Description
This Chinese Beef and Broccoli is a quick, flavorful stir-fry made with tender beef, crisp broccoli, and a glossy, savory sauce. It’s perfect for busy weeknights and delivers that cozy, takeout-style comfort right at home.
Ingredients
1 lb flank steak (or skirt steak)
1 tablespoon soy sauce
1 tablespoon peanut oil (or vegetable oil)
1 tablespoon cornstarch
1/2 teaspoon baking soda (optional)
Sauce:
1/2 cup chicken or beef stock
2 tablespoons rice vinegar + 1 teaspoon sugar
2 tablespoons soy sauce
1 teaspoon dark soy sauce
2 teaspoons brown sugar
1 tablespoon cornstarch
1 head broccoli, cut into florets
1 tablespoon peanut or vegetable oil
3 garlic cloves, minced
2 teaspoons ginger, minced
Instructions
Slice the beef into thin 1/4-inch strips. Place in a bowl and mix with soy sauce, peanut oil, and cornstarch. Let marinate for 10 minutes.
In a separate bowl, whisk together the stock, rice vinegar, soy sauces, sugar, and cornstarch for the sauce.
Add 1/4 cup water to a skillet over medium-high heat. Once boiling, add broccoli, cover, and steam 1 minute. Transfer to a plate.
Heat oil in the skillet. Add beef in a single layer and sear 30 seconds without moving. Flip and cook until just browned.
Add garlic and ginger; cook briefly until fragrant.
Return broccoli to the pan. Stir the sauce to recombine cornstarch, then pour it over the skillet.
Cook 1 minute, stirring, until the sauce thickens and everything is coated. Serve hot over rice.
Notes
Slice the beef against the grain for tenderness.
Add a splash of water if the sauce becomes too thick.
For extra flavor, drizzle in a touch of sesame oil before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Chinese, Asian
Nutrition
- Serving Size: 1 serving
- Calories: 298
- Sugar: 4 g
- Sodium: 802 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 3 g
- Protein: 29 g
- Cholesterol: 65 mg