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Chinese Beef and Broccoli stir fry in black skillet with tender beef strips, bright green broccoli florets, and glossy brown sauce, ready to serve over rice

Authentic Chinese Beef and Broccoli Stir Fry - One Pan Recipe

This Chinese Beef and Broccoli recipe proves that restaurant-quality flavors don't require professional equipment or extensive experience. In just 25 minutes, you'll create a nutritious, satisfying meal that surpasses takeout quality while controlling ingredients and reducing costs.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Chinese-American
Calories: 291
Ingredients Method Notes

Ingredients
  

  • 1 lb flank steak or skirt steak, sliced against the grain
  • 1 tbsp soy sauce
  • 1 tbsp peanut oil
  • 1 tbsp cornstarch
  • 1/2 tsp baking soda optional
  • 1/2 cup chicken stock or beef stock
  • 2 tbsp Shaoxing wine or dry sherry
  • 2 tbsp soy sauce
  • 1 tsp dark soy sauce or 1/2 tsp molasses + soy sauce
  • 2 tsp brown sugar
  • 1 tbsp cornstarch
  • 1 head fresh broccoli cut into florets
  • 1 tbsp peanut oil
  • 3 garlic cloves minced
  • 2 tsp fresh ginger minced

Method
 

  1. Slice flank steak into 1/4-inch strips against the grain. Marinate with soy sauce, peanut oil, and cornstarch for 10 minutes.
  2. Whisk together stock, Shaoxing wine, soy sauces, brown sugar, and cornstarch to make the sauce.
  3. Steam broccoli with 1/4 cup water in skillet for 1 minute until bright green and crisp-tender. Remove and set aside.
  4. Heat oil in skillet, sear beef in a single layer for 30 seconds per side until browned but still pink inside.
  5. Add garlic and ginger, stir for 30 seconds until fragrant.
  6. Return broccoli to pan, stir sauce again, then pour over beef and broccoli. Cook for 1 minute until sauce thickens and coats everything.
  7. Serve immediately with rice or noodles.

Notes

Freeze beef for 15 minutes before slicing to cut more easily. Always stir the sauce before adding to the pan to prevent clumping.