Chinese Beef and Broccoli

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Created on July 31st, 2025 at 01:55 pm

Beef & Broccoli Stir-Fry

✨ Skip the takeout and whip up this healthier, flavor-packed Chinese classic right at home — tender beef, crisp broccoli, and a rich, savory sauce in just 30 minutes!

⏱️ Time Breakdown:

Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2 to 4 servings

📝 Ingredients

Meat & Marinade

1 lb boneless flank steak or skirt steak (thinly sliced against the grain)
1 tbsp soy sauce
1 tbsp peanut oil (or vegetable oil)
1 tbsp cornstarch
1/2 tsp baking soda (optional – helps tenderize tougher cuts)

Sauce

1/2 cup chicken stock (or beef stock)
2 tbsp Shaoxing wine (or dry sherry for gluten-free)
2 tbsp soy sauce (or tamari for gluten-free)
1 tsp dark soy sauce (optional – adds color and depth)
2 tsp brown sugar
1 tbsp cornstarch

Stir-Fry

1 head broccoli, cut into bite-sized florets
1 tbsp peanut oil (or vegetable oil)
3 garlic cloves, minced
2 tsp fresh ginger, minced

👩‍🍳 Step-by-Step Instructions

Marinate the Beef:
Slice beef thinly and add to a bowl with soy sauce, peanut oil, and cornstarch (plus baking soda if using). Mix well and let marinate for 10 minutes. 🥢
Mix the Sauce:
In a medium bowl, combine all sauce ingredients. Stir well to dissolve cornstarch completely.
Blanch the Broccoli:
Add 1/4 cup water to a large skillet over medium-high heat. Once boiling, add broccoli, cover, and steam for 1 minute until just tender. Remove and set aside.
Sear the Beef:
Wipe skillet dry. Add oil and heat until shimmering. Spread beef in a single layer, cook undisturbed for 30 seconds, then flip and stir until lightly charred but still pink inside.
Add Aromatics:
Toss in garlic and ginger. Stir until fragrant — about 20 seconds.
Finish the Stir-Fry:
Return broccoli to the pan. Give the sauce another stir and pour it in. Stir-fry everything together until the sauce thickens and glazes the beef and broccoli, about 1 minute. Serve hot over rice. 🍚

💡 Pro Tips

Storage: Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave.
Tenderizing Tip: Use 1/2 tsp baking soda for tougher beef cuts like chuck or round.
Gluten-Free Swap: Use tamari instead of soy sauce and dry sherry instead of Shaoxing wine.
Serving Idea: Serve over jasmine rice or cauliflower rice for a low-carb option.

📊 Nutrition Info (Per Serving)

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 plate	291	26.6g	13.9g	14.3g	1.5g	4.5g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietarary advice