Can I use other cuts of beef for Chinese Beef and Broccoli?

Yes. Use flank, skirt, or sirloin. Slice thin against the grain. Tougher cuts benefit from a short baking soda tenderize.

How do I keep broccoli crisp in Chinese Beef and Broccoli?

Steam or blanch briefly, then shock in cold water if you need to stop cooking. Return broccoli to the hot pan only at the end to reheat.

Can I make the sauce ahead?

Yes. Mix the sauce minus the cornstarch ahead of time. Add cornstarch and stir in just before cooking to avoid settling.

Is Shaoxing wine necessary?

No. Shaoxing adds depth, but dry sherry works as a substitute. You can omit it for a non-alcoholic version and add a splash more stock.

How do I prevent the beef from getting tough?

Do not overcook. Slice thin and sear quickly over high heat. Avoid long marinating in acid or salt.

Chinese Beef and Broccoli: 7 Powerful Tips for Perfection

Name: Chinese Beef and Broccoli
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Chinese
Ingredients: 1 lb flank steak (or skirt steak, or other cut); 1 tablespoon soy sauce; 1 tablespoon peanut oil (or vegetable oil); 1 tablespoon cornstarch; 1/2 teaspoon baking soda (Optional); 1/2 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 garlic cloves (minced); 2 teaspoons ginger (minced)

Description

A classic stir-fry pairing tender beef with crisp-tender broccoli in a savory sauce, perfect for a quick weeknight dinner.

Ingredients

1 lb flank steak (or skirt steak, or other cut)
1 tablespoon soy sauce
1 tablespoon peanut oil (or vegetable oil)
1 tablespoon cornstarch
1/2 teaspoon baking soda (Optional)
1/2 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 garlic cloves (minced)
2 teaspoons ginger (minced)

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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. Mix well and marinate for 10 minutes.
Combine all ingredients for the sauce in a medium bowl and mix well.
Bring 1/4 cup water to boil in a large nonstick skillet over medium-high heat. Add broccoli, cover, and steam for 1 minute. Transfer to a plate.
Add oil to the skillet and heat until hot. Spread steak in a single layer and cook for 30 seconds without touching. Flip and cook until just pink inside.
Add garlic and ginger, stirring briefly to release aromas.
Return broccoli to the pan, stir the sauce and pour into the skillet. Cook and stir until the sauce thickens, about 1 minute. Serve immediately.

Notes

For a leaner dish, trim visible fat from the steak. For extra flavor, a splash of oyster sauce can be added. Serve with rice or noodles.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stir-Frying
Cuisine: Chinese