Ingredients
Meat and Marinade:
1 lb boneless flank steak, skirt steak, or other cut (*see footnote 1)
1 tablespoon soy sauce
1 tablespoon peanut oil (or vegetable oil)
1 tablespoon cornstarch
½ teaspoon baking soda (optional) (*see footnote 1)
Sauce:
½ 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
Stir-fry:
1 head broccoli, cut into bite-size florets
1 tablespoon peanut oil (or vegetable oil) (*Footnote 3)
3 garlic cloves, minced
2 teaspoons ginger, minced
Instructions
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Prepare the Meat and Marinade:
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Slice the beef thinly against the grain into bite-sized pieces. In a bowl, combine the soy sauce, peanut oil, cornstarch, and baking soda (if using). Add the sliced beef and toss to coat. Let the beef marinate for at least 15 minutes (up to 30 minutes for extra tenderness).
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Make the Sauce:
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In a small bowl, whisk together the chicken stock (or beef stock), Shaoxing wine (or dry sherry), soy sauce, dark soy sauce, brown sugar, and cornstarch. Set aside.
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Stir-fry the Broccoli:
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Heat 1 tablespoon of peanut oil in a large skillet or wok over medium-high heat. Add the broccoli florets and stir-fry for 3-4 minutes until they turn bright green and become tender-crisp. Remove the broccoli from the pan and set aside.
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Cook the Beef:
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In the same skillet, add another tablespoon of peanut oil. Add the marinated beef and stir-fry for about 2-3 minutes until browned and cooked through. Be careful not to overcook the beef, as it can become tough.
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Combine Everything:
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Add the minced garlic and ginger to the skillet with the beef, cooking for about 30 seconds until fragrant. Then, return the cooked broccoli to the skillet.
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Pour the prepared sauce into the pan, tossing everything to coat. Cook for another 2-3 minutes, allowing the sauce to thicken and become glossy.
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Serve:
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Once everything is well-coated and heated through, serve the Chinese Beef and Broccoli hot, ideally over steamed rice or noodles.
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Notes
Storage: Store any leftover Chinese Beef and Broccoli in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat in a skillet over medium heat or in the microwave. You may need to add a splash of water or broth to prevent the sauce from becoming too thick.
Vegetarian Version: Replace the beef with tofu or tempeh for a plant-based version. Press the tofu before frying to remove excess moisture.
Spicy Version: Add chili flakes or a bit of Sriracha to the sauce for some heat.
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Category: Main Dish
- Method: Stir-fry
- Cuisine: Chinese
- Diet: Gluten Free
