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