Description
Chinese Beef and Broccoli is a classic takeout-style dish featuring tender slices of marinated beef and crisp broccoli, all coated in a savory, slightly sweet sauce. Quick-cooked for optimum texture, it combines aromatic garlic and ginger with a rich, umami-packed blend of soy sauces, beef or chicken stock, brown sugar, and Shaoxing wine. Serve hot for a satisfying and authentic stir-fry meal.
Ingredients
- 1 lb boneless flank steak, skirt steak, or other cut
- 1 tablespoon soy sauce (for marinade)
- 1 tablespoon peanut oil or vegetable oil (for marinade)
- 1 tablespoon cornstarch (for marinade)
- 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 (for sauce)
- 1 teaspoon dark soy sauce
- 2 teaspoons brown sugar or white sugar
- 1 tablespoon cornstarch (for sauce)
- 1 head broccoli, cut to bite-size florets
- 1 tablespoon peanut oil or vegetable oil (for stir-fry)
- 3 garlic cloves, minced
- 2 teaspoons ginger, minced
- 1/4 cup water
Instructions
- Slice beef against the grain into 0.5 cm thick slices or 1-cm sticks. Place in a small bowl. Add soy sauce, peanut oil, and cornstarch. Mix by hand until all slices are coated. Marinate for 10 minutes.
- Mix all sauce ingredients in a medium bowl until combined.
- Add 1/4 cup water to a large nonstick skillet over medium-high heat. When water boils, add broccoli, cover, and steam until just tender, about 1 minute. Transfer to plate.
- Add oil to skillet and swirl to coat. Heat over medium-high heat until hot. Add steak in a single layer; cook undisturbed for 30 seconds until browned. Flip, cook briefly, then stir until edges are lightly charred and inside is still pink.
- Add garlic and ginger. Stir a few times to release fragrance.
- Return broccoli to pan. Stir sauce to dissolve cornstarch and pour into skillet. Cook and stir until sauce thickens, about 1 minute. Transfer to plate and serve hot.
Notes
For substitutions, use chicken, tofu, or pork in place of beef, and tamari or coconut aminos for a gluten-free option. Broccoli can be swapped for other greens like bok choy. Marinate meat up to 24 hours in advance; store leftovers in an airtight container for up to 3 days or freeze for 1 month. If sauce is thin, ensure cornstarch is fully dissolved and boil for longer. Overcooked broccoli can be prevented by briefly steaming and immediately removing from heat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese