Description
Sizzling Chinese Beef and Broccoli brings your favorite takeout dish right to your kitchen with tender beef and crisp broccoli dancing in a savory sauce. Whip up this classic stir-fry faster than delivery, making dinnertime deliciously simple and totally satisfying.
Ingredients
Scale
Proteins:
- 1 lb boneless flank steak, skirt steak, or other cut
- 1 head broccoli, cut to bite-size florets
Seasonings and Marinades:
- 1 tablespoon soy sauce
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 2 teaspoons brown sugar (or white sugar)
- ½ teaspoon baking soda
- 2 tablespoons Shaoxing wine (or dry sherry)
- ½ cup chicken stock (or beef stock)
Supporting Ingredients:
- 2 tablespoons peanut oil (or vegetable oil)
- 2 tablespoons cornstarch
- 3 garlic cloves, minced
- 2 teaspoons ginger, minced
Instructions
- Slice beef against the grain into ¼-inch thick strips. Coat each piece with 1 tablespoon soy sauce, 1 tablespoon peanut oil, and 1 tablespoon cornstarch. Let the meat marinate for 10 minutes at room temperature.
- Create the sauce by whisking together ½ cup chicken stock, 2 tablespoons Shaoxing wine, 2 tablespoons soy sauce, 1 teaspoon dark soy sauce, 2 teaspoons brown sugar, and 1 tablespoon cornstarch in a bowl.
- Pour ¼ cup water into a large nonstick skillet at medium-high heat. Add broccoli florets and steam for exactly 1 minute until tender. Remove broccoli from the pan and pat the surface dry.
- Heat 1 tablespoon peanut oil in the same skillet at medium-high temperature. Spread beef strips in a single layer. Sear for 30 seconds without moving, then flip and cook additional 15-20 seconds until lightly charred and pink inside.
- Toss 3 minced garlic cloves and 2 teaspoons minced ginger into the skillet. Stir rapidly for 20-30 seconds to release their aromatic flavors.
- Return broccoli to the pan. Pour the prepared sauce over the meat and vegetables. Stir constantly for 45-60 seconds until the sauce thickens and coats everything evenly. Serve immediately while hot.
Notes
- Let the beef marinate exactly 10 minutes to ensure tender, flavorful meat that absorbs the seasoning perfectly.
- Steam broccoli briefly to maintain a bright green color and crisp texture, preventing mushy vegetables.
- Spread beef in a single layer when cooking to get beautiful caramelization and avoid steaming the meat instead of searing.
- For a gluten-free version, swap regular soy sauce with tamari and use arrowroot powder instead of cornstarch.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: Chinese
Nutrition
- Serving Size: 4
- Calories: 237 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 24 g
- Cholesterol: 60 mg