Intro
Hi, I’m Dulcia. This Sweet & Saucy Beef with Broccoli is one of my favorite quick weeknight meals. It pairs tender, marinated beef with crisp-tender broccoli in a glossy, savory sauce. The technique is simple and forgiving, and it comes together in about 25 minutes.
Origins
Beef and broccoli is a Chinese-American classic that likely originated as a Cantonese-inspired stir-fry adapted to American ingredients and tastes. If you are curious about broccoli and its history, see the Wikipedia page on broccoli: https://en.wikipedia.org/wiki/Broccoli. For safe handling and general food guidance, the USDA has helpful resources: https://www.usda.gov.
Ingredients
- 1 lb flank steak (skirt steak or other cut)
- 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 tablespoon cornstarch
- 1 head broccoli, cut to bite-size florets
- 1 tablespoon peanut oil (or vegetable oil)
- 3 garlic cloves, minced
- 2 teaspoons ginger, minced
Instructions
- 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.
- Combine all the ingredients for the sauce in a medium-sized bowl. Mix well.
- 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, about 1 minute. Transfer broccoli to a plate. Wipe the pan with a paper towel held in a pair of tongs if there’s any water left.
- 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.
- Add the garlic and ginger. Stir a few times to release the flavor and fragrance.
- 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.
Sweet & Saucy Beef with Broccoli
- Total Time: 20 mins
- Yield: 3–4 servings 1x
Description
Sweet and saucy stir-fried beef with broccoli in a savory-sweet sauce.
Ingredients
- 1 lb flank steak (skirt steak or other cut)
- 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)
- 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 tablespoon cornstarch (for sauce)
- 1 head broccoli, cut to bite-size florets
- 1 tablespoon peanut oil or vegetable oil (for cooking)
- 3 garlic cloves, minced
- 2 teaspoons ginger, minced
Instructions
- Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1 cm (1/2 inch) sticks and transfer to a small bowl; add 1 tablespoon soy sauce, 1 tablespoon peanut oil, and 1 tablespoon cornstarch and gently mix by hand until all slices are coated; marinate for 10 minutes while preparing other ingredients.
- Combine all ingredients for the sauce (stock, Shaoxing wine, 2 tablespoons soy sauce, dark soy sauce, sugar, and 1 tablespoon cornstarch) in a medium bowl and mix well.
- Add 1/4 cup water to a large nonstick skillet over medium-high heat until boiling; add the broccoli and cover and steam until the broccoli just turns tender and the water evaporates, about 1 minute; transfer broccoli to a plate and wipe the pan with a paper towel held with tongs if there is any water left.
- Add 1 tablespoon oil to the pan and swirl to coat; heat over medium-high until hot, spread the steak in a single layer and cook without touching for 30 seconds or until the bottom side is browned, flip to cook the other side for a few seconds, then stir and cook until the surface is lightly charred and the inside is still pink.
- Add the garlic and ginger and stir a few times to release their fragrance.
- 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 and serve hot.
- Prep Time: 10 mins
- Cook Time: 10 mins
Tips
- Slice beef thin and against the grain for the most tender bites. If the slices are large, cut them into sticks so they cook quickly.
- Baking soda is optional but helps tenderize tougher cuts. Use sparingly.
- Make sure the pan is hot so the steak gets a quick sear and stays juicy.
- If your pan has any leftover water after steaming the broccoli, wipe it dry so the beef sears and does not steam.
- For more of my recipes and kitchen tips, visit my site: https://www.dulciarecipes.com/ and a fun accompaniment recipe: https://www.dulciarecipes.com/cheesecake-factory-bread/.
Variations
- Swap beef for chicken, pork, or firm tofu for a different protein. Adjust cooking time accordingly.
- For extra heat, add a teaspoon of chili garlic sauce or crushed red pepper to the sauce.
- Make it gluten-free by using tamari or a gluten-free soy sauce.
FAQ
Q: Can I make this ahead?
A: You can marinate the beef up to 24 hours ahead. The final stir-fry is best served immediately for maximum texture.
Q: How should I store leftovers?
A: Refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop to avoid overcooking the broccoli.
Q: Can I use frozen broccoli?
A: Fresh is best for texture. If using frozen, thaw and pat dry, and reduce the initial steaming time.
Q: What if I cannot find Shaoxing wine?
A: Use dry sherry as a substitute.
Conclusion
This Chinese Beef and Broccoli recipe is quick, satisfying, and perfect for a busy weeknight. It balances savory, slightly sweet flavors with a pleasing contrast of tender beef and crisp broccoli. I hope you enjoy making it as much as I do. For more tested recipes, explore my site at https://www.dulciarecipes.com/.