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Close up of Chinese Beef and Broccoli cooking in a pan with a rich, dark sauce being poured over the beef. The sauce is glistening and thick, mixing with the beef and enhancing the rich color of the dish. The scene is full of vibrant textures, with the sauce and herbs creating a burst of flavor in every piece of meat.

Chinese Beef and Broccoli

A healthier take on the classic Chinese take-out beef and broccoli, packed with juicy tender beef and crisp broccoli in a savory brown sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Chinese
Calories: 291
Ingredients Method Nutrition Notes

Ingredients
  

Meat and Marinade
  • 1 lb flank steak or skirt steak, or other tender cut, such as sirloin
  • 1 tablespoon soy sauce for marinating
  • 1 tablespoon peanut oil or vegetable oil
  • 1 tablespoon cornstarch for marinating
  • ½ teaspoon baking soda optional, for tougher cuts of beef
Sauce
  • ½ cup chicken stock or beef stock, for richer flavor
  • 2 tablespoons Shaoxing wine or dry sherry, for a gluten-free option
  • 2 tablespoons soy sauce for sauce
  • 1 teaspoon dark soy sauce adds rich color and depth
  • 2 teaspoons brown sugar or white sugar
  • 1 tablespoon cornstarch to thicken sauce
Stir-fry
  • 1 head broccoli cut into bite-size florets
  • 1 tablespoon peanut oil or vegetable oil, for stir-frying
  • 3 garlic cloves minced
  • 2 teaspoons fresh ginger minced

Method
 

  1. Slice the beef against the grain into 0.5 cm (¼ inch) thick slices or 1-cm (½ inch) sticks. Transfer to a small bowl. Add soy sauce, peanut oil, and cornstarch. Mix gently by hand until beef is evenly coated. Marinate for 10 minutes while preparing the other ingredients.
  2. In a medium-sized bowl, combine all ingredients for the sauce: chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch. Stir until the cornstarch is fully dissolved.
  3. Heat ¼ cup water in a large nonstick skillet over medium-high heat until boiling. Add the broccoli and cover to steam for about 1 minute, until just tender. Transfer the broccoli to a plate. Wipe the pan with a paper towel to remove any excess water.
  4. Add 1 tablespoon oil to the skillet. Heat over medium-high heat until hot. Add the marinated beef in a single layer. Allow it to cook without stirring for 30 seconds to sear the bottom. Flip the beef and cook for an additional 20 seconds, or until browned. Stir and cook for another 1–2 minutes until the beef is lightly charred but still pink inside.
  5. Add the minced garlic and ginger to the skillet. Stir for a few seconds to release their fragrance and flavor.
  6. Return the broccoli to the skillet and stir to combine. Stir the sauce again to ensure the cornstarch is fully dissolved, then pour it into the skillet. Stir continuously for about 1 minute, or until the sauce thickens.
  7. Transfer everything to a plate immediately. Serve hot as a main dish, preferably over steamed rice.

Nutrition

Serving: 1gCalories: 291kcalCarbohydrates: 13.9gProtein: 26.6gFat: 14.3gSaturated Fat: 4.2gPolyunsaturated Fat: 3.3gMonounsaturated Fat: 5.8gCholesterol: 48mgSodium: 790mgPotassium: 487mgFiber: 1.5gSugar: 4.5gVitamin A: 7IUVitamin C: 135mgCalcium: 45mgIron: 2mg

Notes

A perfect weeknight dinner option that can be customized with gluten-free ingredients and served over hot rice for an authentic touch. This meal is full of savory flavors, with a beautiful balance of tender beef and crisp broccoli in a rich sauce.

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