Description
This Chinese Beef and Broccoli recipe is a quick and healthy dinner option featuring tender beef and crisp broccoli in a savory soy-based sauce. Perfect for an easy weeknight meal.
Ingredients
Scale
- 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 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 to bite-size florets 1 tablespoon peanut oil or vegetable oil 3 garlic cloves minced 2 teaspoons ginger minced
Instructions
- Slice beef thinly against the grain and marinate with soy sauce peanut oil cornstarch and baking soda for 30 minutes.
- Mix chicken stock Shaoxing wine soy sauces dark soy sauce brown sugar and cornstarch to make the sauce.
- Heat peanut oil in a wok over high heat and stir-fry broccoli until just tender then remove.
- Add garlic and ginger to the wok then add beef and stir-fry until browned.
- Return broccoli to the wok add sauce stir well and cook until thickened.
- Serve hot with steamed rice.
Notes
- For best results use flank steak and do not overcook the broccoli to keep it crisp
- Substitute Shaoxing wine with dry sherry if unavailable
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stir-fry
- Cuisine: Chinese
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 70mg