Chinese Beef and Broccoli is a classic dish that combines tender beef with crisp broccoli, all tossed in a flavorful sauce. It’s a popular menu item in Chinese restaurants, and now you can make it right at home! The harmony of flavors and textures in this recipe makes it a favorite for many families. Plus, it’s quick to prepare, making it perfect for busy weeknights.
Why Make This Recipe
Making Chinese Beef and Broccoli at home is a great way to enjoy a delicious meal without relying on takeout. You control the ingredients, ensuring freshness and quality. It’s also a wonderful way to introduce healthy vegetables into your diet. With just a few straightforward ingredients, you can whip up a satisfying dish that’s both tasty and nutritious.
How to Prepare Chinese Beef and Broccoli
Ingredients:
- 1 lb flank steak (or 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)
- 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
- 1 head broccoli (cut into bite-size florets)
- 1 tablespoon peanut oil (or vegetable oil)
- 3 garlic cloves (minced)
- 2 teaspoons ginger (minced)
Steps:
- Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks. Transfer to a small bowl.
- Add soy sauce, peanut oil, and cornstarch into the bowl. Gently mix well by hand until all the slices are coated with a thin layer of sauce. Marinate for 10 minutes while preparing the other ingredients.
- Combine all the ingredients for the sauce in a medium-sized bowl. Mix well.
- Add 1/4 cup water into a large nonstick skillet over medium-high heat until the water begins to boil. Add the broccoli and cover. Steam until the broccoli just turns tender and the water evaporates, about 1 minute. Transfer the broccoli to a plate. Wipe the pan with a paper towel if there’s any water left.
- Add the oil and swirl to coat the bottom. Heat over medium-high heat until hot. Spread the steak in a single layer. Allow it to cook without touching for 30 seconds, or until the bottom side is browned. Flip to cook the other side for a few seconds. Stir and cook until the surface is lightly charred and the inside is still pink.
- Add the garlic and ginger. Stir a few times to release the flavor and fragrance.
- Return the broccoli to the pan. Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Transfer everything to a plate immediately. Serve hot as a main dish.
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How to Serve Chinese Beef and Broccoli
Serve Chinese Beef and Broccoli hot over a bed of steamed rice or noodles. You can also garnish it with sesame seeds or green onions for added flavor and presentation.
How to Store Chinese Beef and Broccoli
If you have leftovers, let the dish cool completely. Store it in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave or on the stove before serving again.
Tips to Make Chinese Beef and Broccoli Perfectly
- For the best texture, slice the beef very thinly and against the grain.
- Marinating the beef is crucial for flavor and tenderness. Don’t skip this step!
- Make sure the pan is hot enough before cooking the beef to achieve a nice sear.
Variations
You can customize this dish by adding different vegetables, such as bell peppers, snap peas, or carrots. If you prefer a vegetarian option, substitute the beef with tofu or seitan and adjust the cooking time accordingly.
FAQ
Q: Can I use frozen broccoli instead of fresh?
A: Yes, you can use frozen broccoli. Just make sure to thaw and drain it before using.
Q: Can I make this dish gluten-free?
A: Absolutely! Use gluten-free soy sauce and ensure the beef stock is gluten-free as well.
Q: How spicy is this dish?
A: This recipe is not spicy. If you want some heat, add red pepper flakes or chili sauce to the sauce mixture.
Chinese Beef and Broccoli
A classic dish featuring tender beef and crisp broccoli in a flavorful sauce.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Chinese
- Diet: Gluten-Free
Ingredients
- 1 lb flank steak (or skirt steak)
- 1 tablespoon soy sauce
- 1 tablespoon peanut oil (or vegetable oil)
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda (Optional)
- 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
- 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 thick slices or 1-cm sticks and transfer to a small bowl.
- Add soy sauce, peanut oil, and cornstarch into the bowl and mix well. Marinate for 10 minutes.
- Combine all ingredients for the sauce in a medium bowl and mix well.
- In a large nonstick skillet over medium-high heat, boil 1/4 cup water. Add the broccoli, cover, and steam for about 1 minute until tender.
- Remove broccoli, then add oil to the pan. Heat until hot, then add steak in a single layer and cook for 30 seconds without touching. Flip and cook for a few seconds until lightly charred and pink inside.
- Add garlic and ginger, stir briefly, then return broccoli to the pan.
- Stir the sauce to dissolve cornstarch and pour into the skillet. Cook until sauce thickens, about 1 minute, then serve hot.
Notes
For the best texture, slice the beef thinly against the grain and ensure the pan is hot for a nice sear.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 720mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg
Keywords: beef, broccoli, stir-fry, Chinese food, quick dinner