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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
Cook Time 10 minutes
Total Time 20 minutes
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.