Description
This authentic Chinese Beef and Broccoli recipe offers tender flank steak stir-fried with fresh broccoli florets in a savory, slightly sweet soy-based sauce. Ready in just 30 minutes, it combines marinated beef, aromatic garlic and ginger, and a glossy sauce for a classic takeout favorite you can easily make at home.
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 to 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 soy sauce, peanut oil, cornstarch, and baking soda if using. Gently mix by hand to coat evenly. Let marinate for 10 minutes while preparing other ingredients.
- Mix the Sauce: In a medium bowl, combine chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch. Stir well until dissolved and set aside.
- Steam the Broccoli: Pour 1/4 cup water into a large nonstick skillet and heat over medium-high until boiling. Add broccoli florets, cover, and steam for about 1 minute until just tender and bright green. When water evaporates, transfer broccoli to a plate and wipe pan clean if needed.
- Sear the Beef: Add oil to the skillet and heat over medium-high. Spread marinated beef in a single layer and sear undisturbed for 30 seconds until browned. Flip and cook the other side briefly until mostly cooked but still slightly pink.
- Add Aromatics: Stir in minced garlic and ginger, cooking and stirring frequently for 30 seconds until fragrant.
- Combine & Finish: Return steamed broccoli to skillet. Stir sauce again to redistribute cornstarch and pour into pan. Toss everything together and cook about 1 minute until sauce thickens and coats beef and broccoli. Serve immediately hot as a main dish.
Notes
- For tenderness, slice the beef against the grain.
- Using baking soda in the marinade helps tenderize the beef but is optional.
- Shaoxing wine can be substituted with dry sherry if unavailable.
- Adjust sweetness by using brown or white sugar according to preference.
- Steaming broccoli before stir-frying ensures tender but crisp texture.
- Serve over steamed rice or noodles for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
