Description
This classic Chinese Beef and Broccoli recipe features tender marinated beef stir-fried with crisp broccoli in a savory, slightly sweet sauce. Ready in just 30 minutes, it’s a perfect weeknight meal that balances rich flavors with fresh vegetables for a wholesome, satisfying dish.
Ingredients
Scale
Beef Marinade
- 1 lb boneless 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 & Aromatics
- 1 head broccoli, cut to bite-size florets
- 1 tablespoon peanut oil (or vegetable oil)
- 3 garlic cloves, minced
- 2 teaspoons ginger, minced
Instructions
- Marinate 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, add 1 tablespoon soy sauce, 1 tablespoon peanut oil, and 1 tablespoon cornstarch. Gently mix by hand until all slices are coated evenly. Marinate for 10 minutes while preparing the rest of the ingredients.
- Prepare the Sauce: In a medium bowl, combine chicken stock, Shaoxing wine, 2 tablespoons soy sauce, dark soy sauce, brown sugar, and cornstarch. Stir well until cornstarch is fully dissolved. Set aside.
- Steam the Broccoli: Pour 1/4 cup water into a large nonstick skillet and heat over medium-high until boiling. Add broccoli florets and cover with a lid. Steam for about 1 minute until broccoli turns just tender and water evaporates. Remove broccoli to a plate and dry the skillet with paper towels if any water remains.
- Cook the Beef: Add 1 tablespoon peanut oil to the dry skillet and swirl to coat evenly. Heat over medium-high until hot. Spread the marinated beef in a single layer. Cook without stirring for 30 seconds until the bottom side browns. Flip beef slices and cook for a few seconds on the other side. Stir and continue cooking until the beef is lightly charred on the outside but still pink inside.
- Add Aromatics: Add minced garlic and ginger to the skillet with the beef. Stir a few times to release their fragrance without burning.
- Combine and Thicken Sauce: Return the steamed broccoli to the skillet. Stir the sauce mixture again to ensure even consistency and pour it over the beef and broccoli. Cook, stirring continuously, until the sauce thickens and coats the ingredients, about 1 minute.
- Serve Hot: Immediately transfer the Beef and Broccoli to a serving plate and serve as a delicious main dish with rice or noodles.
Notes
- Marinating the beef with cornstarch and soy sauce tenderizes the meat and helps create a silky texture when stir-fried.
- You can substitute Shaoxing wine with dry sherry or additional soy sauce if unavailable.
- Steaming broccoli briefly keeps it crisp and bright green, avoiding overcooking.
- If you prefer a stronger garlic or ginger flavor, feel free to increase their amounts slightly.
- For a gluten-free version, use tamari or gluten-free soy sauce.
- Cook beef just until slightly pink inside to prevent toughness and retain juiciness.
