Description
This classic Chinese Beef and Broccoli stir-fry features tender, marinated flank steak cooked to perfection with crisp broccoli florets in a savory and slightly sweet soy-based sauce. The dish is quick to prepare and makes for a wholesome, flavorful meal that pairs perfectly with steamed rice or noodles.
Ingredients
Scale
Meat and Marinade
- 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)
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 Meat Marinade: Thinly slice the flank steak against the grain into bite-sized strips. In a bowl, combine the soy sauce, peanut oil, cornstarch, and baking soda (if using). Add the sliced beef and coat thoroughly. Let it marinate for at least 15-20 minutes to tenderize and infuse flavors.
- Make the Sauce: In a separate bowl, whisk together the chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch until smooth. Set the sauce mixture aside.
- Blanch the Broccoli: Bring a pot of water to boil and blanch the broccoli florets for about 1-2 minutes until they turn bright green and are slightly tender. Drain and immediately transfer to ice water to stop the cooking process. Drain again and set aside.
- Stir-fry Aromatics: Heat a wok or large skillet over high heat. Add the tablespoon of peanut oil. When hot, add the minced garlic and ginger, stirring quickly for about 30 seconds until fragrant but not burnt.
- Cook the Beef: Add the marinated beef to the wok and stir-fry over high heat for about 2-3 minutes until the meat is browned and nearly cooked through. Remove the beef from the wok and set aside.
- Combine and Finish Cooking: In the same wok, add the blanched broccoli and stir-fry for about a minute. Return the cooked beef to the wok. Stir the prepared sauce again to re-mix the cornstarch, then pour it into the wok. Stir continuously until the sauce thickens and coats the beef and broccoli evenly, about 1-2 minutes.
- Serve: Remove from heat and serve immediately over steamed rice or noodles for a delicious, hearty meal.
Notes
- Using baking soda in the marinade helps to tenderize the beef but is optional if you prefer a more traditional approach.
- Dark soy sauce adds richness and color to the sauce; substitute with regular soy sauce if unavailable, but color will be lighter.
- Peanut oil is preferred for its high smoke point and mild flavor, but vegetable oil can be used as a substitute.
- Blanching broccoli preserves its vibrant color and crunch while reducing stir-fry time.
- Make sure the wok or skillet is very hot before stir-frying to ensure a quick sear and prevent steaming the beef.
Keywords: Chinese beef and broccoli, stir-fry beef recipe, easy beef stir-fry, Chinese takeout beef broccoli, quick beef and broccoli