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Chinese Beef and Broccoli

A quick and delicious dish combining tender beef, fresh broccoli, and a flavorful sauce, great for busy weeknights or special dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Beef
  • 1 lb flank steak (or skirt steak, or other cut) Cut into thin slices
  • 1 tablespoon soy sauce For marinating the beef
  • 1 tablespoon peanut oil (or vegetable oil) For marinating the beef
  • 1 tablespoon cornstarch For marinating the beef
  • 1/2 teaspoon baking soda (Optional)
For the 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 For thickening
For the Vegetables
  • 1 head broccoli (cut to bite-size florets)
  • 1 tablespoon peanut oil (or vegetable oil) For cooking
  • 3 cloves garlic (minced)
  • 2 teaspoons ginger (minced)

Method
 

Preparation
  1. Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks. Place the beef in a small bowl.
  2. Marinate the beef by adding soy sauce, peanut oil, and cornstarch. Mix well and let it marinate for 10 minutes.
  3. In a medium-sized bowl, combine all the ingredients for the sauce and mix until well blended.
Cooking
  1. In a large nonstick skillet, pour in 1/4 cup of water and bring to a boil. Add the broccoli and cover to steam until tender, about 1 minute.
  2. Transfer the broccoli to a plate and wipe the pan clean. Add oil to the skillet and heat until hot.
  3. Spread the marinated steak in a single layer in the skillet. Cook without touching for 30 seconds, then flip and cook until lightly charred but still pink inside.
  4. Add the minced garlic and ginger to the skillet and stir to release their flavor.
  5. Return the broccoli to the skillet and stir the sauce, then pour it in. Cook and stir until the sauce thickens, about 1 minute.
  6. Serve the Chinese Beef and Broccoli hot as a main dish.

Notes

Serve over rice or noodles. You can store leftovers in the fridge for 3-4 days or freeze for 2-3 months.