Chinese Beef and Broccoli

Chinese beef and broccoli is a weeknight meal I keep coming back to for its bold flavors and the way it manages to hit that sweet spot between easy cooking and authentic taste. Juicy stir-fried beef, crisp tender broccoli, and a glossy savory sauce all come together in under thirty minutes. Whenever takeout cravings hit, I whip this up and dinner always feels a little special.

Ingredients

• Flank steak or skirt steak: Easy to slice absorbs marinade and cooks up juicy For more tender beef choose cuts with visible marbling
• Soy sauce: Adds umami and seasoning Go for low sodium if you want to control saltiness
• Peanut oil or vegetable oil: Gives a high smoke point and authentic finish Peanut oil adds subtle nuttiness
• Cornstarch: Creates a velvety texture on the beef and thickens the sauce Choose lump-free cornstarch for smooth results
• Baking soda: Optional tenderizer for tougher beef cuts A pinch is enough to make a difference
• Broccoli: Fresh broccoli florets bring crunch and color Pick firm dark green heads with tightly bunched buds
• Chicken or beef stock: Forms the sauce base Rich homemade stock gives best depth
• Shaoxing wine or dry sherry: For a complex aroma Adds a traditional Chinese flavor profile Choose dry sherry for gluten free cooking
• Dark soy sauce: Gives a deeper color and hint of caramel Use if available or try a little molasses for similar results
• Brown sugar: Balances salty soy with a gentle sweetness Try to use fresh soft brown sugar for smooth dissolving
• Garlic and ginger: Freshly minced both bring warmth and fragrance Look for plump ginger and firm garlic

Step-by-Step Instructions

Prepare and Marinate the Beef:

Slice the beef against the grain into thin pieces about a quarter inch thick This ensures tenderness Add soy sauce oil and cornstarch directly to the sliced beef in a small bowl Gently massage the marinade into each piece until coated Let rest for about ten minutes

Mix the Sauce:

In a medium bowl combine chicken or beef stock Shaoxing wine soy sauce dark soy sauce if using brown sugar and cornstarch Stir until the cornstarch is dissolved This prevents lumps in your finished sauce

Steam the Broccoli:

Add about a quarter cup of water to a large nonstick skillet or wok over medium high heat Once boiling add broccoli florets Cover and let them steam until they are just turning bright green and tender with a little bite Usually this takes about a minute Remove the broccoli with a slotted spoon and set aside Pour out any leftover water and wipe the pan clean

Sear the Beef:

Add fresh oil to the pan and swirl to coat thoroughly Heat over medium high until visibly shimmering Spread the marinated steak in an even layer letting it sear without stirring for around thirty seconds This develops a flavorful brown crust Flip each piece and cook the other side briefly Stir fry until the outside is slightly charred and the center is still barely pink

Add Aromatics and Finish:

Add freshly minced garlic and ginger to the pan pushing them into the hot oil Sauté quickly until very fragrant This takes only about thirty seconds Return the steamed broccoli to the pan Give the premixed sauce another stir and pour it over everything Stir and toss until the sauce thickens and coats all ingredients usually about a minute Immediately take off the heat and serve with rice

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Storage Tips

Leftovers store beautifully in an airtight container for up to three days The beef stays tender and the flavors meld even further I like to reheat gently in a covered pan or microwave with a splash of water to revive the sauce

Ingredient Substitutions

No Shaoxing wine Use dry sherry or leave out if needed For a low carb option swap brown sugar with a stevia blend Any tender quick cooking cut of beef like sirloin can work in place of flank steak For extra veg toss in snap peas or mushrooms with the broccoli

Serving Suggestions

Steamed jasmine or medium grain rice is most traditional but brown rice or cauliflower rice make great alternatives This beef and broccoli also pairs well with a quick cucumber salad or a drizzle of toasted sesame oil at the table

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Cultural and Historical Context

Beef and broccoli is a beloved example of Chinese American cuisine While based on Cantonese cooking it became popular in North America where broccoli is more common than in China This dish represents how immigrant cooks adapted with local produce but never compromised on bold taste

Recipe FAQs

→ What cut of beef works best for this dish?

Flank steak or skirt steak are ideal choices since they stay tender and juicy when thinly sliced and stir-fried quickly.

→ Can I use a different vegetable instead of broccoli?

Broccoli is classic, but snow peas, bok choy, or bell peppers also work well for a similar crunchy texture.

→ How do I achieve tender beef slices?

Slicing against the grain and marinating the beef helps ensure tenderness. Adding baking soda can further tenderize tougher cuts.

→ What sauce ingredients add the most flavor?

A mix of soy sauces, Shaoxing wine or dry sherry, stock, sugar, garlic, and ginger create a balanced, umami-rich sauce.

→ Is there a gluten-free adaptation?

Yes, swap in gluten-free tamari for soy sauce and use dry sherry instead of Shaoxing wine for a gluten-free version.