Description
This authentic Chinese Beef and Broccoli recipe transforms your kitchen into a Chinese restaurant, delivering tender beef, crisp broccoli, and glossy sauce in just 20 minutes. With restaurant-quality results at a fraction of the cost and sodium, you’ll never need takeout again.
Ingredients
Scale
- 1 lb flank steak, skirt steak, or sirloin, sliced against the grain
- 1 tbsp soy sauce
- 1 tbsp peanut oil
- 1 tbsp cornstarch
- 1/2 tsp baking soda (optional)
- 1/2 cup chicken stock (or beef stock)
- 2 tbsp Shaoxing wine (or dry sherry)
- 2 tbsp soy sauce
- 1 tsp dark soy sauce (or 1/2 tsp molasses with soy sauce)
- 2 tsp brown sugar
- 1 tbsp cornstarch
- 1 head fresh broccoli, cut into florets
- 1 tbsp peanut oil
- 3 garlic cloves, minced
- 2 tsp fresh ginger, minced
Instructions
- Slice beef against the grain into thin strips. Marinate with soy sauce, peanut oil, and cornstarch for 10 minutes.
- Whisk together chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch. Set aside.
- Steam broccoli with 1/4 cup water in skillet for 1 minute, then transfer to plate.
- Heat oil in skillet, sear beef in a single layer for 30 seconds per side until browned but still pink inside.
- Add garlic and ginger, stir for 10-15 seconds until fragrant.
- Return broccoli to skillet, stir sauce again, then pour over beef and broccoli. Stir for 1 minute until sauce thickens and coats everything.
- Serve immediately over rice or noodles.
Notes
Slice beef against the grain for tenderness. Don’t skip the short marinade—it creates the signature velvety beef texture.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Chinese-American
Nutrition
- Serving Size: 1 portion
- Calories: 291
- Sugar: 2g
- Sodium: 790mg
- Fat: 14.3g
- Saturated Fat: 4.2g
- Unsaturated Fat: 10.1g
- Trans Fat: 0g
- Carbohydrates: 13.9g
- Fiber: 1.5g
- Protein: 26.6g
- Cholesterol: 65mg
Keywords: beef and broccoli, chinese stir fry, takeout at home, one pan meal, quick dinner