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Chinese Beef and Broccoli Recipe

Chinese Beef and Broccoli Recipe

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4.6 from 114 reviews

Chinese Beef and Broccoli is a classic takeout favorite featuring tender, flavorful slices of marinated beef and crisp-tender broccoli florets all tossed in a savory, silky sauce. Ready in just 30 minutes, this easy stir-fry tastes just as good (if not better!) than anything you’d order from a restaurant. It’s perfect for a weeknight main course and pairs beautifully with steamed rice.

  • Total Time: 30 minutes
  • Yield: 2 to 4 servings

Ingredients

Meat 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

Stir-fry

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

Instructions

  1. 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, and cornstarch (plus optional baking soda). Gently mix by hand to coat all the slices evenly. Let the beef marinate for 10 minutes while preparing the other ingredients.
  2. 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 the ingredients and set it aside.
  3. Steam the Broccoli: Pour 1/4 cup water into a large nonstick skillet and heat over medium-high until the water boils. Add the broccoli florets, cover, and steam until just tender and bright green, about 1 minute. When the water evaporates, transfer the broccoli to a plate. If needed, wipe the pan clean.
  4. Sear the Beef: Add the oil to the now-empty skillet and swirl to coat. Heat over medium-high until hot. Spread the marinated beef in a single layer and sear undisturbed for about 30 seconds, until browned. Flip and cook the other side for a few seconds until mostly cooked through but still a little pink.
  5. Add Aromatics: Stir in the minced garlic and ginger. Cook, stirring frequently, for about 30 seconds until fragrant.
  6. Combine & Finish: Return the steamed broccoli to the skillet. Stir the sauce again to ensure the cornstarch is fully mixed and pour into the pan. Toss everything together and cook for about 1 minute, or until the sauce thickens and coats the beef and broccoli. Serve immediately, hot, as a main dish.

Notes

  • Flank steak, skirt steak, or even sirloin all work well for this stir-fry. Slicing against the grain is crucial for tenderness.
  • Baking soda in the marinade is optional, but helps further tenderize the beef.
  • For an even quicker meal, use pre-cut broccoli florets and pre-sliced beef from the store.
  • Serve with steamed jasmine or white rice for a complete meal.
  • Leftovers can be stored in the fridge for up to 2 days and reheated gently on the stovetop.
  • Author: Sophia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Main-course
  • Method: Stovetop
  • Cuisine: Chinese
  • Diet: Halal

Nutrition

  • Serving Size: 1/4 of recipe
  • Calories: 290
  • Sugar: 5g
  • Sodium: 840mg
  • Fat: 13g
  • Saturated Fat: 3g
  • Unsaturated Fat: 9g
  • Trans Fat: 0g
  • Carbohydrates: 17g
  • Fiber: 3g
  • Protein: 26g
  • Cholesterol: 65mg

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