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Chinese Beef and Broccoli (牛肉炒西兰花) recipe card

Chinese Beef and Broccoli (牛肉炒西兰花)

Tender beef and crisp broccoli in a glossy, savory brown sauce for an easy takeout-style dinner at home.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 1 skillet
Course: Main
Cuisine: Chinese
Calories: 291
Ingredients Method Notes

Ingredients
  

Ingredients
  • 1 lb flank steak skirt steak, or similar cut, thinly sliced against the grain
  • 1 tablespoon soy sauce
  • 1 tablespoon peanut oil plus more as needed
  • 1 tablespoon cornstarch
  • 1/2 teaspoon baking soda
  • 1/2 cup chicken stock or beef stock
  • 2 tablespoons Shaoxing broth or dry sherry vinegar
  • 2 tablespoons soy sauce
  • 1 teaspoon dark soy sauce
  • 2 teaspoons brown sugar
  • 1 head broccoli cut into bite-size florets
  • 3 garlic cloves minced
  • 2 teaspoons fresh ginger minced
  • 2 tablespoons water

Method
 

  1. Place the sliced beef in a medium bowl and add 1 tablespoon soy sauce, 1 tablespoon peanut oil, 1 tablespoon cornstarch, and 1/2 teaspoon baking soda. Toss until the beef is evenly coated and set aside while you prepare the remaining ingredients.
  2. In a separate bowl, whisk together the chicken stock, Shaoxing broth, 2 tablespoons soy sauce, dark soy sauce, and brown sugar until the sugar and any remaining cornstarch in the bowl are fully dissolved. Set the sauce near the stove.
  3. Heat a large skillet over medium-high heat until very hot. Add 1 tablespoon peanut oil and swirl to coat the pan.
  4. Add the marinated beef in a single layer and let it sear undisturbed for 1 minute, then stir fry for 2 to 3 minutes until mostly cooked through with some browned edges. Transfer the beef to a plate and set aside.
  5. If the skillet looks dry, add a small splash of peanut oil. Add the broccoli and 2 tablespoons water, then stir fry for 3 to 4 minutes until the florets are bright green and crisp tender.
  6. Add the minced garlic and ginger to the skillet with the broccoli and cook, stirring constantly, for 30 seconds until fragrant.
  7. Return the cooked beef and any juices on the plate to the skillet and toss with the broccoli, garlic, and ginger.
  8. Give the sauce a quick stir, then pour it into the hot skillet. Cook, stirring and tossing constantly, for 1 to 2 minutes until the sauce boils, thickens, and coats the beef and broccoli.
  9. Remove the skillet from the heat immediately and serve the Chinese Beef and Broccoli hot over steamed rice or fried rice.

Notes

- Use tamari instead of soy sauce and dry sherry vinegar instead of Shaoxing broth to keep this Chinese Beef and Broccoli gluten free.
- Slicing the beef thinly across the grain is key for a tender bite; partially freezing the steak for 20 minutes makes it easier to slice.
- If the sauce looks too thick once it bubbles, thin it with 1 to 2 tablespoons stock; if it seems too thin, let it boil for another 30 to 60 seconds.
- Have all ingredients measured and ready before heating the skillet, because the stir fry moves very quickly once you start cooking.