Description
This Chinese Beef and Broccoli recipe delivers classic takeout flavor with a fresh, homemade touch. Tender beef and crisp broccoli are coated in a savory, slightly sweet umami sauce. It’s a quick, satisfying, and healthier alternative to restaurant meals, perfect for weeknight dinners.
Ingredients
Scale
- 1 lb flank steak, skirt steak, or other tender cut of beef
- 1 tablespoon soy sauce
- 1 tablespoon peanut oil
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda (optional, for tougher cuts)
- 1 head broccoli, cut into bite-size florets
- 1 tablespoon peanut oil
- 3 cloves garlic, minced
- 2 teaspoons ginger, minced
- 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
- 1 tablespoon cornstarch
Instructions
- Slice beef thinly against the grain. Marinate with soy sauce, peanut oil, and cornstarch. Let sit for 10 minutes.
- Whisk together all sauce ingredients until cornstarch is dissolved.
- Boil 1/4 cup water in a skillet. Add broccoli, cover, and steam for 1 minute until tender-crisp. Remove broccoli and set aside. Wipe skillet dry.
- Heat 1 tablespoon peanut oil in the skillet over medium-high heat. Add beef in a single layer and sear for 30 seconds without stirring. Flip and cook briefly until browned.
- Add minced garlic and ginger to the skillet. Stir for a few seconds until fragrant.
- Return broccoli to the skillet. Stir the sauce, then pour it over the beef and broccoli.
- Cook, stirring constantly, until the sauce thickens and coats everything, about 1 minute.
- Serve hot, ideally over steamed rice.
Notes
- For tougher beef cuts, add 1/2 teaspoon baking soda to the marinade and marinate for 30 minutes.
- If dark soy sauce is unavailable, use 1/2 teaspoon molasses for color and depth.
- Substitute peanut oil with toasted sesame oil drizzled at the end for added flavor.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving (approx. 1/4 of recipe)
- Calories: Estimated 350-450 kcal (will vary based on exact ingredients and portion size)
- Sugar: Estimated 5-10g
- Sodium: Estimated 800-1200mg (will vary based on soy sauce)
- Fat: Estimated 15-25g
- Saturated Fat: Estimated 3-6g
- Unsaturated Fat: Estimated 10-18g
- Trans Fat: Estimated 0g
- Carbohydrates: Estimated 15-25g
- Fiber: Estimated 3-5g
- Protein: Estimated 25-35g
- Cholesterol: Estimated 70-100mg
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