Can I use a different cut of beef for this recipe?

Yes, you can substitute flank steak with other cuts like skirt steak, sirloin, or even chuck. If you're using a tougher cut, make sure to use the baking soda method mentioned in the recipe to tenderize the meat.

How can I make this dish gluten-free?

To make Chinese Beef and Broccoli gluten-free, simply substitute regular soy sauce with tamari and Shaoxing wine with dry sherry. These simple swaps will help you enjoy the dish without compromising flavor.

Can I add other vegetables to this dish?

Absolutely! Feel free to mix in vegetables like carrots, snow peas, or red peppers for extra flavor and color. Just make sure to adjust the cooking times to avoid overcooking the veggies.

How do I store leftovers of Chinese Beef and Broccoli?

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it up in a skillet over low heat, adding a splash of water or broth to keep the sauce from thickening too much.

Chinese Beef and Broccoli: Quick & Easy Recipe

Name: Chinese Beef and Broccoli
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Chinese
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); 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; 1 tablespoon cornstarch; 1 head broccoli, cut into bite-sized florets; 1 tablespoon peanut oil (or vegetable oil); 3 garlic cloves, minced; 2 teaspoons ginger, minced

Description

Chinese Beef and Broccoli is a classic Chinese take-out dish made at home with tender beef, crisp broccoli, and a flavorful, savory sauce. It’s quick to prepare and much healthier than ordering take-out. This recipe is perfect for busy weeknights or a simple family dinner.

Ingredients

Scale

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)
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
1 tablespoon cornstarch
1 head broccoli, cut into bite-sized florets
1 tablespoon peanut oil (or vegetable oil)
3 garlic cloves, minced
2 teaspoons ginger, minced

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Instructions

Slice the flank steak against the grain into thin strips and marinate it with soy sauce, cornstarch, and peanut oil for 10 minutes.
Steam the broccoli by adding a little water to a nonstick skillet and cooking the broccoli covered for about 1 minute until it becomes tender but still crisp. Remove the broccoli and set it aside.
Heat peanut oil in the skillet over medium-high heat. Add the marinated beef in a single layer and cook without stirring for about 30 seconds until the bottom is browned. Flip the beef and cook for another few seconds until lightly charred. Stir-fry the beef for another 2 minutes.
Add minced garlic and ginger to the skillet and stir-fry for about 30 seconds until fragrant.
Return the steamed broccoli to the skillet with the beef and stir well to combine.
Mix the chicken stock, Shaoxing wine, soy sauces, brown sugar, and cornstarch in a bowl. Pour the sauce into the skillet, stirring everything together until the sauce thickens (about 1 minute).
Transfer everything to a plate and serve immediately with rice or noodles.

Notes

If using a tougher cut of beef, such as brisket or chuck, add 1/2 teaspoon of baking soda to the marinade to tenderize the meat.
For a gluten-free version, substitute regular soy sauce with tamari and Shaoxing wine with dry sherry.
To add more spice, drizzle chili oil or add sriracha to the sauce while cooking.
Store leftovers in an airtight container for up to 3 days in the refrigerator. Reheat by adding a splash of water to prevent the sauce from thickening too much.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Main Dish
Method: Stir-frying
Cuisine: Chinese

Nutrition

Serving Size: 1 serving
Calories: 291 kcal
Sugar: 4.5 g
Sodium: 790 mg
Fat: 14.3 g
Saturated Fat: 4.2 g
Unsaturated Fat: 10.1 g
Trans Fat: 0 g
Carbohydrates: 13.9 g
Fiber: 1.5 g
Protein: 26.6 g
Cholesterol: 48 mg