Description
A classic Chinese Beef and Broccoli recipe featuring tender marinated flank steak stir-fried with fresh broccoli in a savory, flavorful sauce made with soy, ginger, garlic, and Shaoxing wine. Ready in just 30 minutes, this dish is perfect for a quick and delicious weeknight meal served over rice or noodles.
Ingredients
Scale
Beef Marinade
- 1 lb flank steak, sliced against the grain into thin strips
- 1 tablespoon soy sauce
- 1 tablespoon peanut oil
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
Sauce
- 1/2 cup chicken stock
- 2 tablespoons Shaoxing wine
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 2 teaspoons brown sugar
- 1 tablespoon cornstarch
Vegetables and Aromatics
- 1 head broccoli
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
Additional Ingredients
- 1 tablespoon peanut oil (for cooking)
Instructions
- Marinate the Beef: Slice the flank steak against the grain into thin strips and combine with 1 tablespoon soy sauce, 1 tablespoon peanut oil, 1 tablespoon cornstarch, and 1/2 teaspoon baking soda. Let it marinate for 10 minutes to tenderize and flavor the meat.
- Prepare the Sauce: In a bowl, mix together 1/2 cup chicken stock, 2 tablespoons Shaoxing wine, 2 tablespoons soy sauce, 1 teaspoon dark soy sauce, 2 teaspoons brown sugar, and 1 tablespoon cornstarch until smooth. Set aside.
- Steam the Broccoli: Add a small amount of water to a skillet, bring to a simmer, then place the broccoli in the skillet and cover to steam until just tender, about 3-4 minutes. Remove the broccoli and set aside.
- Cook the Beef: In the same skillet, heat 1 tablespoon peanut oil over medium-high heat. Add the marinated beef strips and cook until browned on both sides and nearly cooked through, about 3-4 minutes.
- Add Aromatics: Add the minced garlic and ginger to the skillet with the beef, stirring frequently for about 1 minute to release their flavors.
- Combine and Thicken Sauce: Return the cooked broccoli to the skillet, pour in the prepared sauce, and stir continuously until the sauce thickens and everything is well coated, about 2-3 minutes.
- Serve: Serve the beef and broccoli hot over steamed rice or noodles for a complete meal.
Notes
- Slice the beef thinly against the grain to maximize tenderness.
- Marinating the beef with baking soda helps tenderize the meat further.
- You can substitute Shaoxing wine with dry sherry if unavailable.
- To keep broccoli crisp, avoid over-steaming; it should be just tender.
- Serve immediately for best texture and flavor.
- For a gluten-free option, use tamari or gluten-free soy sauce.
