Chinese Beef and Broccoli
A classic dish featuring tender beef slices and vibrant broccoli in a savory sauce, perfect for quick weeknight dinners or impressing guests.
Ingredients
Marinade and Sauce
- 1 lb flank steak (or skirt steak, or any cut of your choice)
- 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
Vegetables
- 1 head broccoli (cut into bite-size florets)
- 3 cloves garlic (minced)
- 2 teaspoons ginger (minced)
Cooking Oil
- 1 tablespoon peanut oil (or vegetable oil)
Instructions
Preparation
- Slice the beef against the grain into 0.5 cm thick slices or 1-cm sticks, transferring them to a small bowl.
- Add 1 tablespoon soy sauce, 1 tablespoon peanut oil, and 1 tablespoon cornstarch to the beef. Gently mix until all slices are evenly coated. Marinate for 10 minutes.
- In another bowl, combine all the ingredients for the sauce and mix well.
Cooking
- Heat 1/4 cup water in a nonstick skillet over medium-high heat, adding the broccoli once it begins to boil. Cover and steam until tender, about 1 minute. Transfer the broccoli to a plate, wiping the skillet if needed.
- Add 1 tablespoon oil to the skillet and heat until hot. Spread the beef in a single layer. Cook without stirring for about 30 seconds, or until browned. Flip the beef and cook briefly until lightly charred yet pink inside.
- Stir in the minced garlic and ginger, sautéing until fragrant.
- Return the steamed broccoli to the skillet, stir the sauce to dissolve the cornstarch, and pour it over. Cook while stirring until the sauce thickens, about 1 minute.
- Serve immediately hot on a plate.
Notes
Leftovers can be safely stored in the refrigerator for up to four days. To keep the beef tender when reheating, use a microwave on medium power, adding a splash of water or stock to maintain moisture. If you’re looking to store the dish longer, it can be frozen for up to three months in airtight containers.