance and flavor for a few seconds.
- Combine and Thicken Sauce: Return broccoli to the skillet. Stir the prepared sauce to dissolve cornstarch completely, then pour into the pan. Cook while stirring until sauce thickens, about 1 minute.
- Serve: Transfer dish to a plate immediately and serve hot as a main dish.
Notes
- Using baking soda in the marinade helps tenderize the beef but is optional.
- Dark soy sauce adds a rich color and deeper flavor to the sauce.
- Peanut oil is preferred for its high smoke point and mild flavor but vegetable oil can be substituted.
- Be careful not to overcook the beef; it should remain slightly pink inside for best texture.
Keywords: Chinese beef and broccoli, stir-fry beef, broccoli recipe, Asian main dish, quick Chinese dinner
Find it online: https://servedbynora.com/chinese-beef-and-broccoli-recipe/
