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This Chinese beef and broccoli stir-fry delivers tender slices of beef and crisp-tender broccoli tossed in a savory, slightly sweet sauce. It’s the kind of dish that feels like a restaurant favorite but comes together quickly on a weeknight. The balance of flavors with garlic, ginger, and Shaoxing wine makes every bite warmly satisfying.
I first experimented with this recipe when craving takeout at home. It’s now a go-to that never fails to impress family and friends with its simple, deep flavors.
Ingredients List
- Flank steak: perfect for slicing thin and cooking fast for tenderness
- Soy sauce: adds umami and saltiness to both the marinade and sauce
- Peanut oil: offers a subtle nuttiness and tolerates high heat for stir-frying
- Cornstarch: helps create a glossy, thick sauce for coating ingredients evenly
- Baking soda: optional to tenderize beef further but use sparingly
- Chicken stock: builds depth and richness in the sauce
- Shaoxing wine: brings authentic aromatic warmth from Chinese cooking traditions
- Dark soy sauce: deepens color and adds complexity to the sauce
- Brown sugar: balances savory and adds subtle sweetness
- Broccoli: choose a firm head with tight florets for crunch and vibrant green color
- Garlic: fresh cloves for bright pungency
- Ginger: freshly grated to add a zesty, warming note
Cooking Steps
- Prepare the Beef:
- Slice the flank steak thinly against the grain to keep the meat tender. Toss with soy sauce, peanut oil, and cornstarch until every slice is lightly coated. Marinate for 10 minutes to infuse flavor and soften the beef.
- Make the Sauce:
- Combine chicken stock, Shaoxing wine, both soy sauces, brown sugar, and cornstarch in a bowl. Stir until smooth and set aside.
- Steam the Broccoli:
- Add water to a large skillet, bring to a boil, then add broccoli and cover to steam just until tender about one minute. Remove broccoli and wipe the pan dry to prevent water from interfering with stir-frying.
- Cook the Beef:
- Heat peanut oil over medium-high heat in the skillet. Spread the beef in a single layer and sear without stirring for 30 seconds creating a nice brown crust. Flip briefly until lightly charred but still pink inside, then stir to cook evenly.
- Add Aromatics:
- Toss in minced garlic and ginger, stirring for a few seconds to release fragrant oils that infuse the dish.
- Finish with Broccoli and Sauce:
- Return broccoli to the pan. Stir sauce again to mix cornstarch fully then pour over the beef and broccoli. Cook while stirring until the sauce thickens and coats everything beautifully approximately one minute. Remove from heat and serve immediately.
This dish reminds me of cozy dinners where simple ingredients come to life with just a few key steps. The fresh ginger and garlic always give it that special kick that keeps us coming back for seconds.
Best Storage Practices
Store leftovers in an airtight container in the refrigerator for up to two days. Reheat gently in a skillet or microwave to avoid overcooking the broccoli and beef. Avoid freezing since texture may degrade.
Ingredient Swaps
Use sirloin or skirt steak for similar results if flank steak is unavailable. Swap broccoli for broccolini or Chinese broccoli to add a different but equally delicious twist. If Shaoxing wine is hard to find, dry sherry or a mild white wine can work in a pinch.
Serving Pairings
Serve this with steamed jasmine or brown rice to soak up the flavorful sauce. A simple cucumber salad or pickled vegetables make a refreshing side to balance richness. For extra texture, sprinkle toasted sesame seeds over the finished dish.
This recipe has become a trusted favorite that combines authenticity with quick weeknight cooking.
Frequently Asked Cooking Questions
- → What cut of beef works best for this dish?
Flank steak is ideal because its lean texture and grain allow it to absorb marinades well while staying tender when sliced thinly and cooked quickly.
- → How can I keep the broccoli crisp while cooking?
Steaming the broccoli briefly until just tender before stir-frying helps retain its vibrant color and crisp texture.
- → Why is marinating the beef important?
Marinating coats the beef with soy sauce and oil, tenderizing the meat and infusing it with savory flavors for a juicy bite.
- → What role does Shaoxing wine play in the sauce?
Shaoxing wine adds depth and a subtle complexity, balancing the sweet and savory components in the sauce.
- → How do I achieve a thick sauce consistency?
Mixing cornstarch into the sauce ingredients and cooking it briefly while stirring helps the sauce thicken to a glossy coating.