Description
Quick, savory, and healthier than takeout, this Chinese Beef and Broccoli delivers bold flavor in just one pan. Perfect for busy weeknights.
Ingredients
1 lb flank steak (or skirt steak), thinly sliced against the grain
1 tablespoon soy sauce (for marinating the beef)
1 tablespoon peanut oil (or vegetable oil, for marinating the beef)
1 tablespoon cornstarch (for coating the beef)
1/2 teaspoon baking soda (optional, for tenderizing beef)
1/2 cup chicken stock (or beef stock, for the sauce)
2 tablespoons Shaoxing wine (or dry sherry)
2 tablespoons soy sauce (for the sauce)
1 teaspoon dark soy sauce (adds color and deep flavor)
2 teaspoons brown sugar (or white sugar)
1 tablespoon cornstarch (to thicken the sauce)
1 head broccoli, cut into bite-size florets
1 tablespoon peanut oil (or vegetable oil, for stir-frying)
3 garlic cloves, minced
2 teaspoons fresh ginger, minced
Instructions
1. Slice the beef against the grain into 1/4-inch thick strips. In a small bowl, combine with 1 tablespoon soy sauce, 1 tablespoon oil, 1 tablespoon cornstarch, and optional baking soda. Mix gently and marinate for 10 minutes.
2. In a separate bowl, whisk together the chicken stock, Shaoxing wine, soy sauces, sugar, and cornstarch. Set aside.
3. In a large nonstick skillet, add 1/4 cup water over medium-high heat. When boiling, add broccoli and cover. Steam for about 1 minute until bright green and slightly tender. Remove and set aside. Wipe skillet dry.
4. Add 1 tablespoon oil to the skillet. Heat over medium-high. Spread beef in a single layer. Let it sear undisturbed for 30 seconds, then flip and stir-fry briefly until lightly charred but still pink inside.
5. Add garlic and ginger. Stir-fry for a few seconds until fragrant.
6. Return broccoli to the pan. Stir the sauce again, then pour into the skillet. Cook and stir for 1 minute until the sauce thickens.
7. Remove from heat and serve immediately, ideally over rice or alone.
Notes
If using baking soda, limit to 10 minutes of marinating to avoid mushy texture.
For a low-carb option, serve without rice or pair with cauliflower rice.
Leftovers can be stored in the fridge for up to 3 days and reheat well in a skillet or microwave.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1.5 cups
- Calories: 310
- Sugar: 4g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 65mg
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