Chinese Beef and Broccoli: Quick Dinner Delight
Short introduction
Chinese Beef and Broccoli is a beloved dish that brings together tender slices of beef and crisp broccoli in a savory sauce. This simple, yet flavorful recipe is a favorite in Chinese restaurants and makes for a quick and satisfying meal at home. It’s easy to prepare, delicious, and packed with nutrition, making it a great choice for busy weeknights.
Why you’ll love it
This dish is not just tasty; it’s also a well-rounded meal that provides protein and vitamins from the broccoli. Beef is an excellent source of iron, while broccoli offers dietary fiber and vitamins C and K. Plus, making it at home allows you to control the ingredients, making it as healthy as possible. The sweet and savory sauce makes sure each bite is full of flavor, bringing the restaurant experience right to your kitchen.
Ingredients
- 1 lb flank steak (or 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)
- 1/2 cup chicken stock (or beef stock)
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 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)
- 3 garlic cloves (minced)
- 2 teaspoons ginger (minced)
Substitutions & key variations
If you don’t have flank steak or skirt steak, you can use other cuts like sirloin or ribeye. For a vegetarian version, substitute beef with tofu or tempeh. You can also use other vegetables like bell peppers, carrots, or snap peas instead of broccoli, and rice can also be a great addition to make it more filling.
Step-by-step
Step 1
Slice the beef against the grain into thin slices, about 1/4 inch thick. Place the slices in a bowl and add soy sauce, peanut oil, and cornstarch. Mix gently by hand until the beef is coated. Let it marinate for 10 minutes.
Step 2
In a medium-sized bowl, mix all the sauce ingredients: chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch. Stir until well combined.
Step 3
In a large nonstick skillet, add 1/4 cup of water over medium-high heat. Once the water boils, add the broccoli and cover. Steam the broccoli for about a minute until it’s tender. Then, transfer it to a plate and wipe any excess water from the skillet.
Step 4
Heat the peanut oil in the same skillet over medium-high heat. Spread the marinated beef in a single layer. Let it cook without moving for about 30 seconds until browned. Flip the beef and cook for a few more seconds until it’s lightly charred but still pink inside.
Step 5
Add minced garlic and ginger to the beef. Stir for a few seconds to release their flavors.
Step 6
Return the steamed broccoli to the skillet. Stir the sauce mixture and pour it over the beef and broccoli. Cook and stir everything for about a minute until the sauce thickens. Transfer to a plate and serve hot.
Success tips
- Make sure your skillet is hot enough before adding the beef; this helps in getting a nice sear.
- Be careful not to overcook the beef. It should be slightly pink in the center for the best texture.
- If the sauce doesn’t thicken, try cooking it a bit longer or adding a touch more cornstarch mixed with water.
How to serve
Serve Chinese Beef and Broccoli hot as a main dish. It pairs perfectly with steamed rice or noodles to soak up the delicious sauce. You can also add a sprinkle of sesame seeds or sliced green onions on top for an extra touch.
Storage & reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you can use a microwave or warm it in a skillet over medium heat until heated through. If the sauce has thickened too much in the fridge, adding a splash of water or broth can help loosen it again.
Frequently Asked Questions
1. Can I use frozen broccoli?
Yes, you can use frozen broccoli for convenience. Just adjust the cooking time accordingly as frozen broccoli may cook faster.
2. Can I make this dish ahead of time?
While it’s best enjoyed fresh, you can marinate the beef ahead of time and store it in the refrigerator until you’re ready to cook.
3. Is this dish gluten-free?
You can make a gluten-free version by substituting regular soy sauce with tamari, which is gluten-free.
4. Can I substitute other meats?
Certainly! Chicken or pork would also work well in this recipe. Just adjust the cooking time as needed.
5. What if I don’t have Shaoxing wine?
You can use dry sherry or even omit it altogether if you don’t have any wine on hand.
Nutrition notes / equivalents
Beef is a great source of protein, providing essential amino acids, iron, and zinc. Broccoli contains fiber and vitamin C, contributing to your daily vegetable intake. This dish balances protein with vegetables, making it suitable for a nutritious meal.
Conclusion + CTA
Chinese Beef and Broccoli is a quick and satisfying meal that can easily become a staple in your kitchen. It’s simple to make, healthy, and full of flavor. Try this recipe today and enjoy a delicious taste of Chinese cuisine!
For more flavorful recipes, check out these related dishes:
- Stir-Fried Chicken with Vegetables
- Vegetable Lo Mein
- Beef and Snow Peas
Chinese Beef and Broccoli
Ingredients
Beef Marinade
- 1 lb flank steak (or skirt steak, or other cut) Can also use sirloin or ribeye.
- 1 tablespoon soy sauce
- 1 tablespoon peanut oil (or vegetable oil)
- 1 tablespoon cornstarch
- ½ teaspoon baking soda (optional) Optional for a tenderizing effect.
Sauce
- ½ cup chicken stock (or beef stock)
- 2 tablespoons Shaoxing wine (or dry sherry) Avaiable at Asian grocery stores.
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 2 teaspoons brown sugar (or white sugar)
- 1 tablespoon cornstarch
Vegetables
- 1 head broccoli (cut to bite-size florets)
- 1 tablespoon peanut oil (or vegetable oil)
- 3 cloves garlic (minced)
- 2 teaspoons ginger (minced)
Instructions
Preparation
- Slice the beef against the grain into thin slices, about 1/4 inch thick. Place the slices in a bowl and add soy sauce, peanut oil, and cornstarch. Mix gently by hand until the beef is coated. Let it marinate for 10 minutes.
Sauce Mixing
- In a medium-sized bowl, mix all the sauce ingredients: chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch. Stir until well combined.
Cooking Broccoli
- In a large nonstick skillet, add 1/4 cup of water over medium-high heat. Once the water boils, add the broccoli and cover. Steam the broccoli for about a minute until it's tender. Then, transfer it to a plate and wipe any excess water from the skillet.
Cooking Beef
- Heat the peanut oil in the same skillet over medium-high heat. Spread the marinated beef in a single layer. Let it cook without moving for about 30 seconds until browned. Flip the beef and cook for a few more seconds until it's lightly charred but still pink inside.
- Add minced garlic and ginger to the beef. Stir for a few seconds to release their flavors.
Combining Ingredients
- Return the steamed broccoli to the skillet. Stir the sauce mixture and pour it over the beef and broccoli. Cook and stir everything for about a minute until the sauce thickens. Transfer to a plate and serve hot.