Description
This easy Chinese Beef and Broccoli recipe brings the classic take-out flavor right to your kitchen. The tender beef and crisp-tender broccoli are coated in a savory sauce that’s perfectly balanced with the sweetness of brown sugar and the richness of soy sauce. A one-pan dish that’s ready in just 20 minutes!
Ingredients
Scale
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For the Meat and Marinade:
- 1 lb boneless flank steak, skirt steak, or other cut
- 1 tablespoon soy sauce
- 1 tablespoon peanut oil
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda (Optional, for tougher cuts)
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For the Sauce:
- 1/2 cup chicken stock
- 2 tablespoons Shaoxing wine
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 2 teaspoons brown sugar
- 1 tablespoon cornstarch
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For the Stir-Fry:
- 1 head broccoli, cut into bite-sized florets
- 1 tablespoon peanut oil
- 3 garlic cloves, minced
- 2 teaspoons ginger, minced
Instructions
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Marinate the Beef:
- Slice the beef against the grain into 0.5 cm thick slices or 1-cm sticks.
- Transfer to a small bowl and add soy sauce, peanut oil, and cornstarch.
- Gently mix until all slices are coated. Marinate for 10 minutes.
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Prepare the Sauce:
- In a bowl, combine chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch.
- Mix well until the cornstarch is fully dissolved. Set aside.
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Steam the Broccoli:
- Add 1/4 cup water to a skillet over medium-high heat and bring to a boil.
- Add the broccoli florets and cover the skillet to steam until the broccoli is tender and the water evaporates, about 1 minute.
- Transfer the steamed broccoli to a plate and set aside.
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Cook the Beef:
- Wipe the skillet and heat 1 tablespoon of peanut oil until hot.
- Spread the marinated beef slices in a single layer and cook without touching for 30 seconds. Then flip and cook until lightly charred and the inside is pink.
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Stir-Fry with Garlic and Ginger:
- Add minced garlic and ginger to the skillet and stir to release the flavors.
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Combine and Serve:
- Return the steamed broccoli to the pan and stir the prepared sauce. Pour it into the skillet with the beef and vegetables.
- Cook and stir for about 1 minute until the sauce thickens.
- Transfer everything to a plate and serve hot.
Notes
- Tougher Cuts of Beef: If using a tougher cut of beef, you can add baking soda to the marinade and marinate for 30 minutes before cooking to tenderize the meat.
- Dark Soy Sauce: Dark soy sauce adds color and flavor to the dish but can be omitted. If you don’t have dark soy sauce, you can substitute with 1/2 teaspoon of molasses for a similar effect.
- Peanut Oil Substitute: If you don’t have peanut oil, you can use toasted sesame oil. Drizzle about 1/2 teaspoon after turning off the heat and mix it together for added flavor.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Chinese
Keywords: Beef and Broccoli, Chinese beef stir fry, one-pan beef recipe, take-out style beef, stir fry dinner