Chinese Beef and Broccoli: Juicy, Saucy, Simple
This Chinese Beef and Broccoli (牛肉炒西兰花) recipe features juicy, tender beef stir-fried with crisp broccoli in a rich, savory brown sauce. It’s healthier than take-out and easy enough to make at home in just 30 minutes. Serve it over hot rice for an authentic Chinese dinner. Gluten-free adaptable.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 to 4 servings
- Category: Main Course
- Method: Stir-Fry
- Cuisine: Chinese
Ingredients
- 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 (optional)
- 1/2 cup chicken stock (or beef stock)
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 2 teaspoons brown sugar (or white 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
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. Mix gently by hand until all the slices are coated. Marinate for 10 minutes.
2. Combine all the sauce ingredients in a medium bowl and mix well.
3. Add 1/4 cup water to a large nonstick skillet over medium-high heat until boiling. Add broccoli and cover. Steam until tender and water evaporates, about 1 minute. Transfer broccoli to a plate. Wipe pan dry.
4. Add oil and swirl to coat. Heat over medium-high heat until hot. Spread beef in a single layer. Cook without touching for 30 seconds, or until browned. Flip and cook briefly on the other side. Stir and cook until lightly charred and still pink inside.
5. Add garlic and ginger. Stir a few times to release aroma.
6. Return broccoli to the pan. Stir the sauce again to dissolve cornstarch and pour into the skillet. Cook and stir until sauce thickens, about 1 minute.
7. Transfer everything to a plate and serve hot over rice.
Notes
To make gluten-free, substitute dry sherry for Chinese cooking wine and use tamari instead of soy sauce.
If using tougher cuts of beef like chuck or brisket, add 1/2 teaspoon baking soda and marinate for 30 minutes for a more tender result.
Dark soy sauce adds a rich color and depth of flavor. If unavailable, add 1/2 teaspoon molasses as a substitute.
If you don’t have peanut oil, finish with 1/2 teaspoon toasted sesame oil after cooking for extra flavor.
Find it online: https://cookingwithramsay.com/chinese-beef-and-broccoli/