Description
This classic takeout-style Chinese Beef and Broccoli is quick, flavorful, and perfect for busy weeknights. Tender beef, crisp broccoli, and a rich brown sauce come together for a healthier homemade dinner.
Ingredients
Meat and 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 – for tougher cuts)
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
Slice beef against the grain into thin strips (0.5 cm thick or 1-cm sticks). In a bowl, mix beef with soy sauce, peanut oil, and cornstarch. Optionally add baking soda for tougher cuts. Marinate for 10 minutes.
Mix all sauce ingredients in a medium bowl. Set aside.
In a large skillet, bring 1/4 cup water to a boil. Add broccoli, cover, and steam for about 1 minute until tender. Remove and set aside.
Wipe skillet, heat oil over medium-high. Spread beef in single layer, sear for 30 seconds without touching. Flip and cook briefly, stir-fry until lightly charred and pink inside.
Add garlic and ginger, stir briefly to release aroma.
Return broccoli to the pan. Stir the sauce to recombine cornstarch, pour into skillet. Cook and stir until thickened, about 1 minute.
Serve hot over rice.
Notes
For tougher beef cuts (e.g., chuck, brisket), add baking soda and marinate for 30 minutes to tenderize.
Dark soy sauce deepens the color and flavor; substitute with 1/2 tsp molasses if unavailable.
If not using peanut oil, finish with 1/2 tsp toasted sesame oil after cooking for enhanced aroma.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-fry
- Cuisine: Chinese
