Chinese Beef and Broccoli (牛肉炒西兰花) is a culinary masterpiece that has captured hearts and taste buds around the globe, and for very good reason. This iconic dish is more than just a quick weeknight meal; it’s a symphony of textures and flavors that embodies the best of Chinese-American comfort food. The secret to its enduring popularity lies in the perfect harmony between tender, marinated beef and crisp-tender broccoli florets, all enveloped in a rich, savory sauce that’s utterly irresistible. What truly sets this Chinese Beef and Broccoli (牛肉炒西兰花) apart is the careful balance of ingredients and techniques – from the marination that tenderizes the beef to the precise cooking that ensures the broccoli retains its vibrant color and satisfying crunch. It’s a dish that’s both incredibly satisfying and surprisingly approachable, making it a beloved staple in kitchens everywhere, promising a delightful dining experience with every bite.
Ingredients:
- 1 lb flank steak, skirt steak, or other tender cut of beef
- 1 tablespoon soy sauce (for marinade)
- 1 tablespoon peanut oil (or vegetable oil, for marinade)
- 1 tablespoon cornstarch (for marinade)
- 1/2 teaspoon baking soda (optional, for tenderizing beef)
- 1/2 cup chicken stock (or beef stock)
- 2 tablespoons Shaoxing vinegar (or dry sherry vinegar vinegar)
- 2 tablespoons soy sauce (for sauce)
- 1 teaspoon dark soy sauce (for color and depth)
- 2 teaspoons brown sugar (or white sugar)
- 1 tablespoon cornstarch (for thickening sauce)
- 1 head broccoli, cut into bite-size florets
- 1 tablespoon peanut oil (or vegetable oil, for stir-frying)
- 3 garlic cloves, minced
- 2 teaspoons fresh gin extractger, minced
Preparing the Beef
The key to tender, delicious beef in Chinese Beef and Broccoli (牛肉炒西兰花) is proper preparation. We’ll start by slicing the beef thinly against the grain. This breaks down the muscle fibers, making it much more tender. Aim for slices that are about 1/8 inch thick.
Once sliced, we’ll marinate the beef to enhance its flavor and further tenderize it. In a medium bowl, combine the thinly sliced beef with 1 tablespoon of soy sauce, 1 tablespoon of peanut oil, and 1 tablespoon of cornstarch. The cornstarch creates a coating that locks in moisture during cooking, resulting in a more succulent piece of beef. If you’re using the optional baking soda, add it now. The baking soda acts as a tenderizer by altering the pH of the meat. Mix everything thoroughly, ensuring each slice is well coated. Let this marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator. While the beef marinates, prepare the broccoli and the sauce.
Preparing the Broccoli and Sauce
For the broccoli, wash the head thoroughly and then cut it into bite-size florets. Thicker stems can be peeled and sliced thinly, as they will cook down nicely. Blanching the broccoli briefly before stir-frying will ensure it’s tender-crisp, not mushy. To blanch, bring a pot of water to a rolling boil. Add the broccoli florets and cook for just 1-2 minutes, until they turn a vibrant green. Immediately drain the broccoli and plunge it into an ice bath (a bowl of ice water) or rinse it under cold running water. This stops the cooking process. Drain it well.
Now, let’s create our flavorful sauce. In a small bowl, whisk together the chicken stock (or beef stockShaoxing vinegarine sherry vinegary sherry vinegar), 2 tablespoons of soy sauce, the dark soy sauce, and the brown sugar (or white sugar). Make sure the sugar is dissolved. In a separate tiny bowl or ramekin, mix the remaining 1 tablespoon of cornstarch with about 2 tablespoons of water to create a slurry. This will be used later to thicken the sauce. Set both the sauce mixture and the cornstarch slurry aside.
Stir-Frying the Beef
Now it’s time to bring everything together with the stir-fry. Heat a wok or a large, heavy-bottomed skillet over high heat until it’s smoking slightly. Add 1 tablespoon of peanut oil (or vegetable oil) and swirl it to coat the bottom and sides of the wok.
Carefully add the marinated beef to the hot wok in a single layer. Don’t overcrowd the pan; cook the beef in batches if necessary. This allows the beef to sear rather than steam. Stir-fry the beef for about 1-2 minutes per side, until it’s browned and cooked through. It might still be slightly pink in the center, which is perfectly fine as it will continue to cook in the sauce. Remove the cooked beef from the wok and set it aside.
Sautéing Aromatics and Cooking Broccoli
In the same wok, add a little more oil if needed (about 1 teaspoon). Reduce the heat slightly to medium-high. Add the minced garlic andgin extractnced ginger. Stir-fry for about 30 seconds until fragrant, being careful not to burn them. Bgin extractt garlic and ginger can turn bitter.
Add the blanched and drained broccoli to the wok. Stir-fry for another 1-2 minutes, just to heat it through and coat it with the aromatics.
Combining and Finishing the Dish
Now, pour the prepared sauce mixture into the wok with the broccoli. Bring the sauce to a simmer, stirring constantly. Once the sauce is simmering, give the cornstarch slurry a quick whisk and then slowly pour it into the simmering sauce while stirring. Continue to stir and cook for about 1-2 minutes, or until the sauce has thickened to your desired consistency. It should be glossy and coat the back of a spoon.
Finally, return the cooked beef to the wok. Toss everything together gently to coat the beef and broccoli evenly with the thickened sauce. Cook for another minute, just to heat the beef through. Be careful not to overcook the beef at this stage, or it can become tough. Your delicious Chinese Beef and Broccoli (牛肉炒西兰花) is now ready to be served.
Conclusion:
And there you have it – a delicious and satisfying plate of Chinese Beef and Broccoli (牛肉炒西兰花)! This recipe offers a fantastic balance of tender, marinated beef and crisp-tender broccoli, all coated in a savory, umami-rich sauce. It’s a dish that’s surprisingly quick to prepare, making it a perfect weeknight meal that will impress your family and friends. I truly hope you enjoy making and savoring this classic Chinese takeout favorite right in your own home.
For serving, this Chinese Beef and Broccoli (牛肉炒西兰花) is absolutely divine served hot over a bed of fluffy steamed white rice or brown rice. For a more substantial meal, consider pairing it with some steamed dumplings or a light vegetable soup.
Feel free to experiment with variations! You can add other vegetables like bell peppers, snap peas, or mushrooms to the stir-fry. If you prefer a spicier kick, a pinch of red pepper flakes or a drizzle of Sriracha sauce can be added to the sauce mixture. And don’t be afraid to adjust the soy sauce or cornstarch to achieve your desired flavor and sauce consistency.
Don’t be intimidated by the stir-frying process; it’s all about high heat and quick cooking. Give this Chinese Beef and Broccoli (牛肉炒西兰花) a try, and I’m confident it will become a regular in your recipe rotation. Happy cooking!
Frequently Asked Questions:
What is the best cut of beef for Chinese Beef and Broccoli (牛肉炒西兰花)?
For the most tender results, opt for cuts like flank steak, sirloin, or skirt steak. These cuts are naturally tender and slice beautifully against the grain, which is crucial for a good stir-fry. Avoid tougher cuts that might require longer braising.
Can I make the sauce ahead of time for Chinese Beef and Broccoli (牛肉炒西兰花)?
Yes, absolutely! You can prepare the sauce mixture for your Chinese Beef and Broccoli (牛肉炒西兰花) up to 2-3 days in advance and store it in an airtight container in the refrigerator. Just give it a good whisk before adding it to the stir-fry, as the cornstarch may settle.
Easy Chinese Beef Broccoli Stir Fry Recipe
A simple and delicious recipe for Chinese Beef and Broccoli stir fry, featuring tender beef and crisp broccoli coated in a savory sauce.
Ingredients
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{‘@type’: ‘Ingredient’, ‘name’: ‘1 lb flank steak, skirt steak, or other tender cut of beef’}
-
{‘@type’: ‘Ingredient’, ‘name’: ‘1 tablespoon soy sauce (for marinade)’}
-
{‘@type’: ‘Ingredient’, ‘name’: ‘1 tablespoon peanut oil (or vegetable oil, for marinade)’}
-
{‘@type’: ‘Ingredient’, ‘name’: ‘1 tablespoon cornstarch (for marinade)’}
-
{‘@type’: ‘Ingredient’, ‘name’: ‘1/2 teaspoon baking soda (optional, for tenderizing beef)’}
-
{‘@type’: ‘Ingredient’, ‘name’: ‘1/2 cup chicken stock (or beef stock)’}
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{‘@type’: ‘Ingredient’, ‘name’: ‘2 tablespoons Shaoxing vinegar (or apple cider vinegar)’}
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{‘@type’: ‘Ingredient’, ‘name’: ‘2 tablespoons soy sauce (for sauce)’}
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{‘@type’: ‘Ingredient’, ‘name’: ‘1 teaspoon dark soy sauce’}
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{‘@type’: ‘Ingredient’, ‘name’: ‘2 teaspoons brown sugar (or white sugar)’}
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{‘@type’: ‘Ingredient’, ‘name’: ‘1 tablespoon cornstarch (for thickening sauce)’}
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{‘@type’: ‘Ingredient’, ‘name’: ‘1 head broccoli, cut into bite-size florets’}
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{‘@type’: ‘Ingredient’, ‘name’: ‘1 tablespoon peanut oil (or vegetable oil, for stir-frying)’}
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{‘@type’: ‘Ingredient’, ‘name’: ‘3 garlic cloves, minced’}
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{‘@type’: ‘Ingredient’, ‘name’: ‘2 teaspoons fresh ginger, minced’}
Instructions
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Step 1
Prepare the beef: Slice the beef thinly against the grain (about 1/8 inch thick). In a medium bowl, combine beef with 1 tablespoon soy sauce, 1 tablespoon peanut oil, and 1 tablespoon cornstarch. Add baking soda if using. Mix well and marinate for at least 15 minutes at room temperature or up to 30 minutes in the refrigerator. -
Step 2
Prepare the broccoli and sauce: Wash and cut broccoli into bite-size florets. Blanch broccoli in boiling water for 1-2 minutes, then immediately plunge into an ice bath to stop cooking. Drain well. In a small bowl, whisk together chicken stock, Shaoxing vinegar (or apple cider vinegar), 2 tablespoons soy sauce, dark soy sauce, and brown sugar. In a separate small bowl, mix 1 tablespoon cornstarch with 2 tablespoons water to create a slurry. -
Step 3
Stir-fry the beef: Heat a wok or large skillet over high heat until smoking slightly. Add 1 tablespoon peanut oil and swirl. Add marinated beef in a single layer (cook in batches if necessary) and stir-fry for 1-2 minutes per side until browned. Remove beef and set aside. -
Step 4
Sauté aromatics and cook broccoli: In the same wok, add a little more oil if needed. Reduce heat to medium-high. Add minced garlic and ginger and stir-fry for about 30 seconds until fragrant. Add blanched broccoli and stir-fry for another 1-2 minutes. -
Step 5
Combine and finish: Pour the sauce mixture into the wok with the broccoli. Bring to a simmer, stirring. Whisk the cornstarch slurry and slowly pour it into the simmering sauce while stirring until thickened. Return the cooked beef to the wok and toss to coat everything in the sauce. Cook for another minute until heated through.
Important Information
Nutrition Facts (Per Serving)
It is important to consider this information as approximate and not to use it as definitive health advice.
Allergy Information
Please check ingredients for potential allergens and consult a health professional if in doubt.
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