Chinese Beef and Broccoli

why make this recipe

Chinese Beef and Broccoli is a delicious and easy dish that brings the flavors of takeout right to your kitchen. It combines tender beef with fresh, crunchy broccoli in a savory sauce. This dish is perfect for a weeknight meal or a cozy dinner with family and friends. Plus, it’s quick to make and loaded with protein and veggies, making it a healthy choice.

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 ((*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) ((*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. Transfer to a small bowl. Add soy sauce, peanut oil, and cornstarch (*Footnote 1). Mix well by hand until all slices are coated. Let marinate for 10 minutes while preparing other ingredients.

   
   
2. 
   

   In a medium-sized bowl, combine all the ingredients for the sauce. Mix well.

   
   
3. 
   

   In a large nonstick skillet over medium-high heat, add 1/4 cup water until it begins to boil. Add the broccoli and cover. Steam until the broccoli turns tender and the water evaporates, about 1 minute. Transfer the broccoli to a plate. Wipe the pan with a paper towel if there’s any leftover water.

   
   
4. 
   

   Add the oil to the pan and heat over medium-high. Once hot, spread the steak in a single layer. Cook without touching for 30 seconds until browned. Flip and cook the other side for a few seconds. Stir until the surface is lightly charred and the inside is still pink.

   
   
5. 
   

   Add garlic and ginger. Stir a few times to release their fragrance.

   
   
6. 
   

   Return the broccoli to the pan. Stir the sauce again to dissolve the cornstarch and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Transfer everything to a plate immediately. Serve hot as a main dish.

   
   

how to serve Chinese Beef and Broccoli

Serve Chinese Beef and Broccoli hot over steamed rice or noodles. You can also sprinkle some sesame seeds or sliced green onions on top for extra flavor and garnish.

how to store Chinese Beef and Broccoli

To store leftovers, place them in an airtight container in the refrigerator. They can last for 2-3 days. Reheat in a skillet over medium heat until warmed through.

tips to make Chinese Beef and Broccoli

• Make sure to slice the beef against the grain for tender pieces.
• For extra flavor, you can add red pepper flakes or a splash of rice vinegar to the sauce.
• Use fresh broccoli for the best texture; frozen broccoli can become mushy.

variation (if any)

You can easily customize this recipe by adding other vegetables like bell peppers, snap peas, or carrots. If you prefer chicken or tofu, you can replace the beef with those proteins for a different twist.

FAQs

1. Can I make this dish ahead of time?
Yes, you can marinate the beef and prepare the sauce ahead of time. Just combine them when you are ready to cook.

2. What can I substitute for Shaoxing wine?
You can use dry sherry or even chicken stock as a substitute if you don’t have Shaoxing wine.

3. Is this dish gluten-free?
To make it gluten-free, use gluten-free soy sauce and ensure that all other ingredients are gluten-free.

Chinese Beef and Broccoli

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A delicious and easy dish that brings the flavors of takeout right to your kitchen, combining tender beef with fresh broccoli in a savory sauce.

• Total Time: 25 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 1 lb flank 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 into bite-size florets)
• 1 tablespoon peanut oil (or vegetable oil)
• 3 garlic cloves (minced)
• 2 teaspoons ginger (minced)

Instructions

1. 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 bowl. Add soy sauce, peanut oil, and cornstarch. Mix well and let marinate for 10 minutes.
2. Combine all the ingredients for the sauce in a medium-sized bowl and mix well.
3. Add 1/4 cup water to a large nonstick skillet over medium-high heat until it boils. Add the broccoli and cover. Steam until tender, about 1 minute. Transfer broccoli to a plate.
4. Heat oil in the pan over medium-high. Spread the steak in a single layer. Cook without touching for 30 seconds, flip and char lightly.
5. Add garlic and ginger, stirring to release their fragrance.
6. Return the broccoli and pour the sauce into the skillet. Cook and stir until the sauce thickens, about 1 minute. Transfer to a plate and serve hot.

Notes

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

• Author: aymane-mouraigmail-com-2
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Stir-frying
• Cuisine: Chinese
• Diet: None

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 6g
• Sodium: 600mg
• Fat: 18g
• Saturated Fat: 4g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 25g
• Cholesterol: 70mg

Keywords: Chinese beef, broccoli recipe, stir fry, quick meal, takeout