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Chinese Beef and Broccoli Recipe

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★★★★★

4.3 from 50 reviews

A classic Chinese Beef and Broccoli stir-fry featuring tenderly marinated flank steak and crisp broccoli florets cooked in a savory soy-based sauce. This quick and flavorful dish combines aromatic garlic and ginger with a perfectly balanced sauce thickened for a glossy finish, ideal for a delicious home-cooked meal in just 30 minutes.

Ingredients

Scale

Beef Marinade

  • 1 lb flank steak or skirt steak, sliced against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks
  • 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
  • 2 teaspoons brown sugar (or white sugar)
  • 1 tablespoon cornstarch

Vegetables & Aromatics

  • 1 head broccoli, cut into bite-size florets
  • 1 tablespoon peanut oil (or vegetable oil)
  • 3 garlic cloves, minced
  • 2 teaspoons ginger, minced

Instructions

  1. Prepare the beef: Slice the beef against the grain into thin slices or sticks. Place the slices in a small bowl and add soy sauce, peanut oil, and cornstarch. Mix gently by hand until all beef slices are evenly coated with the marinade. Let it marinate for 10 minutes while preparing other ingredients.
  2. Make the sauce: In a medium-sized bowl, combine chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch. Stir well until cornstarch is fully dissolved and the sauce is smooth.
  3. Steam the broccoli: Add 1/4 cup water to a large nonstick skillet and heat over medium-high until boiling. Add broccoli florets, cover the pan, and steam until the broccoli turns tender, about 1 minute, while the water evaporates. Remove broccoli to a plate and wipe the pan dry if necessary.
  4. Cook the beef: Add oil to the skillet and heat over medium-high until hot. Spread the marinated beef in a single layer. Let cook undisturbed for 30 seconds until the bottom is browned. Flip the slices and cook the other side briefly. Stir and cook until the beef is lightly charred but still pink inside.
  5. Add aromatics: Add minced garlic and ginger to the skillet with the beef. Stir a few times to release their fragrance and flavor.
  6. Combine and finish: Return the steamed broccoli to the skillet. Stir the prepared sauce again to ensure cornstarch is fully dissolved, then pour it into the skillet. Stir and cook until the sauce thickens, about 1 minute. Immediately transfer the beef and broccoli to a serving plate and serve hot.

Notes

  • Using baking soda in the marinade helps tenderize the beef but is optional.
  • Dark soy sauce adds color and depth; if unavailable, increase regular soy sauce slightly.
  • Peanut oil is preferred for its high smoke point and flavor, but vegetable oil works fine.
  • Do not overcook the beef to keep it tender and juicy.
  • Steaming broccoli briefly keeps it crisp-tender and vibrant green.

Keywords: Chinese beef and broccoli, beef stir-fry, quick Chinese recipe, broccoli stir-fry, healthy Chinese dinner

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