Description
This classic Chinese Beef and Broccoli recipe features tender slices of marinated flank steak stir-fried with crisp broccoli and a savory, slightly sweet sauce. Perfect for a quick and flavorful main dish, it balances the rich flavors of soy and ginger with the freshness of broccoli, making it a favorite for weeknight dinners.
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)
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. Place in a small bowl. Add soy sauce, peanut oil, and cornstarch. Mix gently by hand until all slices are evenly coated. Marinate for 10 minutes while preparing other ingredients.
- Make the Sauce: Combine chicken stock, Shaoxing wine, soy sauces, brown sugar, and cornstarch in a medium bowl. Stir well to dissolve the cornstarch completely. Set aside.
- Steam the Broccoli: Pour 1/4 cup water into a large nonstick skillet over medium-high heat and bring to a boil. Add broccoli and cover. Steam until broccoli is just tender and water evaporates, about 1 minute. Transfer broccoli to a plate. Wipe the pan dry with a paper towel held with tongs if necessary.
- Cook the Beef: Add oil to the skillet, swirling to coat the bottom, and heat over medium-high heat until hot. Spread beef slices in a single layer. Cook undisturbed for 30 seconds or until bottom side is browned. Flip and cook for a few seconds on the other side. Stir and cook until lightly charred on surface but still pink inside.
- Add Aromatics: Stir in minced garlic and ginger. Cook a few times, releasing their flavor and fragrance.
- Combine and Finish: Return broccoli to the pan. Stir the sauce again and pour into the skillet. Cook and stir until sauce thickens, about 1 minute. Remove from heat and transfer everything to a plate immediately.
- Serve: Serve hot as a savory main course alongside steamed rice or noodles.
Notes
- For tougher, cheaper cuts like chuck, brisket, or round roast, add 1/2 teaspoon baking soda to the marinade and marinate for 30 minutes to tenderize beef.
- Dark soy sauce adds color and caramel flavor but can be replaced with 1/2 teaspoon molasses if unavailable.
- If peanut oil is not available, drizzle 1/2 teaspoon toasted sesame oil at the end for added flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 70 mg
