Description
This Chinese Beef and Broccoli recipe is a flavorful and colorful dish that mimics the popular take-out version. Tender beef slices and crisp broccoli are coated in a rich brown sauce, creating a delicious meal that can be easily prepared at home.
Ingredients
Meat and Marinade
- 1 lb boneless 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)
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 (*footnote 2)
- 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) (*Footnote 3)
- 3 garlic cloves, minced
- 2 teaspoons ginger, minced
Instructions
- Meat Preparation: Slice beef thinly, marinate with soy sauce, oil, and cornstarch. Let sit for 10 minutes.
- Sauce: Combine stock, wine, soy sauces, sugar, and cornstarch in a bowl. Mix well.
- Stir-fry: Steam broccoli, then stir-fry beef until browned. Add garlic, ginger, sauce, and broccoli. Cook until sauce thickens.
Notes
- If using a tougher cut of beef, add baking soda to tenderize.
- Dark soy sauce adds color; molasses can be substituted.
- To enhance flavor, use sesame oil if peanut oil is not available.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 291 kcal
- Sugar: 4.5g
- Sodium: 790mg
- Fat: 14.3g
- Saturated Fat: 4.2g
- Carbohydrates: 13.9g
- Fiber: 1.5g
- Protein: 26.6g
- Cholesterol: 48mg
