Chinese Beef and Broccoli 

This classic Chinese American dish brings together tender slices of beef and crisp tender broccoli florets in a savory, umami rich sauce. It's a quick and flavorful stir fry that's perfect for weeknight dinners or when you're craving takeout style comfort food at home.

Full Recipe:

Ingredients

For the Marinade:

• 1 lb (450g) flank steak, thinly sliced against the grain

• 1 tablespoon soy sauce

• 1 tablespoon peanut oil or vegetable oil

• 1 tablespoon cornstarch

• ½ teaspoon baking soda (optional, for tenderizing)

For the Sauce:

• ½ cup (120ml) chicken stock or beef stock

• 2 tablespoons Shaoxing wine or dry sherry

• 2 tablespoons soy sauce

• 1 teaspoon dark soy sauce (optional, for color)

• 2 teaspoons brown sugar

• 1 tablespoon cornstarch

For the Stir Fry:

• 1 head of broccoli, cut into bite sized florets

• 1 tablespoon peanut oil or vegetable oil

• 3 garlic cloves, minced

• 2 teaspoons fresh ginger, minced

• 2 to 3 green onions, sliced (optional, for garnish)

• 1 tablespoon sesame seeds (optional, for garnish)

Directions

1. Marinate the Beef: In a bowl, combine the sliced beef with soy sauce, peanut oil, cornstarch, and baking soda (if using). Mix well to coat the beef evenly and let it marinate for 10 minutes while you prepare the other ingredients.

2. Prepare the Sauce: In a separate bowl, whisk together the chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch until the sugar and cornstarch are dissolved.

3. Blanch the Broccoli: Bring a pot of water to a boil. Add the broccoli florets and blanch for about 1 minute until they turn bright green and are just tender. Drain and set aside.

4. Stir-Fry the Beef: Heat 1 tablespoon of peanut oil in a large skillet or wok over medium-high heat. Add the marinated beef in a single layer and let it sear without stirring for about 30 seconds. Flip the beef and cook for another 30 seconds until browned but still slightly pink inside. Remove the beef from the skillet and set aside.

5. Cook the Aromatics: In the same skillet, add the remaining tablespoon of peanut oil. Add the minced garlic and ginger, stirring constantly for about 30 seconds until fragrant.

6. Combine and Simmer: Return the beef to the skillet along with the blanched broccoli. Give the prepared sauce a quick stir to recombine the cornstarch, then pour it into the skillet. Stir everything together and cook for about 1 minute until the sauce has thickened and everything is evenly coated.

7. Garnish and Serve: Remove from heat. Garnish with sliced green onions and sesame seeds if desired. Serve hot over steamed rice.

Nutritional Information (per serving)

• Calories: 291 kcal

• Protein: 26.6 g

• Carbohydrates: 13.9 g

• Fat: 14.3 g

  • Saturated Fat: 4.2 g

• Cholesterol: 48 mg

• Sodium: 790 mg

• Potassium: 487 mg

• Fiber: 1.5 g

• Sugar: 4.5 g

• Calcium: 45 mg

• Iron: 2 mg