Chinese Beef and Broccoli (牛肉炒西兰花)
This beef and broccoli is a popular Chinese take-out meal and it's also easy enough to make at home. It's also healthier than most take-out meal options. With juicy tender beef and crisp broccoli brought together in a rich brown sauce, this quick dinner is as colorful as it is delicious. Serve it over hot rice for an authentic Chinese take-out dinner. {Gluten-Free Adaptable}To make this dish gluten-free, use dry sherry instead of Shaoxing wine, and use tamari instead of soy sauce.
Servings: 2 to 4 servings
Ingredients
Meat and Marinade
- 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)
Sauce
- 1/2 cup chicken stock (or beef stock)
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce (*footnote 2)
- 2 teaspoons brown sugar (or white sugar)
- 1 tablespoon cornstarch
Stir-fry
- 1 head broccoli , cut to bite-size 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 (*Footnote 1). Gently mix well by hand until all the slices are coated with a thin layer of sauce. Marinate for 10 minutes while preparing the other ingredients.
- Combine all the ingredients for the sauce in a medium-sized bowl. Mix well.
- Add 1/4 cup water into a large nonstick skillet over medium-high heat until the water begins to boil. Add the broccoli and cover. Steam until the broccoli just turns tender and the water evaporates,1 minute or so. Transfer broccoli to a plate. Wipe the pan with a paper towel held in a pair of tongs if there’s any water left.
- Add the oil and swirl to coat the bottom. Heat over medium high heat until hot. Spread the steak in a single layer. Allow to cook without touching for 30 seconds, or until the bottom side is browned. Flip to cook the other side for a few seconds. Stir and cook until the surface is lightly charred and the inside is still pink.
- Add the garlic and ginger. Stir a few times to release the flavor and fragrance.
- Return the broccoli to the pan. Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Transfer everything to a plate immediately. Serve hot as a main dish.
Notes
- If you need to use a cheaper but toucher cut of beef, for example, chuck, brisket, or round roast, add 1/2 teaspoon of baking soda to the marinade and marinate the beef for 30 minutes before cooking. This method tenderizes the beef and will create a very juicy result.
- Dark soy sauce will add an appetizing dark color to the sauce with a hint of caramel taste, but you can skip it if you don’t have it. If you skip the dark soy sauce, you can add 1/2 teaspoon molasses to enhance the flavor.
- If you do not have peanut oil, you can drizzle 1/2 teaspoon of toasted sesame oil at the end of the cooking after turning off the heat and mix together. It will boost the flavor.
Nutrition
Serving: 1serving, Calories: 291kcal, Carbohydrates: 13.9g, Protein: 26.6g, Fat: 14.3g, Saturated Fat: 4.2g, Cholesterol: 48mg, Sodium: 790mg, Potassium: 487mg, Fiber: 1.5g, Sugar: 4.5g, Calcium: 45mg, Iron: 2mg