Name: Chinese Beef and Broccoli Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 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); 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 to bite-size florets; 1 tablespoon peanut oil (or vegetable oil); 3 garlic cloves, minced; 2 teaspoons ginger, minced

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Introduction

Chinese Beef and Broccoli is a classic stir-fry dish featuring tender slices of beef and crisp broccoli florets coated in a savory, slightly sweet sauce. It’s quick to make and perfect for a satisfying weeknight dinner.

The dish shows thin slices of cooked brown beef mixed with bright green broccoli florets spread evenly on a black pan. The beef is glossy with a rich dark brown sauce that looks thick and shiny, with small bits of garlic or seasoning visible. The broccoli pieces vary in size, some showing the stems while others show the crown, all with a fresh slightly steamed texture. The colors create a contrast between the dark meat and vibrant green vegetables, filling the pan fully with no extra layers visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
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 to bite-size florets
1 tablespoon peanut oil (or vegetable oil)
3 garlic cloves, minced
2 teaspoons ginger, minced

Instructions

Step 1: Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks. Place in a small bowl and add 1 tablespoon soy sauce, 1 tablespoon peanut oil, and 1 tablespoon cornstarch. Mix gently by hand to coat the beef evenly. Marinate for 10 minutes while preparing other ingredients.
Step 2: In a medium bowl, combine chicken stock, Shaoxing wine, 2 tablespoons soy sauce, dark soy sauce, brown sugar, and 1 tablespoon cornstarch. Stir well to make the sauce.
Step 3: Pour 1/4 cup water into a large nonstick skillet and heat over medium-high until boiling. Add broccoli florets and cover. Steam until slightly tender and water evaporates, about 1 minute. Transfer broccoli to a plate and wipe the pan dry with a paper towel held with tongs.
Step 4: Add 1 tablespoon oil to the skillet and heat until hot. Spread marinated beef in a single layer. Let cook without stirring for 30 seconds or until the bottom is browned. Flip and cook the other side briefly. Stir and cook until beef is lightly charred but still pink inside.
Step 5: Add minced garlic and ginger to the beef. Stir a few times to release their aroma.
Step 6: Return broccoli to the pan. Stir the sauce again to dissolve any cornstarch lumps and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Remove from heat and serve hot.

Tips & Variations

For extra tenderness, marinate beef with baking soda for 15 minutes before rinsing and continuing with the recipe.
Use Shaoxing wine for authentic flavor, but dry sherry works well as a substitute.
Adjust the sugar amount to taste for a sweeter or less sweet sauce.
Try adding sliced bell peppers or mushrooms for more vegetable variety.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave until warmed through, adding a splash of water or stock if the sauce has thickened too much.

How to Serve

The image shows a close-up of a black pan filled with a beef and broccoli stir-fry. The dish has several layers: thick pieces of dark brown, cooked beef with a glossy look cover most of the pan, scattered with bright green broccoli florets, some cut to show their light green stems. The beef and broccoli are coated in a rich, glossy, dark brown sauce with visible tiny bits of garlic or ginger throughout. The pan is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

What cut of beef works best for this recipe?

Flank steak or skirt steak are ideal because they are flavorful and tender when sliced thinly against the grain. Other cuts like sirloin can also work if sliced thinly.

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli can be used. Thaw and drain well before steaming to avoid excess water in the pan.