Chinese Beef And Broccoli: The Ultimate Recipe

Name: Chinese Beef And Broccoli
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 lb flank steak (or skirt steak); 1 tablespoon soy sauce; 1 tablespoon peanut oil (or vegetable oil); 1 tablespoon cornstarch; 0.5 teaspoon baking soda ((Optional)); 0.5 cup chicken stock (or beef stock); 2 tablespoons Shaoxing wine (or dry sherry (No alcoholic drinks allowed, please substitute with a non-alcoholic option.)); 2 tablespoons soy sauce; 1 teaspoon dark soy sauce; 2 teaspoons brown sugar (or white sugar); 1 tablespoon cornstarch; 1 head broccoli (cut into bite-size florets); 1 tablespoon peanut oil (or vegetable oil); 3 cloves garlic (minced); 2 teaspoons ginger (minced)

Introduction to Chinese Beef And Broccoli

Chinese Beef and Broccoli is a classic dish that combines tender beef with crisp broccoli in a savory sauce. This dish brings a delightful mix of textures and flavors, making it a favorite in many households. Whether you’re looking for a quick weeknight dinner or a dish to impress guests, this recipe is both simple and satisfying.

A Personal Story Behind My Chinese Beef And Broccoli Journey

Growing up, my family often enjoyed takeout from our local Chinese restaurant. One of our go-to orders was always Beef and Broccoli. I remember the vibrant green broccoli and the savory aroma that filled the kitchen when we finally sat down to eat. As I grew older, I wanted to recreate that experience at home. After a bit of trial and error, I developed this recipe that reminds me of those cherished family meals.

What Makes This Chinese Beef And Broccoli Recipe Special?

This recipe stands out because it uses a flavorful marinade and a rich sauce that enhances the natural tastes of the beef and broccoli. The quick cooking method ensures that the beef remains tender while the broccoli retains its vibrant color and crunch. Plus, it’s a dish that can be whipped up in just 30 minutes, making it perfect for busy evenings.

The Full Chinese Beef And Broccoli Recipe

Ingredients

Meat and 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

Stir-fry

1 head broccoli, cut into bite-size florets
1 tablespoon peanut oil or vegetable oil
3 garlic cloves, minced
2 teaspoons ginger, minced

Instructions

Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks. Place in a small bowl and add 1 tablespoon soy sauce, 1 tablespoon peanut oil, 1 tablespoon cornstarch, and baking soda if using. Mix well by hand until all slices are coated. Marinate for 10 minutes. (Tip: Marinating the beef helps to tenderize it and infuse flavor.)
In a medium-sized bowl, combine all sauce ingredients: 1/2 cup chicken stock, 2 tablespoons Shaoxing wine, 2 tablespoons soy sauce, 1 teaspoon dark soy sauce, 2 teaspoons sugar, and 1 tablespoon cornstarch. Mix well to ensure the cornstarch is dissolved.
In a large nonstick skillet over medium-high heat, add 1/4 cup water. Once boiling, add the broccoli and cover to steam until just tender, about 1 minute. Transfer the broccoli to a plate and wipe the pan dry. (Tip: Steaming the broccoli first keeps it bright green and crispy.)
Add 1 tablespoon oil to the skillet and heat over medium-high heat. Spread the marinated steak in a single layer and cook without touching for 30 seconds until browned. Flip and cook the other side briefly. Stir and cook until lightly charred outside and pink inside, about 2-3 minutes. (Tip: Avoid overcrowding the pan to get a nice sear on the beef.)
Add minced garlic and ginger to the skillet, stirring briefly to release their fragrance. Return the steamed broccoli to the pan, mixing everything together.
Stir the sauce to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Transfer to a plate and serve hot as a main dish. (Tip: Serve over steamed rice for a complete meal.)

Serving Suggestions and Variations for Chinese Beef And Broccoli

This dish is delicious served over steamed white rice or brown rice. For added flavor, consider garnishing with sesame seeds or sliced green onions. If you enjoy a kick of heat, you can add red pepper flakes or chili paste to the sauce. Additionally, you can easily customize this dish by adding other vegetables, such as bell peppers or carrots, to the stir-fry.

Frequently Asked Questions About Chinese Beef And Broccoli

Can I use other cuts of beef?
Yes! While flank steak is a popular choice, you can use skirt steak or even sirloin. Just be sure to slice it thinly against the grain for tenderness.

Is this recipe suitable for meal prep?
Absolutely! This dish stores well in the refrigerator for up to three days. Just reheat in a skillet or microwave before serving.

Can I make this gluten-free?
Yes! Substitute gluten-free soy sauce and ensure your stock is gluten-free as well.

How do I store leftovers?
Store leftovers in an airtight container in the refrigerator. To reheat, add a splash of water to the skillet to keep the broccoli from becoming too soft.