Description
This Chinese Beef and Broccoli is a quick and easy one-pan recipe that brings classic take-out flavor to your kitchen. Tender beef, crisp broccoli, and a savory sauce come together for a meal ready in under 30 minutes.
Ingredients
Meat and Marinade
- 1 lb flank steak, skirt steak, or other cut (*see footnote 1)
- 1 tablespoon soy sauce
- 1 tablespoon peanut oil (or vegetable oil)
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda (Optional) (*see footnote 1)
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 (*footnote 2)
- 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) (*Footnote 3)
- 3 garlic cloves, minced
- 2 teaspoons ginger, minced
Instructions
- Thinly slice beef against the grain. Mix with soy sauce, peanut oil, cornstarch, and baking soda (if using). Let marinate for 15 minutes.
- In a small bowl, whisk together chicken stock, Shaoxing wine, soy sauces, sugar, and cornstarch. Set aside.
- Bring a pot of water to boil and blanch broccoli for 1–2 minutes until crisp-tender. Drain and set aside.
- Heat oil in a large skillet or wok. Add beef in a single layer and sear until browned but not fully cooked. Remove from pan.
- Add garlic and ginger, stir-fry until fragrant. Return broccoli and beef to the pan.
- Pour in sauce, stir to coat evenly, and cook until the beef is just cooked through and sauce thickens. Serve hot with rice.
Notes
- *Footnote 1: Baking soda helps tenderize tougher cuts of beef.
- *Footnote 2: Dark soy sauce adds deeper color and flavor; substitute with regular soy sauce if unavailable.
- *Footnote 3: Use high-heat oil for the best stir-fry results.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: One-Pan
- Cuisine: Chinese