Description
This Chinese Beef and Broccoli recipe brings together juicy, tender beef and crisp broccoli in a richly flavored brown sauce that’s even better than takeout. Fast and easy to make at home, it’s also healthier, gluten-free adaptable, and perfect served over hot steamed rice. Colorful, satisfying, and ready in just 30 minutes, it’s your go-to weeknight main dish for authentic Chinese flavors.
Ingredients
Meat and Marinade
- 1 lb boneless 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 wine (or dry sherry)
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce (optional, see notes)
- 2 teaspoons brown sugar (or white sugar)
- 1 tablespoon cornstarch
Stir-fry
- 1 head broccoli, cut to bite-sized 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. Add soy sauce, peanut oil, and cornstarch (plus baking soda if using). Gently mix well by hand so all pieces are coated. Marinate for 10 minutes while preparing the rest of the ingredients.
- Mix the Sauce: In a medium-sized bowl, combine chicken stock, Shaoxing wine, soy sauce, dark soy sauce (if using), brown sugar, and cornstarch. Mix well until smooth.
- Steam the Broccoli: Pour 1/4 cup water into a large nonstick skillet over medium-high heat. Once boiling, add broccoli florets, cover, and steam for about 1 minute, until just tender and water evaporates. Transfer broccoli to a plate. If any water remains, carefully wipe the pan with a paper towel held with tongs.
- Cook the Beef: Add 1 tablespoon oil to the empty skillet and swirl to coat. Heat over medium-high until hot. Spread steak pieces in a single layer and let sear without moving for 30 seconds until browned. Flip and cook the other side for a few more seconds. Stir and cook just until the surface is lightly charred but the insides are still pink.
- Add Aromatics: Add minced garlic and ginger to the beef. Stir a few times to release their fragrance and blend with the beef.
- Bring It All Together: Return the broccoli to the pan. Stir the sauce again to dissolve the cornstarch, then pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Transfer all to a plate immediately.
- Serve: Serve the beef and broccoli hot as a main dish, ideally over steamed rice.
Notes
- If using a tougher cut of beef (like chuck or round), add 1/2 teaspoon baking soda to the marinade and marinate for 30 minutes to tenderize.
- Dark soy sauce adds color and a hint of caramel. If unavailable, skip it or use 1/2 teaspoon of molasses for extra depth.
- If you don’t have peanut oil, finish the dish by drizzling 1/2 teaspoon toasted sesame oil after turning off the heat for extra flavor.
- For a gluten-free version, use tamari instead of soy sauce and dry sherry instead of Shaoxing wine.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main-course
- Method: Stovetop
- 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
- Carbohydrates: 13.9 g
- Fiber: 1.5 g
- Protein: 26.6 g
- Cholesterol: 48 mg
