Chinese Beef and Broccoli

why make this recipe

Chinese Beef and Broccoli is a classic dish loved by many for its rich flavors and balanced ingredients. This recipe showcases tender beef paired with crunchy broccoli in a savory sauce, making it a healthy and satisfying meal. It’s quick to prepare, which is perfect for busy weeknights. You’ll enjoy the combination of textures and tastes while knowing you’ve put together a wholesome dish.

how to make Chinese Beef and Broccoli

Ingredients :

• 1 lb flank steak (skirt steak, or other cut (*see footnote 1))
• 1 tablespoon soy sauce
• 1 tablespoon peanut oil (or vegetable oil)
• 1 tablespoon cornstarch
• 1/2 teaspoon baking soda ((Optional) (*see footnote 1))
• 1/2 cup chicken stock (or beef stock)
• 2 tablespoons Shaoxing wine (or dry sherry)
• 2 tablespoons soy sauce
• 1 teaspoon dark soy sauce ((*footnote 2))
• 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) ((*Footnote 3))
• 3 garlic cloves (minced)
• 2 teaspoons ginger (minced)

Directions :

1. 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.
2. Add soy sauce, peanut oil, and cornstarch (*Footnote 1). Gently mix by hand until the slices are coated with a thin layer of sauce. Marinate for 10 minutes while preparing the other ingredients.
3. In a medium-sized bowl, combine all the ingredients for the sauce and mix well.
4. Add 1/4 cup of water into a large nonstick skillet over medium-high heat until it begins to boil. Add the broccoli and cover. Steam until the broccoli just turns tender, about 1 minute. Transfer the broccoli to a plate.
5. Wipe the pan with a paper towel if there’s any water left. Add the oil and swirl to coat the bottom. Heat over medium-high temperature until hot.
6. Spread the steak in a single layer and allow to cook without touching for 30 seconds, or until the bottom is browned. Flip to cook the other side for a few seconds. Stir and cook until the surface is lightly charred and the inside is still pink.
7. Add the garlic and ginger, stirring a few times to release their flavors.
8. Return the broccoli to the pan. Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Transfer everything to a plate immediately. Serve hot as a main dish.

how to serve Chinese Beef and Broccoli

Serve Chinese Beef and Broccoli hot over steamed rice or noodles. You can sprinkle some sesame seeds or chopped green onions on top for extra flavor. It makes a great main dish for lunch or dinner and can be paired with other side dishes like spring rolls.

how to store Chinese Beef and Broccoli

If you have leftovers, let the dish cool to room temperature. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave before serving again.

tips to make Chinese Beef and Broccoli

• Slice the beef against the grain to ensure tenderness.
• Marinating the beef for at least 10 minutes enhances the flavor.
• Keep an eye on the broccoli while steaming to avoid overcooking—it should be just tender but still vibrant in color.
• For extra heat, add a pinch of red pepper flakes to the sauce.

variation (if any)

You can add other vegetables like bell peppers, snap peas, or carrots to increase the nutrition and color of the dish. For a spicier version, include some sliced chilies in the stir-fry.

FAQs

1. Can I use a different cut of beef?
   Yes, you can use other cuts of beef such as ribeye or sirloin, but remember that cooking times may vary based on the thickness of the meat.

2. Is there a gluten-free option for the soy sauce?
   Yes, you can substitute regular soy sauce with gluten-free soy sauce or tamari.

3. Can I make this recipe ahead of time?
   Yes, you can prep the beef and sauce ahead of time and store them separately in the fridge. Just cook the dish when you’re ready to eat!

Chinese Beef and Broccoli

• Author: admin
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Stir-frying
• Cuisine: Chinese
• Diet: Gluten-free option

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Description

A classic dish featuring tender beef and crunchy broccoli in a savory sauce, perfect for busy weeknights.

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Ingredients

• 1 lb flank steak
• 1 tablespoon soy sauce
• 1 tablespoon peanut 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 (for cooking)
• 3 garlic cloves (minced)
• 2 teaspoons ginger (minced)

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Instructions

1. Slice the beef against the grain into 0.5 cm thick slices or 1-cm sticks. Transfer to a bowl.
2. Add soy sauce, peanut oil, and cornstarch, mixing gently until coated. Marinate for 10 minutes.
3. In a medium bowl, combine all ingredients for the sauce and mix well.
4. In a large nonstick skillet, boil 1/4 cup of water over medium-high heat. Add broccoli, cover, and steam for about 1 minute. Transfer to a plate.
5. Wipe the skillet and add oil, heating it over medium-high until hot.
6. Spread the steak in a single layer and cook without touching for 30 seconds, then flip and cook briefly on the other side. Stir until lightly charred and still pink inside.
7. Add garlic and ginger, stirring to release flavors.
8. Return broccoli to the skillet. Stir the sauce, pour into the skillet, and cook until thickened (about 1 minute). Serve hot.

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Notes

Serve with steamed rice or noodles. Sprinkle sesame seeds for extra flavor. Leftovers can be stored in the refrigerator for up to 3 days.