Description
This Chinese Beef and Broccoli recipe features tender flank steak and crisp broccoli in a savory soy-based sauce, cooked quickly in a skillet for a delicious and authentic stir-fry meal perfect for weeknight dinners.
Ingredients
Scale
Meat and Marinade
- 1 lb flank steak, sliced against the grain into thin strips
- 1 tablespoon soy sauce
- 1 tablespoon peanut oil
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
Vegetables
- 1 head broccoli, cut into florets
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
Sauce
- 1/2 cup chicken stock
- 2 tablespoons Shaoxing wine
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 2 teaspoons brown sugar
- 1 tablespoon cornstarch
Other
- 1 tablespoon peanut oil (for cooking)
Instructions
- Marinate the Beef: Slice the flank steak thinly against the grain. In a bowl, combine 1 tablespoon soy sauce, 1 tablespoon peanut oil, 1 tablespoon cornstarch, and 1/2 teaspoon baking soda; add the beef strips and mix well. Let the beef marinate for 10 minutes to tenderize and absorb the flavors.
- Prepare the Sauce: In a separate bowl, mix together 1/2 cup chicken stock, 2 tablespoons Shaoxing wine, 2 tablespoons soy sauce, 1 teaspoon dark soy sauce, 2 teaspoons brown sugar, and 1 tablespoon cornstarch until smooth. Set aside.
- Steam the Broccoli: Using a skillet, add a small amount of water and bring to a simmer. Place broccoli florets in the skillet and steam until just tender but still crisp, approximately 3-4 minutes. Remove broccoli and set aside.
- Cook the Beef: In the same skillet, add 1 tablespoon peanut oil if needed and heat over medium-high heat. Add the marinated beef strips and cook until browned on both sides, about 3-5 minutes. Add minced garlic and ginger during the last minute of cooking to release their aromas.
- Combine and Thicken: Return the steamed broccoli to the skillet with the beef. Pour the prepared sauce over the mixture and stir continuously until the sauce thickens and coats the beef and broccoli evenly, about 2-3 minutes.
- Serve: Remove from heat and serve immediately over steamed rice or noodles for a complete meal.
Notes
- To tenderize the beef more, let it marinate for up to 20 minutes, but not longer to avoid texture changes from the baking soda.
- If Shaoxing wine is unavailable, dry sherry can be used as a substitute.
- Adjust the amount of soy sauce and sugar in the sauce to suit your taste preferences.
- To keep broccoli crispier, avoid over-steaming and quickly toss with the sauce.
- This recipe can be made gluten-free by using tamari or gluten-free soy sauce.
