Description
A classic Chinese takeout favorite made at home with tender beef slices and crisp broccoli tossed in a savory, slightly sweet soy-based sauce. This Chinese Beef and Broccoli recipe is quick to prepare and perfect for a delicious weeknight dinner.
Ingredients
Scale
Beef Marinade
- 1 lb flank steak, skirt steak, or other cut, thinly sliced
- 1 tablespoon soy sauce
- 1 tablespoon peanut oil (or vegetable oil)
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda (optional, to tenderize beef)
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 into 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, then add soy sauce, peanut oil, cornstarch, and optional baking soda. Mix gently by hand until each piece is coated evenly. Let the beef marinate for 10 minutes while preparing other ingredients.
- Make the sauce: In a medium bowl, combine chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch. Stir well to dissolve the cornstarch and mix the sauce thoroughly. Set aside.
- Steam the broccoli: Add 1/4 cup water to a large nonstick skillet and bring to a boil over medium-high heat. Add broccoli florets, cover the pan, and steam until broccoli is just tender and water has evaporated, about 1 minute. Remove broccoli to a plate and wipe the pan dry with a paper towel held in tongs if needed.
- Cook the beef: Heat 1 tablespoon oil in the same skillet over medium-high heat until hot. Arrange beef slices in a single layer without crowding. Let cook undisturbed for 30 seconds until the bottom side browns. Flip and cook the other side a few seconds. Stir and continue cooking briefly until the beef is lightly charred on the outside but still pink inside.
- Add aromatics: Add minced garlic and ginger to the skillet with the beef. Stir a few times to release their fragrance and infuse flavor, about 30 seconds.
- Combine and finish: Return steamed broccoli to the skillet. Stir the prepared sauce again to remix the cornstarch and pour it over the beef and broccoli. Cook and stir continuously until the sauce thickens and coats everything evenly, about 1 minute. Remove from heat immediately to avoid overcooking.
- Serve: Transfer the beef and broccoli mixture to a serving plate. Serve hot with steamed rice or noodles as a satisfying main dish.
Notes
- Using baking soda in the marinade tenderizes the beef by breaking down proteins but should be used sparingly.
- Dark soy sauce adds a richer color and deeper flavor to the sauce.
- Peanut oil or vegetable oil is preferred for its high smoke point during stir-frying.
- To easily slice the beef thinly, partially freeze the meat before cutting.
- This dish pairs well with steamed jasmine rice or fried rice for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 25 g
- Cholesterol: 65 mg
Keywords: Chinese beef and broccoli, beef stir fry, quick Chinese recipes, homemade Chinese takeout, Asian beef dish
