Chinese Beef and Broccoli
Indulge in the Comfort of Homemade Chinese Beef and Broccoli
If you’re looking for a quick weeknight meal that balances flavor and nourishment, then Chinese Beef and Broccoli is your go-to dish. This classic recipe combines tender, marinated beef with bright, crisp broccoli all simmered in a savory sauce. It’s not just a meal; it’s an experience that transports you right to the heart of a bustling Chinese restaurant, but you can easily whip it up at home. Trust me, once you try this recipe, it will become a staple in your weekly rotation!
What Makes This Recipe Special
You might wonder why you should add this recipe to your collection. Well, here are a few compelling reasons to try it:
- Quick and Easy: This dish takes about 30 minutes from start to finish, making it perfect for busy weeknights when time is of the essence.
- Kid-Approved: With its irresistible flavors and vibrant colors, it’s a surefire hit with picky eaters.
- Healthy and Balanced: Loaded with vegetables, lean protein, and rich flavors, it’s a great way to satisfy hunger without the guilt.
- Budget-Friendly: Flank steak or skirt steak are both affordable and easy to find, along with simple pantry staples.
“This Beef and Broccoli is the best takeout I’ve ever made at home! Not only was it quick to prepare, but my whole family devoured it. The flavors were spot on!” – Sarah J.
The Cooking Process Explained
Making Chinese Beef and Broccoli is a breeze. Here’s what you can expect in the kitchen:
- Prep the Beef: Slice the steak against the grain, then marinate it briefly to absorb all the delicious flavors.
- Steam the Broccoli: While the beef marinates, quickly steam the broccoli to keep its bright color and crunch.
- Sear the Steak: Get that perfect sear on the beef for an irresistible char that elevates the dish.
- Combine and Thicken: Leave just enough time to mix in garlic, ginger, and a savory sauce for a finishing touch before serving.
Key Ingredients
Here’s everything you’ll need to create this delicious dish:
- 1 lb flank steak or skirt steak (or your preferred 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)
- 1/2 cup chicken stock (or beef stock)
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce (see footnote 2)
- 2 teaspoons brown sugar (or white sugar)
- 1 head broccoli, cut into bite-size florets
- 1 tablespoon peanut oil (or vegetable oil; see footnote 3)
- 3 garlic cloves, minced
- 2 teaspoons ginger, minced
Keep in mind, substitutions can be made depending on your dietary restrictions and preferences, so feel free to experiment!
Step-by-Step Instructions
- Slice the Beef: Cut the flank steak against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks. In a small bowl, combine with soy sauce, peanut oil, and cornstarch. Mix gently by hand until well coated and let marinate for 10 minutes.
- Make the Sauce: In a medium bowl, combine chicken stock, Shaoxing wine, soy sauces, dark soy sauce, and brown sugar. Mix thoroughly.
- Steam the Broccoli: In a large nonstick skillet, boil 1/4 cup water over medium-high heat. Add the broccoli, cover, and steam for about 1 minute, or until just tender. Transfer the broccoli to a plate and wipe out the pan.
- Sear the Beef: Add the peanut oil to the skillet and heat until hot. Spread the marinated steak in a single layer and let sear undisturbed for 30 seconds, or until browned. Flip and cook for a few more seconds until lightly charred but still pink on the inside.
- Add Aromatics: Stir in the minced garlic and ginger, cooking for a few seconds until fragrant.
- Combine Everything: Return the steamed broccoli to the pan. Stir the sauce again to ensure the cornstarch is completely dissolved and pour it into the skillet. Cook while stirring until the sauce thickens, about 1 minute.
- Serve Immediately: Transfer everything to a plate and enjoy hot, either on its own or alongside rice or noodles.
Best Ways to Enjoy It
Consider serving your Chinese Beef and Broccoli as a dazzling centerpiece on a dinner table or a quick lunch option. Here are some creative serving suggestions:
- Serve over steamed jasmine or basmati rice to soak up the delicious sauce.
- Pair with noodles for a heartier meal.
- For a low-carb option, serve with cauliflower rice or over a bed of leafy greens.
- Garnish with sesame seeds or chopped green onions for an extra layer of flavor and texture.
Storage and Reheating Tips
Storing Leftovers: If you have any leftovers (which is unlikely!), cool them down to room temperature, transfer them to an airtight container, and refrigerate. It’s best to consume within 3 days to ensure freshness.
Reheating: Heat the leftovers gently in a skillet over low heat, or in the microwave in short bursts, stirring in between to ensure even warming.
Freezing: If you’re looking to store for longer, this dish can be frozen for up to 2 months. However, keep in mind that the texture of the broccoli may change upon thawing, so it’s often best enjoyed fresh.
Helpful Cooking Tips
- Slice Against the Grain: This is crucial to ensuring your beef remains tender.
- Don’t Overcrowd the Pan: If you’re making a larger batch, consider working in batches to achieve that perfect sear on the beef.
- Use Fresh Ingredients: Fresh garlic and ginger will elevate the flavor of your dish tremendously.
- Marinate Longer for Depth: If you have time, marinating the beef for up to an hour can deepen the flavors even more.
Creative Twists
Feel free to get creative with this dish! Here are some flavorful variations you can consider:
- Add Chillies: Spice things up by adding fresh or dried chili flakes.
- Different Veggies: Swap out or add other vegetables like bell peppers, snap peas, or carrots.
- Sauce Variations: Experiment with adding oyster sauce or hoisin sauce for a unique twist.
- Dietary Adjustments: For a gluten-free version, ensure you’re using gluten-free soy sauce, and for a vegan option, substitute steak with tofu and adjust the sauce accordingly.
FAQs
Q: How long does it take to prepare this dish?
A: Prep time is about 10 minutes, and the cooking time is around 15 minutes, so you’re looking at roughly 25-30 minutes to get everything on the table.
Q: Can I use other cuts of meat?
A: Absolutely! Skirt steak is a great alternative, and even chicken or tofu can work if you’re looking for a variation.
Q: Is this recipe suitable for freezing?
A: Yes, you can freeze this dish! Just remember that the texture of the broccoli might change, so it’s best to consume it fresh.
With this recipe in your back pocket, you’re all set to impress family and friends with your culinary skills. Enjoy your homemade Chinese Beef and Broccoli!
Chinese Beef and Broccoli
Ingredients
Method
- Slice the flank steak against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks. In a small bowl, combine with soy sauce, peanut oil, and cornstarch. Mix gently by hand until well coated and let marinate for 10 minutes.
- In a medium bowl, combine chicken stock, Shaoxing wine, soy sauces, dark soy sauce, and brown sugar. Mix thoroughly.
- In a large nonstick skillet, boil 1/4 cup water over medium-high heat. Add the broccoli, cover, and steam for about 1 minute, or until just tender. Transfer the broccoli to a plate and wipe out the pan.
- Add the peanut oil to the skillet and heat until hot. Spread the marinated steak in a single layer and let sear undisturbed for 30 seconds, or until browned. Flip and cook for a few more seconds until lightly charred but still pink on the inside.
- Stir in the minced garlic and ginger, cooking for a few seconds until fragrant.
- Return the steamed broccoli to the pan. Stir the sauce again to ensure the cornstarch is completely dissolved and pour it into the skillet. Cook while stirring until the sauce thickens, about 1 minute.
- Transfer everything to a plate and enjoy hot, either on its own or alongside rice or noodles.
