Description: This Chinese Beef and Broccoli recipe delivers the authentic, mouthwatering flavors of your favorite takeout, but made fresh in your own kitchen. Tender beef, perfectly cooked broccoli, and a luscious, savory sauce come together in a quick and easy stir-fry that’s guaranteed to satisfy.
Why you will love this recipe:
- Restaurant-Quality Flavor at Home: Skip the takeout and enjoy a healthier, homemade version of this classic dish. The combination of tender beef, crisp-tender broccoli, and a rich, umami-packed sauce is simply irresistible.
- Quick and Easy: This recipe is designed for busy weeknights. From prep to plate, it’s ready in under 30 minutes.
- Customizable: Easily adjust the spice level, vegetable additions, or even the protein to suit your preferences.
- Budget-Friendly: Using affordable cuts of beef and readily available ingredients, this recipe is a cost-effective way to enjoy a restaurant-worthy meal.
- Healthy and Nutritious: Packed with protein, vitamins, and fiber, this dish is a complete and balanced meal that’s both delicious and good for you.
Introduction:
Chinese Beef and Broccoli is a quintessential takeout favorite, and for good reason. The simple combination of flavors and textures – tender beef, crisp-tender broccoli, and a savory, slightly sweet sauce – is undeniably satisfying. However, many takeout versions are loaded with sodium, unhealthy fats, and unnecessary additives. This recipe allows you to recreate the authentic flavors of this classic dish while controlling the ingredients and ensuring a healthier, tastier meal.
The key to a great Beef and Broccoli stir-fry is proper preparation. Marinating the beef ensures tenderness and infuses it with flavor. Briefly steaming the broccoli before adding it to the stir-fry guarantees that it cooks evenly and retains its vibrant green color. And a well-balanced sauce is essential for bringing all the elements together in perfect harmony. This recipe guides you through each step, providing tips and tricks to achieve restaurant-quality results in your own kitchen.
Ingredients:
Meat and Marinade:
- 1 lb boneless flank steak, skirt steak, or other cut (see footnote 1)
- 1 tablespoon soy sauce
- 1 tablespoon peanut oil (or vegetable oil)
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda (Optional) (see footnote 1)
Sauce:
- 1/2 cup chicken stock (or beef stock)
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce (footnote 2)
- 2 teaspoons brown sugar (or white sugar)
- 1 tablespoon cornstarch
Stir-fry:
- 1 head broccoli, cut to bite-size florets
- 1 tablespoon peanut oil (or vegetable oil) (Footnote 3)
- 3 garlic cloves, minced
- 2 teaspoons ginger, minced
Preparation:
Step 1: Prepare the Beef
Slice the beef against the grain into thin slices, approximately 0.5 cm (1/4 inch) thick or 1 cm (1/2 inch) sticks. This is crucial for ensuring tenderness. Slicing against the grain shortens the muscle fibers, making the beef easier to chew. Transfer the sliced beef to a medium-sized bowl.
Step 2: Marinate the Beef
Add the soy sauce, peanut oil (or vegetable oil), cornstarch, and optional baking soda to the bowl with the beef. Gently mix the ingredients together with your hands, ensuring that each slice of beef is evenly coated with a thin layer of the marinade. The soy sauce adds umami and saltiness, while the peanut oil contributes richness and helps to prevent the beef from sticking to the pan. Cornstarch creates a protective coating that helps to seal in moisture and promote browning during the stir-fry. The optional baking soda helps to tenderize the beef even further.
Allow the beef to marinate for at least 10 minutes while you prepare the other ingredients. The longer the beef marinates, the more flavorful and tender it will become. You can marinate the beef for up to 30 minutes in the refrigerator.
Step 3: Prepare the Sauce
In a separate medium-sized bowl, combine the chicken stock (or beef stock), Shaoxing wine (or dry sherry), soy sauce, dark soy sauce, brown sugar (or white sugar), and cornstarch. Mix all the ingredients together thoroughly with a whisk until the cornstarch is completely dissolved. The chicken or beef stock forms the base of the sauce, providing a rich and savory flavor. Shaoxing wine (or dry sherry) adds depth and complexity. Soy sauce contributes saltiness and umami, while dark soy sauce adds color and a slightly sweeter, molasses-like flavor. Brown sugar (or white sugar) balances the saltiness with a touch of sweetness. Cornstarch acts as a thickening agent, creating a glossy and luscious sauce.
Step 4: Steam the Broccoli
Fill a large nonstick skillet with 1/4 cup of water and bring it to a boil over medium-high heat. Add the broccoli florets to the skillet, ensuring that they are evenly distributed. Cover the skillet with a lid and steam the broccoli until it just turns tender and the water evaporates, approximately 1 minute. Steaming the broccoli ensures that it cooks evenly and retains its vibrant green color. Overcooking the broccoli will result in a mushy texture and dull color. Once the broccoli is cooked, transfer it to a plate and set it aside. Wipe the skillet clean with a paper towel held in a pair of tongs to remove any excess water.
Step 5: Stir-Fry the Beef and Broccoli
Add the peanut oil (or vegetable oil) to the cleaned skillet and swirl it around to coat the bottom evenly. Heat the oil over medium-high heat until it is hot and shimmering. Add the marinated beef to the skillet, spreading it out in a single layer. Allow the beef to cook undisturbed for 30 seconds, or until the bottom side is browned. This creates a flavorful sear that adds depth to the dish. Flip the beef and cook the other side for a few seconds. Then, stir the beef and continue to cook until the surface is lightly charred and the inside is still slightly pink. Avoid overcooking the beef, as it will become tough and dry.
Add the minced garlic and ginger to the skillet and stir for a few seconds to release their flavor and fragrance. Be careful not to burn the garlic and ginger, as this will impart a bitter taste to the dish.
Return the steamed broccoli to the skillet. Stir the sauce again to ensure that the cornstarch is completely dissolved, then pour the sauce over the beef and broccoli. Cook and stir the mixture until the sauce thickens and coats the beef and broccoli evenly, approximately 1 minute.
Transfer the Chinese Beef and Broccoli to a serving plate immediately. Serve hot as a main dish.
COOKING Rating:
- Ease: Easy
- Time: Moderate
- Taste: Excellent
Serving Suggestions:
- Serve over steamed rice for a complete and satisfying meal.
- Garnish with sesame seeds and chopped green onions for added flavor and visual appeal.
- Pair with other Chinese dishes, such as spring rolls or wonton soup, for a complete Chinese feast.
Tips:
- Use high heat to achieve a good sear on the beef.
- Don’t overcrowd the pan, as this will lower the temperature and prevent the beef from browning properly.
- Adjust the amount of sugar and soy sauce to taste.
- For a spicier dish, add a pinch of red pepper flakes to the sauce.
- If you don’t have Shaoxing wine, you can substitute dry sherry or even chicken broth.
- To make this dish vegetarian, substitute the beef with tofu or mushrooms.
Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes
Nutritional Information: (Approximate, per serving) Note: Nutritional information can vary greatly depending on specific ingredients and portion sizes.
- Calories: 450
- Protein: 35g
- Sodium: 800mg
Conclusion:
This Chinese Beef and Broccoli recipe is a delicious and satisfying way to enjoy a classic takeout favorite at home. With its tender beef, crisp-tender broccoli, and flavorful sauce, it’s sure to become a family favorite. The recipe is easy to follow and customizable to your preferences, making it a perfect choice for busy weeknights. So, skip the takeout and give this recipe a try – you won’t be disappointed!
Questions and Answers:
Q1: What is the best cut of beef to use for this recipe?
A: Flank steak and skirt steak are excellent choices for this recipe because they are relatively inexpensive and have a good amount of flavor. However, they can be tough if not sliced properly. Be sure to slice the beef thinly against the grain. Other options include sirloin steak or even beef tenderloin for a more tender, but pricier, option.
Q2: Can I substitute the broccoli with other vegetables?
A: Absolutely! This recipe is very versatile, and you can easily substitute the broccoli with other vegetables that you enjoy. Some great alternatives include bell peppers, snow peas, snap peas, mushrooms, or bok choy. Just be sure to adjust the cooking time accordingly, depending on the vegetable you use.
Q3: What if I don’t have Shaoxing wine?
A: Shaoxing wine adds a unique flavor to the sauce, but if you don’t have it on hand, you can substitute it with dry sherry or even chicken broth. If using chicken broth, you might want to add a splash of rice vinegar to compensate for the lack of acidity.
Q4: How can I make this recipe spicier?
A: There are several ways to add a kick to this Chinese Beef and Broccoli. You can add a pinch of red pepper flakes to the sauce, or you can add a dash of chili oil or sriracha to the finished dish. You can also use a spicy chili garlic sauce for a deeper, more complex flavor.
Q5: Can I make this recipe ahead of time?
A: While this dish is best served fresh, you can prepare some of the components ahead of time. You can slice the beef and prepare the marinade, as well as chop the vegetables and prepare the sauce. Store these separately in the refrigerator until you are ready to cook. When you are ready to cook, simply follow the remaining steps in the recipe. Keep in mind that the broccoli may become slightly softer if steamed ahead of time.
