Description
This Chinese Beef and Broccoli recipe delivers tender, marinated beef stir-fried with bright green steamed broccoli in a savory, slightly sweet soy-based sauce. Perfect for a quick, satisfying dinner, this dish combines the perfect balance of flavors and textures in just 30 minutes.
Ingredients
Scale
Beef Marinade
- 1 lb boneless flank steak, skirt steak, or other cut, sliced
- 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 & 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 and Marinate: Slice the beef thinly against the grain into 0.5 cm thick slices or 1-cm sticks. Place in a bowl and add soy sauce, peanut oil, cornstarch, and optionally baking soda. Mix gently to coat the beef evenly. Let marinate for 10 minutes.
- Mix the Sauce: Combine chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch in a bowl. Stir well until cornstarch dissolves and set aside.
- Steam the Broccoli: Pour 1/4 cup water into a large nonstick skillet and heat over medium-high until boiling. Add broccoli florets, cover, and steam until just tender and bright green, about 1 minute. Remove broccoli and transfer to a plate. Wipe pan clean if needed.
- Sear the Beef: Add oil to the cleaned skillet, heat over medium-high until hot. Spread marinated beef in a single layer and sear undisturbed for about 30 seconds until browned. Flip and cook for a few seconds until beef is mostly cooked but still slightly pink.
- Add Aromatics: Stir in minced garlic and ginger, cooking and stirring frequently for about 30 seconds until fragrant.
- Combine & Finish: Return steamed broccoli to the skillet. Stir the sauce again and pour into the pan. Toss everything together and cook for about 1 minute until sauce thickens and coats beef and broccoli. Serve immediately hot.
Notes
- Slice beef against the grain for more tender pieces.
- Optional baking soda in marinade helps tenderize the beef further.
- Use Shaoxing wine for authentic flavor; dry sherry is a good substitute.
- Do not overcook broccoli; steaming briefly keeps its bright color and crisp texture.
- Adjust sugar and soy sauce quantities to taste for more sweetness or saltiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
