Description
A classic Chinese Beef and Broccoli stir-fry featuring tender slices of beef cooked with fresh broccoli in a savory, slightly sweet soy-based sauce. This quick and flavorful 30-minute dish is perfect for a satisfying weeknight dinner and showcases the perfect balance of meat and vegetables with aromatic garlic and ginger.
Ingredients
Beef Marinade
- 1 lb flank steak, skirt steak, or other cut
- 1 tablespoon soy sauce
- 1 tablespoon peanut oil (or vegetable oil)
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda (optional, for tenderizing)
Sauce
- 1/2 cup chicken stock (or beef stock)
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 2 teaspoons brown sugar (or white sugar)
- 1 tablespoon cornstarch
Vegetables and Aromatics
- 1 head broccoli, cut into bite-size florets
- 1 tablespoon peanut oil (or vegetable oil)
- 3 garlic cloves, minced
- 2 teaspoons ginger, minced
Instructions
- Slice and Marinate Beef: Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks. Place in a small bowl and add soy sauce, peanut oil, and cornstarch. Mix gently by hand until all slices are evenly coated. Let the beef marinate for 10 minutes while you prepare other ingredients.
- Prepare Sauce: In a medium bowl, combine chicken stock, rice vinegar, soy sauce, dark soy sauce, brown sugar, and cornstarch. Stir well until the cornstarch is fully dissolved to create the sauce mixture.
- Steam Broccoli: Add 1/4 cup water to a large nonstick skillet over medium-high heat. When boiling, add broccoli florets and cover the pan. Steam broccoli until tender and water evaporates, about 1 minute. Remove broccoli and set aside. Use a paper towel to wipe any remaining water from the pan.
- Cook Beef: Add 1 tablespoon oil to the pan and heat over medium-high until hot. Spread marinated beef in a single layer and cook undisturbed for 30 seconds to brown the bottom. Flip beef slices and cook for a few more seconds. Stir and continue cooking until beef is lightly charred on the surface but still pink inside.
- Add Aromatics: Stir in minced garlic and ginger, cooking briefly to release their aroma and flavor.
- Combine Broccoli and Sauce: Return the broccoli to the pan. Stir the sauce again to ensure cornstarch is dissolved and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Immediately transfer the beef and broccoli to a plate and serve hot.
Notes
- Using baking soda in the marinade helps tenderize the beef but is optional.
- Dark soy sauce provides color and deeper flavor; substitute with regular soy sauce if unavailable.
- Peanut oil is preferred for its high smoke point and flavor, but vegetable oil works well too.
- Slice beef thinly and against the grain for maximum tenderness.
- Do not overcook broccoli to maintain its crunch and vibrant color.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
