Description
This Easy Chinese Beef and Broccoli recipe offers a quick and flavorful stir-fry that’s perfect for a weeknight dinner. Tender slices of beef are marinated and quickly cooked with fresh broccoli florets, garlic, and ginger, all coated in a savory sauce made with soy sauce, Shaoxing wine, and brown sugar. Ready in just 30 minutes, this classic dish brings authentic Chinese flavors to your home kitchen with minimal effort.
Ingredients
Beef 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
Vegetables and Aromatics
- 1 head broccoli, cut into bite-size florets
- 1 tablespoon peanut oil (or vegetable oil)
- 3 garlic cloves, minced
- 2 teaspoons ginger, minced
Instructions
- Prepare the Beef: 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 and add 1 tablespoon soy sauce, 1 tablespoon peanut oil, and 1 tablespoon cornstarch. Mix gently by hand to coat all pieces evenly. Marinate for 10 minutes while you prepare other ingredients.
- Make the Sauce: In a medium bowl, combine 1/2 cup chicken or beef stock, 2 tablespoons Shaoxing wine, 2 tablespoons soy sauce, 1 teaspoon dark soy sauce, 2 teaspoons brown sugar, and 1 tablespoon cornstarch. Stir well until the cornstarch dissolves completely.
- Steam the Broccoli: Pour 1/4 cup water into a large nonstick skillet and bring to a boil over medium-high heat. Add the broccoli florets and cover. Steam for about 1 minute, until broccoli is just tender and water evaporates. Transfer broccoli to a plate and wipe the pan dry with a paper towel if necessary.
- Cook the Beef: Add 1 tablespoon peanut oil to the skillet and swirl to coat. Heat over medium-high heat until hot. Spread the marinated beef in a single layer. Let cook undisturbed for 30 seconds or until the bottom side browns. Flip and cook the other side for a few seconds, then stir and cook briefly until beef is lightly charred but still pink inside.
- Add Aromatics: Add the minced garlic and ginger to the skillet. Stir a few times to release their flavors and aroma.
- Combine and Finish: Return the steamed broccoli to the pan. Stir the prepared sauce again to remix the cornstarch and pour it into the skillet. Stir continuously for about 1 minute until the sauce thickens and coats the beef and broccoli. Remove from heat immediately to avoid overcooking. Serve hot as a main dish.
Notes
- Using baking soda in the marinade helps tenderize the beef but is optional.
- Shaoxing wine adds authentic flavor but dry sherry is a good substitute.
- Be careful not to overcook the beef to keep it tender and juicy.
- Dark soy sauce adds color and a deeper flavor to the sauce.
- Broccoli can be substituted with other vegetables like bok choy or snap peas if desired.
