Description
This Chinese Beef and Broccoli recipe is a quick and flavorful stir-fry dish featuring tender marinated beef and vibrant steamed broccoli tossed in a savory, slightly sweet sauce. Ready in just 30 minutes, it’s perfect for a satisfying weeknight meal that combines classic Asian flavors with simple cooking techniques.
Ingredients
Scale
Beef 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
Vegetables & Aromatics
- 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 and Marinate: Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks. Place the beef into a small bowl and add soy sauce, peanut oil, cornstarch, and optional baking soda. Gently mix by hand to coat all the slices evenly. Let it marinate for 10 minutes while preparing other ingredients.
- Mix the Sauce: In a medium bowl, combine chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch. Stir well to dissolve and set aside.
- Steam the Broccoli: Pour 1/4 cup water into a large nonstick skillet and heat over medium-high until it boils. Add broccoli florets, cover, and steam until bright green and just tender, about 1 minute. When water evaporates, transfer broccoli to a plate and wipe the pan clean if needed.
- Sear the Beef: Add oil to the skillet and heat over medium-high until hot. Spread marinated beef in a single layer and sear undisturbed for about 30 seconds until browned. Flip and cook the other side briefly until mostly cooked through but still slightly pink inside.
- Add Aromatics: Stir in minced garlic and ginger. Cook, stirring frequently, for about 30 seconds until fragrant.
- Combine & Finish: Return steamed broccoli to the skillet. Stir the sauce again to fully mix cornstarch and pour into the pan. Toss everything together and cook for about 1 minute until the sauce thickens and coats the beef and broccoli. Serve hot immediately.
Notes
- Slicing the beef against the grain ensures tenderness.
- Baking soda in the marinade helps tenderize the beef but is optional.
- Shaoxing wine can be substituted with dry sherry if unavailable.
- Use a nonstick skillet for easy steaming and searing.
- Serve this dish immediately for the best texture and flavor.
