Ah, my friend, let me share with you a culinary gem that never fails to impress—Chinese Beef and Broccoli. This dish is like a warm hug on a plate, perfectly balancing tender beef, vibrant broccoli, and a sauce that dances on your taste buds. The first time I made it, I was just a budding home chef, but the satisfaction of that dish got me hooked! Now, this recipe is practically a staple in my kitchen, and I couldn’t imagine letting a week go by without it.
Why You’ll Love This Recipe
This dish embodies everything you want in a weeknight meal—it’s quick, satisfying, and so full of flavor it’ll make you feel like you’re dining in your favorite Chinese restaurant! The combination of garlic and ginger gives it that aromatic kick, while the soy sauce brings a savory depth that warms your heart. And let’s not forget the broccoli, which adds not only color but also a lovely crunch that complements the tender beef perfectly. Whether you’re cooking for family or just treating yourself, this recipe nails it every time. Plus, it’s loaded with nutrients, making you feel good about what you’re putting into your body.
Not to mention, the elegance of “beef and broccoli” looks impressive on any table, making it a perfect candidate for entertaining friends or family. So why not whip it up tonight?
Gather These Ingredients
- 1 lb flank steak (or skirt steak, if you prefer a toss of tenderness—feel free to experiment with other cuts too!).
- 1 tablespoon soy sauce to give that umami richness.
- 1 tablespoon peanut oil (or vegetable oil) for sautéing—this brings a nice, nutty flavor to the mix.
- 1 tablespoon cornstarch to create that velvety sauce that clings to the meat beautifully.
- 1/2 teaspoon baking soda (optional, but oh boy, it helps tenderize that beef!).
- 1/2 cup chicken stock (or beef stock if you’re feeling bold).
- 2 tablespoons Shaoxing wine (or dry sherry)—this elevates the dish to new heights!
- 2 tablespoons soy sauce (yes, more flavor!).
- 1 teaspoon dark soy sauce—for that classic, rich color and taste.
- 2 teaspoons brown sugar (or white sugar) for a hint of sweetness.
- 1 head broccoli, cut into bite-size florets—healthy and tasty!
- 3 garlic cloves, minced—because what’s cooking without garlic?
- 2 teaspoons ginger, minced—this brings that zing!
The Cooking Process Explained
Prep 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 these cuts in a bowl, and add the soy sauce, peanut oil, and cornstarch. Mix gently by hand until every piece is coated. Let it marinate for about 10 minutes while you gather everything else.
Make the Sauce: In a medium-sized bowl, whisk together the chicken or beef stock, Shaoxing wine, soy sauce, dark soy sauce, and brown sugar. Stir until it’s smooth and set aside.
Steam the Broccoli: In a large nonstick skillet, add 1/4 cup water over medium-high heat. Once boiling, toss in the broccoli and cover it. Steam for about 1 minute until just tender, then scoop it out and set aside.
Sear the Beef: Wipe any leftover water from the skillet, add the oil, and heat until shimmering. Spread the marinated beef in a single layer. Let it sizzle for 30 seconds without touching it, then flip and cook for a few more seconds. You’re aiming for a light char while keeping the inside pink.
Infuse with Garlic and Ginger: Toss in the minced garlic and ginger, stirring just until you get that fragrant aroma wafting through your kitchen—about 30 seconds.
Mix It All Together: Return the broccoli to the skillet. Give the sauce a quick stir to dissolve any cornstarch, then pour it over the beef and broccoli. Cook and stir until the sauce thickens—this should take about a minute.
Serve Immediately: Transfer everything to a plate, and voilà! You’ve created magic.
Best Way to Enjoy It
Enjoy your Chinese Beef and Broccoli on a bed of steamed rice or with fluffy noodles. I love to sprinkle some sesame seeds on top for an added crunch. If you’re feeling extra generous, serve it alongside crispy spring rolls or a light Asian salad to elevate your meal.
Keeping Leftovers Fresh
If you find yourself with leftovers (though I can’t imagine you will!), let them cool completely before transferring them to an airtight container. They’ll keep well in the fridge for up to three days. When reheating, make sure to do so gently over low heat to retain that lovely texture—you don’t want tough beef. You can even add a splash of water or stock to refresh the sauce.
Pro Chef Tips
- Slice Against the Grain: This is crucial! It ensures your beef is tender and easy to chew.
- Baking Soda Trick: If you choose to use baking soda, remember it elevates the tenderness—just don’t overdo it.
- Time Your Cooking: Have everything prepped before you start cooking, as stir-frying is a quick process.
Recipe Variations
Feel free to switch it up! Love making it with additional vegetables? Toss in bell peppers, carrots, or snap peas! Want a spicy kick? A dash of chili oil or some sliced red chili pepper does wonders. For a vegetarian option, substitute the beef with tofu or seitan!
Your Questions Answered
Q: Can I make this dish ahead of time?
A: While it’s best freshly made, you can prep the beef and vegetables in advance.
Q: What if I don’t have Shaoxing wine?
A: Dry sherry works well, or you can skip it altogether—your dish will still be delish.
Q: Is this recipe gluten-free?
A: Substituting regular soy sauce with a gluten-free version makes it friendly for a gluten-free diet.
Q: How spicy is this dish?
A: It’s not spicy at all! If you prefer heat, you can easily adjust this with some chili flakes or fresh peppers.
Q: What side dishes work well with this?
A: Serve it with steamed jasmine rice or even a light cucumber salad for refreshing crunch.
Look at you! You’ve embarked on a delicious journey to recreate a meal that is sure to impress. Chinese Beef and Broccoli is more than just dinner; it’s a chance to connect with your loved ones over food filled with tradition and flavor. So roll up your sleeves, toss on that apron, and let the deliciousness unfold! Can’t wait to hear how yours turns out—don’t forget to share your experiences. Happy cooking!
Chinese Beef and Broccoli
Description
Chinese Beef and Broccoli is a delicious dish that combines tender beef, vibrant broccoli, and a mouth-watering sauce, perfect for any weeknight dinner.Ingredients
Main Ingredients
Cooking Instructions
Preparation Steps
Prep the Beef
Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks. Marinate with soy sauce, peanut oil, and cornstarch for 10 minutes.Make the Sauce
Whisk together chicken or beef stock, Shaoxing wine, soy sauce, dark soy sauce, and brown sugar until smooth.Steam the Broccoli
In a large skillet, add 1/4 cup water over medium-high heat. Boil, then add broccoli and cover to steam for 1 minute. Remove and set aside.Sear the Beef
In the hot skillet, add the oil and marinated beef, cooking for a few seconds on each side to achieve a light char.Ensure the inside remains pink.Infuse with Garlic and Ginger
Add minced garlic and ginger, cooking until fragrant (about 30 seconds).Mix It All Together
Return the broccoli to the skillet and pour the sauce over the beef and broccoli. Stir until the sauce thickens (about 1 minute).Serve
Transfer everything to a plate and enjoy your meal!
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 500kcal
- % Daily Value *
- Total Fat 28g44%
- Saturated Fat 5g25%
- Trans Fat 0g
- Cholesterol 90mg30%
- Sodium 700mg30%
- Potassium 800mg23%
- Total Carbohydrate 30g10%
- Dietary Fiber 4g16%
- Sugars 6g
- Protein 35g70%
- Vitamin A 200 IU
- Vitamin C 80 mg
- Calcium 50 mg
- Iron 3 mg
- Vitamin K 50 mcg
- Phosphorus 400 mg
- Zinc 5 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
