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Chinese Beef and Broccoli (牛肉炒西兰花)
4.9 from 80 votes

Chinese Beef and Broccoli (牛肉炒西兰花)

Chinese Beef and Broccoli features thinly sliced flank steak marinated and quickly stir-fried with steamed broccoli. The sauce is a mix of soy sauces, Shaoxing wine, and brown sugar, providing a balance of savory and sweet notes. This recipe yields tender beef and crisp-tender broccoli with a glossy, flavorful coating.

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 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

    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

  • 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

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%)

Nutrition Facts

Serving: 2 to 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.