Chinese Beef and Broccoli (牛肉炒西兰花)
A classic Chinese stir-fry dish featuring tender beef and crisp broccoli in a flavorful sauce.
Ingredients
Beef
- 1 lb boneless flank steak sliced against the grain
- 1 tablespoon soy sauce
- 1 tablespoon peanut oil or vegetable oil
- 1 tablespoon cornstarch
- 0.5 teaspoon baking soda Optional
- 0.5 cup chicken stock or beef stock
- 2 tablespoons Shaoxing wine or dry sherry
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 2 teaspoons brown sugar or white sugar
- 1 tablespoon cornstarch
- 1 head broccoli cut to bite-size florets
- 1 tablespoon peanut oil or vegetable oil
- 3 cloves garlic minced
- 2 teaspoons ginger minced
Instructions
- Slice beef against the grain into thin slices or sticks. Marinate in soy sauce, peanut oil, and cornstarch for 10 minutes.
- Combine sauce ingredients in a bowl and mix well.
- Steam broccoli florets in a skillet with water until tender, then set aside.
- Cook beef in hot oil until browned, then set aside.
- Add garlic and ginger, stir to release fragrance. Return broccoli to pan, pour in sauce, and cook until thickened.
- Combine everything and serve hot.
Notes
Use fresh broccoli for the best texture and flavor.