Chinese Beef and Broccoli Recipe
A classic Chinese Beef and Broccoli recipe featuring tender marinated flank steak stir-fried with fresh broccoli florets in a savory, slightly sweet soy-based sauce. This quick and easy dish combines the perfect balance of flavors and textures, ideal for a delicious weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Ingredients
Scale
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)
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
Other Ingredients:
- 1 head broccoli, cut to bite-size florets
- 1 tablespoon peanut oil (or vegetable oil)
- 3 garlic cloves, minced
- 2 teaspoons ginger, minced
Instructions
- Slice and Marinate the Beef: Slice the beef against the grain into 0.5 cm thick slices or 1 cm sticks. In a small bowl, combine the beef with 1 tablespoon soy sauce, 1 tablespoon peanut oil, 1 tablespoon cornstarch, and optionally 1/2 teaspoon baking soda. Mix gently by hand until all slices are evenly coated. Marinate for 10 minutes while preparing other ingredients.
- Prepare the Sauce: In a medium bowl, mix together 1/2 cup chicken or beef stock, 2 tablespoons Shaoxing wine, 2 tablespoons soy sauce, 1 teaspoon dark soy sauce, 2 teaspoons brown sugar, and 1 tablespoon cornstarch until smooth. Set aside.
- Steam the Broccoli: Pour 1/4 cup water into a large nonstick skillet and heat over medium-high until boiling. Add the broccoli florets and cover the pan. Steam the broccoli until just tender and the water evaporates, approximately 1 minute. Transfer broccoli to a plate and wipe the pan dry if necessary.
- Cook the Beef: Add 1 tablespoon oil to the dry skillet and heat over medium-high until hot. Spread the marinated beef in a single layer without overcrowding. Let it cook untouched for about 30 seconds to brown the bottom side, then flip and cook briefly on the other side. Stir and continue cooking until the beef is lightly charred on the surface but still pink inside.
- Add Aromatics: Add the minced garlic and ginger to the pan. Stir a few times to release their fragrant aroma but avoid burning.
- Combine and Finish: Return the steamed broccoli to the skillet. Stir the prepared sauce to fully dissolve the cornstarch, then pour it over the beef and broccoli. Cook and stir continuously until the sauce thickens, about 1 minute. Immediately transfer to a serving plate and serve hot.
Notes
- Using baking soda in the marinade tenderizes the beef, but it is optional.
- Dark soy sauce adds depth of color and flavor; substitute with regular soy sauce if unavailable.
- Peanut oil can be substituted with vegetable oil for stir-frying.
- Cutting beef against the grain yields more tender meat.
- Quick steaming broccoli before stir-frying helps retain its bright color and crisp texture.
Keywords: Beef and Broccoli, Chinese beef stir fry, easy Chinese recipes, quick beef dinner, stir fry beef and broccoli
Find it online: https://tastewithamy.com/chinese-beef-and-broccoli-recipe/
