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Chinese Beef and Broccoli Recipe

Chinese Beef and Broccoli Recipe
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★★★★★

5.1 from 15 reviews

This classic Chinese Beef and Broccoli recipe features tender slices of flank steak stir-fried with crisp broccoli florets in a savory, slightly sweet soy-based sauce. Perfectly balanced with Shaoxing wine and garlic, this dish brings authentic restaurant-style flavors to your home kitchen in under 30 minutes.

Ingredients

Scale

Beef Marinade

  • 1 lb flank steak, skirt steak, or other thinly sliced cut
  • 1 tablespoon soy sauce
  • 1 tablespoon peanut oil (or vegetable oil)
  • 1 tablespoon cornstarch
  • 1/2 teaspoon baking soda (optional, for tenderizing)

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

Instructions

  1. Prepare the Beef: Thinly slice the flank steak across the grain. In a bowl, combine the beef with 1 tablespoon soy sauce, 1 tablespoon peanut oil, 1 tablespoon cornstarch, and optionally 1/2 teaspoon baking soda to tenderize. Mix well and let marinate for at least 15 minutes.
  2. Make the Sauce: In a separate bowl, whisk together chicken stock, Shaoxing wine, 2 tablespoons soy sauce, dark soy sauce, brown sugar, and 1 tablespoon cornstarch until smooth. Set aside.
  3. Cook the Broccoli: Heat 1 tablespoon peanut oil in a large skillet or wok over medium-high heat. Add minced garlic and sauté for about 30 seconds until fragrant. Add broccoli florets and stir-fry for 3-4 minutes until bright green and crisp-tender. Remove broccoli from the pan and set aside.
  4. Cook the Beef: In the same pan, add the marinated beef in a single layer. Cook over high heat for 2-3 minutes without stirring to get a good sear, then stir-fry until the beef is nearly cooked through, about another 1-2 minutes.
  5. Combine and Finish: Return the broccoli to the pan. Stir the prepared sauce again to reincorporate cornstarch and pour it over the beef and broccoli. Stir continuously until the sauce thickens and coats the ingredients well, about 1-2 minutes. Remove from heat.
  6. Serve: Serve immediately over steamed rice or noodles for a hearty meal.

Notes

  • For a more tender beef, baking soda can be added during marinating but avoid overusing it as it shifts texture.
  • Dark soy sauce adds color and depth; if unavailable, use an additional teaspoon of regular soy sauce with a drop of molasses or omit.
  • Peanut oil is preferred for its high smoke point but vegetable oil can substitute.
  • Ensure broccoli is not overcooked for the best texture and color.
  • Shrimp, chicken, or tofu can be used instead of beef for variations.

Nutrition

Keywords: Beef and Broccoli, Chinese Stir-fry, Asian Beef Recipe, Easy Chinese Dinner, Flank Steak Stir Fry

Find it online: https://kitchenbynora.com/chinese-beef-and-broccoli-recipe/