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Homemade Chinese Beef and Broccoli with savory sauce

Chinese Beef and Broccoli

This quick and easy Chinese Beef and Broccoli combines tender beef strips with crisp broccoli in a rich brown sauce for a takeout favorite made healthier at home.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 291
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb flank steak, skirt steak, or other cut sliced against the grain into thin strips
  • 1 tbsp soy sauce for marinade
  • 1 tbsp peanut oil or vegetable oil, for marinade
  • 1 tbsp cornstarch for marinade
  • 1/2 tsp baking soda Optional, helps tenderize tougher cuts
  • 1 head broccoli cut to bite-size florets
  • 1/2 cup chicken stock or beef stock
  • 2 tbsp Shaoxing wine or dry sherry
  • 2 tbsp soy sauce for sauce
  • 1 tsp dark soy sauce adds color and flavor depth
  • 2 tsp brown sugar or white sugar
  • 1 tbsp cornstarch for sauce
  • 1 tbsp peanut oil or vegetable oil, for cooking
  • 3 cloves garlic minced
  • 2 tsp ginger minced

Equipment

  • Large nonstick skillet
  • Medium-sized bowl
  • Small bowl
  • Paper towels
  • Tongs

Method
 

  1. Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks. Transfer to a small bowl.
  2. Add soy sauce, peanut oil, and cornstarch to the beef. Gently mix well by hand until all the slices are coated with a thin layer of sauce. Add baking soda if using tougher cuts. Marinate for 10 minutes while preparing the other ingredients.
  3. Combine all the ingredients for the sauce (chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch) in a medium-sized bowl. Mix well until cornstarch is fully dissolved.
  4. Add 1/4 cup water into a large nonstick skillet over medium-high heat until the water begins to boil. Add the broccoli and cover. Steam until the broccoli just turns tender and the water evaporates, about 1 minute. Transfer broccoli to a plate. Wipe the pan with a paper towel held in a pair of tongs if there's any water left.
  5. Add the oil to the same pan and swirl to coat the bottom. Heat over medium-high heat until hot. Spread the beef in a single layer. Allow to cook without touching for 30 seconds, or until the bottom side is browned.
  6. Flip to cook the other side for a few seconds. Stir and cook until the surface is lightly charred and the inside is still pink.
  7. Add the garlic and ginger. Stir a few times to release the flavor and fragrance, about 10-15 seconds.
  8. Return the broccoli to the pan. Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute.
  9. Transfer everything to a serving plate immediately. Serve hot over steamed rice.

Notes

For tougher cuts of beef, add 1/2 teaspoon of baking soda to the marinade and marinate for 30 minutes. Dark soy sauce adds color and depth - if you don't have it, add 1/2 teaspoon molasses. For gluten-free version, use tamari instead of soy sauce and dry sherry instead of Shaoxing wine.