Name: Chinese Beef and Broccoli
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 lb flank steak; 1 tablespoon soy sauce; 1 tablespoon peanut oil; 1 tablespoon cornstarch; 1/2 teaspoon baking soda (optional); 1/2 cup chicken 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; 1 head broccoli (cut to bite-size florets); 1 tablespoon peanut oil; 3 garlic cloves (minced); 2 teaspoons ginger (minced)

Jump to Recipe·Print Recipe

SPREAD LOVE

Why Make This Recipe

Chinese Beef and Broccoli is a classic dish that combines tender pieces of beef and fresh broccoli in a delicious sauce. This recipe is popular for a reason—it’s quick to make, flavorful, and packed with nutrients. You’ll have a tasty meal on your table in no time, and it’s great for a weeknight dinner or a weekend treat.

How to Make Chinese Beef and Broccoli

Ingredients:

1 lb flank steak (skirt steak, or other cut (*see footnote 1))
1 tablespoon soy sauce
1 tablespoon peanut oil (or vegetable oil)
1 tablespoon cornstarch
1/2 teaspoon baking soda ((Optional) (*see footnote 1))
1/2 cup chicken stock (or beef stock)
2 tablespoons Shaoxing wine (or dry sherry)
2 tablespoons soy sauce
1 teaspoon dark soy sauce ((*footnote 2))
2 teaspoons brown sugar (or white sugar)
1 tablespoon cornstarch
1 head broccoli (cut to bite-size florets)
1 tablespoon peanut oil (or vegetable oil) ((*Footnote 3))
3 garlic cloves (minced)
2 teaspoons ginger (minced)

Directions:

Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks. Transfer to a small bowl.
Add soy sauce, peanut oil, and cornstarch. Mix well by hand until all the slices are coated.
Marinate the beef for 10 minutes while preparing the other ingredients.
In a medium bowl, combine all the ingredients for the sauce and mix well.
In a large nonstick skillet, add 1/4 cup water over medium-high heat until it begins to boil. Add the broccoli and cover. Steam until it turns tender, about 1 minute. Transfer the broccoli to a plate and wipe the pan if necessary.
Add oil to the skillet and heat over medium-high until hot. Spread the steak in a single layer and cook without touching for 30 seconds or until browned. Flip and cook the other side for a few seconds. Stir until lightly charred, keeping the inside pink.
Add garlic and ginger to the skillet. Stir to release their flavors.
Return the broccoli to the pan. Stir the sauce again and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute.
Transfer to a plate and serve hot.

How to Serve Chinese Beef and Broccoli

Serve Chinese Beef and Broccoli hot over steamed rice or noodles. You can also pair it with a side of fried rice for a complete meal. Sprinkle some sesame seeds or green onions on top to add extra flavor and presentation.

How to Store Chinese Beef and Broccoli

Store any leftovers in an airtight container in the refrigerator. It will last for about 3 to 4 days. When ready to eat, you can reheat it in the microwave or on the stovetop until heated through.

Tips to Make Chinese Beef and Broccoli

Make sure to slice the beef against the grain for more tender pieces.
Don’t skip the marination step. It adds flavor and helps to tenderize the meat.
Use a hot skillet to achieve a nice sear on the beef.
Feel free to add other vegetables like bell peppers or carrots for more variety.

Variation

You can easily make this dish vegetarian by using tofu instead of beef. Simply cut the tofu into cubes and follow the same cooking method. You may also consider adding other protein sources like chicken or shrimp.

FAQs

What kind of beef should I use for this recipe?
Flank steak or skirt steak works best as they are tender and flavorful. You can also use sirloin or any cut suitable for stir-frying.

Can I use frozen broccoli?
Yes, you can use frozen broccoli. Just make sure to thaw it and drain any excess water before cooking.

Is there a substitute for Shaoxing wine?
If you don’t have Shaoxing wine, you can use dry sherry as a substitute. It will give a similar flavor profile to the dish.