Description
A delicious and easy-to-make Chinese Beef and Broccoli stir-fry recipe that is perfect for a quick and flavorful meal. Tender slices of beef are marinated and cooked with fresh broccoli in a savory sauce, creating a comforting dish that pairs perfectly with steamed rice.
Ingredients
Units
Scale
Meat and Marinade
- 1 lb boneless flank steak, skirt steak, or other cut (*see footnote 1)
- 1 tablespoon soy sauce
- 1 tablespoon peanut oil (or vegetable oil)
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda (Optional) (*see footnote 1)
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 (*footnote 2)
- 2 teaspoons brown sugar (or white sugar)
- 1 tablespoon cornstarch
Stir-fry
- 1 head broccoli, cut into bite-size florets
- 1 tablespoon peanut oil (or vegetable oil) (*Footnote 3)
- 3 garlic cloves, minced
- 2 teaspoons ginger, minced
Instructions
- Slice the beef: Cut the beef against the grain into thin slices or sticks. Marinate with soy sauce, peanut oil, and cornstarch for 10 minutes.
- Prepare the sauce: Mix chicken stock, Shaoxing wine, soy sauces, sugar, and cornstarch in a bowl.
- Steam the broccoli: Steam broccoli until slightly tender, then set aside.
- Cook the beef: Cook marinated beef until browned, then add garlic and ginger.
- Combine: Add broccoli back to the pan, pour in the sauce, and cook until thickened.
- Serve: Transfer to a plate and serve hot as a main dish.
Notes
- You can adjust the sauce’s sweetness and saltiness to suit your taste.
- For a spicier kick, add a pinch of red pepper flakes or chili oil.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
