Chinese Beef and Broccoli
User Reviews
5
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Prep Time
15 mins
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Cook Time
5 mins
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Total Time
20 mins
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Servings
4 servings
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Calories
405 kcal
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Course
Main Course
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Cuisine
Chinese
Chinese Beef and Broccoli
Description
Chinese Beef and Broccoli brings together lean flank steak sliced thin against the grain and fresh broccoli florets, amplified by aromatics like garlic and ginger. The beef is marinated briefly in soy sauce and sherry, then quickly cooked over high heat in a wok or heavy skillet to brown the meat and soften the vegetables without losing their crispness. The sauce, a blend of soy sauce, chicken broth, brown sugar, sherry, and sesame oil, thickened with cornstarch, provides a savory, slightly sweet glaze that clings to each ingredient. Optional additions such as Chinese black bean sauce enhance the complexity of flavors.
The stir-fry is best served immediately over steamed rice to complement the rich sauce and to balance the textures. The quick cooking times rely on a high-heat setup typical of wok cooking, which helps maintain the beef's tenderness and the broccoli's bite.
Cooking times may need adjustment depending on your stove's heat capacity to ensure the broccoli remains crisp-tender and the beef is properly browned. Adding a little more oil during stir-frying can prevent sticking if needed.
Ingredients
- 1 pound flank steak cut against the grain into thin strips, or other lean beef
- 1 tablespoon soy sauce
- 1 tablespoon sherry (can substitute dry white or red wine)
- 2 tablespoons oil for high-heat frying
- 1 yellow onion halved and then sliced, small
- 1 tablespoon garlic minced, fresh
- 1 tablespoon ginger fresh, minced
- 4 cups broccoli florets fresh, uncooked, bite-sized pieces
- 1 cup bean sprout
- For the sauce:
- 1/3 cup soy sauce (paleo: substitute coconut aminos)
- 1/3 cup chicken broth low sodium or water
- 1/3 cup brown sugar
- brown sugar for low sugar option, or alternative
- 1 tablespoon sherry (can substitute red wine)
- 1 tablespoon sesame oil toasted
- 1/2 teaspoon black pepper freshly ground
- 1 1/2 tablespoons cornstarch
- Chinese black bean sauce optional, for flavor boost, add 1-2 tablespoons
- Chinese black bean sauce homemade
- Chinese black bean sauce store-bought
Instructions
- Toss the beef strips with the soy sauce and sherry. Set aside until ready to use.
- Combine the sauce ingredients until the cornstarch is dissolved. Set aside until ready to use.
- Heat the oil over high heat in a wok or large heavy skillet. Once very hot, add the beef and fry until lightly browned, about 2 minutes. Add the onions, garlic and ginger and fry for another minute. Add a little more oil if necessary. Add the broccoli and fry for another minute or until crisp-tender. Stir in the bean sprouts. Stir in the sauce and simmer for another minute.
- Serve immediately with steamed rice.
Notes
- Use a wok or heavy skillet heated to high for best stir-fry results and tender beef.
- Adjust cooking times if your cooktop does not reach very high temperatures to achieve crisp-tender broccoli.
- Adding a little extra oil during cooking can help prevent sticking and promote even browning.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 405 kcal
% Daily Value*
| Calories | 405kcal | 20% |
| Carbohydrates | 33g | 11% |
| Protein | 30g | 60% |
| Fat | 16g | 25% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 70mg | 23% |
| Sodium | 1447mg | 60% |
| Potassium | 833mg | 18% |
| Fiber | 3g | 12% |
| Sugar | 22g | 44% |
| Vitamin A | 565IU | 11% |
| Vitamin C | 87.3mg | 97% |
| Calcium | 85mg | 9% |
| Iron | 4.4mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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