Chinese Beef and Broccoli

why make this recipe

Chinese Beef and Broccoli is a delicious and nutritious dish that comes together quickly. It combines tender beef and crisp broccoli in a flavorful sauce, making it a great choice for a weekday meal. This dish is not only tasty but also packed with protein and vitamins, giving you energy and satisfaction. Plus, it’s easy to make at home and can save you from ordering takeout.

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 (*see 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) (*see 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. Put it in a small bowl.
2. Add soy sauce, peanut oil, and cornstarch to the beef. Mix gently by hand until all slices are coated. Let it marinate for 10 minutes while you prepare the other ingredients.
3. In a medium bowl, combine all ingredients for the sauce and mix well.
4. In a large nonstick skillet over medium-high heat, add 1/4 cup water. Once boiling, add the broccoli and cover. Steam until just tender, about 1 minute. Transfer broccoli to a plate and wipe any excess water from the pan.
5. Add the oil to the skillet and heat until hot. Spread the steak in a single layer and cook for 30 seconds without moving it. Flip to cook the other side for a few seconds until slightly charred, but still pink inside.
6. Add minced garlic and ginger to the pan, stirring to release their flavors.
7. Return the broccoli to the skillet. Stir the sauce to dissolve the cornstarch completely, then pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute.
8. Transfer everything to a plate and serve hot as a main dish.

how to serve Chinese Beef and Broccoli

Serve Chinese Beef and Broccoli over a bed of steamed rice or noodles to soak up the delicious sauce. You can also garnish it with sesame seeds or sliced green onions for an added touch.

how to store Chinese Beef and Broccoli

If you have leftovers, store them in an airtight container in the refrigerator. It will keep well for about 3 days. To reheat, use a microwave or a skillet over low heat until warmed through.

tips to make Chinese Beef and Broccoli

• Make sure to slice the beef thinly and against the grain for tenderness.
• Using fresh ginger and garlic will enhance the flavor.
• If you want to add more vegetables, bell peppers or carrots work well in this recipe.
• Marinating the beef longer will deepen the flavor.

variation

You can replace the beef with chicken or tofu for a different protein option. Adjust cooking times as needed based on the protein you choose.

FAQs

1. Can I use frozen broccoli in this recipe?
Yes, you can use frozen broccoli. Just make sure to thaw it before adding it to the skillet.

2. What if I don’t have Shaoxing wine?
If you don’t have Shaoxing wine, dry sherry is a good substitute, or you can simply use more chicken or beef stock.

3. Can this recipe be made gluten-free?
Yes, you can use gluten-free soy sauce and ensure that the other ingredients do not contain gluten for a gluten-free version.

Chinese Beef and Broccoli

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• Author: admin
• Total Time: 20 minutes
• Yield: 4 servings
• Diet: None

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Description

A delicious and nutritious dish combining tender beef and crisp broccoli in a flavorful sauce.

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Ingredients

• 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)
• 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

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Instructions

1. Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks. Put it in a small bowl.
2. Add soy sauce, peanut oil, and cornstarch to the beef. Mix gently by hand until all slices are coated. Let it marinate for 10 minutes while you prepare the other ingredients.
3. In a medium bowl, combine all ingredients for the sauce and mix well.
4. In a large nonstick skillet over medium-high heat, add 1/4 cup water. Once boiling, add the broccoli and cover. Steam until just tender, about 1 minute. Transfer broccoli to a plate and wipe any excess water from the pan.
5. Add the oil to the skillet and heat until hot. Spread the steak in a single layer and cook for 30 seconds without moving it. Flip to cook the other side for a few seconds until slightly charred but still pink inside.
6. Add minced garlic and ginger to the pan, stirring to release their flavors.
7. Return the broccoli to the skillet. Stir the sauce to dissolve the cornstarch completely, then pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute.
8. Transfer everything to a plate and serve hot as a main dish.

Notes

Serve over steamed rice or noodles. Garnish with sesame seeds or sliced green onions for added flavor.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Stir-frying
• Cuisine: Chinese