Description
This Chinese Beef and Broccoli recipe brings together juicy, tender beef and crisp broccoli in a rich brown sauce. It’s a popular Chinese take-out dish that you can easily make at home. Serve it over hot rice for a delicious and colorful meal.
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 into bite-size florets
- 1 tablespoon peanut oil (or vegetable oil) (*Footnote 3)
- 3 garlic cloves, minced
- 2 teaspoons ginger, minced
Instructions
- Slice the beef: Cut beef into thin slices or sticks. Marinate with soy sauce, oil, and cornstarch.
- Prepare sauce: Mix all sauce ingredients in a bowl.
- Steam broccoli: Steam until tender, then set aside.
- Stir-fry: Cook beef until browned, add garlic, ginger, broccoli, and sauce. Cook until thickened.
- Serve: Plate and serve hot as a main dish.
Notes
- If using a tougher cut of beef, add baking soda to tenderize.
- Dark soy sauce adds color; molasses can be a substitute.
- Drizzle toasted sesame oil for additional flavor if peanut oil is unavailable.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- 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
