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Chinese Beef and Broccoli

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This Chinese beef and broccoli stir-fry is a quick and flavorful weeknight dinner with tender steak, crisp broccoli, and a savory homemade sauce.

Ingredients

For the Beef & Marinade:

1 lb boneless flank or skirt steak, thinly sliced against the grain

1 Tbsp soy sauce

1 Tbsp peanut or vegetable oil

1 Tbsp cornstarch

½ tsp baking soda (optional – for extra tenderness)

For the Sauce:

½ cup chicken or beef stock

2 Tbsp Shaoxing wine (or dry sherry)

2 Tbsp soy sauce

1 tsp dark soy sauce (optional, for color)

2 tsp brown or white sugar

1 Tbsp cornstarch

For Stir-Frying:

1 head broccoli, cut into bite-size florets

1 Tbsp peanut or vegetable oil

3 garlic cloves, minced

2 tsp fresh ginger, minced

Instructions

Marinate beef: Toss sliced beef with soy sauce, oil, cornstarch, and optional baking soda. Let sit for 10–15 minutes.

Prepare sauce: In a small bowl, whisk together broth, Shaoxing wine, soy sauces, sugar, and cornstarch until smooth.

Steam broccoli: In a large nonstick skillet, bring ¼ cup water to a boil. Add broccoli, cover, and steam for ~1 minute. Remove and pat skillet dry.

Sear beef: Heat 1 Tbsp oil in the same skillet over medium-high heat. Add beef in a single layer and sear for 30 seconds without stirring. Flip and stir-fry until browned but slightly pink.

Add aromatics: Stir in garlic and ginger; cook until fragrant (about 30 seconds).

Combine & finish: Add broccoli back to the pan. Stir sauce again and pour over the meat and veggies. Stir everything together until the sauce thickens (~1 minute).

Serve: Serve immediately over steamed rice or noodles.

Notes

Tender meat tip: Slice against the grain and use baking soda for tougher cuts.

Add heat: Stir in chili oil or Sriracha before serving.

Veggie variation: Substitute half the broccoli with snap peas, bell peppers, or carrots for extra color and crunch.

Find it online: https://allrecipesmade.com/chinese-beef-and-broccoli/