why make this recipe
Chinese Beef and Broccoli is a delicious and comforting dish that brings together tender beef and crisp broccoli in a savory sauce. It’s quick to prepare, making it a perfect choice for busy weeknights. This dish not only satisfies your cravings for Chinese takeout but also allows you to enjoy fresh ingredients at home. It’s a great way to incorporate healthy greens into your meal, giving you a nutritious option that doesn’t compromise on flavor.
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 one tablespoon of soy sauce, peanut oil, and cornstarch. Gently mix well with your hands until all slices are coated with a thin layer of sauce. Marinate for 10 minutes while preparing the other ingredients.
- Combine all the ingredients for the sauce in a medium-sized bowl and mix well.
- In a large nonstick skillet, add 1/4 cup of water over medium-high heat until it begins to boil. Add the broccoli and cover the skillet. Steam the broccoli until just tender for about 1 minute. Transfer the broccoli to a plate and wipe the pan with a paper towel if there’s any water left.
- Add the oil to the pan and swirl to coat the bottom. Heat over medium-high until hot. Spread the marinated steak in a single layer and cook without touching for 30 seconds, until the bottom side is browned. Flip the steak to cook the other side for a few seconds. Stir and cook until the surface is lightly charred and the inside remains pink.
- Add the minced garlic and ginger to the skillet. Stir a few times to release their flavors.
- Return the broccoli to the pan. Stir the sauce again 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 and serve hot as a main dish.
how to serve Chinese Beef and Broccoli
Serve Chinese Beef and Broccoli hot over a bed of steamed rice or noodles. Garnish with sesame seeds or sliced scallions if desired. This makes for a hearty meal that can satisfy your family or friends.
how to store Chinese Beef and Broccoli
You can store leftovers of Chinese Beef and Broccoli in an airtight container in the refrigerator. It will stay fresh for up to 3 days. When ready to eat, reheating it in a skillet over medium heat will help retain its flavor and texture.
tips to make Chinese Beef and Broccoli
- Use flank or skirt steak for the best texture and flavor.
- Marinate the beef for at least 10 minutes to enhance its taste.
- Make sure not to overcook the broccoli; it should be bright green and still have a crunch.
- Use fresh garlic and ginger for a more vibrant flavor.
variation (if any)
You can customize this dish by adding other vegetables like bell peppers, snap peas, or carrots for added color and nutrition. Additionally, if you’re looking for a spicy kick, adding chili flakes or a splash of sriracha to the sauce can elevate the flavor.
FAQs
Can I use a different type of meat?
Yes, you can substitute flank steak with chicken, shrimp, or tofu for a different protein source.
Is this dish gluten-free?
To make it gluten-free, ensure you use gluten-free soy sauce and check other ingredients like Shaoxing wine.
Can I prepare the sauce ahead of time?
Absolutely! You can mix the sauce ingredients and store them in the fridge for a few days. Just give it a quick stir before using.
Chinese Beef and Broccoli
Ingredients
Beef Marinade
- 1 lb flank steak (or skirt steak, or other cut) Choose high-quality beef for best results.
- 1 tbsp soy sauce For marinating the beef.
- 1 tbsp peanut oil (or vegetable oil)
- 1 tbsp cornstarch Helps tenderize the beef.
- 1/2 tsp baking soda (optional) Can be used to further tenderize the meat.
Sauce
- 1/2 cup chicken stock (or beef stock)
- 2 tbsp Shaoxing wine (or dry sherry)
- 2 tbsp soy sauce
- 1 tsp dark soy sauce Provides additional color and flavor.
- 2 tsp brown sugar (or white sugar)
- 1 tbsp cornstarch To thicken the sauce.
Main Ingredients
- 1 head broccoli, cut to bite-size florets
- 1 tbsp peanut oil (or vegetable oil) For stir-frying.
- 3 cloves garlic, minced For flavor.
- 2 tsp ginger, minced For flavor.
Instructions
Preparation
- 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 one tablespoon of soy sauce, peanut oil, and cornstarch. Gently mix well with your hands until all slices are coated with a thin layer of sauce. Marinate for 10 minutes while preparing the other ingredients.
- Combine all the ingredients for the sauce in a medium-sized bowl and mix well.
Cooking
- In a large nonstick skillet, add 1/4 cup of water over medium-high heat until it begins to boil. Add the broccoli and cover the skillet. Steam the broccoli until just tender for about 1 minute. Transfer the broccoli to a plate and wipe the pan with a paper towel if there’s any water left.
- Add the oil to the pan and swirl to coat the bottom. Heat over medium-high until hot. Spread the marinated steak in a single layer and cook without touching for 30 seconds, until the bottom side is browned. Flip the steak to cook the other side for a few seconds. Stir and cook until the surface is lightly charred and the inside remains pink.
- Add the minced garlic and ginger to the skillet. Stir a few times to release their flavors.
- Return the broccoli to the pan. Stir the sauce again 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 and serve hot as a main dish.