Chinese Beef and Broccoli
A quick and flavorful dish combining tender beef and crisp broccoli in a savory-sweet sauce, perfect for weeknight dinners.
Ingredients
Marinated Beef
- 1 lb flank steak (or other cut) Choose a tender cut for juicy bites. If using skirt steak, cut against the grain.
- 1 tablespoon soy sauce Adds savory depth; try low-sodium for a healthier option.
- 1 tablespoon peanut oil (or vegetable oil) High smoke point is perfect for stir-frying.
- 1 tablespoon cornstarch Helps create a silky sauce.
- 1/2 teaspoon baking soda (Optional) Tenderizes the beef for softness.
Sauce
- 1/2 cup chicken stock (or beef stock) For added flavor; use low-sodium if desired.
- 2 tablespoons Shaoxing wine (or dry sherry) Adds lovely complexity to the dish.
- 2 tablespoons soy sauce Adds depth; don't skip this!
- 1 teaspoon dark soy sauce Provides rich color and flavor.
- 2 teaspoons brown sugar (or white sugar) Balances flavors with sweetness.
- 1 tablespoon cornstarch Needed for the sauce's thickness.
Vegetables
- 1 head broccoli, cut to bite-size florets Fresh broccoli provides crunch and color.
- 3 cloves garlic, minced Sizzling garlic adds aroma.
- 2 teaspoons ginger, minced Adds warmth and spice.
Cooking Oil
- 1 tablespoon peanut oil (or vegetable oil) Used again for stir-frying the beef.
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 to a bowl and add soy sauce, peanut oil, and cornstarch. Mix gently and marinate.
- In a medium bowl, combine all sauce ingredients. Mix thoroughly.
- In a skillet, add 1/4 cup of water and bring to a boil. Steam the broccoli until bright green, about 1 minute. Transfer to a plate and wipe the pan.
Cooking
- Add oil to the pan, heat, and brown the marinated beef for about 30 seconds on one side, then flip and cook briefly.
- Add minced garlic and ginger, stirring to release the aroma.
- Return the broccoli to the pan and stir gently. Mix the sauce again before pouring into the skillet. Cook until sauce thickens, about 1 minute.
- Serve hot, transferring everything to a plate.
Notes
Slice the beef thinly for tenderness. Don't overcrowd the pan to ensure a good sear. Adjust sauce according to preference if needed. Let the dish rest before serving for the best flavors.