Chinese Beef and Broccoli (Print Version)
Tender beef and crisp broccoli stir-fried in a rich brown sauce - healthier and tastier than takeout, ready in 30 minutes.
# Ingredients:
→ Meat and Marinade
01 -
1 lb boneless flank steak, skirt steak, or other cut
02 -
1 tablespoon soy sauce
03 -
1 tablespoon peanut oil (or vegetable oil)
04 -
1 tablespoon cornstarch
05 -
1/2 teaspoon baking soda (Optional)
→ Sauce
06 -
1/2 cup chicken stock (or beef stock)
07 -
2 tablespoons Shaoxing wine (or dry sherry)
08 -
2 tablespoons soy sauce
09 -
1 teaspoon dark soy sauce
10 -
2 teaspoons brown sugar (or white sugar)
11 -
1 tablespoon cornstarch
→ Stir-fry
12 -
1 head broccoli, cut to bite-size florets
13 -
1 tablespoon peanut oil (or vegetable oil)
14 -
3 garlic cloves, minced
15 -
2 teaspoons ginger, minced
# Directions:
01 -
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. 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.
02 -
Combine all the ingredients for the sauce in a medium-sized bowl. Mix well.
03 -
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.
04 -
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.
05 -
Add the garlic and ginger. Stir a few times to release the flavor and fragrance.
06 -
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:
01 -
To make this dish gluten-free, use dry sherry instead of Shaoxing wine, and use tamari instead of soy sauce.
02 -
If you need to use a cheaper but tougher 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.
03 -
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.
04 -
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.