Chinese Beef and Broccoli
A quick and delicious dish blending tender beef and crunchy broccoli in a savory sauce, perfect for busy weeknights.
Ingredients
Beef Marinade
- 1 lb flank steak (or skirt steak, or another cut) Any tender cut of beef can be used.
- 1 tablespoon soy sauce For marinating the beef.
- 1 tablespoon peanut oil (or vegetable oil)
- 1 tablespoon cornstarch For marinating.
- 1/2 teaspoon baking soda Optional, for tenderness.
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 For thickening.
Vegetables
- 1 head broccoli (cut into bite-sized florets)
- 3 cloves garlic (minced)
- 2 teaspoons ginger (minced)
- 1 tablespoon peanut oil (or vegetable oil) For cooking.
Instructions
Preparation
- Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1 cm (1/2 inch) sticks. Put them in a small bowl and add the soy sauce, peanut oil, and cornstarch. Mix gently until coated. Let it marinate for 10 minutes.
- In a medium bowl, combine all the ingredients for the sauce. Stir well and set aside.
- In a large non-stick skillet over medium-high heat, add 1/4 cup of water. Once it boils, add the broccoli and cover. Steam for about 1 minute until tender. Take the broccoli out and set it aside. Wipe any remaining water from the pan.
Cooking
- Add the oil to the skillet and heat. Spread the marinated beef in a single layer and let it cook without touching for about 30 seconds until browned. Flip and cook the other side briefly, stirring until lightly charred and still pink in the center.
- Toss in the minced garlic and ginger. Stir a few times to release their fragrant aromas.
- Return the broccoli to the skillet, re-stir the sauce to dissolve the cornstarch, and pour it in. Stir until the sauce thickens, about 1 minute.
- Transfer everything to a plate and enjoy hot!
Notes
For best results, allow the beef to marinate longer if possible. Make sure the skillet is hot for a good sear. Steam broccoli just until vibrant and tender-crisp to maintain its texture.