Chinese Beef and Broccoli Recipe
This Chinese Beef and Broccoli recipe features tender slices of marinated flank steak stir-fried with fresh broccoli florets in a savory, slightly sweet sauce made with soy sauce, Shaoxing wine, and ginger. Perfectly balanced and quick to prepare, this dish is a classic favorite ideal for a hearty and flavorful meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Ingredients
Scale
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
- 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. Transfer to a small bowl and add soy sauce, peanut oil, and cornstarch. Gently mix until all beef slices are coated evenly. Marinate for 10 minutes.
- Mix the sauce: In a medium bowl, combine chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch. Stir well until the cornstarch is dissolved and set aside.
- Steam the broccoli: Add 1/4 cup water to a large nonstick skillet and bring to a boil over medium-high heat. Add broccoli florets, cover, and steam until just tender and water evaporates, about 1 minute. Remove broccoli and wipe pan dry with paper towel.
- Cook the beef: Heat oil in the same skillet over medium-high heat until hot. Spread the marinated steak in a single layer and cook without stirring for 30 seconds until browned on the bottom. Flip and cook other side for a few seconds. Stir and cook briefly until beef is lightly charred on surface but still pink inside.
- Add aromatics: Add minced garlic and ginger to the pan and stir quickly to release their fragrance, cooking for about 30 seconds.
- Combine and finish: Return the broccoli to the pan. Stir the prepared sauce again to mix the cornstarch and pour into the skillet. Cook and stir until the sauce thickens, about 1 minute. Immediately transfer the dish to a serving plate and serve hot.
Notes
- Using flank or skirt steak ensures tenderness and quick cooking time. Baking soda in the marinade can further tenderize the beef but is optional.
- Shaoxing wine adds authentic flavor but dry sherry is a suitable substitute.
- Ensure broccoli is steamed just until tender to maintain crispness.
- Cooking beef on high heat quickly helps achieve a slight char while keeping the inside juicy and tender.
Keywords: Beef and Broccoli, Chinese Beef Recipe, Stir Fry, Quick Dinner, Asian Cuisine
Find it online: https://thedishspot.com/chinese-beef-and-broccoli-recipe/
