Description
A quick and flavorful Chinese Beef and Broccoli recipe featuring tender marinated flank steak and crisp broccoli florets in a savory, slightly sweet soy-based sauce. Ready in just 30 minutes, this stir-fried dish makes for a delicious and satisfying homemade takeout meal.
Ingredients
Scale
Beef 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)
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
Vegetables and Aromatics
- 1 head broccoli, cut to bite-size florets
- 1 tablespoon peanut oil (or vegetable oil)
- 3 garlic cloves, minced
- 2 teaspoons ginger, minced
Instructions
- Prepare the Beef and Marinate: Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks. Place the beef into a small bowl and add the soy sauce, peanut oil, cornstarch, and baking soda if using. Gently mix by hand to coat all the slices evenly. Let the beef marinate for 10 minutes while preparing other ingredients.
- Mix the Sauce: In a medium-sized bowl, combine the chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch. Stir well to dissolve all ingredients and set aside.
- Steam the Broccoli: Pour 1/4 cup water into a large nonstick skillet and heat over medium-high heat until the water boils. Add the broccoli florets, cover the skillet, and steam until just tender and bright green, about 1 minute. When the water evaporates, transfer broccoli to a plate. Wipe the pan clean if needed.
- Sear the Beef: Add the peanut oil to the now-empty skillet and swirl to coat. Heat over medium-high until oil is hot. Spread marinated beef in a single layer and sear undisturbed for about 30 seconds until browned. Flip and cook the other side briefly until mostly cooked through but still a little pink.
- Add Aromatics: Stir in the minced garlic and ginger. Cook, stirring frequently, for about 30 seconds until fragrant.
- Combine & Finish: Return the steamed broccoli to the skillet. Stir the sauce again to ensure the cornstarch is fully mixed, then pour into the pan. Toss everything together and cook for about 1 minute until the sauce thickens and coats the beef and broccoli. Serve immediately, hot, as a main dish.
Notes
- For tender beef, slice against the grain and avoid overcooking to keep it juicy.
- Baking soda in the marinade is optional but helps tenderize the meat further.
- Shaoxing wine can be substituted with dry sherry if unavailable.
- Adjust sugar type and quantity based on preference for sweetness.
- Use peanut oil or vegetable oil for a neutral flavor and high smoke point.
- Steaming broccoli briefly retains its bright color and crunch.
