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Easy Chinese Beef and Broccoli Stir Fry
Emily

Chinese Beef and Broccoli

A classic Chinese stir-fry with tender beef, crisp broccoli, and a savory umami sauce. Quick to make, delicious, and healthier than takeout.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb flank steak, skirt steak, or similar cut
  • 1 tbsp soy sauce
  • 1 tbsp peanut oil (or vegetable oil)
  • 1 tbsp cornstarch
  • 1/2 tsp baking soda (optional)
  • 1/2 cup chicken stock (or beef stock)
  • 2 tbsp soy sauce
  • 1 tsp dark soy sauce
  • 2 tsp brown sugar (or white sugar)
  • 1 tbsp cornstarch
  • 1 head broccoli, cut into florets
  • 1 tbsp peanut oil (or vegetable oil)
  • 3 cloves garlic, minced
  • 2 tsp ginger, minced

Equipment

  • large nonstick skillet or wok
  • Mixing bowls
  • Tongs
  • knife and cutting board
  • Measuring cups and spoons

Method
 

  1. Slice the beef against the grain into 0.5 cm (1/4 inch) slices or 1-cm sticks. Transfer to a bowl. Add soy sauce, peanut oil, and cornstarch (plus baking soda if using). Mix well and marinate for 10 minutes.
  2. Combine all sauce ingredients in a bowl and mix well.
  3. Add 1/4 cup water to a large skillet and bring to a boil. Add broccoli, cover, and steam for about 1 minute until just tender. Transfer broccoli to a plate. Wipe pan dry.
  4. Add oil to the skillet and heat over medium-high. Spread beef in a single layer and sear for 30 seconds per side until browned but still pink inside. Stir and cook briefly.
  5. Add garlic and ginger. Stir-fry briefly to release aroma.
  6. Return broccoli to pan. Stir sauce to dissolve cornstarch, then pour in. Cook until thickened, about 1 minute. Transfer to a plate and serve hot.

Notes

For restaurant-style tenderness, add a small amount of baking soda when marinating the beef (optional). Use flank or skirt steak for best results. Pair with steamed rice for a complete meal.