Description
This Chinese Beef and Broccoli recipe offers a delicious homemade alternative to take-out, featuring tender beef and crisp broccoli in a savory brown sauce. Perfect for a quick and healthy dinner, it pairs beautifully with steamed rice and can be easily adapted to be gluten-free.
Ingredients
Meat and 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)
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
Stir-fry
- 1 head broccoli, cut to bite-size florets
- 1 tablespoon peanut oil (or vegetable oil)
- 3 garlic cloves, minced
- 2 teaspoons ginger, minced
Instructions
- Marinate the Beef: Slice the beef thinly against the grain into approximately 1/4 inch thick slices or 1/2 inch sticks. Place into a small bowl and add soy sauce, peanut oil, and cornstarch. Gently mix by hand until each piece is evenly coated. Let marinate for 10 minutes while preparing other ingredients.
- Prepare the Sauce: In a medium bowl, combine chicken or beef stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch. Stir well until fully mixed and the cornstarch is dissolved.
- Steam the Broccoli: Pour 1/4 cup water into a large nonstick skillet and heat over medium-high until boiling. Add broccoli florets, cover, and steam until they turn just tender and water evaporates, about 1 minute. Transfer the broccoli to a plate and wipe out the skillet if any water remains.
- Cook the Beef: Add peanut oil to the heated skillet and swirl to coat. Once hot, spread the marinated beef in a single layer. Let it cook without stirring for 30 seconds to brown the bottom. Flip and cook the other side for a few seconds until lightly charred but still pink inside. Stir to finish cooking quickly.
- Add Aromatics: Stir in the minced garlic and ginger, cooking briefly to release their fragrance without burning.
- Combine and Thicken: Return the broccoli to the skillet. Stir the prepared sauce to ensure the cornstarch hasn’t settled, then pour it in. Cook and stir continuously until the sauce thickens and coats the beef and broccoli evenly, about 1 minute.
- Serve: Transfer the finished dish to a serving plate and serve hot over steamed rice for a complete meal.
Notes
- For tougher cuts of beef such as chuck, brisket, or round roast, add 1/2 teaspoon baking soda to the marinade and extend marinating time to 30 minutes to tenderize the meat.
- Dark soy sauce adds a rich color and subtle caramel flavor; if unavailable, substitute with 1/2 teaspoon molasses to enhance depth.
- If peanut oil is unavailable, drizzle 1/2 teaspoon toasted sesame oil at the end of cooking after turning off the heat to boost flavor.
