Print

Chinese Beef and Broccoli Recipe

Chinese Beef and Broccoli Recipe
Print Recipe

★★★★★

5.2 from 12 reviews

This classic Chinese Beef and Broccoli recipe features tender, marinated flank steak cooked to perfection with fresh broccoli florets in a savory, slightly sweet soy-based sauce. Quick and easy to prepare, it’s a perfect weeknight dinner that delivers authentic Chinese restaurant flavors at home.

Ingredients

Scale

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)

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

  1. Prepare the Beef: Slice the beef thinly against the grain into 1/4 inch thick slices or 1/2 inch sticks. Place in a small bowl and add soy sauce, peanut oil, cornstarch, and baking soda if using. Mix gently by hand until all slices are evenly coated. Marinate for 10 minutes while preparing other ingredients.
  2. Make the Sauce: In a medium bowl, combine chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch. Mix well until the cornstarch is dissolved. Set aside.
  3. Steam the Broccoli: Pour 1/4 cup water into a large nonstick skillet and bring to a boil over medium-high heat. Add the broccoli florets and cover. Steam the broccoli until just tender, about 1 minute, and the water has evaporated. Remove the broccoli and set aside. Wipe the skillet dry with a paper towel.
  4. Cook the Beef: Add the tablespoon of peanut oil to the skillet and heat over medium-high heat until hot. Spread the marinated beef evenly in a single layer. Let it sear without stirring for 30 seconds until the bottom side browns. Flip and cook the other side for a few seconds. Stir the beef and cook until lightly charred on the outside but still pink inside.
  5. Add Aromatics: Add the minced garlic and ginger to the skillet with the beef. Stir several times quickly to release their fragrance, about 30 seconds.
  6. Combine and Thicken Sauce: Return the broccoli to the skillet. Stir the sauce again to ensure cornstarch is fully dissolved and pour it over the beef and broccoli. Stir continuously while cooking for about one minute until the sauce visibly thickens and coats the ingredients evenly.
  7. Serve: Immediately transfer everything to a serving plate. Serve hot as a main dish with steamed rice or noodles.

Notes

  • Marinating beef with baking soda tenderizes the meat but is optional.
  • Dark soy sauce provides color and depth but can be substituted with regular soy sauce if unavailable.
  • You can use vegetable oil in place of peanut oil if preferred.
  • Using flank or skirt steak ensures tender slices; avoid tougher cuts.
  • Serve with steamed jasmine rice or fried rice for a complete meal.

Nutrition

Keywords: Chinese Beef and Broccoli, stir fry, Chinese stir fry, beef recipe, broccoli recipe, easy Chinese dinner, quick beef stir fry

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