Chinese Beef and Broccoli
A quick and delicious classic Chinese dish combining tender beef and crunchy broccoli in a flavorful sauce.
Ingredients
Beef Marinade
- 1 lb flank steak (skirt steak, or other cut) Sliced against the grain
- 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
- 1 head broccoli (cut to bite-size florets)
- 3 cloves garlic (minced)
- 2 teaspoons ginger (minced)
- 1 tablespoon peanut oil (or vegetable oil) For frying
Instructions
Preparation
- Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks.
- Place in a small bowl and add soy sauce, peanut oil, and cornstarch.
- Mix gently by hand until the beef is well coated and let it marinate for 10 minutes.
Sauce Mixing
- 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 and heat over medium-high heat.
- Once the water begins to boil, add the broccoli and cover. Steam for about 1 minute until slightly tender.
- Transfer the broccoli to a plate and wipe the skillet if there's any leftover water.
- Add the oil to the skillet and heat until hot. Spread the marinated beef in a single layer.
- Cook for about 30 seconds without stirring until the bottom is browned, then flip to cook the other side briefly.
- Stir until the beef has some char but is still pink inside.
- Add minced garlic and ginger to the skillet, stirring a few times to release their flavors.
- Return the steamed broccoli to the skillet, stir the sauce, and pour it over the beef and broccoli.
- Cook and stir until the sauce thickens, about 1 minute. Serve hot immediately.
Notes
For best results, slice the beef against the grain and use fresh broccoli. Serve over rice or noodles for a complete meal. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.