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Why make this recipe

Chinese Beef and Broccoli is a classic dish loved by many for its delicious flavor and healthy ingredients. This meal combines tender beef, fresh broccoli, and a savory sauce that brings everything together. It’s quick to prepare, making it perfect for weeknight dinners. Plus, it’s packed with nutrients and can easily be adjusted to suit your taste.

How to make Chinese Beef and Broccoli

Ingredients :

1 lb flank steak (or 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 into bite-size florets
1 tablespoon peanut oil (or vegetable oil) (*Footnote 3)
3 garlic cloves, minced
2 teaspoons ginger, minced

Directions :

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 (*Footnote 1) to the beef. Mix well by hand until the slices are coated with a thin layer of sauce. Marinate for 10 minutes while preparing the other ingredients.
In a medium-sized bowl, combine all the ingredients for the sauce and mix well.
In a large nonstick skillet, add 1/4 cup of water over medium-high heat until the water boils.
Add the broccoli and cover the skillet. Steam until the broccoli just turns tender and the water evaporates, about 1 minute. Transfer the broccoli to a plate.
Wipe the pan with a paper towel if there’s any water left. Add oil and swirl to coat the bottom. Heat over medium-high heat until hot.
Spread the steak in a single layer and let it cook without touching it for 30 seconds, or until the bottom side is browned. Flip to cook the other side for a few seconds. Stir and cook until the surface is lightly charred and the inside is still pink.
Add the garlic and ginger. Stir a few times to release the flavor and fragrance.
Return the broccoli to the pan. Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute.
Transfer everything to a plate immediately. Serve hot as a main dish.

How to serve Chinese Beef and Broccoli

Serve Chinese Beef and Broccoli over a bed of steamed rice or noodles to soak up the delicious sauce. You can also garnish with sesame seeds or sliced green onions for added flavor.

How to store Chinese Beef and Broccoli

Store any leftovers in an airtight container in the refrigerator. It can stay fresh for up to three days. To reheat, simply warm it in a skillet or microwave until heated through.

Tips to make Chinese Beef and Broccoli

For best results, slice the beef against the grain to keep it tender.
Marinating the beef helps to enhance the flavor and tenderize the meat.
Make sure the skillet is hot enough before adding the beef to achieve a nice sear.
You can add other vegetables like bell peppers or snow peas for more variety.

Variation (if any)

Feel free to make this dish with chicken, shrimp, or tofu instead of beef. The cooking method and sauce can remain the same for a delicious alternative.

FAQs

1. Can I use frozen broccoli for this recipe?
Yes, you can use frozen broccoli. Just make sure to thaw and drain any excess water before cooking.

2. What can I substitute for Shaoxing wine?
If you don’t have Shaoxing wine, you can use dry sherry or a combination of vinegar and water in a pinch.

3. Can this dish be made gluten-free?
Yes, you can use gluten-free soy sauce and ensure that the beef stock is also gluten-free to make this dish suitable for those with gluten sensitivities.