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Chinese Beef and Broccoli Recipe

Chinese Beef and Broccoli Recipe
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★★★★★

4.8 from 25 reviews

Chinese Beef and Broccoli is a classic stir-fry dish featuring tender slices of marinated beef and crisp broccoli florets tossed in a flavorful savory sauce. This quick and easy recipe balances a rich soy-based marinade with the freshness of garlic, ginger, and Shaoxing wine, creating an authentic restaurant-style meal perfect for weeknight dinners.

Ingredients

Scale

For the 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)

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 Vegetables and Stir-Fry:

  • 1 head broccoli, cut to bite-size florets
  • 1 tablespoon peanut oil (or vegetable oil)
  • 3 garlic cloves, minced
  • 2 teaspoons ginger, minced

Instructions

  1. Prepare and 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 and add 1 tablespoon soy sauce, 1 tablespoon peanut oil, and 1 tablespoon cornstarch (and optionally 1/2 teaspoon baking soda). Gently mix by hand until all slices are coated evenly. Marinate for 10 minutes to tenderize and flavor the meat.
  2. Mix the Sauce: In a medium-sized bowl, combine 1/2 cup chicken or beef stock, 2 tablespoons Shaoxing wine, 2 tablespoons soy sauce, 1 teaspoon dark soy sauce, 2 teaspoons brown sugar, and 1 tablespoon cornstarch. Stir well to dissolve the cornstarch completely and set aside.
  3. Steam the Broccoli: Add 1/4 cup water to a large nonstick skillet and bring it to a boil over medium-high heat. Add the broccoli florets and cover the skillet. Steam the broccoli until it becomes just tender and the water has evaporated, about 1 minute. Transfer broccoli to a plate and wipe the skillet dry using a paper towel held with tongs if any water remains.
  4. Cook the Beef: Add 1 tablespoon peanut or vegetable oil to the clean skillet and swirl to coat the bottom. Heat over medium-high until hot. Spread the marinated beef slices in a single layer. Allow to cook without stirring for about 30 seconds until the bottom side browns. Flip to cook the other side for a few seconds. Stir and continue cooking until the surface is lightly charred but the inside remains pink and tender.
  5. Add Aromatics: Add minced garlic and ginger to the skillet. Stir for a few seconds to release their fragrant flavors into the beef.
  6. Combine and Thicken: Return the steamed broccoli to the skillet. Stir the prepared sauce again to ensure cornstarch is completely dissolved, then pour it into the skillet. Cook and stir continuously until the sauce thickens, about 1 minute. Immediately transfer everything to a serving plate to prevent overcooking.
  7. Serve: Serve hot as a main dish accompanied by steamed rice or noodles for a complete, delicious meal.

Notes

  • Choosing a tender cut like flank or skirt steak is important for best texture. Adding baking soda helps tenderize the meat further but is optional.
  • Dark soy sauce adds color and depth to the sauce; if unavailable, regular soy may be used but will result in a lighter color.
  • Peanut oil is preferred for its high smoke point and subtle flavor, but vegetable oil can substitute if needed.
  • Ensure to slice the beef thinly against the grain for the most tender results.
  • Stir-fry quickly over high heat to keep the beef tender and broccoli crisp.

Nutrition

Keywords: Chinese Beef and Broccoli, Beef Stir-Fry, Broccoli Beef, Chinese Dinner, Easy Stir-Fry, Weeknight Dinner

Find it online: https://ricoloranz.com/chinese-beef-and-broccoli-recipe/