Chinese Beef and Broccoli: Better Than Takeout

Let me tell you about my love affair with Chinese cuisine, particularly this classic Beef and Broccoli dish. It’s like a cozy hug from your favorite old sweater: comforting, lively, and well-balanced. The first time I tried it, I was transported straight into a bustling takeout joint, yet the flavors made me feel like I was savoring a moment in my grandmother’s kitchen. This dish combines tender beef with crisp broccoli and a glossy, savory sauce that’s simply irresistible. If that doesn’t make you want to whip it up tonight, I don’t know what will!

Why You’ll Love This Recipe

This Chinese Beef and Broccoli recipe is more than just a standard takeout option; it brings a parade of flavors straight onto your plate! You’re getting a wonderful mix of tender, marinated beef alongside vibrant broccoli florets, all bathed in rich, savory sauce. It’s like a culinary rainbow bursting in your mouth! Old or young, everyone at the dinner table will be smacking their lips and wondering when they can have it again.

The slightly sweet and salty taste, combined with the crunch of fresh broccoli, creates a texture contrast that’s simply delightful. Plus, the best part? It comes together in a flash! You’ll impress not only yourself but anyone lucky enough to join you for this meal. Cooking this at home is not just budget-friendly; it also gives you control over every flavor, so you can adjust it just the way you want.

Gather These Ingredients

Here’s what you’ll need to concoct this magic meal:

• 1 lb flank steak: You can choose skirt steak or any other cut you prefer, but trust me, flank steak is a dream for this recipe.
• 1 tablespoon soy sauce: Essential for that umami kick—the foundation of your marinade.
• 1 tablespoon peanut oil: This oil adds a lovely nuttiness, but vegetable oil works too if you need it.
• 1 tablespoon cornstarch: This will help lock in moisture and create that velvety texture.
• 1/2 teaspoon baking soda (Optional): A little secret for making your beef more tender; not necessary, but definitely not a bad idea!
• 1/2 cup chicken stock (or beef stock): Adds depth and richness to the sauce.
• 2 tablespoons Shaoxing wine (or dry sherry): A touch of this elevates the flavor—trust me on this!
• 2 tablespoons soy sauce: Yes, more! This is part of your glorious sauce.
• 1 teaspoon dark soy sauce: This not only adds depth but gives the dish its signature color.
• 2 teaspoons brown sugar (or white sugar): Balances the sauce beautifully.
• 1 head broccoli: Cut into bite-size florets—it wouldn’t be Beef and Broccoli without this green beauty!
• 1 tablespoon peanut oil (or vegetable oil): To stir-fry our beef to perfection.
• 3 garlic cloves: Minced, for that aromatic punch.
• 2 teaspoons ginger: Minced, bringing a zesty balance of flavors.

Preparing Chinese Beef and Broccoli

Ready to dive into the cooking? Follow me!

1. Slice the beef: Take your flank steak and slice it against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks. You want them tender! Place it in a small bowl.
2. Mix the marinade: Add the soy sauce, peanut oil, and cornstarch to the beef. Use your hands to gently coat the slices evenly. Let it marinate for about 10 minutes; it’s like giving your beef a spa treatment!
3. Make the sauce: In a medium bowl, combine the chicken stock, Shaoxing wine, additional soy sauce, dark soy sauce, and brown sugar. Mix it well—you want all those flavors to mingle.
4. Steam the broccoli: In a large nonstick skillet, heat 1/4 cup of water over medium-high heat until boiling. Add your broccoli and cover it. Steam until tender (about a minute), then transfer it to a plate.
5. Sear the beef: Wipe the skillet clean, then add one tablespoon of oil. Get the pan nice and hot! Spread the marinated beef in a single layer and let it cook without touching for about 30 seconds until browned. Flip it over, and cook for a few more seconds until it’s slightly charred but still pink inside.
6. Aromatics explosion: Toss in the minced garlic and ginger and stir. You want those flavors to release—it’s magic in the making!
7. Combine and thicken: Throw the broccoli back in the pan, stir the sauce to ensure the cornstarch is fully dissolved, and pour it all in. Cook until the sauce thickens, about a minute—watch it transform!
8. Plate: Transfer everything to a plate right away, and voilà! Your dish is ready to impress.

Best Way to Enjoy It

I love serving this dish hot right from the skillet. Pair it with a bowl of steamed jasmine rice to soak up the delicious sauce, or offer a side of fluffy fried rice for a more filling meal. Feel free to sprinkle sesame seeds on top for an extra crunch or even chopped green onions for freshness. And don’t forget a side of soy sauce if you want that extra oomph!

Storage and Reheating Tips

Got leftovers? No worries! This beef and broccoli dish can be stored in an airtight container in the fridge for up to 3 days. When reheating, I recommend using a skillet over medium heat with a splash of water to steam it back to life—this ensures your beef stays tender and the broccoli retains its crunchiness. While I love to ensure it’s consumed fresh, if you’re thinking of freezing it, aim to keep it for no more than a month for best results. Just remember, fresh is always best!

Pro Chef Tips

Every chef has secret weapons, and here are mine for making your Beef and Broccoli unforgettable:

• Marinate longer: If you have time, let your beef marinate for up to an hour. It enhances the flavor and tenderness.
• High heat is key: Sear your beef on high heat for that signature char and texture.
• Don’t skip the ginger and garlic: They aren’t just for flavor; they also help with digestion—double win!

Creative Twists

Want to personalize your dish? Here are some fun variations:

• Add more veggies: Bell peppers, snow peas, or carrots can offer a colorful twist and even more crunch.
• Make it spicy: Toss in some red pepper flakes or slices of fresh chili for a kick.
• Soy sauce alternatives: Try coconut aminos for a gluten-free option, or even tamari if you’re going wheat-free.

Ingredients

• 1 lb flank steak (or skirt steak)
• 1 tablespoon soy sauce
• 1 tablespoon peanut oil (or vegetable oil)
• 1 tablespoon cornstarch
• 1/2 teaspoon baking soda (optional)
• 1/2 cup chicken 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 into florets
• 1 tablespoon peanut or vegetable oil
• 3 garlic cloves, minced
• 2 teaspoons ginger, minced

Directions

1. Slice beef against the grain into 0.5 cm (1/4 inch) thick slices. Place in a bowl.
2. Add soy sauce, peanut oil, and cornstarch to the beef. Mix well to coat.
3. Let it marinate for 10 minutes.
4. Make sauce by combining chicken stock, Shaoxing wine, soy sauce, dark soy sauce, and brown sugar in a bowl.
5. Steam broccoli in a large skillet with 1/4 cup of boiling water for 1 minute. Transfer to a plate.
6. Heat one tablespoon oil in the skillet over medium-high heat. Add beef in a single layer and brown for 30 seconds.
7. Flip the beef and cook for a few seconds until lightly charred.
8. Add garlic and ginger and stir for a few seconds.
9. Add broccoli back to the pan, pour in the sauce, and cook until thickened.
10. Transfer to a plate and serve hot.

Your Questions Answered

• How long does the dish take to prepare? About 30 minutes from prep to plate, so it’s perfect for a weeknight dinner.
• Can I use another type of meat? Absolutely! Chicken or tofu could work wonderfully here.
• Is it healthy? Packed with protein and veggies, this dish can be a healthy choice if enjoyed in moderation.
• Can I make it gluten-free? Yes! Use gluten-free soy sauce and check your stock for gluten-free options.
• What side dishes pair well with this? Serve it with steamed rice, fried rice, or even noodles for a hearty meal.

I’m excited for you to try this out! I promise, once you taste the fusion of flavors and textures, you’ll be marking this recipe as a staple. So roll up those sleeves, get in the kitchen, and let the culinary adventure begin! Happy cooking! 🍜

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Chinese Beef and Broccoli: Better Than Takeout

Cooking Method: Sauteing Courses: Dinner, Lunch, Main Course Recipe Keys: Dairy Free High Protein Non Vegetarian Quick Meals

Difficulty: Beginner Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

Servings: 4 Estimated Cost: $ 15 Calories: 450

Best Season: Suitable throughout the year

Description

This Beef and Broccoli recipe combines tender beef with crisp broccoli and a savory sauce for a delicious and satisfying meal.

Ingredients

Scale

1/2x 1x 2x 3x

Main Ingredients

• 1 lb flank steak ((or skirt steak))
• 1 tablespoon soy sauce (for marinating)
• 1 tablespoon peanut oil ((or vegetable oil))
• 1 tablespoon cornstarch (for marinating)
• 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 (for sauce)
• 1 teaspoon dark soy sauce
• 2 teaspoons brown sugar ((or white sugar))
• 1 head broccoli (cut into florets)
• 1 tablespoon peanut oil ((or vegetable oil for stir-frying))
• 3 cloves garlic (minced)
• 2 teaspoons ginger (minced)

Instructions

Preparation

1. Slice the beef

   Slice flank steak against the grain into 0.5 cm (1/4 inch) thick slices. Place in a bowl.
   Mark as complete

2. Marinate the beef

   Add soy sauce, peanut oil, and cornstarch to the beef. Mix well to coat and let it marinate for 10 minutes.
   This step enhances the flavor and tenderness.
   Mark as complete

3. Make the sauce

   Combine chicken stock, Shaoxing wine, soy sauce, dark soy sauce, and brown sugar in a bowl.
   Mix well to ensure all ingredients are incorporated.
   Mark as complete

4. Steam the broccoli

   In a skillet, heat 1/4 cup of water until boiling. Add broccoli, cover, and steam for 1 minute.
   Transfer to a plate once tender.
   Mark as complete

5. Sear the beef

   Wipe the skillet clean, add 1 tablespoon oil, and heat. Spread the marinated beef in a single layer and cook until browned, about 30 seconds. Flip and cook for a few seconds until lightly charred.
   High heat is key for the best texture.
   Mark as complete

6. Combine and thicken

   Add minced garlic and ginger, then stir in steamed broccoli and the sauce. Cook until the sauce thickens, about 1 minute.
   Mark as complete

7. Serve

   Transfer the dish to a plate and serve hot.
   Best served with steamed rice.
   Mark as complete

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 450kcal

% Daily Value *

Total Fat 20g31%

Saturated Fat 4g20%

Trans Fat 0g

Cholesterol 80mg27%

Sodium 850mg36%

Potassium 800mg23%

Total Carbohydrate 35g12%

Dietary Fiber 3g12%

Sugars 6g

Protein 36g72%

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Vitamin A 150 IU

Vitamin C 90 mg

Calcium 80 mg

Iron 3 mg

Vitamin D 0 IU

Vitamin E 1 IU

Vitamin K 50 mcg

Thiamin 0.2 mg

Riboflavin 0.4 mg

Niacin 4 mg

Vitamin B6 0.5 mg

Folate 80 mcg

Vitamin B12 2 mcg

Pantothenic Acid 0.5 mg

Phosphorus 300 mg

Magnesium 30 mg

Zinc 5 mg

Selenium 30 mcg

Copper 0.7 mg

Manganese 0.8 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Feel free to adjust the seasoning and add more veggies to your preference.

Keywords: Beef and Broccoli, Chinese cuisine, easy dinner, comfort food