Chinese Beef and Broccoli
A flavorful and nutritious dish combining tender beef and fresh broccoli in a savory sauce, perfect for busy weeknights.
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.
Notes
Serve over steamed rice or with noodles. You can add extra vegetables for crunch. Store leftovers in an airtight container in the fridge for up to three days.