Name: Chinese Beef and Broccoli
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 1 lb flank steak (or skirt steak, or other cut) (*see footnote 1); 1 tablespoon soy sauce; 1 tablespoon peanut oil (or vegetable oil); 1 tablespoon cornstarch; 1/2 teaspoon baking soda (Optional) (*see footnote 1); 1/2 cup chicken stock (or beef stock); 2 tablespoons Shaoxing wine (or dry sherry); 2 tablespoons soy sauce; 1 teaspoon dark soy sauce (*footnote 2); 2 teaspoons brown sugar (or white sugar); 1 tablespoon cornstarch; 1 head broccoli, cut to bite-size florets; 1 tablespoon peanut oil (or vegetable oil) (*Footnote 3); 3 cloves garlic, minced; 2 teaspoons ginger, minced

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introduction

This is a simple Chinese Beef and Broccoli recipe. It uses quick marinated beef, steamed broccoli, and a savory sauce. You can make it in one pan. It cooks fast and tastes like takeout. For more simple comfort ideas, see easy comfort recipes.

why make this recipe

You should make this recipe because it is quick, full of flavor, and uses few ingredients. It is healthy with a good balance of meat and vegetables. It also works on weeknights when you need dinner fast. If you want to learn more about the cook who inspired simple home recipes, check this bio.

how to make Chinese Beef and Broccoli

Follow these steps in order. Slice, marinate, steam the broccoli, sear the beef, then mix with sauce.

Ingredients :

1 lb flank steak (, skirt steak, or other cut (*see footnote 1)), 1 tablespoon soy sauce, 1 tablespoon peanut oil ((or vegetable oil)), 1 tablespoon cornstarch, 1/2 teaspoon baking soda ((Optional) (*see footnote 1)), 1/2 cup chicken stock ((or beef stock)), 2 tablespoons Shaoxing wine ((or dry sherry)), 2 tablespoons soy sauce, 1 teaspoon dark soy sauce ((*footnote 2)), 2 teaspoons brown sugar ((or white sugar)), 1 tablespoon cornstarch, 1 head broccoli (, cut to bite-size florets), 1 tablespoon peanut oil (or vegetable oil) ((*Footnote 3)), 3 garlic cloves (, minced), 2 teaspoons ginger (, minced)

Directions :

Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks. Transfer to a small bowl. Add soy sauce, peanut oil, and cornstarch (*Footnote 1). Gently mix well by hand until all the slices are coated with a thin layer of sauce. Marinate for 10 minutes while preparing the other ingredients., Combine all the ingredients for the sauce in a medium-sized bowl. Mix well., Add 1/4 cup water into a large nonstick skillet over medium-high heat until the water begins to boil. Add the broccoli and cover. Steam until the broccoli just turns tender and the water evaporates,1 minute or so. Transfer broccoli to a plate. Wipe the pan with a paper towel held in a pair of tongs if there’s any water left., Add the oil and swirl to coat the bottom. Heat over medium high heat until hot. Spread the steak in a single layer. Allow to cook without touching for 30 seconds, or until the bottom side is browned. Flip to cook the other side for a few seconds. Stir and cook until the surface is lightly charred and the inside is still pink., Add the garlic and ginger. Stir a few times to release the flavor and fragrance., Return the broccoli to the pan. Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Transfer everything to a plate immediately. Serve hot as a main dish.

how to serve Chinese Beef and Broccoli

Serve hot with steamed white rice or brown rice. You can also serve it over noodles. Garnish with a few sesame seeds or sliced green onion.

how to store Chinese Beef and Broccoli

Cool the dish to room temperature for no more than two hours. Put in an airtight container. Store in the fridge for up to 3 days. To reheat, warm gently in a pan or microwave until hot. You can freeze for up to 2 months, but broccoli will be softer after thawing.

tips to make Chinese Beef and Broccoli

Slice the beef thin and against the grain for tenderness.
Do not overcook the broccoli. Steam briefly so it stays bright and crisp.
Mix the sauce well so the cornstarch dissolves before adding.
Use a very hot pan for a good sear on the beef.
If you want a richer color, add a little dark soy sauce. For a lighter sauce, skip the dark soy. For another quick main idea, try this simple pasta recipe.

variation (if any)

Add sliced carrots or bell peppers for color and crunch.
Use beef strips or thinly sliced sirloin instead of flank.
Swap Shaoxing wine with dry sherry or omit it for a non-alcohol version.

FAQs

Q: Can I use frozen broccoli?
A: Yes. Thaw and drain well. Steaming time may change.

Q: How can I make the beef more tender?
A: Slice thin, marinate briefly with cornstarch and oil, and do not overcook.

Q: Is there a vegetarian version?
A: Use firm tofu or mushrooms in place of beef and use vegetable stock.

Q: Can I make the sauce ahead?
A: Yes. Mix the sauce and keep it in the fridge for a day. Stir the cornstarch again before use.

Conclusion

For more recipes and variations, see Beef & Broccoli / 西蘭花炒牛肉 | 9 Queen Chinese, read tips from a chef at Dad’s Authentic Beef and Broccoli: A Chinese Chef’s Secrets, or watch a step-by-step guide at Beef and Broccoli (西兰花炒牛肉).

Chinese Beef and Broccoli