Chinese Beef and Broccoli (Print)
Tender beef and fresh broccoli stir-fried in a savory, rich sauce—perfect for quick, satisfying weeknight dinners.
# Ingredients:
→ Meat and Marinade
01 -
450 g flank steak (or skirt steak, or alternative cut such as chuck, brisket, or round roast), thinly sliced against the grain
02 -
15 ml soy sauce
03 -
15 ml peanut oil or vegetable oil
04 -
15 ml cornstarch
05 -
2.5 ml baking soda (optional, for tougher cuts)
→ Sauce
06 -
120 ml chicken stock or beef stock
07 -
30 ml Shaoxing wine or dry sherry
08 -
30 ml soy sauce
09 -
5 ml dark soy sauce
10 -
10 ml brown sugar or white sugar
11 -
15 ml cornstarch
→ Stir-fry
12 -
1 head broccoli, cut into bite-sized florets
13 -
15 ml peanut oil or vegetable oil
14 -
3 garlic cloves, minced
15 -
10 ml fresh ginger, minced
16 -
60 ml water
# Steps:
01 -
Slice flank steak against the grain into 0.5 cm strips. Place in a small bowl, add soy sauce, peanut oil, cornstarch, and baking soda if using. Mix by hand until coated. Let marinate for 10 minutes.
02 -
Combine chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch in a medium bowl. Stir thoroughly until lump-free.
03 -
Add 60 ml water to a large nonstick skillet over medium-high heat. Bring to a boil, add broccoli florets, and cover. Steam until just tender and water evaporates, about 1 minute. Remove broccoli to a plate. Wipe pan dry.
04 -
Heat peanut oil in the skillet over medium-high heat. Spread beef in a single layer. Cook undisturbed for 30 seconds until browned, then flip and briefly sear the other side. Stir until lightly charred but still pink inside.
05 -
Add minced garlic and ginger. Stir quickly to release fragrance.
06 -
Return broccoli to the skillet. Stir sauce to dissolve any settled cornstarch, then pour over ingredients. Cook and stir until sauce thickens and coats everything, about 1 minute.
07 -
Transfer beef and broccoli to a serving plate immediately. Serve hot, ideally over freshly steamed rice.
# Notes:
01 -
For a gluten-free version, replace Shaoxing wine with dry sherry and use tamari instead of soy sauce.
02 -
Tougher cuts of beef can be tenderized by marinating with baking soda for 30 minutes before cooking.
03 -
Dark soy sauce deepens the color and adds mild caramel flavor. If unavailable, substitute with 2.5 ml molasses.
04 -
If peanut oil is not on hand, drizzle 2.5 ml toasted sesame oil at the end for enhanced aroma.