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Chinese Beef and Broccoli with glossy brown sauce served over steamed white rice

Chinese Beef and Broccoli

Tender sliced flank steak and crisp broccoli florets tossed in a rich savory sauce. A quick 30-minute homemade version of the classic takeout favorite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 291
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb flank steak or skirt steak sliced against the grain into 1/4-inch thick slices
  • 1 tbsp soy sauce for marinade
  • 1 tbsp peanut oil or vegetable oil for marinade
  • 1 tbsp cornstarch for marinade
  • 0.5 tsp baking soda optional, for tougher cuts only
  • 0.5 cup chicken stock or beef stock for sauce
  • 2 tbsp Shaoxing wine or dry sherry for sauce
  • 2 tbsp soy sauce for sauce
  • 1 tsp dark soy sauce for sauce
  • 2 tsp brown sugar or white sugar for sauce
  • 1 tbsp cornstarch for sauce
  • 1 head broccoli cut into bite-sized florets
  • 1 tbsp peanut oil or vegetable oil for stir-fry
  • 3 cloves garlic minced
  • 2 tsp fresh ginger minced

Equipment

  • Large nonstick skillet
  • Mixing bowls
  • Tongs
  • Microplane or grater

Method
 

  1. Slice the beef against the grain into 1/4-inch thick slices. Transfer to a bowl and add soy sauce, peanut oil, and cornstarch. Mix gently until evenly coated. Marinate for 10 minutes. For tougher cuts, add baking soda and marinate at least 30 minutes.
  2. Combine all sauce ingredients in a bowl and whisk until the cornstarch is fully dissolved. Set aside near the stove.
  3. Add 1/4 cup water to a large nonstick skillet over medium-high heat. Once boiling, add broccoli and cover. Steam for about 1 minute until bright green and just tender. Transfer broccoli to a plate and wipe the pan completely dry.
  4. Add oil to the dry skillet and heat over medium-high until shimmering. Spread beef in a single layer and cook undisturbed for 30 seconds until browned. Flip and cook briefly, then stir until lightly charred but still slightly pink inside. Do not overcrowd the pan.
  5. Add minced garlic and ginger to the pan. Stir for about 15 to 20 seconds until fragrant and golden.
  6. Return broccoli to the skillet. Re-stir the sauce to dissolve settled cornstarch, then pour into the pan. Cook and stir for about 1 minute until the sauce thickens and coats everything with a glossy finish.
  7. Transfer to a serving plate and serve immediately over steamed white rice.

Notes

Always slice beef against the grain for the most tender result. Flank steak and skirt steak work best. Do not overcrowd the pan when searing or the beef will steam instead of brown. Leftovers keep for up to 3 days refrigerated and reheat best in a hot skillet with a splash of stock.