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Chinese Beef and Broccoli Recipe

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★★★★★

4.5 from 125 reviews

A classic Chinese Beef and Broccoli stir-fry featuring tender marinated flank steak cooked to perfection with fresh broccoli florets in a savory and slightly sweet soy-based sauce. Quick to prepare and perfect for a flavorful weeknight dinner.

Ingredients

Scale

Beef Marinade

  • 1 lb flank steak, skirt steak, or other suitable 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 into bite-sized florets
  • 1 tablespoon peanut oil (or vegetable oil)
  • 3 garlic cloves, minced
  • 2 teaspoons ginger, minced

Instructions

  1. 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 evenly coated. Let marinate for 10 minutes while preparing other ingredients.
  2. Make the sauce: In a medium bowl, combine chicken or beef stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch. Stir thoroughly until the cornstarch is dissolved and the sauce is smooth.
  3. Steam the broccoli: Pour 1/4 cup water into a large nonstick skillet over medium-high heat and bring to a boil. Add the broccoli florets and cover with a lid. Steam until broccoli becomes tender and the water evaporates, about 1 minute. Transfer broccoli to a plate and wipe out the pan if needed.
  4. Cook the beef: Add the tablespoon of oil to the skillet and swirl to coat. Heat oil over medium-high until hot. Arrange the marinated beef in a single layer. Let it cook undisturbed for 30 seconds until the bottom browns, then flip and cook the other side briefly. Stir and cook until the beef is lightly charred on the surface but still pink inside.
  5. Add aromatics: Add minced garlic and ginger to the beef. Stir occasionally to release their flavors and aromas into the beef, cooking for about 30 seconds to 1 minute.
  6. Combine and thicken sauce: Return the steamed broccoli to the pan. Stir the sauce again to ensure the cornstarch is fully dissolved, then pour into the skillet. Stir continuously for about 1 minute as the sauce thickens and coats the beef and broccoli. Remove from heat and serve immediately while hot.

Notes

  • Baking soda in the marinade tenderizes the meat but is optional.
  • Dark soy sauce adds color and richness to the sauce.
  • You can substitute peanut oil with vegetable or canola oil.
  • Use flank or skirt steak for the best texture; avoid tougher cuts.
  • ShaoXing wine can be replaced with dry sherry if unavailable.

Keywords: Chinese beef and broccoli, beef stir fry, Asian beef recipe, quick beef dinner, Chinese takeout at home

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