Chinese Beef and Broccoli
A quick and satisfying dish featuring tender beef and crisp broccoli in a savory sauce.
Ingredients
For the Beef Marinade
- 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)
For the 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
For the Stir-Fry
- 1 head broccoli, cut to bite-size florets
- 1 tablespoon peanut oil (or vegetable oil)
- 3 cloves garlic, minced
- 2 teaspoons ginger, minced
Instructions
Preparation
- Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or into 1-cm (1/2 inch) sticks and transfer them to a small bowl.
- Add soy sauce, peanut oil, and cornstarch to the bowl and mix gently until all slices are evenly coated. Allow to marinate for about 10 minutes.
- In a medium-sized bowl, combine all sauce ingredients and mix well. Set the sauce aside.
Cooking
- In a large nonstick skillet over medium-high heat, pour in 1/4 cup of water and bring it to a boil. Add the broccoli, cover, and steam for about 1 minute until tender. Transfer the broccoli to a plate.
- Wipe the pan, add peanut oil, and heat until hot. Spread the marinated steak in a single layer and cook for about 30 seconds until browned, then flip briefly and stir until slightly charred but still pink inside.
- Add minced garlic and ginger to the pan, stirring to release their aroma.
- Return steamed broccoli to the pan, stir sauce to dissolve cornstarch, then pour sauce into the pan. Cook and stir until sauce thickens, about 1 minute. Transfer to a plate and serve immediately.
Notes
Serve over steamed white rice or noodles, and garnish with sesame seeds or chopped scallions. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 2 months.