Description
A classic Chinese stir-fry dish featuring tender slices of beef and crisp broccoli florets cooked in a savory, slightly sweet sauce. This recipe balances umami flavors from soy and Shaoxing wine with a hint of ginger and garlic, perfect served hot over steamed rice for a quick and satisfying meal.
Ingredients
Scale
Beef Marinade
- 1 lb flank steak, skirt steak, or other cut (*see notes)
- 1 tablespoon soy sauce
- 1 tablespoon peanut oil (or vegetable oil)
- 1 tablespoon cornstarch
- ½ teaspoon baking soda (optional, see notes)
Sauce
- ½ cup chicken stock (or beef stock)
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce (optional, see notes)
- 2 teaspoons brown sugar (or white sugar)
- 1 tablespoon cornstarch
Vegetables and Aromatics
- 1 head broccoli, cut into bite-size florets
- 1 tablespoon peanut oil (or vegetable oil)
- 3 garlic cloves, minced
- 2 teaspoons ginger, minced
Instructions
- Slice beef: Slice beef against the grain into ¼-inch thick slices or ½-inch sticks for optimal tenderness.
- Marinate beef: Place beef in a bowl with soy sauce, peanut oil, and cornstarch. Mix gently until coated. Marinate for 10 minutes while prepping other ingredients. For tougher cuts, optionally use baking soda to tenderize as described in notes.
- Prepare sauce: In a medium bowl, whisk together chicken stock, Shaoxing wine, soy sauce, dark soy sauce, sugar, and cornstarch. Set aside.
- Blanch broccoli: Add ¼ cup water to a large skillet over medium-high heat. Once boiling, add broccoli and cover for 1 minute until bright green and slightly tender. Remove and set aside. Wipe out excess water from the pan.
- Cook beef: Add peanut oil to the skillet and heat until shimmering. Spread beef in a single layer; cook undisturbed for 30 seconds to brown. Flip and cook briefly until the other side is browned but still slightly pink inside.
- Add aromatics: Add garlic and ginger to the pan; stir-fry for a few seconds until fragrant.
- Combine broccoli and sauce: Return broccoli to the pan. Stir the sauce again to dissolve cornstarch, then pour over beef and broccoli.
- Finish cooking: Cook and stir for about 1 minute, until sauce thickens and evenly coats the beef and broccoli.
- Serve: Transfer immediately to a plate and serve hot with steamed rice.
Notes
- Use flank steak or skirt steak for best texture; tougher cuts can be tenderized by marinating with baking soda (½ teaspoon sprinkled on beef and mixed, then rinsed off before cooking).
- Dark soy sauce adds deeper color and flavor but is optional.
- Shaoxing wine is traditional for authentic flavor; dry sherry is a suitable substitute.
- Adjust sugar to taste for desired sweetness.
- Serve with steamed rice for a complete meal.
