Description
Chinese Beef and Broccoli is a classic stir-fry dish featuring tender slices of marinated flank steak and crisp broccoli florets cooked in a savory, slightly sweet soy-based sauce. Quick to prepare and packed with flavor, it makes a perfect weeknight dinner that’s both satisfying and nutritious.
Ingredients
Units
Scale
Meat and Marinade
- 1 lb boneless 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
Stir-fry
- 1 head broccoli, cut to 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. Add soy sauce, peanut oil, and cornstarch. Gently mix well by hand until all slices are coated with a thin layer of sauce. Marinate for 10 minutes while preparing other ingredients.
- Make the Sauce: Combine all sauce ingredients—chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch—in a medium bowl. Mix well and set aside.
- Steam the Broccoli: Add 1/4 cup water into a large nonstick skillet over medium-high heat and bring to a boil. Add broccoli florets and cover. Steam until broccoli just turns tender and water evaporates, about 1 minute. Transfer broccoli to a plate. Wipe the pan dry with a paper towel if any water remains.
- Cook the Beef: Add peanut oil to the dry skillet and swirl to coat the bottom. Heat over medium-high until hot. Spread the marinated beef in a single layer. Cook without stirring for 30 seconds or until the bottom side is browned. Flip and cook the other side for a few seconds. Stir and cook until beef is lightly charred on the outside but still pink inside.
- Add Aromatics: Add minced garlic and ginger to the skillet. Stir a few times to release their fragrance and flavor.
- Combine and Finish: Return broccoli to the pan. Stir the sauce mixture again to dissolve any cornstarch and pour into the skillet. Cook and stir until the sauce thickens, about 1 minute. Immediately transfer to a serving plate. Serve hot as a main dish.
Notes
- Using baking soda in the marinade helps tenderize the beef but is optional.
- Dark soy sauce adds richer color and deeper flavor; regular soy sauce can be used if unavailable.
- Peanut oil is preferred for stir-frying due to its high smoke point; vegetable oil is an alternative.
- Cutting beef against the grain ensures tenderness.
- Adjust sugar quantity depending on desired sweetness.
