Chinese Beef and Broccoli

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. This Chinese beef and broccoli is the kind of dinner that makes you feel like a culinary genius while you actually cheat by using high heat, simple steps, and a bit of patience. If you want to nerd out on sauces, check this handy beef and broccoli stir fry sauce guide that explains the why behind the glossy goodness. Ready to impress yourself and maybe someone else? Let us go.

Why This Recipe is Awesome

• It cooks in under 20 minutes, so your stomach does not get hangry.
• It tastes like takeout but costs way less and you know exactly what is in it.
• It is idiot proof. Seriously, even if you overthink everything this recipe still turns out great.
• You get tender beef and crisp broccoli with a shiny, savory sauce that makes rice disappear at record speed.
• It is flexible. Want it spicier, sweeter, or a little healthier? Easy swaps ahead.

Ingredients You’ll Need

• 1 lb flank steak (, skirt steak, or other cut (*see footnote 1)) — slice it thin, trust me.
• 1 tablespoon soy sauce — salty friend number one.
• 1 tablespoon peanut oil ((or vegetable oil)) — or any neutral oil that doesn’t scream.
• 1 tablespoon cornstarch — for that velvety coating.
• 1/2 teaspoon baking soda ((Optional) (*see footnote 1)) — only if you like magical tender beef.
• 1/2 cup chicken stock ((or beef stock)) — flavor base, not water.
• 2 tablespoons Shaoxing wine ((or dry sherry)) — a tiny boozy boost.
• 2 tablespoons soy sauce — the sauce needs friends.
• 1 teaspoon dark soy sauce ((*footnote 2)) — for color and depth.
• 2 teaspoons brown sugar ((or white sugar)) — balances salty like a charm.
• 1 tablespoon cornstarch — slurry time.
• 1 head broccoli (, cut to bite-size florets) — aim for bright green and crunchy.
• 1 tablespoon peanut oil (or vegetable oil) ((*Footnote 3)) — for the stir fry sizzle.
• 3 garlic cloves (, minced) — because garlic fixes most problems.
• 2 teaspoons ginger (, minced) — fresh zing, not optional if you like life.

Step-by-Step Instructions

1. 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 (*Footnote 1). 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.
2. Combine all the ingredients for the sauce in a medium-sized bowl. Mix well.
3. 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 is any water left.
4. 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.
5. Add the garlic and ginger. Stir a few times to release the flavor and fragrance.
6. 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.

Common Mistakes to Avoid

• Overcrowding the pan. Want a stew or a stir fry? Different vibes. Cook in batches if needed so everything actually sears.
• Skimping on high heat. You need heat to get that slightly charred flavor. Low and slow is for soups and bad decisions.
• Not slicing against the grain. Chewy beef is a mood killer. Slice right and thank me later.
• Using frozen broccoli without thawing. You will get soggy, sad florets. Fresh or properly thawed is the move.
• Forgetting to dissolve cornstarch in the sauce. Lumps are rude. Stir it until smooth.
• Letting the sauce boil too long. It thickens quickly. Watch it and stop the cooking before it gets too gummy.

Alternatives & Substitutions

• No flank steak? Use skirt steak, sirloin, or even thinly sliced ribeye if you want to splurge. Ground beef works in a pinch but it changes the texture and vibe.
• No Shaoxing wine? Use dry sherry or a splash of rice vinegar and a teaspoon of sugar. It will do the job, but I miss the original.
• Want it gluten free? Swap soy sauce for tamari or coconut aminos. Also double check your cornstarch if you are avoiding additives.
• Want a vegan version? Swap beef for extra firm tofu, tempeh, or seitan. Use vegetable stock instead of chicken stock.
• No dark soy? Add a little molasses or extra brown sugar for color and depth. Not perfect but tasty.
• Short on time? Buy pre-cut beef and pre-chopped broccoli from the store. Not glamorous, but life choices happen.

FAQ

1. Can I use frozen broccoli?
   Why fight it? You can, but thaw and drain it first. Otherwise you will end up steaming instead of stir frying and nobody likes soggy broccoli.

2. Do I have to marinate the beef?
   Technically no, but marinating for 10 minutes does wonders. It helps the cornstarch and soy build a thin coating that browns beautifully.

3. Is baking soda really necessary?
   Only if your beef is tougher or you want extra tender results. Use sparingly. Too much turns the texture weird. FYI one small teaspoon can be overkill.

4. Can I make this spicy?
   Of course. Toss in some chili oil, crushed red pepper, or fresh sliced chilies at the garlic stage.

5. What should I serve this with?
   Rice is classic. Noodles work. Heck, even a bed of greens if you want to convince yourself you are healthy.

6. Can I prep this ahead?
   Slice the beef and make the sauce ahead of time. Don’t mix them until cooking. Pre-steamed broccoli will get soft if left too long.

7. How do I get glossy sauce every time?
   Make sure the cornstarch dissolves fully and add the sauce when the pan is hot. Hot pan plus dissolved starch equals glossy magic.

Final Thoughts

You just made a takeout staple at home with minimal drama and maximum reward. See how far a little prep and high heat will take you? Now go impress someone or celebrate solo. Remember, cooking should be fun and forgiving. If something goes sideways, put on music, laugh it off, and try again. You earned this.

Conclusion

If you want to compare notes with other versions, try this single serving take on beef and broccoli at Beef & Broccoli for One for a smaller scale spin. For a deep dive into technique and history, this guide on Beef and Broccoli is a neat read. And if you are in the mood for another tested variation, check out 57. Beef & Broccoli for more inspiration.

Footnotes

1. If you use baking soda as a tenderizer, rinse and pat the beef after a brief rest for best texture.
2. Dark soy sauce adds color more than salt. Use a little, not a lot.
3. Peanut oil gives good flavor and high smoke point. Vegetable oil works fine if that is what you have.

Happy cooking and remember to save some for lunch tomorrow if you can.

Quick Beef and Broccoli Stir Fry

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• Author: admin
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Diet: None

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Description

A quick and easy beef and broccoli stir fry that tastes like takeout, made in under 20 minutes.

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Ingredients

Scale 1x2x3x

• 1 lb flank steak (or skirt steak, thinly sliced)
• 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 (for slurry)
• 1 head broccoli, cut into bite-sized florets
• 1 tablespoon peanut oil (or vegetable oil)
• 3 garlic cloves, minced
• 2 teaspoons ginger, minced

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Instructions

1. Slice the beef against the grain into 0.5 cm thick slices and transfer to a bowl. Add soy sauce, peanut oil, and cornstarch and mix well. Marinate for 10 minutes.
2. In a medium bowl, combine all ingredients for the sauce and mix well.
3. In a large nonstick skillet, add 1/4 cup water over medium-high heat until boiling. Add broccoli, cover, and steam for about 1 minute until tender. Transfer broccoli to a plate.
4. Wipe the pan and add peanut oil. Heat over medium-high heat, then spread the beef in a single layer and cook for 30 seconds until browned. Flip to cook the other side briefly.
5. Add garlic and ginger, stirring to release their flavors.
6. Return broccoli to the pan, stir the sauce, and pour it into the skillet. Cook until the sauce thickens for about 1 minute and serve hot.

Notes

For extra tender beef, consider using baking soda in moderation. Serve over rice or noodles for a complete meal.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Stir Fry
• Cuisine: Chinese

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 6g
• Sodium: 800mg
• Fat: 20g
• Saturated Fat: 4g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 4g
• Protein: 30g
• Cholesterol: 70mg

Keywords: beef stir fry, broccoli, quick dinner, takeout, easy recipe