Chinese Beef and Broccoli Recipe
A classic Chinese Beef and Broccoli stir-fry featuring tender slices of marinated beef combined with crisp broccoli florets in a savory, slightly sweet sauce. This recipe uses quick stovetop cooking to deliver a flavorful and satisfying dish perfect for a weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Ingredients
Scale
Beef 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
Vegetables and Aromatics
- 1 head broccoli, cut into bite-size florets
- 1 tablespoon peanut oil (or vegetable oil)
- 3 garlic cloves, minced
- 2 teaspoons ginger, minced
Instructions
- Prepare the Beef Marinade: Slice the beef thinly against the grain into 1/4 inch thick slices or 1/2 inch sticks. Place in a bowl and add 1 tablespoon soy sauce, 1 tablespoon peanut oil, 1 tablespoon cornstarch, and optional 1/2 teaspoon baking soda. Mix gently by hand until all slices are evenly coated. Let marinate for 10 minutes.
- Make the Sauce: In a medium bowl, combine 1/2 cup chicken stock, 2 tablespoons Shaoxing wine, 2 tablespoons soy sauce, 1 teaspoon dark soy sauce, 2 teaspoons brown sugar, and 1 tablespoon cornstarch. Stir well to dissolve the cornstarch completely and set aside.
- Steam the Broccoli: Add 1/4 cup water to a large nonstick skillet over medium-high heat and bring to a boil. Add the broccoli florets, cover, and steam until just tender and the water evaporates, about 1 minute. Remove broccoli to a plate and wipe skillet dry with a paper towel.
- Cook the Beef: Add 1 tablespoon peanut oil to the skillet and heat over medium-high heat until hot. Spread marinated beef in a single layer and cook without stirring for 30 seconds until the bottom browns. Flip the slices and cook briefly until lightly charred but still pink inside. Stir to finish cooking evenly.
- Add Aromatics: Stir in minced garlic and ginger, cooking briefly until fragrant, about 30 seconds.
- Combine and Finish: Return the broccoli to the skillet. Give the sauce a quick stir to recombine then pour it over the beef and broccoli. Cook, stirring, until the sauce thickens, about 1 minute. Immediately transfer to a serving plate and serve hot.
Notes
- Cutting beef against the grain ensures tenderness.
- Baking soda in the marinade helps tenderize the beef but is optional.
- Shaoxing wine can be substituted with dry sherry.
- Dark soy sauce adds color and deep flavor.
- Use a large enough pan or skillet to avoid overcrowding for even cooking.
Keywords: Chinese, Beef and Broccoli, Stir Fry, Quick Dinner, Asian Cuisine, Easy Recipe
Find it online: https://stirringwithstella.com/chinese-beef-and-broccoli-recipe/
