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Chinese Beef and Broccoli Recipe

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★★★★★

4.6 from 100 reviews

A classic Chinese takeout favorite, this Chinese Beef and Broccoli recipe features tender slices of marinated flank steak stir-fried with crisp-tender broccoli florets in a savory, slightly sweet soy-based sauce. Quick to prepare and cooked on the stovetop, it’s a delicious and satisfying dish perfect for weeknight dinners.

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

Vegetables and 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

  1. Slice and Marinate the Beef: Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks. Transfer to a small bowl and add 1 tablespoon soy sauce, 1 tablespoon peanut oil, and 1 tablespoon cornstarch. Gently mix by hand until all slices are coated with a thin layer of the marinade. Let it rest and marinate for 10 minutes while preparing other ingredients.
  2. Prepare the Sauce: In a medium-sized bowl, combine chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and 1 tablespoon cornstarch. Mix well until the cornstarch is fully dissolved.
  3. 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 has evaporated, about 1 minute. Remove the broccoli and transfer to a plate. Wipe the pan dry with a paper towel if any water remains.
  4. Cook the Beef: Add 1 tablespoon peanut oil to the skillet and swirl to coat the bottom. Heat until hot over medium-high heat. Spread the marinated steak in a single layer and sear without disturbance for 30 seconds until browned on the bottom. Flip and cook the other side for a few seconds. Stir and continue cooking until the beef is lightly charred on the surface but still pink inside.
  5. Add Aromatics: Add minced garlic and ginger to the skillet. Stir a few times to release their fragrance, cooking briefly for about 30 seconds.
  6. Combine and Thicken Sauce: Return the steamed broccoli to the skillet. Stir the prepared sauce again to fully dissolve the cornstarch, then pour over the beef and broccoli. Cook and stir continuously until the sauce thickens, about 1 minute. Remove from heat and transfer to a serving plate.

Notes

  • Using baking soda in the marinade tenderizes the beef but is optional.
  • Shaoxing wine can be substituted with dry sherry if unavailable.
  • Make sure to slice the beef against the grain for tenderness.
  • Dark soy sauce adds color and a deeper flavor to the sauce.
  • Serve immediately for best texture and flavor.

Keywords: Chinese Beef and Broccoli, Beef Stir Fry, Chinese Stir Fry, Quick Dinner, Asian Cuisine

Find it online: https://zarameals.com/chinese-beef-and-broccoli-recipe/