Name: Chinese Beef and Broccoli Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 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); 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; 1 head broccoli, cut to bite-size florets; 1 tablespoon peanut oil (or vegetable oil); 3 garlic cloves, minced; 2 teaspoons ginger, minced

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Introduction

Chinese Beef and Broccoli is a classic stir-fry that balances tender, flavorful beef with crisp, vibrant broccoli. This quick and satisfying dish is perfect for a weekday dinner, bringing a taste of authentic Chinese cuisine right to your home kitchen.

The image shows a close-up of beef and broccoli stir-fry in a black pan, filled with sliced brown beef strips and bright green broccoli florets. The beef looks tender with a slightly glossy texture from a dark savory sauce mixed with small bits of minced garlic and ginger. The broccoli is vibrant green with a crisp texture, contrasting against the rich brown color of the beef and sauce. The dish is well coated with the sauce, giving it a shiny appearance throughout the pan. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
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
1 head broccoli, cut into bite-size florets
1 tablespoon peanut oil (or vegetable oil)
3 garlic cloves, minced
2 teaspoons ginger, minced

Instructions

Step 1: 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 1 tablespoon soy sauce, 1 tablespoon peanut oil, and 1 tablespoon cornstarch. Gently mix by hand until all slices are coated. Marinate for 10 minutes while preparing other ingredients.
Step 2: In a medium bowl, combine the chicken stock, Shaoxing wine, 2 tablespoons soy sauce, dark soy sauce, brown sugar, and 1 tablespoon cornstarch. Stir well to make the sauce.
Step 3: Pour 1/4 cup water into a large nonstick skillet and heat over medium-high until boiling. Add broccoli, cover, and steam until just tender and water evaporates, about 1 minute. Transfer broccoli to a plate. Wipe the pan dry if needed.
Step 4: Add 1 tablespoon oil to the skillet and heat until hot. Spread the marinated steak in a single layer and cook without stirring for 30 seconds until the bottom browns. Flip and cook for a few seconds more. Stir and cook until beef is lightly charred but still pink inside.
Step 5: Add minced garlic and ginger to the beef. Stir briefly to release their fragrance.
Step 6: Return broccoli to the skillet. Stir the sauce again to dissolve any cornstarch, then pour it into the pan. Cook and stir until the sauce thickens, about 1 minute. Remove from heat and serve immediately.

Tips & Variations

For extra tenderness, add baking soda to the beef during marinating, but rinse it off before cooking.
Substitute Shaoxing wine with dry sherry or omit for a non-alcoholic version.
Use vegetable oil if peanut oil is unavailable or to avoid peanut allergens.
Feel free to add sliced mushrooms or bell peppers for extra vegetables.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until heated through, adding a splash of water if the sauce has thickened too much.

How to Serve

A beige bowl filled with three layers: the first bottom layer is white steamed rice with soft texture and visible individual grains; the second layer consists of bright green broccoli florets with slightly crisp edges scattered evenly on the rice; the top layer has tender brown beef slices covered with glossy dark brown sauce, resting comfortably over the broccoli, creating a rich contrast of colors and textures; a pair of wooden chopsticks rests on the edge of the bowl; the bowl is placed on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef?

Yes, flank steak or skirt steak works best for tenderness and quick cooking, but sirloin or ribeye can be used. Just slice thinly against the grain.

What if I don’t have Shaoxing wine?

Dry sherry is a great substitute. If you prefer not to use alcohol, you can omit it or replace it with a little beef or chicken broth for flavor.