Chinese Beef and Broccoli
Why Make This Recipe
Chinese Beef and Broccoli is a classic dish that perfectly balances flavors and textures. The tender beef, crisp broccoli, and savory sauce come together to create an enjoyable meal that is great for any day of the week. This recipe is not only delicious but also quick to prepare, making it an excellent choice for busy evenings. Plus, it’s a healthy option packed with protein and vitamins.
How to Make Chinese Beef and Broccoli
Ingredients
- 1 lb flank steak (or 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)
- 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
- 1 head broccoli, cut to bite-size florets
- 1 tablespoon peanut oil (or vegetable oil)
- 3 garlic cloves, minced
- 2 teaspoons ginger, minced
Directions
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. Mix well by hand until all slices are coated. Marinate for 10 minutes while preparing other ingredients.
In a medium-sized bowl, combine all the ingredients for the sauce. Mix well.
Heat 1/4 cup water in a large nonstick skillet over medium-high heat until boiling. Add the broccoli and cover. Steam until the broccoli becomes tender, about 1 minute. Transfer the broccoli to a plate. Wipe the pan with a paper towel if there’s any leftover water.
Add peanut oil to the skillet and heat over medium high heat. Spread the steak in a single layer. Cook without touching for 30 seconds until the bottom side is browned. Flip and cook the other side for a few seconds. Stir until the steak is lightly charred and still pink inside.
Add garlic and ginger to the skillet. Stir to release the flavor.
Return the broccoli to the pan. Stir the sauce to dissolve the cornstarch completely, then pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Transfer everything to a plate immediately. Serve hot as a main dish.
How to Serve Chinese Beef and Broccoli
Serve Chinese Beef and Broccoli over a bed of steamed rice or noodles for a complete meal. You can also garnish it with sliced green onions or sesame seeds for added flavor and presentation.
How to Store Chinese Beef and Broccoli
To store leftovers, let them cool completely, then place them in an airtight container. Refrigerate for up to 3 days. When ready to eat, reheat in a skillet over medium heat until warmed through.
Tips to Make Chinese Beef and Broccoli
- Ensure to slice the beef against the grain to keep it tender.
- Marinating the beef helps to infuse it with flavor and keeps it juicy.
- Don’t overcook the broccoli; it should remain crisp and bright green.
Variation
You can add other vegetables like bell peppers, snap peas, or mushrooms to the stir-fry for extra color and nutrition. Feel free to adjust the sauce ingredients to your taste.
FAQs
Can I use different cuts of beef?
Yes, you can use skirt steak, sirloin, or even ribeye, but flank steak is ideal for this recipe.
Is there a vegetarian version of this dish?
Absolutely! You can replace the beef with tofu or seitan and use vegetable stock instead of chicken or beef stock.
Can I freeze the leftovers?
Yes, you can freeze the cooked Chinese Beef and Broccoli. Store it in an airtight container, and it should last for up to 2 months. Thaw it in the refrigerator before reheating.
Chinese Beef and Broccoli
Ingredients
Method
- 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 to the beef. Mix well by hand until all slices are coated. Marinate for 10 minutes while preparing other ingredients.
- In a medium-sized bowl, combine all the ingredients for the sauce. Mix well.
- Heat 1/4 cup water in a large nonstick skillet over medium-high heat until boiling. Add the broccoli and cover. Steam until the broccoli becomes tender, about 1 minute.
- Transfer the broccoli to a plate. Wipe the pan with a paper towel if there’s any leftover water.
- Add peanut oil to the skillet and heat over medium-high heat. Spread the steak in a single layer. Cook without touching for 30 seconds until the bottom side is browned. Flip and cook the other side for a few seconds.
- Stir until the steak is lightly charred and still pink inside.
- Add garlic and ginger to the skillet. Stir to release the flavor.
- Return the broccoli to the pan. Stir the sauce to dissolve the cornstarch completely, then pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute.
- Transfer everything to a plate immediately. Serve hot as a main dish.