Why Make This Recipe
Chinese Beef and Broccoli is a popular dish that is easy to make and full of flavor. It combines tender beef with fresh broccoli in a savory sauce. This dish is not only delicious, but it’s also a great way to get your greens in while satisfying your craving for hearty beef. Whether you’re looking for a quick weeknight meal or a dish to impress your friends, Chinese Beef and Broccoli fits the bill perfectly.
How to Make Chinese Beef and Broccoli
Ingredients:
- 1 lb flank steak (or 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:
Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks. Place them in a small bowl. Add soy sauce, peanut oil, and cornstarch. Mix gently by hand until all slices are coated. Marinate for 10 minutes.
In a medium bowl, combine all the sauce ingredients. Mix well.
In a large nonstick skillet, add 1/4 cup water over medium-high heat until it boils. Add the broccoli and cover it. Steam for about 1 minute or until just tender. Transfer broccoli to a plate and wipe the pan if there’s leftover water.
Add oil to the pan and heat. Spread the marinated steak in a single layer. Cook for 30 seconds without touching until browned. Flip and cook for a few seconds. Stir and cook until lightly charred and still pink inside.
Add garlic and ginger, stirring a few times to release their flavor.
Return broccoli to the pan. Stir the sauce to dissolve the cornstarch 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 over steamed rice or noodles for a complete meal. You can also garnish it with sesame seeds or sliced green onions for added flavor and color.
How to Store Chinese Beef and Broccoli
Store leftover Chinese Beef and Broccoli in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up in a skillet over medium heat or in the microwave until heated through.
Tips to Make Chinese Beef and Broccoli
- Slice the beef against the grain to ensure tender bites.
- Marinating the beef increases tenderness and flavor.
- Use fresh broccoli for the best texture and taste.
- Adjust the sauce ingredients based on your personal preference for sweetness or saltiness.
Variation
You can easily adjust this recipe by adding other vegetables such as bell peppers, snow peas, or carrots to mix things up and add more nutrients.
FAQs
1. Can I use a different type of meat?
Yes, you can substitute flank steak with chicken, pork, or even tofu for a vegetarian version.
2. What can I use instead of Shaoxing wine?
If you don’t have Shaoxing wine, dry sherry or white wine can work as a substitute.
3. Is it possible to make this dish gluten-free?
Yes, use gluten-free soy sauce and cornstarch to make this dish gluten-free.
Chinese Beef and Broccoli
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A popular Chinese dish featuring tender beef and fresh broccoli in a savory sauce, perfect for weeknight meals or entertaining friends.
Ingredients
- 1 lb flank steak (or 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)
- 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 to 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. Place in a bowl, add soy sauce, peanut oil, and cornstarch. Mix gently and marinate for 10 minutes.
- Combine all sauce ingredients in a medium bowl and mix well.
- In a large nonstick skillet, boil 1/4 cup water over medium-high heat. Steam the broccoli covered for about 1 minute until tender. Transfer to a plate and wipe the pan.
- Add oil to the pan, heat, and spread marinated steak in a single layer. Cook for 30 seconds without touching until browned, then flip and cook briefly until lightly charred and still pink inside.
- Add garlic and ginger; stir a few times.
- Return broccoli to the pan, stir sauce to dissolve cornstarch, and pour into the skillet. Cook and stir until the sauce thickens, about 1 minute.
- Transfer everything to a plate and serve hot.
Notes
Serve over steamed rice or noodles. Garnish with sesame seeds or sliced green onions. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Chinese, Beef, Broccoli, Stir-fry, Quick Meal