Description
This Chinese Beef and Broccoli recipe is a quick and healthy stir-fry featuring tender beef, crisp broccoli, and a savory brown sauce. Perfect for a weeknight dinner, it’s a healthier alternative to take-out and can easily be made gluten-free.
Ingredients
-
- 1 lb flank steak, 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 into bite-size florets
- 1 tablespoon peanut oil (or vegetable oil)
- 3 garlic cloves, minced
- 2 teaspoons ginger, minced
Instructions
- Slice the beef against the grain into 1/4-inch thick slices or 1/2-inch sticks. Transfer to a bowl and mix with soy sauce, peanut oil, and cornstarch. Marinate for 10 minutes.
- In a medium bowl, combine chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch. Mix well to make the sauce.
- In a large skillet, add 1/4 cup water and bring to a boil. Add broccoli, cover, and steam for about 1 minute until tender. Transfer to a plate.
- Wipe skillet dry. Heat 1 tablespoon oil over medium-high. Add beef in a single layer and cook undisturbed for 30 seconds to brown. Flip and cook the other side briefly, then stir until lightly charred but still pink.
- Add garlic and ginger. Stir-fry for a few seconds until fragrant.
- Return broccoli to the skillet. Stir the sauce to dissolve cornstarch and pour into skillet. Cook, stirring, for about 1 minute until sauce thickens.
- Transfer to a serving plate and serve hot over steamed rice.
Notes
- For a gluten-free option, replace soy sauce with tamari and Shaoxing wine with dry sherry.
- Add vegetables like bell peppers, mushrooms, or carrots for variation.
- For spiciness, stir in chili peppers or chili sauce.
- Best served fresh, but leftovers can be stored in the fridge for 3 days.
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 350
- Sugar: 6g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 70mg
