Description
Chinese Beef and Broccoli is a classic takeout favorite made easy at home with tender marinated flank steak and crisp-tender broccoli tossed in a savory soy-based sauce. This recipe balances rich umami flavors with a hint of sweetness and a touch of garlic and ginger for authentic Chinese-inspired comfort food that cooks up quickly in one pan.
Ingredients
Scale
For the 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)
For the 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
Main Ingredients
- 1 head broccoli, cut into 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 and add soy sauce, peanut oil, and cornstarch. Gently mix with your hands until all slices are coated evenly. Marinate for 10 minutes while preparing other ingredients.
- Make the sauce: In a medium bowl, combine chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch. Stir well until cornstarch is fully dissolved and set aside.
- Steam the broccoli: Pour 1/4 cup water into a large nonstick skillet and heat over medium-high until boiling. Add broccoli and cover. Steam the broccoli until it just turns tender and water evaporates, about 1 minute. Remove broccoli to a plate and wipe the pan dry with a paper towel using tongs if any water remains.
- Cook the beef: Add peanut oil to the clean skillet and heat over medium-high until hot. Arrange beef slices in a single layer and let cook undisturbed for 30 seconds to brown the bottom. Flip beef pieces and cook for a few seconds on the other side. Stir and cook briefly until the beef is lightly charred outside but still pink inside.
- Add aromatics: Stir in minced garlic and ginger and cook briefly, stirring occasionally, to release their fragrant flavors.
- Finish the dish: Return the steamed broccoli to the pan. Stir the prepared sauce again to fully dissolve the cornstarch and pour into the skillet. Cook and stir continuously until the sauce thickens, about 1 minute. Immediately transfer everything to a serving plate and serve hot.
Notes
- Using flank or skirt steak sliced against the grain ensures tenderness.
- Baking soda in the marinade helps tenderize the beef but is optional.
- Shaoxing wine adds authentic flavor but dry sherry can be substituted.
- Dark soy sauce enhances the color and depth of sauce.
- Do not overcook beef to maintain juiciness; it should be slightly pink inside.
- Refreshing the pan after steaming broccoli prevents sogginess and maintains crispness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 850 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 70 mg
Keywords: Chinese beef and broccoli, beef stir-fry, easy Chinese recipe, homemade takeout, beef and broccoli sauce
