Chinese Style Beef and Broccoli

This authentic Chinese beef and broccoli brings restaurant-quality flavor right to your dinner table without the takeout price tag. The tender slices of beef and crisp broccoli are brought together in a rich, savory sauce that will have your family requesting it weekly. I've perfected this recipe through countless family dinners, finding the perfect balance of traditional ingredients and techniques anyone can master at home.

I first started making this dish when trying to recreate my favorite takeout meals during a particularly tight budget month. Now my family specifically requests this homemade version over the restaurant version, claiming the beef is more tender and the sauce more flavorful.

Essentials Ingredients

• Flank steak or skirt steak: The thin slicing and special marinade ensure incredibly tender results
• Soy sauce: Creates the foundation of the umami flavor profile in both marinade and sauce
• Cornstarch: Gives the beef a silky coating and later thickens the sauce to restaurant quality
• Baking soda: My secret weapon for transforming even tougher cuts of beef into tender bites
• Shaoxing wine: Adds complexity and authentic Chinese flavor that elevates the entire dish
• Dark soy sauce: Provides the rich caramel color and depth traditional to Chinese cuisine
• Fresh broccoli: Provides the perfect textural contrast and soaks up the delicious sauce
• Fresh garlic and ginger: Aromatic foundations that define authentic Chinese cooking

Step-by-Step Instructions

Prepare and marinate the beef:

Slice your beef against the grain into thin strips no thicker than 1/4 inch. This cutting technique is crucial for tenderness. Place in a bowl and add soy sauce, oil, and cornstarch, gently mixing by hand until each piece is coated. Let sit for at least 10 minutes while you prepare other ingredients. The cornstarch creates a protective coating that seals in juices.

Create the sauce mixture:

Combine chicken stock, Shaoxing wine, both soy sauces, sugar and cornstarch in a bowl, whisking until completely smooth with no lumps. This premixing ensures the cornstarch won't clump when added to the hot pan later. The balance of savory, sweet and umami flavors in this sauce makes the dish irresistible.

Flash cook the broccoli:

Add a small amount of water to your skillet and bring to a boil. Add broccoli florets and cover for about one minute until bright green but still crisp. This quick steaming method preserves the broccoli's texture and vibrant color while starting the cooking process. Remove and set aside.

Sear the beef:

Heat oil in the same skillet until very hot. Spread beef in a single layer and let it sear undisturbed for 30 seconds until the bottom develops a nice brown crust. Flip pieces and continue cooking until just barely pink inside. The high heat creates that coveted wok hei flavor while keeping the meat tender.

Bring it all together:

Add the aromatic garlic and ginger, stirring quickly to release their flavors without burning. Return broccoli to the pan and pour in the sauce mixture. Stir constantly as the sauce thickens to coat every piece of beef and broccoli, about one minute. Serve immediately over steamed rice for the complete experience.

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My favorite element of this dish is the velvety texture of the beef. My grandmother taught me this traditional Chinese technique called velveting that uses cornstarch and oil in the marinade. When I first mastered it, I called her immediately to share my excitement about how restaurant quality the meat turned out.

Make Ahead Tips

While this dish comes together quickly, you can prepare components ahead of time to make weeknight cooking even faster. Slice beef and marinate up to 24 hours in advance, keeping refrigerated. Cut broccoli and store in an airtight container up to two days ahead. The sauce mixture can be combined and refrigerated up to a day in advance though you may need to whisk it again before using.

Smart Substitutions

This recipe welcomes adaptation based on what you have available. Chicken thighs work beautifully in place of beef with no other changes needed. Snow peas, bell peppers or asparagus can substitute for broccoli depending on seasonal availability. If you don't have Shaoxing wine, dry sherry provides similar flavor, or you can use chicken broth with a splash of rice vinegar in a pinch.

Serving Suggestions

While steamed white rice is the traditional pairing, this beef and broccoli also works wonderfully over brown rice, cauliflower rice, or even noodles. For a complete Chinese feast, serve alongside simple egg drop soup and vegetable spring rolls. A sprinkle of toasted sesame seeds and sliced green onions makes for an attractive presentation that elevates the home dining experience.

Cultural Context

Beef and broccoli is actually a Chinese American creation. Traditional Chinese cuisine rarely paired beef with broccoli, as the vegetable wasn't common in China. Instead, Chinese broccoli called gai lan was used. This adaptation showcases how Chinese immigrants adapted their cooking techniques to available ingredients while maintaining authentic flavors and cooking methods.

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Frequently Asked Questions

→ What type of beef is best for this dish?

Flank steak or skirt steak are ideal for this dish due to their tenderness. For a budget-friendly option, try chuck or brisket, but marinate with baking soda to tenderize.

→ How can I make this gluten-free?

To make it gluten-free, use tamari instead of soy sauce and substitute Shaoxing wine with dry sherry.

→ Can I prepare this dish in advance?

You can prep the ingredients and marinate the beef ahead of time. Stir-fry everything just before serving for the freshest flavor and texture.

→ What can I serve this dish with?

This dish pairs perfectly with steamed jasmine rice, brown rice, or even cauliflower rice for a low-carb option.

→ How do I achieve crispy broccoli in the stir-fry?

To achieve crisp-tender broccoli, steam it briefly before stir-frying. This ensures the broccoli stays vibrant and crunchy.