Chinese Beef and Broccoli (Recipe for Printing)

Juicy marinated beef and crisp broccoli in a savory brown sauce, ready in 30 minutes for an authentic Chinese dinner at home.

# What You’ll Need:

→ Meat and Marinade

01 - 1 lb flank steak, skirt steak, or other cut
02 - 1 tablespoon soy sauce
03 - 1 tablespoon peanut oil (or vegetable oil)
04 - 1 tablespoon cornstarch
05 - 1/2 teaspoon baking soda (Optional)

→ Sauce

06 - 1/2 cup chicken stock (or beef stock)
07 - 2 tablespoons Shaoxing wine (or dry sherry)
08 - 2 tablespoons soy sauce
09 - 1 teaspoon dark soy sauce
10 - 2 teaspoons brown sugar (or white sugar)
11 - 1 tablespoon cornstarch

→ Stir-fry

12 - 1 head broccoli, cut to bite-size florets
13 - 1 tablespoon peanut oil (or vegetable oil)
14 - 3 garlic cloves, minced
15 - 2 teaspoons ginger, minced

# Steps to Prepare:

01 - Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks. Transfer to a small bowl. Add soy sauce, peanut oil, and cornstarch. Gently mix well by hand until all the slices are coated with a thin layer of sauce. Marinate for 10 minutes while preparing the other ingredients.
02 - Combine all the ingredients for the sauce in a medium-sized bowl. Mix well.
03 - Add 1/4 cup water into a large nonstick skillet over medium-high heat until the water begins to boil. Add the broccoli and cover. Steam until the broccoli just turns tender and the water evaporates, 1 minute or so. Transfer broccoli to a plate. Wipe the pan with a paper towel held in a pair of tongs if there's any water left.
04 - Add the oil and swirl to coat the bottom. Heat over medium high heat until hot. Spread the steak in a single layer. Allow to cook without touching for 30 seconds, or until the bottom side is browned. Flip to cook the other side for a few seconds. Stir and cook until the surface is lightly charred and the inside is still pink.
05 - Add the garlic and ginger. Stir a few times to release the flavor and fragrance.
06 - Return the broccoli to the pan. Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Transfer everything to a plate immediately. Serve hot as a main dish.

# Helpful Advice:

01 - To make this dish gluten-free, use dry sherry instead of Shaoxing wine, and use tamari instead of soy sauce.
02 - If using a tougher cut of beef like chuck, brisket, or round roast, add 1/2 teaspoon of baking soda to the marinade and marinate the beef for 30 minutes to tenderize.
03 - Dark soy sauce adds appetizing dark color and a hint of caramel taste. If unavailable, substitute with 1/2 teaspoon molasses to enhance flavor.
04 - If you don't have peanut oil, drizzle 1/2 teaspoon of toasted sesame oil at the end of cooking after turning off the heat to boost flavor.

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