Chinese Beef and Broccoli Recipe
This classic Chinese Beef and Broccoli recipe features tender flank steak stir-fried with crisp broccoli florets in a savory, slightly sweet sauce made with soy sauce, Shaoxing wine, garlic, and a touch of brown sugar. Perfect for a quick and flavorful weeknight dinner, this dish balances rich umami flavors with the fresh crunch of broccoli, all thickened to perfection with cornstarch for a glossy finish.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Ingredients
Scale
Beef Marinade
- 1 lb 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 and Aromatics
- 1 head broccoli, cut to bite-size florets
- 1 tablespoon peanut oil (or vegetable oil)
- 3 garlic cloves, minced
Instructions
- Prepare the beef: Slice the flank steak thinly against the grain into bite-sized strips. In a bowl, combine the beef with 1 tablespoon soy sauce, 1 tablespoon peanut oil, 1 tablespoon cornstarch, and optionally 1/2 teaspoon baking soda to tenderize. Mix well and let marinate for at least 15 minutes.
- Make the sauce: In a small bowl, whisk together the chicken stock, Shaoxing wine, 2 tablespoons soy sauce, dark soy sauce, brown sugar, and 1 tablespoon cornstarch until smooth. Set aside.
- Cook the broccoli: Heat 1 tablespoon peanut oil in a large skillet or wok over medium-high heat. Add the broccoli florets and stir-fry for 2-3 minutes until bright green and tender-crisp. Remove broccoli from the skillet and set aside.
- Stir-fry the beef: In the same skillet, add the marinated beef in a single layer. Let it sear undisturbed for about 1 minute, then stir-fry until the beef is mostly cooked through, about 2-3 minutes.
- Add garlic and combine: Add the minced garlic to the beef and stir-fry for 30 seconds until fragrant. Return the broccoli to the skillet.
- Finish with sauce: Stir the sauce again to recombine and pour over the beef and broccoli. Stir continuously until the sauce thickens and coats all ingredients evenly, about 1-2 minutes.
- Serve: Remove from heat and serve hot over steamed rice for a complete meal.
Notes
- For best results, slice the beef very thinly against the grain to maximize tenderness.
- Baking soda helps tenderize tougher cuts of beef but can be omitted if preferred.
- Shaanxong wine adds authentic flavor but dry sherry is an acceptable substitute.
- If you prefer a gluten-free version, use tamari instead of soy sauce.
- Adjust sugar amount based on your sweetness preference.
Keywords: Chinese beef and broccoli, stir-fry, easy Chinese recipe, beef stir-fry, broccoli recipe, authentic Chinese food
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