Description
This quick and easy Chinese Beef and Broccoli features tender slices of beef and crisp broccoli tossed in a deeply savory, lightly sweet brown sauce. Healthier than takeout, this flavorful stir-fry comes together in just 30 minutes, making it a perfect weeknight dinner. Serve hot over steamed rice for a satisfying, restaurant-style meal at home. Adaptable for gluten-free diets.
Ingredients
Meat and Marinade
- 1 lb boneless flank steak, skirt steak, or other cut (see note)
- 1 tablespoon soy sauce
- 1 tablespoon peanut oil (or vegetable oil)
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda (Optional, see note)
Sauce
- 1/2 cup chicken stock (or beef stock)
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce (optional, see note)
- 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, see note)
- 3 garlic cloves, minced
- 2 teaspoons ginger, minced
- 1/4 cup water
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 for tenderness. Transfer to a small bowl and add the soy sauce, peanut oil, and cornstarch (plus baking soda if using). Gently mix by hand until all the slices are coated with a thin layer of marinade. Set aside to marinate for 10 minutes while preparing other ingredients.
- Mix the Sauce: In a medium-sized bowl, combine all the sauce ingredients: chicken stock, soy sauce, dark soy sauce, brown sugar, and cornstarch. Stir until well mixed and cornstarch is dissolved.
- Steam the Broccoli: Add 1/4 cup water to a large nonstick skillet over medium-high heat. Once boiling, add the broccoli, cover, and steam for about 1 minute until the broccoli is just tender and vibrant. Remove the broccoli from the pan and set aside. Wipe any excess water from the skillet.
- Sear the Beef: Heat 1 tablespoon oil in the same skillet over medium-high until hot. Spread the beef in a single layer and cook without touching for 30 seconds, until the bottom browns. Flip and quickly sear the other side; the beef should be lightly charred on the outside but still pink inside.
- Add Aromatics: Stir in the minced garlic and ginger. Cook, stirring, for 20–30 seconds to release their fragrance.
- Combine and Finish: Return the steamed broccoli to the pan. Stir the sauce again to dissolve any settled cornstarch, then pour it into the skillet. Cook and stir everything together until the sauce thickens and glazes the ingredients, about 1 minute. Remove from heat promptly and serve hot as a main dish.
Notes
- If using a tougher cut of beef (chuck, brisket, round), add 1/2 teaspoon baking soda to the marinade and marinate for 30 minutes to help tenderize the meat.
- Dark soy sauce gives the dish a richer color and a hint of caramel, but can be omitted or substituted with 1/2 teaspoon molasses for flavor depth.
- If peanut oil isn’t available, a drizzle of toasted sesame oil added at the end boosts the stir-fry’s aroma and flavor.
- For a gluten-free version, use tamari or certified gluten-free soy sauce.
- This stir-fry is delicious served immediately over rice or noodles.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 291 kcal
- Sugar: 4.5 g
- Sodium: 790 mg
- Fat: 14.3 g
- Saturated Fat: 4.2 g
- Unsaturated Fat: 10.1 g
- Trans Fat: 0 g
- Carbohydrates: 13.9 g
- Fiber: 1.5 g
- Protein: 26.6 g
- Cholesterol: 48 mg
