Description
Chinese Beef and Broccoli is a classic takeout favorite made easy and healthier at home. Featuring tender, juicy beef and crisp broccoli florets in a rich, savory brown sauce, this dish comes together quickly for a satisfying weeknight dinner. Serve it over steaming hot rice for an authentic Chinese-style meal. This recipe can be adapted to be gluten-free by substituting ingredients like Shaoxing and soy sauce accordingly.
Ingredients
Meat and 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, see notes)
Sauce
- 1/2 cup chicken stock (or beef stock)
- 2 tablespoons Shaoxing (or dry sherry)
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce (optional)
- 2 teaspoons brown sugar (or white sugar)
- 1 tablespoon cornstarch
Stir-fry
- 1 head broccoli, cut into bite-size florets
- 1 tablespoon peanut oil (or vegetable oil)
- 3 garlic cloves, minced
- 2 teaspoons ginger, minced
Instructions
- Prepare the beef: Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1 cm (1/2 inch) sticks. Place in a bowl and add soy sauce, peanut oil, and cornstarch. Mix gently to coat all slices evenly. Marinate for 10 minutes while preparing other ingredients.
- Make the sauce: In a medium bowl, combine chicken stock, Shaoxing, soy sauce, dark soy sauce, brown sugar, and cornstarch. Stir thoroughly until the cornstarch dissolves. Set aside.
- Steam the broccoli: Add 1/4 cup water to a large nonstick skillet over medium-high heat and bring to a boil. Add broccoli florets, cover, and steam until just tender and water evaporates, about 1 minute. Transfer broccoli to a plate and wipe the pan dry with paper towels.
- Cook the beef: Heat oil in the same pan over medium-high heat until hot. Spread beef slices in a single layer and cook without stirring for 30 seconds to brown the bottom. Flip beef and cook briefly on the other side until lightly charred but still pink inside.
- Add aromatics: Add minced garlic and ginger to the pan. Stir quickly a few times to release their fragrance.
- Combine everything: Return broccoli to the pan. Stir the sauce mixture again to re-incorporate the cornstarch and pour it into the skillet. Stir continuously until the sauce thickens and coats the beef and broccoli, about 1 minute. Remove from heat and transfer to a serving dish immediately. Serve hot over rice.
Notes
- If using tougher, cheaper cuts of beef like chuck, brisket, or round roast, add 1/2 teaspoon baking soda to the marinade and marinate for 30 minutes to tenderize.
- Dark soy sauce adds a rich color and caramel flavor; if unavailable, substitute 1/2 teaspoon molasses for flavor enhancement.
- If peanut oil is not available, drizzle 1/2 teaspoon toasted sesame oil at the end of cooking after turning off heat to boost flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 291 kcal
- Sugar: 4.5 g
- Sodium: 790 mg
- Fat: 14.3 g
- Saturated Fat: 4.2 g
- Unsaturated Fat: 10.1 g
- Trans Fat: 0 g
- Carbohydrates: 13.9 g
- Fiber: 1.5 g
- Protein: 26.6 g
- Cholesterol: 48 mg
