Name: Chinese Beef and Broccoli
Prep time: 15 min
Cook time: 10 min
Total time: PT-486689H55M16S
Cuisine: Chinese
Ingredients: Meat and Marinade:; 1 lb boneless flank steak, skirt steak, or other cut (see footnote 1); 1 tablespoon soy sauce; 1 tablespoon peanut oil (or vegetable oil); 1 tablespoon cornstarch; ½ teaspoon baking soda (optional, see footnote 1); Sauce:; ½ cup chicken stock (or beef stock); 2 tablespoons Shaoxing wine (or dry sherry); 2 tablespoons soy sauce; 1 teaspoon dark soy sauce (see footnote 2); 2 teaspoons brown sugar (or white sugar); 1 tablespoon cornstarch; Stir-fry:; 1 head broccoli, cut into bite-size florets; 1 tablespoon peanut oil (or vegetable oil) (see footnote 3); 3 garlic cloves, minced; 2 teaspoons ginger, minced

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Chinese Beef and Broccoli is a classic, savory dish known for its tender beef, vibrant broccoli, and rich, flavorful sauce. This easy-to-make stir-fry brings together the perfect balance of umami and sweetness, with a hint of ginger and garlic for added depth. Whether you’re looking for a comforting meal for the family or a quick dinner option, this dish delivers delicious flavors in under 30 minutes.

Why You’ll Love This Recipe

This Chinese Beef and Broccoli recipe is packed with vibrant flavors and textures. The beef is tender and juicy, especially when marinated with cornstarch and a touch of baking soda for a perfect, melt-in-your-mouth experience. The savory sauce, made with soy sauce, Shaoxing wine, and a touch of sugar, pairs perfectly with the crunchy broccoli. It’s an easy recipe to follow, yet the result is incredibly satisfying. Plus, it’s a healthier alternative to takeout, and you can adjust the seasonings to your taste.

Chinese Beef and Broccoli

Ingredients

Meat and Marinade:

1 lb boneless flank steak, skirt steak, or other cut (see footnote 1)
1 tablespoon soy sauce
1 tablespoon peanut oil (or vegetable oil)
1 tablespoon cornstarch
½ teaspoon baking soda (optional, see footnote 1)

Sauce:

½ cup chicken stock (or beef stock)
2 tablespoons Shaoxing wine (or dry sherry)
2 tablespoons soy sauce
1 teaspoon dark soy sauce (see footnote 2)
2 teaspoons brown sugar (or white sugar)
1 tablespoon cornstarch

Stir-fry:

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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Marinate the Beef

Slice the beef against the grain into ¼-inch thick slices or ½-inch sticks. Transfer the beef to a small bowl. Add soy sauce, peanut oil, and cornstarch. Gently mix the beef with your hands to ensure the pieces are evenly coated with the marinade. Let it marinate for 10 minutes while you prepare the other ingredients.

2. Prepare the Sauce

In a medium-sized bowl, combine all the ingredients for the sauce: chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch. Stir well to dissolve the cornstarch and set aside.

3. Steam the Broccoli

Add ¼ cup of water into a large nonstick skillet over medium-high heat. Once the water begins to boil, add the broccoli florets and cover the pan. Steam the broccoli until just tender, about 1 minute, then transfer the broccoli to a plate. If there’s any water left in the pan, wipe it out with a paper towel.

4. Cook the Beef

Heat 1 tablespoon of oil in the same skillet over medium-high heat. Once hot, spread the marinated beef in a single layer in the pan. Let it cook undisturbed for 30 seconds or until the bottom is browned, then flip and cook for a few more seconds. Stir the beef, cooking until the surface is lightly charred but the inside remains pink.

5. Add Garlic and Ginger

Add the minced garlic and ginger to the pan. Stir-fry for about 30 seconds until fragrant.

6. Combine Everything

Return the broccoli to the pan, then stir the sauce once more to ensure the cornstarch is dissolved. Pour the sauce over the beef and broccoli, stirring to coat everything evenly. Cook for about 1 minute, or until the sauce thickens.

7. Serve

Transfer the beef and broccoli to a plate and serve hot as a main dish. Enjoy!

Servings and Timing

Servings: 4
Prep time: 15 minutes (plus marination time)
Cook time: 10 minutes
Total time: 25-30 minutes

Variations

Different vegetables: You can add other vegetables like bell peppers, snow peas, or mushrooms to the stir-fry for extra texture and flavor.
Spicy version: Add red pepper flakes or fresh chilies to the dish for a spicy kick.
Different meats: If you prefer, you can swap the beef for chicken breast, pork, or even tofu for a vegetarian version.
Gluten-free option: Use tamari instead of soy sauce for a gluten-free option.

Storage/Reheating

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat the beef and broccoli in a skillet over medium heat, adding a splash of water or stock if necessary to prevent the sauce from thickening too much. You can also microwave individual portions.

FAQs

1. Can I use a different cut of beef?

Yes, if you don’t have flank steak, skirt steak, or another tender cut, you can use chuck, brisket, or round roast. Just make sure to add ½ teaspoon of baking soda to the marinade and marinate for 30 minutes to tenderize the beef.

2. Can I skip the Shaoxing wine?

If you don’t have Shaoxing wine, dry sherry is a great substitute. If you don’t have either, you can use white wine or a splash of rice vinegar mixed with a little sugar.

3. Can I use frozen broccoli instead of fresh?

You can use frozen broccoli, but it may have a slightly softer texture after cooking. Be sure to thaw and drain any excess water before adding it to the pan.

4. What is dark soy sauce?

Dark soy sauce is a thicker, sweeter soy sauce that adds color and depth to dishes. If you don’t have it, you can skip it or add ½ teaspoon of molasses to enhance the flavor.

5. Can I use other oils besides peanut oil?

Yes, vegetable oil, canola oil, or even sesame oil (for an extra layer of flavor) can be used in place of peanut oil.

6. How can I make the beef more tender?

If using a tougher cut of beef, such as chuck or brisket, make sure to marinate it with the optional baking soda. This will help tenderize the beef and create a juicy texture.

7. How can I make this dish spicier?

To add some heat, sprinkle in chili flakes, a dash of hot sauce, or sliced fresh chili peppers when you cook the garlic and ginger.

8. Can I make this dish ahead of time?

This dish is best served immediately, but you can prepare the beef and broccoli ahead of time and store them separately. Combine them with the sauce just before serving.

9. What can I serve this with?

Serve this beef and broccoli stir-fry with steamed rice or noodles for a complete meal. It also pairs well with a side of Asian pickled vegetables.

10. Can I make this dish vegetarian?

Yes, you can substitute the beef with tofu or tempeh for a vegetarian version. Be sure to press and drain the tofu to remove excess moisture before stir-frying.

Conclusion

This Chinese Beef and Broccoli is a quick, flavorful, and satisfying dish that brings the authentic tastes of Chinese stir-fry to your kitchen. With tender beef, crisp broccoli, and a savory sauce, it’s a meal everyone will love. Whether you’re cooking for family dinner or preparing a weeknight meal, this recipe is sure to become a go-to favorite!

Chinese Beef and Broccoli

Why You’ll Love This Recipe

Ingredients