Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chinese Beef and Broccoli Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 84 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 2 to 4 servings
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Chinese

Description

This Chinese Beef and Broccoli recipe features tender slices of beef marinated and stir-fried with fresh broccoli florets in a savory, slightly sweet sauce. Quick and easy to prepare, this classic Chinese takeout favorite is perfect for a flavorful weeknight dinner.

Ingredients

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 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

  1. 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 soy sauce, peanut oil, and cornstarch. Gently mix well by hand until all slices are coated with a thin layer of sauce. Marinate for 10 minutes while preparing other ingredients.
  2. Mix the sauce: Combine all sauce ingredients—chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch—in a medium bowl. Mix well and set aside.
  3. Steam the broccoli: Add 1/4 cup water into a large nonstick skillet over medium-high heat and bring to a boil. Add broccoli florets and cover. Steam until broccoli just turns tender and water evaporates, about 1 minute. Transfer broccoli to a plate. Wipe the pan dry with a paper towel if any water remains.
  4. Cook the beef: Add peanut oil to the dry skillet and swirl to coat the bottom. Heat over medium-high until hot. Spread the marinated beef in a single layer. Cook without stirring for 30 seconds or until the bottom side is browned. Flip and cook the other side for a few seconds. Stir and cook until beef is lightly charred on the outside but still pink inside.
  5. Add aromatics: Add minced garlic and ginger to the skillet. Stir a few times to release their fragrance and flavor.
  6. Combine broccoli and sauce: Return broccoli to the pan. Stir the sauce mixture again to dissolve any cornstarch and pour into the skillet. Cook and stir until the sauce thickens, about 1 minute. Immediately transfer to a serving plate. Serve hot as a main dish.

Notes

  • To tenderize the beef further, the baking soda in the marinade is optional but effective.
  • Shaoxing wine can be substituted with dry sherry for a similar flavor.
  • Use peanut or vegetable oil for high heat cooking to avoid smoking.
  • Cutting the beef against the grain ensures tenderness.
  • For a thicker sauce, increase cornstarch slightly but be careful not to make it too gloopy.

Find it online: https://slsrecipes.com/chinese-beef-and-broccoli-recipe-2/