Description
Chinese Beef and Broccoli is deeply savory, glossy with sauce, and comforting in the most honest way. Tender slices of beef, crisp-tender broccoli, and a rich brown sauce come together in this homemade stir-fry that tastes like your favorite takeout only fresher and made right in your own kitchen.
Ingredients
Units
Scale
Meat and Marinade:
- 1 lb flank steak, skirt steak, or sirloin
- 1 tablespoon soy sauce
- 1 tablespoon peanut oil (or vegetable oil)
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda (optional)
Sauce :
- 1/2 cup chicken stock (or beef stock)
- 2 tablespoons low-sodium chicken broth
- 1 teaspoon rice vinegar
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 2 teaspoons brown sugar (or white sugar)
- 1 tablespoon cornstarch
Stir-Fry:
- 1 head broccoli, cut into bite-size florets
- 1 tablespoon peanut oil (or vegetable oil)
- 3 garlic cloves, minced
- 2 teaspoons fresh ginger, minced
Instructions
- Slice beef against the grain into 1/4-inch thick slices.
- In a bowl, combine beef, soy sauce, peanut oil, cornstarch, and baking soda if using. Marinate for 10 minutes.
- In a separate bowl, mix chicken stock, chicken broth, rice vinegar, soy sauce, dark soy sauce, sugar, and cornstarch. Set aside.
- Add 1/4 cup water to a large skillet over medium-high heat and bring to a boil.
- Add broccoli, cover, and steam until just tender and water evaporates, about 1 minute. Transfer to a plate and wipe pan dry.
- Heat oil in the skillet until hot and spread beef in a single layer.
- Cook undisturbed for 30 seconds until browned, flip, and stir briefly until lightly charred but slightly pink inside.
- Add garlic and ginger and stir for about 10 seconds until fragrant.
- Return broccoli to the pan and stir sauce again to dissolve cornstarch.
- Pour sauce into skillet and cook, stirring, until thickened and glossy, about 1 minute.
- Transfer to a plate and serve hot.
Notes
Use high heat for best stir-fry texture and avoid overcrowding the pan. Always stir the sauce before pouring to prevent clumping. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat gently to keep the beef tender.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 75mg
