Description
A classic Chinese Beef and Broccoli recipe featuring tender slices of marinated flank steak stir-fried with vibrant broccoli florets and a savory, slightly sweet sauce. This quick and easy dish is perfect for a flavorful weeknight dinner, combining the umami richness of soy sauces and the aromatic punch of garlic and ginger.
Ingredients
Scale
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 & Aromatics
- 1 head broccoli, cut into bite-size florets
- 1 tablespoon peanut oil (or vegetable oil)
- 3 garlic cloves, minced
- 2 teaspoons ginger, minced
Instructions
- Prepare the Beef and Marinate: Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks. Place the beef into a small bowl and add the soy sauce, peanut oil, cornstarch, and optional baking soda. Gently mix by hand to coat all the slices evenly. Let the beef marinate for 10 minutes while preparing the other ingredients.
- Mix the Sauce: In a medium-sized bowl, combine the chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch. Stir well to ensure all ingredients are dissolved and set the sauce aside.
- Steam the Broccoli: Pour 1/4 cup water into a large nonstick skillet and heat over medium-high until the water boils. Add the broccoli florets, cover, and steam until just tender and bright green, about 1 minute. When the water evaporates, transfer the broccoli to a plate. Wipe the pan clean if needed.
- Sear the Beef: Add the peanut oil to the empty skillet and swirl to coat. Heat over medium-high until hot. Spread the marinated beef in a single layer and sear undisturbed for about 30 seconds, until browned. Flip and cook the other side for a few seconds until mostly cooked through but still slightly pink inside.
- Add Aromatics: Stir in the minced garlic and ginger into the skillet. Cook, stirring frequently, for about 30 seconds or until fragrant.
- Combine & Finish: Return the steamed broccoli to the skillet. Stir the sauce once more to ensure the cornstarch is mixed and pour into the pan. Toss everything together and cook for about 1 minute, until the sauce thickens and evenly coats the beef and broccoli. Serve immediately, hot.
Notes
- Slice beef thinly against the grain for tenderness and quicker cooking.
- Baking soda helps tenderize the beef but is optional.
- ShaoXing wine can be substituted with dry sherry if unavailable.
- Do not overcook the broccoli; it should remain bright and slightly crisp.
- Use cornstarch slurry in the sauce to achieve a glossy, thick consistency.
- Serve with steamed rice or noodles for a complete meal.
