Chinese Beef and Broccoli

Why make this recipe

Chinese Beef and Broccoli is a favorite dish for many. It combines tender beef with crunchy broccoli, all coated in a flavorful sauce. This meal is not only delicious but also quick to prepare. Perfect for busy weeknights or as a special treat, it brings a taste of Chinese takeout right to your kitchen.

How to make Chinese Beef and Broccoli

Ingredients:

• 1 lb flank steak (skirt steak, or other cut (*see footnote 1))
• 1 tablespoon soy sauce
• 1 tablespoon peanut oil (or vegetable oil)
• 1 tablespoon cornstarch
• 1/2 teaspoon baking soda (Optional) (*see footnote 1)
• 1/2 cup chicken stock (or beef stock)
• 2 tablespoons Shaoxing wine (or dry sherry)
• 2 tablespoons soy sauce
• 1 teaspoon dark soy sauce ((*footnote 2))
• 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) ((*Footnote 3))
• 3 garlic cloves (minced)
• 2 teaspoons ginger (minced)

Directions:

1. Start by slicing the beef against the grain into thin slices or sticks, about 0.5 cm (1/4 inch) thick.
2. Place the sliced beef in a small bowl. Add soy sauce, peanut oil, and cornstarch. Mix well until all the beef is coated. Let it marinate for 10 minutes.
3. In a medium bowl, combine all the ingredients for the sauce. Mix them well.
4. In a large nonstick skillet, add 1/4 cup of water and bring it to a boil over medium-high heat. Add the broccoli and cover the pan. Steam the broccoli for about 1 minute, or until it’s tender. Once done, transfer the broccoli to a plate.
5. Wipe the skillet with a paper towel if there’s any water left. Add oil to the skillet and heat it over medium-high heat.
6. Add the marinated beef to the skillet in a single layer. Let it cook for 30 seconds without moving it, until it is browned on the bottom. Flip it over and cook the other side for a few seconds until slightly charred, but still pink inside.
7. Add minced garlic and ginger to the skillet. Stir a few times to release their flavors.
8. Return the broccoli to the pan. Stir the sauce again to dissolve the cornstarch completely and then pour it into the skillet. Cook and stir until the sauce thickens, which should take about 1 minute.
9. Transfer everything to a plate and serve hot as a main dish.

How to serve Chinese Beef and Broccoli

Chinese Beef and Broccoli can be served on its own or over a bed of steamed rice or noodles. This adds a filling component to the dish and soaks up the delicious sauce.

How to store Chinese Beef and Broccoli

If you have leftovers, store the Chinese Beef and Broccoli in an airtight container in the refrigerator. It can be kept for up to three days. Reheat in a skillet or microwave to enjoy again.

Tips to make Chinese Beef and Broccoli

• Slice the beef against the grain for tenderness.
• Don’t overcook the broccoli; it should be bright green and still a bit crunchy.
• Feel free to add other vegetables like bell peppers or snow peas for extra color and nutrition.

Variation (if any)

You can easily customize this dish by using chicken or tofu instead of beef. Simply adjust the cooking time depending on the protein you choose.

FAQs

1. Can I use a different type of meat?
Yes! Chicken, pork, or tofu are great alternatives to beef.

2. Is dark soy sauce necessary?
While dark soy sauce adds color and depth to the dish, you can omit it if you don’t have any.

3. What can I serve with this dish?
Steamed rice or noodles pair perfectly with Chinese Beef and Broccoli, helping to absorb the delicious sauce.

Chinese Beef and Broccoli

A quick and delicious Chinese dish combining tender beef and crunchy broccoli in a flavorful sauce, perfect for weeknights or special occasions.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Chinese

Calories: 320

Ingredients Method Notes

Ingredients

  

For the beef marinade

• 1 lb flank steak (skirt steak, or other cut) Cut against the grain for tenderness
• 1 tablespoon soy sauce
• 1 tablespoon peanut oil (or vegetable oil)
• 1 tablespoon cornstarch
• 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 the stir-fry

• 1 head broccoli (cut to bite-size florets) Do not overcook
• 1 tablespoon peanut oil (or vegetable oil) For frying
• 3 cloves garlic (minced)
• 2 teaspoons ginger (minced)

Method

 

Preparation

1. Slice the beef against the grain into thin slices or sticks, about 0.5 cm (1/4 inch) thick.
2. Place the sliced beef in a small bowl. Add soy sauce, peanut oil, and cornstarch. Mix well until all the beef is coated. Let it marinate for 10 minutes.

Cooking

1. In a medium bowl, combine all the ingredients for the sauce. Mix them well.
2. In a large nonstick skillet, add 1/4 cup of water and bring it to a boil over medium-high heat. Add the broccoli and cover the pan. Steam the broccoli for about 1 minute, or until it's tender. Once done, transfer the broccoli to a plate.
3. Wipe the skillet with a paper towel if there's any water left. Add oil to the skillet and heat it over medium-high heat.
4. Add the marinated beef to the skillet in a single layer. Let it cook for 30 seconds without moving it, until it is browned on the bottom. Flip it over and cook the other side for a few seconds until slightly charred, but still pink inside.
5. Add minced garlic and ginger to the skillet. Stir a few times to release their flavors.
6. Return the broccoli to the pan. Stir the sauce again to dissolve the cornstarch completely and then pour it into the skillet. Cook and stir until the sauce thickens, which should take about 1 minute.
7. Transfer everything to a plate and serve hot as a main dish.

Notes

Serve over steamed rice or noodles to soak up the delicious sauce. Store leftovers in an airtight container in the fridge for up to three days.