Description
This Chinese Beef and Broccoli is a healthier homemade version of a popular Chinese takeout dish. Tender beef and crisp broccoli are coated in a rich brown sauce, making this quick and flavorful dinner a perfect weeknight meal. Serve it over rice for an authentic Chinese dining experience. Gluten-free adaptable.
Ingredients
- 1 lb boneless 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 soy sauce
- 1 teaspoon dark soy sauce (*footnote 2)
- 2 teaspoons brown sugar (or white sugar)
- 1 tablespoon cornstarch
- 1 head broccoli, cut into bite-sized florets
- 1 tablespoon peanut oil (or vegetable oil) (*Footnote 3)
- 3 garlic cloves, minced
- 2 teaspoons ginger, minced
Instructions
- Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks. Transfer to a small bowl. Add soy sauce, peanut oil, and cornstarch. Gently mix by hand until all beef slices are evenly coated. Marinate for 10 minutes.
- In a medium-sized bowl, combine chicken stock, soy sauce, dark soy sauce, brown sugar, and cornstarch. Stir until well-mixed and cornstarch is dissolved.
- In a large nonstick skillet, add 1/4 cup water over medium-high heat. Once the water begins to boil, add the broccoli and cover. Steam for about 1 minute, or until the broccoli is just tender. Remove the broccoli and set it aside. Wipe any leftover water from the pan with a paper towel.
- Heat the peanut oil in the skillet over medium-high heat until hot. Add the marinated beef in a single layer and cook for 30 seconds without stirring, allowing the bottom side to brown. Flip the beef and cook the other side for a few seconds. Stir the beef and cook until lightly charred on the surface but still pink inside.
- Add the minced garlic and ginger to the pan. Stir a few times to release their fragrance.
- Return the broccoli to the skillet. Stir the sauce again to ensure the cornstarch is fully dissolved, then pour it into the skillet. Stir and cook for about 1 minute, or until the sauce thickens.
- Transfer everything to a plate and serve hot, ideally over rice.
Notes
- If using a different cut of beef, try to choose a tender cut to ensure a quick cook time.
- For a gluten-free option, use tamari or coconut aminos instead of soy sauce.
- Baking soda is optional but helps tenderize the beef, making it more juicy.
- Be sure not to overcook the beef to keep it tender. It should be lightly charred on the outside and pink on the inside.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 750mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 70mg
