Chinese Beef and Broccoli
A soothing dish featuring tender beef and crisp broccoli, flavored with a savory garlic and ginger sauce. Quick and nutritious, perfect for busy evenings!
Ingredients
Beef Marinade
- 1 lb flank steak or skirt steak, sliced against the grain for tenderness.
- 1 tablespoon soy sauce adds umami depth.
- 1 tablespoon peanut oil or vegetable oil; for marinating.
- 1 tablespoon cornstarch to tenderize the beef.
- 1/2 teaspoon baking soda optional; for extra tenderness.
Sauce
- 1/2 cup chicken stock or beef stock.
- 2 tablespoons Shaoxing wine or dry sherry.
- 2 tablespoons soy sauce for extra umami.
- 1 teaspoon dark soy sauce for deeper flavor and color.
- 2 teaspoons brown sugar balances the savory notes.
- 1 tablespoon cornstarch for thickening the sauce.
Stir-Fry Ingredients
- 1 head broccoli cut into bite-size florets.
- 1 tablespoon peanut oil for the stir-fry.
- 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. Marinate in a bowl with soy sauce, peanut oil, and cornstarch for about 10 minutes.
- In a medium bowl, whisk together all ingredients for the sauce.
- Steam the broccoli in a large skillet with 1/4 cup of boiling water for about 1 minute until bright green, then transfer to a plate.
Cooking
- Heat peanut oil in the skillet. Add marinated beef in a single layer and cook for 30 seconds without moving. Flip pieces until lightly browned.
- Add minced garlic and ginger to the skillet, stirring a few times, then fold the steamed broccoli back into the pan.
- Pour in the sauce mixture and cook until it thickens, about 1 minute. Serve immediately.
Notes
Serve hot with rice or noodles. Enjoy with a side of cucumber salad and green tea. Leftovers can be used in ramen or wraps.