Description
This Chinese Beef and Broccoli recipe features tender slices of marinated flank steak stir-fried with vibrant broccoli florets in a savory and slightly sweet sauce. The beef is lightly charred for texture while the broccoli is steamed to retain its crunch, creating a perfect balance of flavors and textures in a quick and easy meal.
Ingredients
Scale
Meat and 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)
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)
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
- Prepare the beef marinade: Slice the beef thinly against the grain into 0.5 cm thick slices or 1-cm sticks. Place in a small bowl and add soy sauce, peanut oil, and cornstarch. Gently mix with your hands until all slices are coated with the marinade. Let it marinate for 10 minutes while preparing other ingredients.
- Mix the sauce: In a medium-sized bowl, combine chicken stock, Shaoxing wine, soy sauce, dark soy sauce, and brown sugar. Stir well until sugar dissolves completely.
- Steam the broccoli: Heat a large nonstick skillet over medium-high heat with 1/4 cup of water. Once boiling, add broccoli florets and cover. Steam until broccoli just turns tender and the water evaporates, about 1 minute. Remove broccoli to a plate and wipe any remaining water from the skillet with a paper towel.
- Cook the beef: Add 1 tablespoon oil to the skillet and swirl to coat. Heat until oil is hot over medium-high heat. Spread the beef slices in a single layer. Let cook undisturbed for 30 seconds or until the bottom is browned, then flip and cook the other side briefly. Stir and cook until beef is lightly charred on the outside but still pink inside.
- Add aromatics: Stir in minced garlic and ginger. Cook briefly, stirring, to release their fragrance.
- Combine and finish: Return the steamed broccoli to the skillet. Stir the prepared sauce to ensure cornstarch is dissolved and pour it into the pan. Cook and stir for about 1 minute until the sauce thickens and coats the beef and broccoli. Immediately transfer to a serving plate and serve hot.
Notes
- Using baking soda in the marinade helps tenderize the beef but is optional.
- Dark soy sauce adds color and depth of flavor but can be omitted if unavailable.
- Peanut oil is recommended for its high smoke point and flavor but any vegetable oil can work.
- Beef should be sliced against the grain for tenderness.
- Do not overcook broccoli to maintain a slight crunch.
