Chinese Beef and Broccoli Recipe
This Chinese Beef and Broccoli recipe features tender slices of marinated flank steak stir-fried with fresh broccoli florets in a savory, slightly sweet sauce. The beef is marinated to enhance tenderness and flavor, then quickly cooked with garlic and ginger for a classic takeout-style dish that’s perfect for a quick, satisfying meal.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Ingredients
Scale
Meat and Marinade
- 1 lb flank steak, skirt steak, or other similar cut
- 1 tablespoon soy sauce
- 1 tablespoon peanut oil (or vegetable oil)
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda (Optional; helps tenderize the meat)
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
Stir-fry
- 1 head broccoli, cut into bite-size florets
- 1 tablespoon peanut oil (or vegetable oil)
- 3 garlic cloves, minced
- 2 teaspoons ginger, minced
Instructions
- Prepare the beef: Slice the flank steak thinly across the grain into bite-sized strips. In a bowl, combine the sliced beef with 1 tablespoon soy sauce, 1 tablespoon peanut oil, 1 tablespoon cornstarch, and 1/2 teaspoon baking soda (optional). Mix well to coat and marinate for at least 20 minutes to tenderize and enhance flavor.
- Make the sauce: In a separate bowl, whisk together 1/2 cup chicken or beef 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.
- Cook the broccoli: Heat 1 tablespoon peanut oil in a large skillet or wok over medium-high heat. Add the broccoli florets and stir-fry for about 3-4 minutes until bright green and slightly tender but still crisp. Remove broccoli from the skillet and set aside.
- Stir-fry aromatics: In the same skillet, add a little more oil if needed, then add minced garlic and ginger. Stir-fry for 30 seconds until fragrant—but be careful not to burn the garlic.
- Cook the beef: Add the marinated beef to the skillet and stir-fry over high heat for about 2-3 minutes until the meat is browned and mostly cooked through.
- Combine and finish cooking: Return the cooked broccoli to the skillet with the beef. Stir the prepared sauce again then pour it over the beef and broccoli. Stir continuously as the sauce thickens and evenly coats the ingredients, cooking for another 1-2 minutes until the sauce is glossy and the broccoli is heated through.
- Serve: Remove from heat and serve immediately with steamed rice for a complete meal.
Notes
- Marinating the beef with baking soda tenderizes it but can be omitted if desired.
- Dark soy sauce adds depth of color and flavor—if unavailable, use regular soy sauce but expect a lighter color.
- Peanut oil is preferred for its high smoke point and flavor, but vegetable or canola oil works as well.
- Cut the broccoli into uniform bite-sized pieces for even cooking.
- This dish is best served immediately to enjoy the fresh texture of the beef and broccoli.
Keywords: Chinese beef and broccoli, stir-fry beef, Asian beef recipe, quick beef stir-fry, flank steak stir-fry, broccoli stir-fry, easy Chinese recipe
Find it online: https://mjrecipe.com/chinese-beef-and-broccoli-recipe/