Why Make This Recipe

Chinese Beef and Broccoli is a delicious dish that packs a punch with its savory flavors and tender beef. It’s not only quick to prepare but also healthy, thanks to the nutritious broccoli. This dish is perfect for a weeknight dinner or a special meal. Homemade Chinese Beef and Broccoli is better than takeout because you control the ingredients, making it healthier and customizable according to your taste.

How to Make Chinese Beef and Broccoli

Ingredients:

• 1 lb flank steak (or 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)
• 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

Directions:

1. Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks. Transfer it to a small bowl.
2. Add soy sauce, peanut oil, and cornstarch to the beef. Gently mix well by hand until all slices are coated with sauce. Marinate for 10 minutes while preparing the other ingredients.
3. In a medium-sized bowl, combine all the ingredients for the sauce and mix well.
4. In a large nonstick skillet, add 1/4 cup water over medium-high heat until boiling. Add the broccoli, cover, and steam until tender, about 1 minute. Transfer broccoli to a plate and wipe any remaining water from the pan.
5. Add the oil to the skillet and heat until hot. Spread the steak in a single layer and cook without touching for 30 seconds, until browned. Flip the steak to cook the other side for a few seconds, then stir and cook until lightly charred and still pink inside.
6. Add the minced garlic and ginger to the skillet. Stir a few times to release their flavors.
7. Return the broccoli to the pan. Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute.
8. Transfer everything to a plate immediately. Serve hot as a main dish.

How to Serve Chinese Beef and Broccoli

Serve your Chinese Beef and Broccoli over a bed of steamed rice or noodles to soak up the delicious sauce. You can also garnish with sesame seeds or sliced green onions for an extra touch.

How to Store Chinese Beef and Broccoli

If you have leftovers, place them in an airtight container and store them in the refrigerator for up to 3 days. Reheat in the microwave or over low heat in a skillet.

Tips to Make Chinese Beef and Broccoli

• Slice the beef against the grain for tender pieces.
• Marinating the beef helps enhance its flavor and tenderness.
• Don’t overcook the broccoli; it should be bright green and slightly crisp.

Variation

You can swap the steak for chicken, shrimp, or tofu for a different protein option. You can also add other vegetables like bell peppers or carrots for variety.

FAQs

1. Can I use frozen broccoli?
Yes, you can use frozen broccoli. Just steam it according to the package instructions before adding it to the dish.

2. What can I substitute for Shaoxing wine?
You can use dry sherry or simply omit it if you prefer not to use alcohol.

3. Can I make this dish spicy?
Yes! You can add chili flakes or sliced fresh chili to the dish for a spicy kick.

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Chinese Beef and Broccoli

A quick and healthy dish featuring tender beef and nutritious broccoli, perfect for weeknight dinners.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course dinner, Main Course

Cuisine Chinese

Servings 4 servings

Calories 450 kcal

Ingredients

  

For the beef marinade

• 1 lb flank steak (or 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 into 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 1 cm (1/2 inch) sticks. Transfer it to a small bowl.
• Add soy sauce, peanut oil, and cornstarch to the beef. Gently mix well by hand until all slices are coated with sauce. Marinate for 10 minutes.
• In a medium-sized bowl, combine all the ingredients for the sauce and mix well.

Cooking

• In a large nonstick skillet, add 1/4 cup water over medium-high heat until boiling. Add the broccoli, cover, and steam until tender, about 1 minute. Transfer broccoli to a plate and wipe any remaining water from the pan.
• Add the oil to the skillet and heat until hot. Spread the steak in a single layer and cook without touching for 30 seconds, until browned. Flip the steak to cook the other side for a few seconds, then stir and cook until lightly charred and still pink inside.
• Add the minced garlic and ginger to the skillet. Stir a few times to release their flavors.
• Return the broccoli to the pan. Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute.
• Transfer everything to a plate immediately. Serve hot as a main dish.

Notes

Serve over a bed of steamed rice or noodles. Garnish with sesame seeds or sliced green onions for an extra touch. Store leftovers in an airtight container for up to 3 days.

Keyword Beef and Broccoli, Healthy recipe, Quick Dinner, Stir-Fry, Takeout