Chinese Beef and Broccoli
A classic Asian dish featuring tender beef, crisp broccoli, and a savory sauce that makes for a quick and comforting weeknight meal.
Ingredients
Beef Preparation
- 1 lb flank steak (or skirt steak, or another cut) Flank steak is preferred for tenderness.
- 1 tablespoon soy sauce
- 1 tablespoon peanut oil (or vegetable oil) For marinating beef.
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda (Optional)
Sauce and Broccoli
- 1/2 cup chicken stock (or beef stock)
- 2 tablespoons Shaoxing wine (or dry sherry) Enhances flavor.
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce Adds rich color, can substitute additional regular soy sauce.
- 2 teaspoons brown sugar (or white sugar)
- 1 tablespoon cornstarch For thickening the sauce.
- 1 head broccoli, cut into bite-size florets Fresh broccoli preferred.
- 1 tablespoon peanut oil (or vegetable oil) For cooking.
- 3 cloves garlic, minced
- 2 teaspoons ginger, minced
Instructions
Preparation
- 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 in a bowl and mix in soy sauce, peanut oil, and cornstarch to coat each piece. Set aside to marinate for 10 minutes.
- While the beef is marinating, combine all sauce ingredients in a medium bowl and mix well.
Cooking
- In a large nonstick skillet, bring 1/4 cup of water to a boil over medium-high heat. Add the broccoli, cover, and steam for about 1 minute until tender. Transfer to a plate.
- Wipe the skillet if needed, then heat the remaining peanut oil over medium-high heat until hot. Spread the marinated beef evenly in the skillet and sear without stirring for about 30 seconds until browned. Flip and cook until lightly charred but still pink inside.
- Add minced garlic and ginger to the skillet and stir to release their flavors.
- Return brocolli to the skillet, stir sauce once more and pour over the beef and broccoli. Cook and stir until the sauce thickens, about 1 minute.
- Serve hot on a plate and enjoy your meal.
Notes
For added flavor, serve over steamed rice or noodles. Consider garnishing with sesame seeds or chopped green onions. Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to two months.