Description
This Chinese Beef and Broccoli recipe is a beloved take-out classic recreated for home cooking. Featuring juicy, tender beef slices and crisp broccoli florets coated in a savory, slightly sweet brown sauce, it offers a healthier alternative to many take-out meals. Quick to prepare and packed with flavor, it’s perfect served over hot steamed rice for an authentic, restaurant-style dinner. The recipe is also adaptable to gluten-free diets by swapping certain traditional Chinese ingredients.
Ingredients
Meat and 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
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. Place in a small bowl and add soy sauce, peanut oil, and cornstarch. Mix gently by hand until all slices are coated with a thin layer of the marinade. Let it marinate for 10 minutes while preparing other ingredients.
- Mix the sauce: In a medium bowl, combine chicken or beef stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch. Stir well until the cornstarch is fully dissolved, setting the sauce aside.
- Steam the broccoli: Pour 1/4 cup water into a large nonstick skillet and set over medium-high heat. When the water boils, add broccoli florets and cover with a lid. Steam until the broccoli turns just tender and the water evaporates, about 1 minute. Remove broccoli to a plate and dry the skillet thoroughly with a paper towel.
- Cook the beef: Add peanut oil to the skillet and swirl to coat the bottom. Heat over medium-high until hot. Spread the marinated beef in a single layer and cook without stirring for about 30 seconds until the bottom side is browned. Flip to briefly cook the other side for a few seconds. Stir and continue cooking until the beef surface is lightly charred but the inside remains pink.
- Add aromatics: Add minced garlic and ginger to the skillet with the beef. Stir frequently for a short time to release their flavors and fragrance.
- Combine and finish: Return the steamed broccoli to the pan. Re-stir the sauce to ensure cornstarch is dissolved, then pour it over the beef and broccoli. Cook and stir for about 1 minute until the sauce thickens and coats all ingredients evenly. Immediately transfer to a serving plate to maintain texture and serve hot.
Notes
- For gluten-free adaptation, substitute Shaoxing wine with dry sherry and soy sauce with tamari.
- Using flank or skirt steak provides the best texture for the beef in this dish.
- Baking soda is optional but helps tenderize tougher beef cuts.
- Ensure broccoli is steamed just until tender-crisp to maintain vibrant color and texture.
- Wiping the pan dry after steaming broccoli prevents sauce dilution and ensures proper browning.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
