why make this recipe
Chinese Beef and Broccoli is a classic dish that is both delicious and quick to prepare. It’s a great way to enjoy tender beef and nutrient-rich broccoli in a savory sauce. This recipe is perfect for busy weeknights when you want a home-cooked meal that satisfies your cravings for takeout.
How to make Chinese Beef and Broccoli
Ingredients:
- 1 lb 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)
- 1/2 cup chicken stock (or beef stock)
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce (*see footnote 2)
- 2 teaspoons brown sugar (or white sugar)
- 1 tablespoon cornstarch
- 1 head broccoli (cut to bite-size florets)
- 1 tablespoon peanut oil (or vegetable oil) (*see Footnote 3)
- 3 garlic cloves (minced)
- 2 teaspoons ginger (minced)
Directions:
- 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. Place it in a small bowl.
- Marinate the Beef: Add soy sauce, peanut oil, and cornstarch to the beef. Mix gently by hand until all the slices are coated. Allow the beef to marinate for 10 minutes while preparing the other ingredients.
- Make the Sauce: In a medium bowl, combine all the sauce ingredients and mix well.
- Steam the Broccoli: Add 1/4 cup of water to a large nonstick skillet over medium-high heat. Once the water starts to boil, add the broccoli and cover the skillet. Steam the broccoli until tender, about 1 minute. Transfer the broccoli to a plate and wipe any excess water from the pan.
- Cook the Beef: Add the oil to the skillet and heat over medium-high heat. Spread the marinated steak in a single layer. Cook without touching for 30 seconds or until browned, then flip to cook the other side for a few seconds. Stir until the beef is lightly charred and still pink inside.
- Add Garlic and Ginger: Add minced garlic and ginger to the pan. Stir a few times to release their flavor.
- Combine Everything: Return the broccoli to the skillet. Stir the sauce again to ensure the cornstarch is completely dissolved, then pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Transfer everything to a plate immediately. Serve hot as a main dish.
How to serve Chinese Beef and Broccoli
Serve Chinese Beef and Broccoli hot over steamed white rice or with noodles. You can also pair it with some spring rolls or a side salad for a more complete meal.
How to store Chinese Beef and Broccoli
If you have leftovers, store Chinese Beef and Broccoli in an airtight container in the refrigerator. It will keep well for about 2-3 days. To reheat, simply warm it up in a skillet over medium heat until heated through. You can also microwave it for a quick option.
Tips to make Chinese Beef and Broccoli
- Make sure to slice the beef against the grain for tender bites.
- Don’t overcook the broccoli; it should be bright green and slightly crisp.
- Adjust the sweetness by increasing or decreasing the amount of sugar to your taste.
- For added flavor, consider adding red pepper flakes or sesame oil to the sauce.
Variation (if any)
You can customize Chinese Beef and Broccoli by adding other vegetables such as bell peppers, carrots, or snap peas. You can also substitute chicken or tofu for the beef if you prefer a different protein.
FAQs
1. Can I use a different cut of beef?
Yes, you can use various cuts, such as sirloin or ribeye. Just ensure it’s tender for optimal results.
2. Can I make this dish in advance?
Yes, you can prepare the beef marinade and chop the vegetables ahead of time. Just cook everything fresh right before serving.
3. Is this recipe gluten-free?
To make it gluten-free, use gluten-free soy sauce and cornstarch. Be sure to check labels to confirm they’re free from gluten.
