Why Make This Recipe
Chinese Beef and Broccoli is a popular dish that brings great flavor and nutrition to your table. It combines tender beef with fresh broccoli, all coated in a savory sauce. This recipe is quick and easy, making it perfect for busy weeknights. Plus, it’s packed with protein and vitamins, making it a healthy choice for the whole family.
How to Make Chinese Beef and Broccoli
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 into bite-size florets)
- 1 tablespoon peanut oil (or vegetable oil)
- 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. Transfer to a small bowl. Add soy sauce, peanut oil, and cornstarch. Gently mix by hand until all slices are coated with a thin layer of sauce. Marinate for 10 minutes while preparing the other ingredients.
- Combine all the ingredients for the sauce in a medium-sized bowl. Mix well.
- Add 1/4 cup water into a large nonstick skillet over medium-high heat until it begins to boil. Add the broccoli and cover. Steam until the broccoli just 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.
- Add the oil to the pan and swirl to coat the bottom. Heat over medium-high heat until hot. Spread the steak in a single layer. Cook without touching for 30 seconds, or until the bottom 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.
- Add the garlic and ginger. Stir a few times to release the flavors.
- 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 over steamed rice or with noodles to soak up the delicious sauce. You can also add extra vegetables, like bell peppers or carrots, for an added crunch. This dish is great for gatherings or family dinners.
How to Store Chinese Beef and Broccoli
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply microwave for a short time or heat in a skillet over low heat until warmed through.
Tips to Make Chinese Beef and Broccoli
- Make sure to slice the beef against the grain to keep it tender.
- Do not overcrowd the pan when cooking the beef to achieve a nice sear.
- Customize the level of sweetness or saltiness by adjusting the sugar and soy sauce.
Variation
For a different twist, try using chicken or tofu instead of beef. You can also add different vegetables, such as snow peas or bell peppers, to mix things up.
FAQs
1. Can I use frozen broccoli for this recipe?
Yes, you can use frozen broccoli. Just make sure to thaw it before adding it to the skillet.
2. Can I make this recipe gluten-free?
Sure! Substitute soy sauce with tamari or a gluten-free soy sauce alternative.
3. How can I make this dish spicier?
You can add some crushed red pepper flakes or a dash of chili sauce to give it some heat.
Chinese Beef and Broccoli
Ingredients
Beef Marinade
- 1 lb flank steak or skirt steak Other cuts can be used
- 1 tablespoon soy sauce
- 1 tablespoon peanut oil or vegetable oil
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda (optional) For added tenderness
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
- 1 head broccoli Cut into bite-size florets
- 1 tablespoon peanut oil or vegetable oil
- 3 cloves garlic, minced
- 2 teaspoons ginger, minced
Instructions
Preparation
- Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks.
- Transfer the beef to a small bowl. Add soy sauce, peanut oil, and cornstarch. Gently mix until all slices are coated. Marinate for 10 minutes.
- Combine all ingredients for the sauce in a medium bowl and mix well.
Cooking
- Add 1/4 cup water to a large nonstick skillet over medium-high heat until boiling.
- Add broccoli and cover. Steam until tender and the water evaporates, about 1 minute. Transfer broccoli to a plate.
- Wipe the pan and add oil, swirling to coat. Heat until hot.
- Spread the steak in a single layer and cook for 30 seconds until browned. Flip and cook for a few seconds.
- Stir and cook until the steak is lightly charred and pink inside.
- Add garlic and ginger and stir a few times to release flavors.
- Return broccoli to the pan. Stir sauce again and pour into the skillet. Cook until sauce thickens, about 1 minute.
- Transfer everything to a plate and serve hot.