Chinese Beef And Broccoli

A quick and easy recipe for Chinese Beef And Broccoli with tender beef and fresh broccoli in a savory sauce.

Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Chinese

Servings 4 servings

Calories 350 kcal

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

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 soy sauce, peanut oil, cornstarch, and baking soda. Mix well by hand until all slices are coated. Marinate for 10 minutes.
In a medium-sized bowl, combine all sauce ingredients and mix well.
In a large nonstick skillet over medium-high heat, add 1/4 cup water. Once boiling, add broccoli, cover, and steam until just tender, about 1 minute. Transfer broccoli to a plate and wipe the pan dry.
Add oil to the skillet and heat over medium-high heat. Spread 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.
Add garlic and ginger, stir briefly for fragrance. Return broccoli to the pan.
Stir the sauce to dissolve cornstarch completely and pour into the skillet. Cook and stir until sauce thickens, about 1 minute. Transfer to a plate and serve hot as a main dish.

For a spicier kick, add red pepper flakes or chili paste to the sauce.

Keyword Chinese Beef And Broccoli Recipe