Chinese Beef and Broccoli (Printable Version)
Savor tender beef paired with fresh broccoli in a flavorful, easy-to-enjoy dish. #chinesecuisine #beefstirfry #broccoli
# Ingredients:
→ Meat and Marinade
01 -
1 pound flank steak or skirt steak, thinly sliced
02 -
1 tablespoon soy sauce
03 -
1 tablespoon peanut oil or vegetable oil
04 -
1 tablespoon cornstarch
05 -
1/2 teaspoon baking soda (optional)
→ Sauce
06 -
1/2 cup chicken stock or beef stock
07 -
2 tablespoons Shaoxing wine or dry sherry
08 -
2 tablespoons soy sauce
09 -
1 teaspoon dark soy sauce
10 -
2 teaspoons brown sugar or white sugar
→ Stir-fry
11 -
1 head broccoli, cut into bite-sized florets
12 -
1 tablespoon peanut oil or vegetable oil
13 -
3 garlic cloves, minced
14 -
2 teaspoons ginger, minced
# Steps:
01 -
In a medium bowl, combine sliced beef with soy sauce, peanut oil, cornstarch, and baking soda if using. Mix thoroughly to coat the beef evenly and refrigerate for at least 30 minutes.
02 -
In a separate bowl, whisk together chicken stock, Shaoxing wine, soy sauce, dark soy sauce, and brown sugar until the sugar dissolves.
03 -
Heat 1 tablespoon peanut oil in a large skillet or wok over medium-high heat. Add minced garlic and ginger, sauté for 30 seconds until aromatic. Add the marinated beef and stir-fry until the slices are browned and just cooked through, about 2–3 minutes.
04 -
Add broccoli florets to the pan and stir-fry for 1 minute. Pour in the prepared sauce and continue cooking for 2–3 minutes until the broccoli is tender and sauce has thickened slightly.
05 -
Transfer to serving plates and serve immediately, garnished as desired.
# Notes:
01 -
Use only the recommended amount of baking soda in the marinade, as excess can negatively impact the texture of the beef.