Chinese Beef and Broccoli Stir-Fry Recipe
A classic Chinese Beef and Broccoli stir-fry recipe featuring tender marinated flank steak cooked to perfection with fresh broccoli florets, garlic, and ginger in a savory soy-based sauce. This quick and flavorful dish is perfect for a satisfying weeknight dinner.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Ingredients
Scale
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)
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
- Prepare the beef: 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. Add soy sauce, peanut oil, and cornstarch. Gently mix well by hand until all the slices are coated with a thin layer of sauce. Marinate for 10 minutes while preparing the other ingredients.
- Make the sauce: Combine all the ingredients for the sauce—chicken stock, Shaoxing wine, soy sauce, dark soy sauce, and brown sugar—in a medium-sized bowl. Mix well and set aside.
- Steam the broccoli: Add 1/4 cup water into a large nonstick skillet over medium-high heat and bring to a boil. Add the broccoli florets and cover with a lid. Steam until the broccoli is just tender and the water has evaporated, about 1 minute. Transfer the broccoli to a plate and carefully wipe the pan with a paper towel to remove any remaining water.
- Cook the beef: Add the peanut oil to the cleaned skillet and swirl to coat the bottom. Heat over medium-high until hot. Spread the marinated steak in a single layer without overlapping. Let cook without stirring for 30 seconds or until the bottom side is browned. Flip the pieces and cook the other side for a few seconds. Stir and continue cooking until the beef is lightly charred on the surface but still pink inside.
- Add aromatics: Add the minced garlic and ginger to the skillet. Stir a few times to release their flavors and fragrance into the beef.
- Combine broccoli and sauce: Return the broccoli to the pan. Stir the prepared sauce again to fully dissolve any settled cornstarch and pour it into the skillet. Cook and stir continuously until the sauce thickens, about 1 minute. Remove from heat immediately to avoid overcooking.
- Serve: Transfer everything to a serving plate and serve hot as a main dish, perfect alongside steamed rice.
Notes
- For tender beef, slicing against the grain is crucial.
- Baking soda in the marinade helps tenderize the meat but is optional.
- Dark soy sauce adds deeper color and flavor; use light soy sauce as a substitute if needed.
- Shaoxing wine can be substituted with dry sherry if unavailable.
- Peanut oil has a high smoke point and neutral flavor, making it ideal for stir-frying.
- Do not overcook beef; it should be lightly charred but still pink inside for best texture.
- Serve immediately after cooking to maintain crispness of the broccoli and thickness of the sauce.
Keywords: beef and broccoli, Chinese stir-fry, beef stir-fry, easy Chinese recipe, weeknight dinner, quick stir-fry