Chinese Beef and Broccoli
Experience the delight of homemade Chinese Beef and Broccoli, a dish that transforms your kitchen into a haven of savory aromas and vibrant colors. This recipe captures the essence of classic takeout with tender beef slices marinated to perfection, complemented by fresh broccoli florets in a rich, glossy sauce. It’s not just a meal; it’s an invitation to gather around the table, share stories, and savor life’s simple pleasures. Quick to prepare and packed with flavor, this dish is perfect for weeknight dinners or impressing guests at gatherings. Enjoy the comfort of creating a beloved classic right at home!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Main
- Method: Stir-frying
- Cuisine: Chinese
Ingredients
Scale
- 1 lb flank steak (or skirt steak)
- 1 tablespoon soy sauce
- 1 tablespoon peanut oil (or vegetable oil)
- 1 tablespoon cornstarch
- 1/2 cup chicken stock (or beef stock)
- 2 tablespoons dry apple juice (or Shaoxing apple vinegar)
- 1 head broccoli
- 3 garlic cloves (minced)
- 2 teaspoons ginger (minced)
Instructions
- Slice flank steak against the grain into thin strips and marinate with soy sauce, peanut oil, and cornstarch for about 10 minutes.
- In a bowl, mix chicken stock, dry apple juice, soy sauces, and brown sugar to create the sauce.
- Steam broccoli for about one minute until bright green and tender.
- Heat peanut oil in a skillet over medium-high heat and sear the marinated beef until browned.
- Add minced garlic and ginger; cook briefly until fragrant.
- Reintroduce steamed broccoli to the skillet and pour in the sauce mixture. Stir until sauce thickens.
- Serve hot over rice or quinoa.
Nutrition
- Serving Size: 1 plate (about 300g)
- Calories: 320
- Sugar: 8g
- Sodium: 610mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 70mg
Find it online: https://chopandcooktips.com/chinese-beef-and-broccoli/