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Chinese Beef and Broccoli

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A savory dish featuring tender beef and vibrant broccoli in a rich soy sauce, perfect for any occasion.

Ingredients

Scale
  • 1 lb flank steak (or skirt steak, or other cuts)
  • 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. Prepare the Beef: Slice the flank steak against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks. Transfer the sliced beef to a small bowl, then add soy sauce, peanut oil, and cornstarch. Gently mix with your hands until every slice is lightly coated. Allow it to marinate for 10 minutes while you prepare the other ingredients.
  2. Make the Sauce: In a medium-sized bowl, combine the chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch. Whisk until the cornstarch dissolves completely.
  3. Steam the Broccoli: Heat 1/4 cup water in a large nonstick skillet over medium-high heat until it boils. Add the broccoli and cover, steaming until it becomes just tender, about 1 minute. Once ready, transfer the broccoli to a plate and wipe the pan with a paper towel to remove excess water.
  4. Cook the Beef: Add 1 tablespoon of peanut oil to the skillet and swirl to coat the bottom. Heat over medium-high until hot, then spread the marinated beef across the skillet in a single layer. Allow it to cook without stirring for about 30 seconds until browned. Flip the beef to cook the other side for a few seconds, then stir and cook until it’s lightly charred yet pink inside.
  5. Add Aromatics: Toss in the minced garlic and ginger, stirring quickly to release their fragrant aroma.
  6. Combine: Return the steamed broccoli to the skillet and give the sauce a final stir to ensure the cornstarch is fully dissolved. Pour the sauce over the beef and broccoli, cooking for another minute until the sauce thickens beautifully. Serve immediately on a warm plate, ready to indulge!

Notes

Marinate beef several hours in advance for more flavor. Broccoli should remain slightly tender and not overcooked.

Nutrition

Keywords: beef, broccoli, stir-fry, Chinese cuisine, comfort food

Find it online: https://oliviatable.com/chinese-beef-and-broccoli/