Name: Chinese Beef and Broccol
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 lb flank or skirt steak, sliced against the grain; 1 tbsp soy sauce; 1 tbsp peanut or vegetable oil; 1 tbsp cornstarch; ½ tsp baking soda (optional, for extra tenderness); ½ cup chicken or beef stock; 2 tbsp Shaoxing wine or dry sherry; 2 tbsp soy sauce; 1 tsp dark soy sauce (optional); 2 tsp brown sugar; 1 tbsp cornstarch; 1 head broccoli, cut into bite-sized florets; 1 tbsp peanut or vegetable oil; 3 garlic cloves, minced; 2 tsp fresh ginger, minced

Description

Chinese Beef and Broccoli is the ultimate quick and easy weeknight dinner — tender slices of beef stir-fried with crisp broccoli in a glossy, garlicky soy sauce. This takeout classic comes together in just 30 minutes and delivers all the savory-sweet flavor of your favorite Chinese restaurant right at home. It’s budget-friendly, healthy, and guaranteed to satisfy your comfort food cravings.

Ingredients

Scale

Meat and Marinade:

1 lb flank or skirt steak, sliced against the grain
1 tbsp soy sauce
1 tbsp peanut or vegetable oil
1 tbsp cornstarch
½ tsp baking soda (optional, for extra tenderness)

Sauce:

½ cup chicken or beef stock
2 tbsp Shaoxing wine or dry sherry
2 tbsp soy sauce
1 tsp dark soy sauce (optional)
2 tsp brown sugar
1 tbsp cornstarch

Stir-Fry:

1 head broccoli, cut into bite-sized florets
1 tbsp peanut or vegetable oil
3 garlic cloves, minced
2 tsp fresh ginger, minced

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Instructions

Marinate the Beef: Slice beef thinly against the grain. Toss with soy sauce, oil, cornstarch, and baking soda (if using). Let rest for 10 minutes.
Make the Sauce: Whisk together stock, wine, soy sauces, brown sugar, and cornstarch in a small bowl. Set aside.
Steam the Broccoli: In a large skillet or wok, bring ¼ cup water to a boil. Add broccoli, cover, and steam for 1 minute until crisp-tender. Remove and pat dry.
Cook the Beef: Heat oil in the skillet over medium-high heat. Spread beef in a single layer and sear for 30 seconds before flipping. Cook until browned but still slightly pink.
Add Aromatics: Stir in garlic and ginger; cook 30 seconds until fragrant.
Combine: Return broccoli to the pan. Pour in sauce, tossing until it thickens and coats everything evenly, about 1–2 minutes.
Serve: Spoon over steamed rice or noodles and enjoy while hot.

Notes

Slice beef thinly against the grain for tenderness.

Avoid overcrowding the pan — cook in batches if needed.

Fresh broccoli gives the best texture, but frozen works if thawed and dried.

Thin out thick sauce with a splash of stock or water.

Add sesame oil or chili flakes for extra flavor.

Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner / Stir-Fry
Method: Stir-Fried
Cuisine: Chinese