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Chinese Beef and Broccoli

A classic and nutritious dish featuring tender beef and fresh broccoli in a savory sauce, perfect for quick weeknight dinners.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Chinese
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Beef Marinade
  • 1 lb flank steak (or skirt steak, or other cut) (*see footnote 1)
  • 1 tbsp soy sauce
  • 1 tbsp peanut oil (or vegetable oil)
  • 1 tbsp cornstarch
  • 1/2 tsp baking soda (Optional) (*see footnote 1)
For the Sauce
  • 1/2 cup chicken stock (or beef stock)
  • 2 tbsp Shaoxing wine (or dry sherry)
  • 2 tbsp soy sauce
  • 1 tsp dark soy sauce (footnote 2)
  • 2 tsp brown sugar (or white sugar)
  • 1 tbsp cornstarch
For the Stir-Fry
  • 1 head broccoli, cut into bite-size florets
  • 1 tbsp peanut oil (or vegetable oil) (Footnote 3)
  • 3 cloves garlic, minced
  • 2 tsp 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. Transfer to a small bowl.
  2. Add soy sauce, peanut oil, and cornstarch 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.
Making the Sauce and Cooking
  1. In a medium-sized bowl, combine all the ingredients for the sauce and mix well.
  2. In a large nonstick skillet, add 1/4 cup of water over medium-high heat until the water boils.
  3. 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.
  4. 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.
  5. 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.
  6. Add the garlic and ginger. Stir a few times to release the flavor and fragrance.
  7. 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.
  8. Transfer everything to a plate immediately. Serve hot as a main dish.

Notes

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