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Chinese Beef and Broccoli Recipe

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A classic Chinese-style stir-fry featuring tender slices of beef and crisp broccoli florets in a flavorful savory sauce. This quick and easy dish combines marinated flank steak with garlic and ginger for a delicious and satisfying meal ready in just 30 minutes.

Ingredients

Beef Marinade

  • 1 lb flank steak, 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)

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 and Aromatics

  • 1 head broccoli, cut to bite-size florets
  • 1 tablespoon peanut oil (or vegetable oil)
  • 3 garlic cloves, minced
  • 2 teaspoons ginger, minced

Instructions

  1. Prepare the beef marinade: 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 well by hand until all slices are coated with a thin layer of sauce. Marinate for 10 minutes while preparing other ingredients.
  2. Mix the sauce: Combine chicken or beef stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch in a medium-sized bowl. Mix well until smooth and cornstarch is fully dissolved.
  3. Steam the broccoli: Add 1/4 cup water to a large nonstick skillet over medium-high heat. When boiling, add broccoli and cover. Steam until broccoli is just tender and water evaporates, about 1 minute. Transfer broccoli to a plate. Wipe pan dry with paper towel if needed.
  4. Cook the beef: Add peanut or vegetable oil to the skillet and swirl to coat the bottom. Heat over medium-high until hot. Spread beef in a single layer. Let cook undisturbed for 30 seconds until the bottom side is browned. Flip and cook the other side for a few seconds. Stir and continue cooking until beef is lightly charred on the outside but still pink inside.
  5. Add aromatics: Add minced garlic and ginger to the beef. Stir a few times to release their flavors and fragrance.
  6. Combine broccoli and sauce: Return broccoli to the pan with the beef. Stir the sauce again to dissolve any settled cornstarch and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute.
  7. Serve: Transfer everything to a plate immediately and serve hot as a main dish.

Notes

  • Using baking soda in the marinade helps tenderize the beef but is optional.
  • Dark soy sauce adds depth of color and flavor to the sauce.
  • Peanut oil is recommended for its high smoke point and flavor but vegetable oil can be substituted.
  • Slice beef thinly and against the grain for the best texture.
  • Broccoli is steamed briefly to retain crunch before stir-frying with beef.

Find it online: https://dishcooks.com/chinese-beef-and-broccoli-recipe/