Chinese Beef and Broccoli
A classic Chinese dish featuring tender beef and vibrant broccoli in a savory sauce, perfect for weeknight dinners or special gatherings.
Ingredients
Beef Marinate
- 1 lb flank steak (or skirt steak, or other cut) Slice against the grain for tenderness.
- 1 tablespoon soy sauce
- 1 tablespoon peanut oil (or vegetable oil)
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda (optional) Can enhance tenderness.
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
- 1 head broccoli (cut to bite-size florets)
- 1 tablespoon peanut oil (or vegetable oil) For frying the beef.
- 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 1-cm (1/2 inch) sticks. Transfer to a small bowl.
- Add soy sauce, peanut oil, and cornstarch to the beef and mix until coated. Marinate for 10 minutes.
- Combine all sauce ingredients in a medium bowl and mix well.
Cooking
- In a large nonstick skillet, heat 1/4 cup water over medium-high heat until boiling. Add broccoli and cover. Steam until tender, about 1 minute.
- Transfer broccoli to a plate and wipe the pan with a paper towel.
- Add remaining peanut oil to the pan and heat until hot. Spread the marinated beef in a single layer and cook without touching for 30 seconds or until browned. Flip and cook until lightly charred and still pink inside.
- Add garlic and ginger to the skillet and stir to release flavors.
- Return the broccoli to the pan, stir the sauce again, and pour into the skillet. Cook and stir until the sauce thickens, about 1 minute. Transfer everything to a plate and serve hot.
Notes
Serve with steamed jasmine rice or fried rice. Optionally, garnish with sesame seeds or green onions.