Chinese Beef and Broccoli (牛肉炒西兰花)
A quick and easy beef stir-fry with crisp broccoli and juicy, tender slices of steak in a savory brown sauce. Better than takeout and ready in just 30 minutes!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 to 4 servings
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Chinese
- Diet: Gluten Free
Ingredients
Meat and Marinade
1 lb flank steak, skirt steak, or preferred cut
1 tablespoon soy sauce
1 tablespoon peanut oil (or vegetable oil)
1 tablespoon cornstarch
1/2 teaspoon baking soda (optional; for tenderizing tougher cuts)
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 (optional for color/flavor)
2 teaspoons brown sugar (or white sugar)
1 tablespoon cornstarch
Stir-Fry
1 head broccoli, cut into bite-sized florets
1 tablespoon peanut oil (or vegetable oil)
3 garlic cloves, minced
2 teaspoons ginger, minced
Instructions
Marinate the beef: Slice beef against the grain into thin pieces or matchsticks. In a bowl, mix with soy sauce, oil, cornstarch, and baking soda (if using). Let sit for 10 minutes.
Make the sauce: In a separate bowl, whisk together all sauce ingredients. Set aside.
Steam the broccoli: Add 1/4 cup water to a large skillet and bring to boil. Add broccoli, cover, and steam for about 1 minute until tender. Remove and set aside. Wipe pan dry.
Sear the beef: Add oil to pan and heat over medium-high. Spread beef in a single layer, sear undisturbed for 30 seconds. Flip and cook until just browned, still slightly pink inside.
Add aromatics: Stir in garlic and ginger until fragrant, about 30 seconds.
Combine and finish: Return broccoli to pan. Stir sauce again (to dissolve cornstarch) and pour over ingredients. Cook for 1–2 minutes, stirring constantly, until sauce thickens.
Serve hot: Transfer to a plate and serve over rice.
Notes
Use baking soda in the marinade to tenderize budget cuts like chuck or brisket.
Dark soy sauce deepens the color and adds complexity. Substitute with 1/2 tsp molasses if needed.
For nut allergies or substitutions, use vegetable oil and finish with toasted sesame oil.
To make it gluten-free, substitute tamari for soy sauce and dry sherry for Shaoxing wine.
