Name: Chinese Beef and Broccoli Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 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); 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; 1 head broccoli, cut to bite-size florets; 1 tablespoon peanut oil (or vegetable oil); 3 garlic cloves, minced; 2 teaspoons ginger, minced

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Introduction

Chinese Beef and Broccoli is a classic dish known for its tender, flavorful beef and crisp-tender broccoli tossed in a savory sauce. This recipe offers a simple way to bring restaurant-quality stir-fry to your home kitchen with balanced flavors and quick cooking.

Ingredients

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

Instructions

Step 1: 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 and add soy sauce, peanut oil, and cornstarch. Gently mix by hand until the beef slices are coated evenly. Marinate for 10 minutes while preparing the other ingredients.
Step 2: In a medium bowl, combine chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch. Mix well to form the sauce.
Step 3: Pour 1/4 cup water into a large nonstick skillet and heat over medium-high until boiling. Add broccoli florets and cover. Steam for about 1 minute until broccoli is just tender and water evaporates. Transfer broccoli to a plate and wipe the pan dry.
Step 4: Add peanut oil to the skillet and heat over medium-high until hot. Spread the steak in a single layer and cook undisturbed for 30 seconds or until the bottom is browned. Flip and cook briefly until the other side is browned but the inside remains pink. Stir and cook until lightly charred.
Step 5: Add minced garlic and ginger to the pan, stirring to release their fragrance for a few seconds.
Step 6: Return broccoli to the pan. Stir the sauce mixture again to dissolve the cornstarch completely and pour into the skillet. Cook and stir for about 1 minute until the sauce thickens. Remove from heat and serve immediately while hot.

Tips & Variations

For extra tenderness, optionally marinate beef with baking soda for 15 minutes before rinsing and mixing with other marinade ingredients.
Use Shaoxing wine for authentic flavor, but dry sherry is a good substitute if needed.
Add a pinch of red pepper flakes or sliced chili for a spicy kick.
Try substituting broccoli with asparagus or snap peas for different textures.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or in the microwave until heated through. Avoid overcooking during reheating to keep the beef tender.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of beef?

Yes, flank steak or skirt steak works best due to their texture, but sirloin or ribeye can be used if sliced thinly against the grain.

How do I make the beef more tender?

Marinating the beef with a bit of baking soda and cornstarch before cooking helps tenderize the meat. Also, avoid overcooking by searing quickly over high heat.