Description
A classic Chinese stir-fry recipe featuring tender beef slices and crisp broccoli in a savory, slightly sweet soy-based sauce. Quick to prepare and perfect for a flavorful weeknight dinner.
Ingredients
Scale
Beef Marinade
- 1 lb 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 and 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
- Prepare 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, 1 tablespoon cornstarch, and optional 1/2 teaspoon baking soda. Gently mix with your hands until slices are evenly coated. Marinate for 10 minutes.
- Make the sauce: In a medium bowl, combine 1/2 cup chicken stock, 2 tablespoons Shaoxing wine, 2 tablespoons soy sauce, 1 teaspoon dark soy sauce, 2 teaspoons brown sugar, and 1 tablespoon cornstarch. Mix thoroughly until smooth.
- Steam the broccoli: Add 1/4 cup water to a large nonstick skillet over medium-high heat. Once boiling, add broccoli florets and cover. Steam until broccoli turns tender and water evaporates, about 1 minute. Remove broccoli and set aside on a plate. Wipe pan dry with paper towel if any water remains.
- Cook the beef: Add 1 tablespoon peanut oil to the skillet, swirling to coat. Heat over medium-high until hot. Spread beef slices in a single layer. Cook undisturbed for 30 seconds until bottom browns, then flip and cook the other side for a few seconds. Stir occasionally until the beef is lightly charred on the outside but still pink inside.
- Add aromatics: Add minced garlic and ginger to the pan with the beef. Stir a few times to release their fragrance and flavor.
- Combine and finish: Return steamed broccoli to the skillet. Stir the sauce mixture again to re-dissolve cornstarch and pour over beef and broccoli. Cook and stir for about 1 minute until sauce thickens and coats the ingredients. Transfer to a plate and serve hot.
Notes
- Using baking soda in the marinade helps tenderize the beef but is optional.
- Shaoxing wine can be substituted with dry sherry if unavailable.
- Dark soy sauce adds color and depth of flavor but can be omitted if needed.
- Be sure to slice the beef against the grain for maximum tenderness.
- The broccoli should remain slightly crisp, so avoid overcooking during steaming.
- Serve immediately to enjoy the sauce at its best consistency.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 12 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 3 g
- Protein: 27 g
- Cholesterol: 65 mg
Keywords: Chinese beef and broccoli, stir fry, beef recipe, broccoli recipe, Chinese cuisine, quick dinner, stir-fry beef
