Description
This Chinese Beef and Broccoli recipe features tender slices of marinated flank steak stir-fried with fresh broccoli florets in a savory, slightly sweet sauce. Perfect for a quick and satisfying main dish, it combines the rich flavors of soy, garlic, and ginger with a hint of Shaoxing wine to create a restaurant-quality meal at home.
Ingredients
Units
Scale
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 like chuck or brisket)
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
- 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 and add soy sauce, peanut oil, and cornstarch. Gently mix by hand until all slices are coated with a thin layer of sauce. Marinate for 10 minutes while preparing other ingredients.
- Mix the sauce: Combine all sauce ingredients in a medium-sized bowl and stir well to blend the flavors evenly.
- Steam the broccoli: Add 1/4 cup water into a large nonstick skillet over medium-high heat and bring to a boil. Add the broccoli, cover, and steam until it just turns 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 if needed.
- Cook the beef: Heat the oil in the same pan over medium-high heat until hot. Spread the steak in a single layer and cook without stirring for 30 seconds until the bottom is browned. Flip to cook the other side for a few seconds. Stir and cook until the surface is lightly charred but the inside is still pink.
- Add aromatics: Add the minced garlic and ginger to the steak. Stir a few times to release their flavor and fragrance.
- Combine and thicken sauce: Return the broccoli to the pan. Stir the sauce to dissolve cornstarch completely and pour it over the beef and broccoli. Cook and stir for about 1 minute until the sauce thickens.
- Serve: Immediately transfer to a plate and serve hot as a main dish.
Notes
- If using tougher cuts like chuck, brisket, or round roast, add 1/2 teaspoon baking soda to the marinade and extend marinating time to 30 minutes to tenderize the beef.
- Dark soy sauce adds a rich dark color and caramel flavor; if unavailable, substitute with 1/2 teaspoon molasses for enhanced flavor.
- If peanut oil is unavailable, drizzle 1/2 teaspoon toasted sesame oil at the end of cooking off heat to boost aroma and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 18 g
- Saturated Fat: 3 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 28 g
- Cholesterol: 70 mg
