Description
This classic Chinese Beef and Broccoli recipe features tender, marinated flank steak stir-fried with fresh broccoli florets and coated in a flavorful savory-sweet sauce. Quick to prepare and perfect for a hearty weeknight dinner, it balances the richness of soy and Shaoxing wine with the freshness of garlic and ginger.
Ingredients
Scale
Beef Marinade
- 1 lb boneless 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 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. Transfer to a small bowl. Add 1 tablespoon soy sauce, 1 tablespoon peanut oil, and 1 tablespoon cornstarch. Gently mix well by hand until all slices are coated with a thin layer of sauce. Marinate for 10 minutes while preparing other ingredients.
- 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. Mix well and set aside.
- Steam the Broccoli: Add 1/4 cup water into a large nonstick skillet over medium-high heat and bring to a boil. Add broccoli florets and cover with a lid. Steam until broccoli just turns tender and water evaporates, about 1 minute. Transfer broccoli to a plate and wipe the pan dry with a paper towel if water remains.
- Cook the Beef: Add 1 tablespoon peanut oil to the dry skillet and swirl to coat the bottom. Heat over medium-high until hot. Spread the marinated beef in a single layer. Cook without stirring for 30 seconds or until the bottom side is browned. Flip and cook the other side for a few seconds. Stir and cook until beef is lightly charred on the outside but still pink inside.
- Add Aromatics: Add minced garlic and ginger to the skillet. Stir a few times to release their fragrance and flavor.
- Combine and Finish: Return broccoli to the pan. Stir the sauce mixture again to dissolve any cornstarch and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Immediately transfer to a serving plate. Serve hot as a main dish.
Notes
- Slicing the beef against the grain ensures tenderness.
- Marinating the beef allows it to absorb the soy and oil flavors.
- Baking soda is optional; it helps tenderize the beef further if desired.
- Shaoxing wine can be substituted by dry sherry if unavailable.
- Steaming broccoli briefly keeps it crisp and vibrant in color.
- Use a nonstick skillet for easy steaming and stir-frying.
- Adjust sugar to taste for more sweetness if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
