Why Make This Recipe
Chinese Beef and Broccoli is a classic dish that brings together tender beef and fresh broccoli in a flavorful sauce. It’s a great choice for a quick weeknight meal or a cozy weekend dinner. The combination of ingredients is not only delicious but also offers a balanced mix of protein and vegetables. Plus, it’s a simple recipe that you can easily make at home, giving you control over the flavors and ingredients.
How to Make Chinese Beef and Broccoli
Ingredients:
- 1 lb flank steak (or 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)
Directions:
- Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1 cm (1/2 inch) sticks. Place them in a small bowl.
- Add soy sauce, peanut oil, and cornstarch to the beef. Mix gently by hand until all pieces are coated. Let it marinate for 10 minutes while you prepare the other ingredients.
- In a medium-sized bowl, combine all the ingredients for the sauce and mix well.
- In a large nonstick skillet, heat 1/4 cup of water over medium-high heat until it begins to boil. Add the broccoli and cover the skillet. Steam the broccoli until it is tender, about 1 minute. Transfer the broccoli to a plate and wipe the skillet with a paper towel if there’s any leftover water.
- Add the oil to the skillet and heat until hot. Spread the beef in a single layer. Let it cook without stirring for 30 seconds, until the underside is browned. Flip the beef to cook the other side for a few seconds. Stir until lightly charred but still pink inside.
- Add the garlic and ginger to the skillet and stir until fragrant.
- Return the steamed broccoli to the pan. Stir the sauce to dissolve the cornstarch completely and pour it over the beef and broccoli. Cook and stir until the sauce thickens, about 1 minute.
- Transfer everything to a plate and serve hot as a main dish.
How to Serve Chinese Beef and Broccoli
Serve Chinese Beef and Broccoli hot. It’s great on its own or over rice or noodles. You can also garnish it with sesame seeds or green onions for added flavor and presentation.
How to Store Chinese Beef and Broccoli
You can store leftovers in an airtight container in the refrigerator for up to three days. To reheat, simply warm it in a skillet over medium heat or in the microwave until heated through.
Tips to Make Chinese Beef and Broccoli
- Cut Against the Grain: Always slice the beef against the grain to ensure tenderness.
- Marinate Well: Allowing the beef to marinate helps to enhance its flavor.
- Don’t Overcook the Broccoli: Steam the broccoli just until tender to keep it crisp and bright.
- Adjust Sauce: Feel free to adjust the sweetness or saltiness of the sauce to suit your taste.
Variation
You can add other vegetables like bell peppers, carrots, or snap peas to the dish to increase the variety. For a spicier touch, consider adding red pepper flakes or sliced chili peppers.
FAQs
1. Can I use a different cut of meat?
Yes, you can use other cuts of beef like sirloin or ribeye. Just ensure they are thinly sliced.
2. Is there a substitute for Shaoxing wine?
If you don’t have Shaoxing wine, you can use dry sherry or even white wine as a substitute.
3. Can I make this dish vegetarian?
Yes, you can substitute the beef with tofu or other plant-based proteins and use vegetable stock instead of chicken or beef stock.
Enjoy making this delicious Chinese Beef and Broccoli recipe at home!
Print
Chinese Beef and Broccoli
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stir Fry
- Cuisine: Chinese
- Diet: None
Description
A classic dish that combines tender beef and fresh broccoli in a flavorful sauce, perfect for quick weeknight meals or cozy weekend dinners.
Ingredients
- 1 lb flank steak (or 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
- Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1 cm (1/2 inch) sticks. Place them in a small bowl.
- Add soy sauce, peanut oil, and cornstarch to the beef. Mix gently by hand until all pieces are coated. Let it marinate for 10 minutes while you prepare the other ingredients.
- In a medium-sized bowl, combine all the ingredients for the sauce and mix well.
- In a large nonstick skillet, heat 1/4 cup of water over medium-high heat until it begins to boil. Add the broccoli and cover the skillet. Steam the broccoli until it is tender, about 1 minute. Transfer the broccoli to a plate and wipe the skillet with a paper towel if there’s any leftover water.
- Add the oil to the skillet and heat until hot. Spread the beef in a single layer. Let it cook without stirring for 30 seconds until the underside is browned. Flip the beef to cook the other side for a few seconds. Stir until lightly charred but still pink inside.
- Add the garlic and ginger to the skillet and stir until fragrant.
- Return the steamed broccoli to the pan. Stir the sauce to dissolve the cornstarch completely and pour it over the beef and broccoli. Cook and stir until the sauce thickens, about 1 minute.
- Transfer everything to a plate and serve hot as a main dish.
Notes
Serve on its own or over rice or noodles, and consider garnishing with sesame seeds or green onions.