Description
This Chinese Beef and Broccoli recipe features tender marinated flank steak stir-fried to perfection with vibrant broccoli florets in a savory, slightly sweet sauce. The beef is tenderized using a cornstarch and baking soda marinade, then quickly cooked with garlic and ginger for an authentic and delicious home-cooked meal.
Ingredients
Scale
Meat and Marinade
- 1 lb flank steak, skirt steak, or other cut
- 1 tablespoon soy sauce
- 1 tablespoon peanut oil (or vegetable oil)
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda (optional)
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
- 2 teaspoons brown sugar (or white sugar)
- 1 tablespoon cornstarch
Stir-fry
- 1 head broccoli, cut to bite-size florets
- 1 tablespoon peanut oil (or vegetable oil)
- 3 garlic cloves, minced
- 2 teaspoons ginger, minced
Instructions
- Prepare the beef marinade: Slice the flank steak thinly against the grain. In a bowl, combine the soy sauce, peanut oil, cornstarch, and baking soda (if using). Toss the beef slices in the marinade to coat evenly. Let this sit for at least 30 minutes to tenderize and absorb the flavors.
- Mix the sauce: In a separate bowl, whisk together the chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch until smooth. Set aside.
- Cook the broccoli: Heat 1 tablespoon peanut oil in a large wok or skillet over medium-high heat. Add the broccoli florets and stir-fry for about 2–3 minutes until bright green and just tender. Remove and set aside.
- Stir-fry aromatics and beef: In the same pan, add the minced garlic and ginger, sauté for about 30 seconds until fragrant. Add the marinated beef slices in a single layer, cooking quickly over high heat until the beef changes color and is nearly cooked through, about 2–3 minutes.
- Combine and finish cooking: Return the cooked broccoli to the pan. Stir the prepared sauce and pour it into the wok. Toss everything together and cook for another 1–2 minutes until the sauce thickens and coats the beef and broccoli evenly.
- Serve: Remove from heat and serve immediately over steamed rice or your preferred side dish.
Notes
- Using baking soda in the marinade helps tenderize the beef, but is optional if you prefer not to use it.
- Dark soy sauce adds a richer color and deeper flavor to the sauce; regular soy sauce can be used if unavailable.
- Peanut oil or a neutral vegetable oil is preferred for stir-frying due to its high smoke point.
- Slice the beef thinly across the grain to ensure tenderness.
- Adjust sugar amount in sauce depending on your preference for sweetness.
Keywords: Chinese beef and broccoli, easy stir-fry, flank steak recipe, Asian beef recipe, quick dinner