Chinese Beef and Broccoli (牛肉炒西兰花)
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
2 to 4 servings
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Calories
291 kcal
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Course
Main Course
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Cuisine
Chinese
Chinese Beef and Broccoli (牛肉炒西兰花)
Description
This dish uses flank steak sliced thin against the grain and marinated briefly with soy sauce, peanut oil, and cornstarch to tenderize and create a smooth texture on the beef. Optional baking soda in the marinade can further tenderize tougher cuts. Broccoli is steamed until just tender and then combined with the beef in a hot pan, allowing quick, high-heat cooking that retains texture.
The sauce combines chicken or beef stock with Shaoxing wine, soy sauces (including dark soy for color and caramel notes), and brown sugar, thickened slightly with cornstarch. Garlic and ginger add aromatic depth. The result is a harmonious mixture of tender meat and crisp broccoli coated in a mildly sweet, savory sauce.
Serving this dish with steamed rice is traditional and helps balance the rich flavors. The marinade and sauce ingredients give it distinctive taste and color. A drizzle of toasted sesame oil at the end can add subtle nuttiness if desired.
Adjusting ingredients like dark soy or substituting oils can adapt the recipe based on availability, and marinating times can be increased for tougher beef cuts to enhance tenderness.
Ingredients
Meat and Marinade
- 1 lb flank steak skirt steak, or other cut (*see footnote 1, boneless
- 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 Footnote 3, or vegetable oil
- 3 garlic minced, cloves
- 2 teaspoons ginger , minced
Instructions
- 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.
- Combine all the ingredients for the sauce in a medium-sized bowl. Mix well.
- 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.
- 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.
- Add the garlic and ginger. Stir a few times to release the flavor and fragrance.
- 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
- For tougher cuts such as chuck or brisket, add baking soda to marinade and marinate for 30 minutes to tenderize.
- If dark soy sauce is unavailable, substituting with molasses helps provide color and slight caramel flavor.
- To boost flavor without peanut oil, drizzle toasted sesame oil after cooking as a finishing touch.
- Slicing beef thinly against the grain is key to tenderness and even cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2to 4 servings
Amount Per Serving
Calories 291 kcal
% 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.
User Reviews
Overall Rating
4.9
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