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Chinese Beef and Broccoli A 30-Minute Weeknight Dinner Winner

Chinese Beef and Broccoli

This beef and broccoli is a popular Chinese take-out meal that's easy to make at home. With juicy tender beef and crisp broccoli in a rich brown sauce, this quick dinner is healthier and ready in just 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 291
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb flank steak, skirt steak, or other cut sliced against the grain
  • 1 tablespoon soy sauce for marinade
  • 1 tablespoon peanut oil for marinade, or vegetable oil
  • 1 tablespoon cornstarch for marinade
  • 0.5 teaspoon baking soda optional, for tougher cuts
  • 0.5 cup chicken stock or beef stock
  • 2 tablespoons Shaoxing wine or dry sherry
  • 2 tablespoons soy sauce for sauce
  • 1 teaspoon dark soy sauce
  • 2 teaspoons brown sugar or white sugar
  • 1 tablespoon cornstarch for sauce
  • 1 head broccoli cut to bite-size florets
  • 1 tablespoon peanut oil for stir-fry, or vegetable oil
  • 3 cloves garlic minced
  • 2 teaspoons ginger minced

Equipment

  • Large nonstick skillet
  • medium-sized bowl
  • Small bowl
  • Paper towels
  • Tongs

Method
 

  1. 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. 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.
  2. Combine all the ingredients for the sauce in a medium-sized bowl. Mix well and set aside.
  3. 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, 1 to 2 minutes. Transfer broccoli to a plate. Wipe the pan with a paper towel held in a pair of tongs if there's any water left.
  4. Add the oil and swirl to coat the bottom. Heat over medium-high heat until the oil shimmers. Spread the steak in a single layer. Allow 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.
  5. Add the garlic and ginger. Stir a few times to release the flavor and fragrance, about 10 to 15 seconds.
  6. 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 and coats the back of a spoon, about 1 minute. Transfer everything to a plate immediately. Serve hot as a main dish over rice.
Etekcity Food Kitchen Scale - Kitchen Equipment Recommendation

Notes

For tougher cuts of beef (chuck, brisket, or round roast), add 1/2 teaspoon of baking soda to the marinade and marinate for 30 minutes before cooking. If you don't have dark soy sauce, add 1/2 teaspoon molasses to regular soy sauce. For gluten-free version, use tamari instead of soy sauce and dry sherry instead of Shaoxing wine. Slice beef against the grain for maximum tenderness and don't overcrowd the pan when cooking.
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