Can I make this recipe ahead of time?

Yes. I often prep it in the morning before the girls wake up, then finish it right before dinner it keeps the flavor fresh and saves time later. Marinate the beef and cut the vegetables early, but cook at dinner time for the best texture.

What cut of beef is best?

Flank steak or skirt steak works best for quick cooking. They have natural flavor and slice thinly. If you must use a thicker cut, slice very thin against the grain and adjust the cooking time.

Can I freeze leftovers?

You can freeze the beef and sauce for up to three months. Do not freeze the broccoli; it tends to get mushy. Add fresh broccoli when you reheat.

How do I get a glossy, restaurant-style sauce?

Make sure the cornstarch is fully dissolved in the sauce before adding it to the pan. Add the sauce to a hot pan and cook briefly until it thickens. High heat and quick stirring help the sauce cling to the beef and broccoli.

Is there a way to make it lower in sodium?

Yes. Use low-sodium soy sauce and balance with more aromatics like garlic and ginger. Add a splash of acidic element like rice vinegar for brightness.

What to do if the garlic burns?

Burnt garlic turns bitter. If it browns too quickly, reduce heat immediately, remove the garlic bits, or start over with fresh garlic. Add garlic later in the process if your pan seems too hot.

Chinese Beef and Broccoli

Name: Chinese Beef and Broccoli
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Chinese
Ingredients: 1 lb flank steak (or skirt steak); 1 tablespoon soy sauce; 1 tablespoon peanut oil (or vegetable oil); 1 tablespoon cornstarch; 1/2 teaspoon baking soda (Optional); 1/2 cup chicken stock (or beef stock); 2 tablespoons Shaoxing wine (or dry sherry); 2 tablespoons soy sauce; 1 teaspoon dark soy sauce; 2 teaspoons brown sugar (or white sugar); 1 head broccoli (cut to bite-size florets); 1 tablespoon peanut oil (or vegetable oil); 3 garlic cloves (minced); 2 teaspoons ginger (minced)

Description

A comforting, quick, and savory weeknight dinner featuring tender beef and vibrant broccoli in a glossy sauce.

Ingredients

1 lb flank steak (or skirt steak)
1 tablespoon soy sauce
1 tablespoon peanut oil (or vegetable oil)
1 tablespoon cornstarch
1/2 teaspoon baking soda (Optional)
1/2 cup chicken stock (or beef stock)
2 tablespoons Shaoxing wine (or dry sherry)
2 tablespoons soy sauce
1 teaspoon dark soy sauce
2 teaspoons brown sugar (or white sugar)
1 head broccoli (cut to bite-size florets)
1 tablespoon peanut oil (or vegetable oil)
3 garlic cloves (minced)
2 teaspoons ginger (minced)

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Instructions

Slice the beef against the grain into 1/4 inch thick slices. Marinate with soy sauce, peanut oil, and cornstarch for 10 minutes.
Combine all sauce ingredients in a bowl and mix well.
Steam the broccoli in boiling water for about 1 minute until tender, then set aside.
Heat oil in a skillet over medium-high heat, add the beef in a single layer, cook until browned, then flip to cook the other side.
Add minced garlic and ginger, stir briefly to release fragrance.
Return the broccoli to the skillet, pour in the sauce, and cook until thickened.
Serve immediately over steaming rice.

Notes

For an extra flavor boost, consider adding toasted sesame oil at the end or a squeeze of lime juice before serving.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stir-frying
Cuisine: Chinese