Description
This Chinese Beef and Broccoli is a quick, one-pan stir fry made with juicy strips of beef, crisp-tender broccoli, and a rich, glossy brown sauce. It’s faster, healthier, and tastier than takeout — ready in just 30 minutes! Serve it over steamed rice for the ultimate homemade Chinese-style dinner.
Ingredients
For the Beef Marinade
1 lb (450 g) flank steak or skirt steak, sliced thinly against the grain
1 tablespoon soy sauce (use tamari for gluten-free)
1 tablespoon peanut oil or vegetable oil
1 tablespoon cornstarch
½ teaspoon baking soda (optional — for extra tender beef)
For the Sauce
½ cup chicken broth (or beef broth)
2 tablespoons Shaoxing wine (or dry sherry)
2 tablespoons soy sauce
1 teaspoon dark soy sauce (optional — adds deeper color)
2 teaspoons brown sugar (or white sugar)
1 tablespoon cornstarch
For the Stir-Fry
1 large head of broccoli, cut into bite-size florets
1 tablespoon peanut oil (or any neutral oil)
3 cloves garlic, minced
2 teaspoons fresh ginger, minced
(Optional garnish: drizzle of sesame oil, chili oil, or sprinkle of sesame seeds)
Instructions
-
Marinate the Beef:
In a medium bowl, combine sliced beef with soy sauce, oil, and cornstarch. Add baking soda if using. Mix until the meat is evenly coated. Let it rest for 10–15 minutes while preparing the other ingredients. -
Make the Sauce:
In a separate bowl, whisk together the chicken broth, Shaoxing wine, soy sauces, brown sugar, and cornstarch until smooth. Set aside. -
Steam the Broccoli:
Add ¼ cup of water to a large skillet over medium-high heat. When it begins to boil, add the broccoli florets and cover. Steam for about 1 minute, until bright green and slightly tender. Remove to a plate and wipe the pan dry. -
Sear the Beef:
Heat 1 tablespoon of oil in the same skillet over medium-high heat. Add the beef in a single layer and let it sear for about 30 seconds without stirring. Flip and cook another 30–45 seconds, until lightly browned but still a little pink inside. -
Add Aromatics:
Add the minced garlic and ginger. Stir quickly for 15–20 seconds until fragrant. -
Add Sauce and Broccoli:
Give the sauce a quick stir (to dissolve the cornstarch at the bottom) and pour it into the pan. Return the broccoli and toss everything together. -
Thicken and Serve:
Cook for 1–2 minutes until the sauce thickens and coats the beef and broccoli evenly. Remove from heat immediately to prevent overcooking. -
Serve Hot:
Enjoy your Chinese Beef and Broccoli over freshly steamed jasmine or white rice.
Notes
- Tenderizing Beef: If using a tough cut (like round or chuck), include baking soda in the marinade and let sit for at least 30 minutes before cooking.
- Soy Sauce Substitute: Use tamari or coconut aminos to make this recipe gluten-free.
- Dark Soy Sauce: Adds deeper color and flavor. If you don’t have it, replace it with ½ teaspoon molasses.
- Oil Options: Peanut oil adds a classic stir-fry aroma, but any neutral oil works fine.
- Add Veggies: You can mix in red bell peppers, carrots, or snow peas for extra color and crunch.
- For a Spicy Kick: Add a drizzle of chili oil or a spoonful of sriracha at the end.
- Prep Time: 15 min
- Cook Time: 15 min
- Cuisine: Chinese-Inspired