Description
This beef and broccoli is a popular Chinese take-out meal and it’s also easy enough to make at home. It’s healthier than most take-out options and features juicy tender beef, crisp broccoli, and a rich brown sauce. Serve over hot rice for an authentic experience. {Gluten-Free Adaptable}
Ingredients
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
1. Slice the beef against the grain into 1/4 inch thick slices or 1/2 inch sticks. Place in a bowl and add soy sauce, peanut oil, and cornstarch. Mix well and marinate for 10 minutes.
2. In a medium bowl, combine chicken stock, Shaoxing wine, soy sauce, dark soy sauce, sugar, and cornstarch. Stir to mix well.
3. Add 1/4 cup water to a large nonstick skillet over medium-high heat. When it begins to boil, add broccoli and cover. Steam for about 1 minute until just tender. Transfer to a plate and wipe pan dry.
4. Add oil to the pan and swirl to coat. Heat over medium-high. Spread beef in a single layer and cook undisturbed for 30 seconds. Flip and cook briefly on the other side. Stir and cook until lightly charred but still pink inside.
5. Add garlic and ginger. Stir to release aroma.
6. Return broccoli to the skillet. Stir sauce to dissolve cornstarch and pour into pan. Cook and stir for about 1 minute until the sauce thickens.
7. Transfer everything to a plate and serve hot over rice.
Notes
To tenderize tougher cuts of beef, add 1/2 teaspoon baking soda to the marinade and increase marination time to 30 minutes.
Dark soy sauce adds depth and color but can be substituted with 1/2 teaspoon molasses if needed.
If peanut oil is unavailable, drizzle 1/2 teaspoon toasted sesame oil after cooking for a flavor boost.
This dish is gluten-free adaptable by using tamari instead of soy sauce and dry sherry instead of Shaoxing wine.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Stir-Fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 375
- Sugar: 4g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 65mg
Keywords: Chinese Beef and Broccoli, beef and broccoli stir-fry, takeout at home, gluten-free adaptable, healthy Chinese dinner