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This hearty Chinese Beef and Broccoli has become my family's favorite weeknight dinner. The combination of tender beef strips and vibrant broccoli florets in a rich, savory sauce delivers authentic Chinese restaurant flavor right in your own kitchen, but with healthier ingredients and better portion control.
I first discovered this recipe when trying to recreate our favorite takeout dish during a snowstorm. What started as a necessity has become a regular request from my husband who claims it's better than our local Chinese restaurant.
Ingredients
- Flank steak sliced against the grain is essential for tenderness
- Soy sauce provides umami depth to both marinade and sauce
- Cornstarch creates velvety coating on beef and thickens sauce beautifully
- Fresh broccoli offers perfect crisp texture when properly steamed
- Shaoxing wine adds authentic Chinese flavor profile similar to good sherry
- Dark soy sauce gives rich color and caramel notes to the finished dish
Step-by-Step Instructions
- Marinate the Beef
- Slice your beef against the grain into thin strips about 1/4 inch thick for optimal tenderness. Combine with soy sauce, oil and cornstarch, gently mixing until every piece is coated. The cornstarch creates that signature velvety texture found in Chinese restaurant dishes. Let rest for at least 10 minutes while preparing other ingredients.
- Prepare the Sauce
- Combine chicken stock, wine, both soy sauces, sugar and cornstarch in a bowl, stirring until completely smooth. This balanced sauce creates the perfect combination of savory, slightly sweet flavors that coat the ingredients beautifully. Make sure cornstarch is fully dissolved to prevent lumps.
- Steam the Broccoli
- Add water to your skillet and bring to a boil. Add broccoli and cover to steam for just about a minute until bright green but still crisp. This precooking technique ensures perfectly tender broccoli without overcooking the beef. Remove and set aside.
- Sear the Beef
- Heat oil in the same skillet until very hot. Spread beef in a single layer and allow to cook undisturbed for 30 seconds until browned on bottom. Quickly flip and continue cooking until just charred on outside but still slightly pink inside. The high heat creates a caramelized exterior while keeping the interior juicy.
- Add Aromatics
- Toss in minced garlic and ginger, stirring just until fragrant, about 15 seconds. These aromatics infuse the oil with essential Chinese flavor foundations. Be careful not to burn them as they can become bitter.
- Combine and Finish
- Return broccoli to pan, then pour in sauce mixture. Stir continuously as sauce thickens, about one minute. The cornstarch will create a glossy, rich coating that clings perfectly to both beef and broccoli. Serve immediately over steamed rice.
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The dark soy sauce is my secret ingredient in this recipe. While regular soy sauce provides saltiness, dark soy sauce adds that distinctive mahogany color and subtle sweetness that makes this dish look and taste like it came from your favorite Chinese restaurant. My husband now notices when I try to skip this ingredient.
Storage and Reheating
This beef and broccoli keeps well in an airtight container for up to 3 days in the refrigerator. When reheating, add a splash of water to restore moisture to the sauce and heat gently to prevent the beef from overcooking. For best results, microwave in 30 second intervals, stirring between each until just heated through.
Ingredient Substitutions
If you cannot find flank steak, skirt steak works beautifully as an alternative. Chuck roast can also work when tenderized with baking soda as noted in the recipe. For a gluten free version, replace soy sauce with tamari and use dry sherry instead of Shaoxing wine. Vegetable oil can substitute for peanut oil, though adding a few drops of sesame oil at the end will compensate for the lost nutty flavor.
Authentic Technique Tips
The cornstarch marinade technique used here is called "velveting" in Chinese cooking. This professional restaurant method creates that signature tender texture in stir fried meat. The quick sear in high heat seals in juices while the cornstarch provides protection from overcooking. If you find your beef is still tough, slice it even thinner next time and make sure your pan is truly hot before adding the meat.
Recipe FAQs
- → What cut of beef works best for this stir-fry?
Flank steak and skirt steak are ideal for this dish because they're flavorful and become tender when sliced thinly against the grain. If using tougher cuts like chuck or round roast, add 1/2 teaspoon baking soda to the marinade and extend marinating time to 30 minutes to tenderize the meat.
- → How do I make sure my beef stays tender?
Three key techniques ensure tender beef: slice thinly (1/4 inch) against the grain, use the cornstarch-soy marinade which protects the meat during cooking, and stir-fry quickly at high heat. For tougher cuts, the baking soda in the marinade helps break down protein fibers for exceptional tenderness.
- → Can I make this dish gluten-free?
Yes, simply substitute dry sherry for the Shaoxing wine and use tamari instead of regular soy sauce. All other ingredients in the original recipe are naturally gluten-free, making this an easy adaptation without sacrificing flavor.
- → How do I prevent overcooking the broccoli?
The recipe uses a quick steam-first method that's perfect for maintaining broccoli's texture and color. Steam the florets for just about a minute until barely tender, then remove them. They'll finish cooking when returned to the pan with the sauce, resulting in bright green, crisp-tender broccoli.
- → What can I substitute for dark soy sauce?
If you don't have dark soy sauce, you can use regular soy sauce with 1/2 teaspoon of molasses added to achieve a similar caramel-like flavor and rich color. In a pinch, just using additional regular soy sauce will work, though the sauce will be lighter in color.
- → Can I prepare any ingredients ahead of time?
Yes! You can slice the beef and marinate it up to a day in advance (refrigerated). The broccoli can be cut into florets and stored in an airtight container for up to 2 days. The sauce ingredients can also be mixed and stored in the refrigerator for up to 3 days before cooking.