Chinese Beef and Broccoli
A classic Chinese-American dish featuring tender beef and bright-crisp broccoli in a savory sauce, perfect for a weeknight dinner.
Ingredients
For the beef marinade
- 1 lb flank steak or skirt steak, sliced thinly against the grain Baking soda is optional for extra tenderness
- 1 tbsp soy sauce For the marinade
- 1 tbsp peanut or vegetable oil For the marinade
- 1 tbsp cornstarch For the marinade
- 1/2 tsp baking soda Optional — helps tenderize if you prefer
For the sauce
- 1/2 cup chicken or beef stock
- 2 tbsp Shaoxing wine or dry sherry
- 2 tbsp soy sauce
- 1 tsp dark soy sauce Adds deeper color
- 2 tsp brown sugar Or white sugar
- 1 tbsp cornstarch To thicken the sauce
For the stir-fry
- 1 head broccoli, cut into bite-size florets
- 1 tbsp peanut or vegetable oil For cooking
- 3 cloves garlic, minced
- 2 tsp ginger, minced
Instructions
Preparation
- Slice the beef thinly against the grain into 0.5 cm (1/4 inch) slices or 1 cm (1/2 inch) strips.
- In a small bowl, combine 1 tbsp soy sauce, 1 tbsp oil, 1 tbsp cornstarch, and baking soda if using. Toss the beef until each slice has a light coating. Marinate for 10 minutes while you prep the rest.
Mixing the Sauce
- In a medium bowl, whisk together 1/2 cup stock, 2 tbsp Shaoxing wine, 2 tbsp soy sauce, 1 tsp dark soy sauce, 2 tsp brown sugar, and 1 tbsp cornstarch until smooth. Set aside.
Cooking the Broccoli
- Add 1/4 cup water to a large nonstick skillet and bring to a boil over medium-high heat.
- Add the broccoli and cover. Steam until the florets just turn tender and the water evaporates, about 1 minute. Transfer broccoli to a plate.
Cooking the Beef and Combining
- Heat 1 tbsp oil in the same pan over medium-high until shimmering. Spread the beef in a single layer and let it sear without stirring for about 30 seconds.
- Flip and cook the opposite side for a few seconds. Stir and cook briefly until the surface is lightly charred but the center remains slightly pink.
- Add the garlic and ginger. Stir quickly for a few seconds until fragrant.
- Return the broccoli to the skillet. Give the sauce a final stir to re-dissolve the cornstarch, then pour it into the pan. Stir constantly until the sauce thickens and glazes the beef and broccoli, about 1 minute.
- Transfer to a plate and serve hot.
Notes
Serve over steamed jasmine or long-grain rice; pair with cauliflower rice for a lower-carb option. For storage, refrigerate in an airtight container for 3-4 days or freeze for 2-3 months. Reheat gently to avoid overcooking the beef.