Chinese Beef and Broccoli
This Chinese Beef and Broccoli recipe is a flavorful, takeout-style dish made in one pan with tender beef slices and crisp broccoli coated in a rich, savory brown sauce. It’s a quick and healthier alternative to restaurant versions, perfect for busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 to 4 servings
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Chinese
- Diet: Gluten Free
Ingredients
- 1 lb 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, for tougher cuts)
- 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 into bite-sized florets
- 1 tablespoon peanut oil or vegetable oil (for stir-frying)
- 3 garlic cloves, minced
- 2 teaspoons ginger, minced
- 1/4 cup water (for steaming broccoli)
Instructions
- Slice the beef against the grain into 1/4-inch thick slices or 1/2-inch sticks and place in a bowl.
- Add 1 tablespoon soy sauce, 1 tablespoon oil, and 1 tablespoon cornstarch to the beef and mix well. Add 1/2 teaspoon baking soda if using a tougher cut. Marinate for at least 10 minutes.
- Combine 1/2 cup stock, 2 tablespoons Shaoxing wine, 2 tablespoons soy sauce, 1 teaspoon dark soy sauce, 2 teaspoons sugar, and 1 tablespoon cornstarch in a bowl. Stir well to mix the sauce.
- In a large nonstick skillet, add 1/4 cup water and bring to a boil over medium-high heat. Add broccoli, cover, and steam for 1 minute until tender. Remove broccoli and wipe out excess water.
- Heat 1 tablespoon oil in the skillet over medium-high heat. Spread the beef in a single layer and sear for 30 seconds without touching. Flip and sear the other side briefly until browned but still pink inside.
- Add garlic and ginger. Stir quickly for about 30 seconds to release fragrance.
- Return broccoli to the skillet. Stir the sauce again, then pour it into the skillet.
- Stir-fry everything together for about 1 minute until the sauce thickens and coats the beef and broccoli.
- Serve hot over steamed rice or noodles.
Notes
- If using a tougher cut of beef, marinate with baking soda for at least 30 minutes for best results.
- Dark soy sauce adds rich color and flavor but can be substituted with 1/2 teaspoon molasses.
- To make the dish spicy, add chili oil or sriracha to the sauce.
- Other vegetables such as carrots, red peppers, snow peas, or snap peas can be added or substituted for broccoli.
- For a gluten-free version, use tamari instead of soy sauce and dry sherry instead of Shaoxing wine.
Find it online: https://www.recipebyelena.com/chinese-beef-and-broccoli/