Description
Chinese Beef and Broccoli is a quick, savory stir-fry with tender beef, vibrant broccoli, and a rich, flavorful sauce. Made in under 30 minutes, this delicious dish combines umami, sweetness, and a touch of ginger and garlic. It’s a perfect homemade alternative to takeout, offering a satisfying meal for any night of the week.
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
Instructions
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Marinate the Beef: Slice beef against the grain into ¼-inch thick slices. Marinate in soy sauce, peanut oil, and cornstarch for 10 minutes.
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Prepare the Sauce: Mix chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch in a bowl. Stir to dissolve the cornstarch.
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Steam the Broccoli: Steam broccoli in a nonstick skillet with ¼ cup of water until tender, about 1 minute. Set aside.
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Cook the Beef: Heat 1 tablespoon oil in the skillet. Cook beef until browned and lightly charred, about 3-4 minutes.
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Add Garlic and Ginger: Stir in garlic and ginger, cooking for 30 seconds until fragrant.
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Combine Everything: Add steamed broccoli back to the pan, stir in the sauce, and cook until the sauce thickens, about 1 minute.
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Serve: Serve hot with steamed rice or noodles.
Notes
For a spicier dish, add red pepper flakes or fresh chilies.
Substitute beef with chicken, pork, or tofu for a different version.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Chinese
