Print

Chinese Beef and Broccoli Recipe

Chinese Beef and Broccoli Recipe
Print Recipe

★★★★★

5.1 from 30 reviews

A classic Chinese Beef and Broccoli stir-fry combining tender marinated flank steak with crisp-tender broccoli in a savory, flavorful sauce. Perfect for a quick, satisfying homemade meal packed with delicious Asian flavors.

Ingredients

Scale

For the Beef Marinade

  • 1 lb 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, helps tenderize beef)

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 Stir-Fry and Vegetables

  • 1 head broccoli, cut into bite-size florets
  • 1 tablespoon peanut oil (or vegetable oil)
  • 3 garlic cloves, minced
  • 2 teaspoons ginger, minced

Instructions

  1. Prepare the Beef: 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 1 tablespoon soy sauce, 1 tablespoon peanut oil, 1 tablespoon cornstarch, and 1/2 teaspoon baking soda if using. Gently mix well by hand until all slices are evenly coated. Marinate for 10 minutes while you prepare other ingredients.
  2. Make the Sauce: In a medium bowl, combine 1/2 cup chicken stock, 2 tablespoons Shaoxing wine, 2 tablespoons soy sauce, 1 teaspoon dark soy sauce, 2 teaspoons brown sugar, and 1 tablespoon cornstarch. Mix well until smooth and set aside.
  3. Steam the Broccoli: Pour 1/4 cup water into a large nonstick skillet and heat over medium-high until it boils. Add broccoli florets, cover, and steam until just tender and the water evaporates, about 1 minute. Transfer broccoli to a plate and wipe the pan dry with a paper towel held in tongs.
  4. Cook the Beef: Add 1 tablespoon oil to the dry skillet and swirl to coat. Heat over medium-high until hot. Spread marinated beef in a single layer. Let cook undisturbed for 30 seconds or until the bottom side browns. Flip and cook the other side for a few seconds. Stir and cook until lightly charred on the outside but still pink inside.
  5. Add Aromatics: Add minced garlic and ginger to the skillet with beef. Stir a few times to release their fragrances and flavors.
  6. Combine and Finish: Return steamed broccoli to the skillet. Stir the prepared sauce to dissolve any settled cornstarch and pour it in. Cook and stir continuously for about 1 minute, until the sauce thickens and coats the beef and broccoli beautifully. Remove from heat and serve immediately while hot.

Notes

  • Using baking soda in the marinade helps to tenderize the beef but is optional.
  • Dark soy sauce adds richer color and a deeper flavor; omit if unavailable, but the dish will be less dark.
  • Substitute peanut oil with vegetable or canola oil for stir-frying if preferred.
  • For gluten-free version, use tamari sauce instead of soy sauce.
  • Slice beef thinly against the grain to ensure tenderness.
  • Shaoxing wine can be replaced with dry sherry if unavailable.

Nutrition

Keywords: Chinese beef and broccoli, stir-fry beef broccoli, easy Chinese recipe, beef stir-fry, quick dinner, Asian beef recipe

Find it online: https://leofoster.com/chinese-beef-and-broccoli-recipe/