Description
This classic Chinese Beef and Broccoli recipe features tender marinated flank steak stir-fried with fresh broccoli florets in a savory and slightly sweet sauce. Perfectly cooked garlic and ginger add aromatic depth, making this dish an easy and flavorful meal for any night of the week.
Ingredients
Units
Scale
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 for tougher cuts)
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 to bite-size florets
- 1 tablespoon peanut oil (or vegetable oil)
- 3 garlic cloves, minced
- 2 teaspoons ginger, minced
Instructions
- Slice and Marinate Beef: Slice the beef against the grain into 0.5 cm thick slices or 1 cm sticks. Place in a small bowl and add soy sauce, peanut oil, and cornstarch. Gently mix by hand until all slices are coated. Marinate for 10 minutes while preparing other ingredients.
- Prepare Sauce: Combine chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch in a medium bowl. Mix well to dissolve the cornstarch completely.
- Steam Broccoli: In a large nonstick skillet, add 1/4 cup water over medium-high heat and bring to a boil. Add broccoli florets and cover. Steam until broccoli is just tender and water evaporates, about 1 minute. Transfer broccoli to a plate and wipe pan dry.
- Cook Beef: Add peanut oil to the skillet and heat over medium-high until hot. Spread marinated beef evenly in a single layer. Cook without stirring for 30 seconds until bottom is browned, then flip and cook the other side for a few seconds. Stir and cook until beef is lightly charred on the surface and still pink inside.
- Add Aromatics: Add minced garlic and ginger to the skillet and stir a few times to release fragrance and flavor.
- Finish Stir-fry: Return steamed broccoli to the pan. Stir sauce again to ensure cornstarch is dissolved and pour into skillet. Cook and stir for about 1 minute until sauce thickens and coats ingredients. Remove from heat and transfer to a serving plate. Serve hot.
Notes
- For tougher cuts like chuck or brisket, add 1/2 teaspoon baking soda to marinade and marinate for 30 minutes to tenderize beef.
- Dark soy sauce adds color and caramel flavor but can be omitted; substitute 1/2 teaspoon molasses if skipped.
- If peanut oil isn’t available, drizzle 1/2 teaspoon toasted sesame oil after cooking to boost flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 4 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 70 mg
