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–+ servings
Chinese Beef and Broccoli

Delicious Chinese Beef and Broccoli That Beats Takeout!

Enjoy this Chinese Beef and Broccoli recipe that's quick, healthy, and packed with flavor.
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Prep Time 10 minutes
Cook Time 10 minutes
Marinating Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Chinese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Beef
  • 1 pound Flank Steak or skirt steak
  • 1 tablespoon Soy Sauce use tamari for gluten-free
  • 1 tablespoon Peanut Oil or vegetable oil
  • 2 tablespoons Cornstarch or potato starch
  • 1/2 teaspoon Baking Soda optional
For the Sauce
  • 1 cup Chicken/Beef Stock or water if unavailable
  • 2 tablespoons Shaoxing Wine or dry sherry
  • 2 tablespoons Dark Soy Sauce
  • 1 tablespoon Brown Sugar or white sugar
For the Vegetables
  • 2 cups Broccoli cut into florets
  • 2 cloves Garlic minced
  • 1 tablespoon Ginger grated

Equipment

  • skillet
  • Bowl

Method
 

Preparation Steps
  1. Slice the flank steak against the grain into thin strips, then marinate with soy sauce, peanut oil, and cornstarch for 10 minutes.
  2. Combine chicken/beef stock, Shaoxing wine, dark soy sauce, brown sugar, and a pinch of cornstarch in a bowl to make the sauce.
  3. Steam broccoli for 1 minute until bright green and tender-crisp, then remove and keep warm.
  4. Heat peanut oil in the skillet and sear the marinated beef, cooking for about 1 minute until browned.
  5. Add garlic and ginger to the skillet, sauté for 20 seconds until fragrant.
  6. Combine the beef and broccoli in the skillet, pour the sauce over, and stir until the sauce thickens.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 30gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 4gVitamin A: 1200IUVitamin C: 90mgCalcium: 80mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. For longer storage, freeze in a container for up to 2 months.

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