Name: Chinese Beef and Broccoli Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 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); 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; 1 head broccoli, cut to bite-size florets; 1 tablespoon peanut oil (or vegetable oil); 3 garlic cloves, minced; 2 teaspoons ginger, minced

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Introduction

Chinese Beef and Broccoli is a classic stir-fry dish that’s both savory and satisfying. Tender slices of beef are coated in a flavorful sauce and paired with crisp, vibrant broccoli for a perfect weeknight meal.

The image shows a close-up of a stir-fry dish in a black pan, featuring thin, dark brown slices of beef mixed with bright green broccoli florets. The beef has a glossy texture from the thick, shiny brown sauce coating each piece, while the broccoli pieces are slightly cooked with a fresh crisp look. Small bits of minced garlic or ginger are scattered throughout, adding texture contrast. The ingredients are evenly distributed across the pan, showing a hearty and rich combination of colors and textures. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: 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 and add 1 tablespoon soy sauce, 1 tablespoon peanut oil, and 1 tablespoon cornstarch. Gently mix by hand until all slices are coated. Marinate for 10 minutes while preparing the other ingredients.
Step 2: In a medium bowl, combine chicken stock, Shaoxing wine, 2 tablespoons soy sauce, dark soy sauce, brown sugar, and 1 tablespoon cornstarch. Mix well to make the sauce.
Step 3: Heat 1/4 cup water in a large nonstick skillet over medium-high heat until boiling. Add the broccoli and cover. Steam until the broccoli is just tender and the water evaporates, about 1 minute. Transfer broccoli to a plate and wipe the pan dry with a paper towel held in tongs if needed.
Step 4: Add 1 tablespoon peanut oil to the skillet and heat over medium-high until hot. Spread the beef in a single layer. Cook without stirring for 30 seconds or until the bottom is browned. Flip and cook the other side for a few seconds, then stir and cook until lightly charred but still pink inside.
Step 5: Add minced garlic and ginger to the skillet. Stir a few times to release their flavors.
Step 6: Return the broccoli to the pan. Stir the sauce to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Transfer to a plate and serve hot.

Tips & Variations

For extra tender beef, you can add 1/2 teaspoon baking soda to the marinade and let it rest for 15 minutes before cooking.
Substitute Shaoxing wine with dry sherry if unavailable.
Try adding sliced mushrooms or bell peppers for more vegetable variety.
Use vegetable oil if peanut oil is not preferred or available.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to maintain texture and flavor. Avoid microwaving for best results.

How to Serve

A close-up view of a beige bowl filled with three layers: at the bottom, a bed of white, fluffy rice with distinct grains, in the middle, bright green broccoli florets with textured tops and crisp stalks, and on top, dark brown beef strips coated in a glossy sauce with a slightly oily shine. The bowl rests on a white marbled surface with a pair of wooden chopsticks placed on the left side of the bowl, and a sharply focused gray cloth napkin partially under the bowl on the right. In the background, blurred soy sauce containers and a wooden bowl with salt are visible, creating a cozy, casual dining scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef for this recipe?

Yes, flank steak or skirt steak work best due to their tenderness and flavor, but sirloin or ribeye can also be used if sliced thinly against the grain.

How do I make the sauce thicker?

Make sure to thoroughly dissolve the cornstarch in the sauce before adding it to the pan. Cooking and stirring for about one minute will help the sauce thicken properly.