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Chinese Beef and Broccoli (牛肉炒西兰花)

This beef and broccoli is a popular Chinese take-out meal and it's also easy enough to make at home. It's also healthier than most take-out meal options. With juicy tender beef and crisp broccoli brought together in a rich brown sauce, this quick dinner is as colorful as it is delicious. Serve it over hot rice for an authentic Chinese take-out dinner. {Gluten-Free Adaptable}To make this dish gluten-free, use dry sherry instead of Shaoxing wine, and use tamari instead of soy sauce.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 2 to 4 servings
Calories: 291 kcal
Course: Main Course
Cuisine: Chinese

Ingredients

Meat and Marinade
  • 1 lb boneless flank steak , skirt steak, or other cut (*see footnote 1)
  • 1 tablespoon soy sauce
  • 1 tablespoon peanut oil (or vegetable oil)
  • 1 tablespoon cornstarch
  • 1/2 teaspoon baking soda (Optional) (*see footnote 1)
Sauce
  • 1/2 cup chicken stock (or beef stock)
  • 2 tablespoons Shaoxing wine (or dry sherry)
  • 2 tablespoons soy sauce
  • 1 teaspoon dark soy sauce (*footnote 2)
  • 2 teaspoons brown sugar (or white sugar)
  • 1 tablespoon cornstarch
Stir-fry
  • 1 head broccoli , cut to bite-size florets
  • 1 tablespoon peanut oil (or vegetable oil) (*Footnote 3)
  • 3 garlic cloves , minced
  • 2 teaspoons ginger , minced

Instructions

    Cup of Yum
  1. Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks. Transfer to a small bowl. Add soy sauce, peanut oil, and cornstarch (*Footnote 1). Gently mix well by hand until all the slices are coated with a thin layer of sauce. Marinate for 10 minutes while preparing the other ingredients.
  2. Combine all the ingredients for the sauce in a medium-sized bowl. Mix well.
  3. Add 1/4 cup water into a large nonstick skillet over medium-high heat until the water begins to boil. Add the broccoli and cover. Steam until the broccoli just turns tender and the water evaporates,1 minute or so. Transfer broccoli to a plate. Wipe the pan with a paper towel held in a pair of tongs if there’s any water left.
  4. Add the oil and swirl to coat the bottom. Heat over medium high heat until hot. Spread the steak in a single layer. Allow to cook without touching for 30 seconds, or until the bottom side is browned. Flip to cook the other side for a few seconds. Stir and cook until the surface is lightly charred and the inside is still pink.
  5. Add the garlic and ginger. Stir a few times to release the flavor and fragrance.
  6. Return the broccoli to the pan. Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Transfer everything to a plate immediately. Serve hot as a main dish.

Notes

  • If you need to use a cheaper but toucher cut of beef, for example, chuck, brisket, or round roast, add 1/2 teaspoon of baking soda to the marinade and marinate the beef for 30 minutes before cooking. This method tenderizes the beef and will create a very juicy result.
  • Dark soy sauce will add an appetizing dark color to the sauce with a hint of caramel taste, but you can skip it if you don’t have it. If you skip the dark soy sauce, you can add 1/2 teaspoon molasses to enhance the flavor.
  • If you do not have peanut oil, you can drizzle 1/2 teaspoon of toasted sesame oil at the end of the cooking after turning off the heat and mix together. It will boost the flavor.

Nutrition Information

Serving 1serving Calories 291kcal (15%) Carbohydrates 13.9g (5%) Protein 26.6g (53%) Fat 14.3g (22%) Saturated Fat 4.2g (21%) Cholesterol 48mg (16%) Sodium 790mg (33%) Potassium 487mg (14%) Fiber 1.5g (6%) Sugar 4.5g (9%) Calcium 45mg (5%) Iron 2mg (11%)

Nutrition Facts

Serving: 2to 4 servings

Amount Per Serving

Calories 291

% Daily Value*

Serving 1serving
Calories 291kcal 15%
Carbohydrates 13.9g 5%
Protein 26.6g 53%
Fat 14.3g 22%
Saturated Fat 4.2g 21%
Cholesterol 48mg 16%
Sodium 790mg 33%
Potassium 487mg 10%
Fiber 1.5g 6%
Sugar 4.5g 9%
Calcium 45mg 5%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.