Why Make This Recipe
Chinese Beef and Broccoli is a classic dish that combines tender beef and fresh broccoli in a savory sauce. It’s a great choice for a quick weeknight meal that is both nutritious and satisfying. With the right blend of ingredients, you can create a restaurant-quality dish in the comfort of your own home. Plus, this recipe is easy to follow, making it perfect for both beginner and experienced cooks.
How to Make Chinese Beef and Broccoli
Ingredients:
- 1 lb flank steak, skirt steak, or other cut (*see footnote 1)
- 1 tablespoon soy sauce
- 1 tablespoon peanut oil (or vegetable oil)
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda (Optional) (*see footnote 1)
- 1/2 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
- 1 head broccoli, cut to bite-size florets
- 1 tablespoon peanut oil (or vegetable oil) (*see footnote 3)
- 3 garlic cloves, minced
- 2 teaspoons ginger, minced
Directions:
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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. Add soy sauce, peanut oil, and cornstarch (*Footnote 1). Gently mix until all slices are coated with a thin layer of sauce. Marinate for 10 minutes while preparing the other ingredients.
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Combine all the ingredients for the sauce in a medium-sized bowl. Mix well.
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Add 1/4 cup water into a large nonstick skillet over medium-high heat until the water begins to boil. Add the broccoli and cover. Steam until the broccoli turns tender and the water evaporates, about 1 minute. Transfer broccoli to a plate. Wipe the pan with a paper towel if there’s any water left.
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Add the oil to the pan and heat over medium-high heat until hot. Spread the steak in a single layer. Cook without touching for 30 seconds, or until the bottom side is browned. Flip to cook the other side for a few seconds. Stir and cook until the surface is lightly charred and the inside is still pink.
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Add the garlic and ginger. Stir a few times to release the flavor.
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Return the broccoli to the pan. Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Transfer everything to a plate immediately. Serve hot as a main dish.
How to Serve Chinese Beef and Broccoli
Serve Chinese Beef and Broccoli hot, straight from the skillet. It goes well with a side of steamed rice or noodles. You can also sprinkle some sesame seeds on top for added flavor and texture.
How to Store Chinese Beef and Broccoli
Store any leftovers in an airtight container in the refrigerator. They will keep for about 2-3 days. To reheat, simply place the dish in a skillet over medium heat until warmed through.
Tips to Make Chinese Beef and Broccoli
- Slice the beef against the grain for maximum tenderness.
- Marinating the beef with cornstarch helps create an amazing texture.
- Use fresh broccoli for the best flavor and texture; frozen broccoli can become mushy.
- Adjust the seasoning to your taste. A bit more soy sauce or sugar can make the dish suit your preference.
Variation
Feel free to add other vegetables like bell peppers or carrots to this dish for extra nutrition. You can also switch up the protein, using chicken or tofu instead of beef.
FAQs
1. Can I use frozen broccoli?
Yes, you can use frozen broccoli, but fresh broccoli is preferable for a better texture.
2. Can I make this recipe gluten-free?
Yes, use gluten-free soy sauce and make sure the other ingredients are also gluten-free.
3. Is it possible to make this in advance?
While it’s best served fresh, you can prepare the beef and sauce in advance and cook it just before serving.
Chinese Beef and Broccoli
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A classic dish featuring tender beef and fresh broccoli in a savory sauce, perfect for a quick and nutritious weeknight meal.
Ingredients
- 1 lb flank steak or skirt steak
- 1 tablespoon soy sauce
- 1 tablespoon peanut oil (or vegetable oil)
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda (optional)
- 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
- 1 head broccoli, cut into bite-size florets
- 1 tablespoon peanut oil (or vegetable oil)
- 3 garlic cloves, minced
- 2 teaspoons ginger, minced
Instructions
- 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. Add soy sauce, peanut oil, and cornstarch. Gently mix until all slices are coated with a thin layer of sauce. Marinate for 10 minutes.
- Combine all ingredients for the sauce in a medium-sized bowl and mix well.
- Add 1/4 cup water into a large nonstick skillet over medium-high heat until boiling. Add broccoli and cover. Steam until tender, about 1 minute. Transfer broccoli to a plate.
- Add the oil to the pan and heat until hot. Spread the steak in a single layer. Cook for 30 seconds until browned. Flip and cook for a few more seconds until lightly charred and pink inside.
- Add garlic and ginger. Stir to release flavor.
- Return broccoli to the pan. Stir the sauce again to dissolve cornstarch and pour into skillet. Cook until sauce thickens, about 1 minute. Transfer to a plate and serve hot.
Notes
Slice the beef against the grain for tenderness. Marinate for great texture. Use fresh broccoli for best flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 80mg
