Chinese Beef and Broccoli – A Cozy Weeknight Dinner
There’s something incredibly comforting about a steaming plate of Chinese Beef and Broccoli, isn’t there? The tender strips of flank steak glisten against the vibrant green of freshly steamed broccoli, all enveloped in a savory, slightly sweet sauce that beckons you back for just one more bite. This dish calls to mind evenings spent huddled around the table with loved ones, savoring each mouthful and sharing stories of our day.
As the air turns crisp and cool this season, I find myself returning to my favorite cozy recipes—this quick and easy weeknight dinner is always a hit! With its rich flavors and satisfying textures, this beef and broccoli recipe is not only delicious but also a breeze to prepare. You’ll want to save this one to your dinner inspiration board on Pinterest, trust me!
Why You’ll Love This Recipe
- Quick to prepare: This dish is ready in under 30 minutes, making it a perfect choice for busy weeknights.
- Family-friendly: Everyone loves the delicious combination of beef and broccoli, making it a crowd-pleaser for the whole family.
- Easy clean-up: With just one skillet needed, you won’t have to spend an evening scrubbing pots and pans.
- Savory and satisfying: The balance of flavors in the sauce brings out the best in the tender beef and crunchy broccoli.
- Customizable: You can easily make this dish your own by swapping in different vegetables or proteins!
What You’ll Need
Gather These Simple Ingredients:
- 1 lb flank steak (or 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 substitute)
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 2 teaspoons brown sugar (or white sugar)
- 1 tablespoon cornstarch
- 1 head broccoli, cut into bite-size florets
- 1 tablespoon peanut oil (or vegetable oil)
- 3 garlic cloves, minced
- 2 teaspoons ginger, minced
How to Make Chinese Beef and Broccoli
Let’s Make It Together:
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.
In a medium-sized bowl, combine all the ingredients for the sauce. Mix well to ensure everything is blended together.
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.
In the same skillet, 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 minced garlic and ginger to the skillet. Stir a few times to release their 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, approximately 1 minute. Transfer everything to a plate immediately and serve hot as a main dish.
Delicious Variations to Try
- Add More Vegetables: Toss in sliced bell peppers, snap peas, or carrots for extra color and crunch. The more, the merrier!
- Try a Different Protein: Substitute the beef with chicken thighs or shrimp for a lovely twist on this cozy classic.
- Spice it Up: Add red pepper flakes or a splash of chili oil for a zesty kick that will warm you right up on a chilly night.
- Nutty Flavor: Sprinkle some toasted sesame seeds or chopped peanuts on top before serving for an extra layer of flavor and a delightful crunch.
Chef Emma’s Helpful Tips
- Make-Ahead Advice: You can marinate the beef a few hours ahead of time for even more flavor, just store it in the fridge until you’re ready to cook.
- Slicing Tips: For the tenderest beef, slice it against the grain. This helps break down the muscle fibers, resulting in a more tender bite.
- Storage Suggestions: Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a splash of water to moisten.
- Ingredient Swaps: If you don’t have Shaoxing wine on hand, a splash of vinegar with a little juice can work in its place to add acidity.
Nutrition Information per Serving
Serving Size: 1 plate
Calories: 380
Carbohydrates: 18g
Sugar: 5g
Fat: 21g
Protein: 30g
Sodium: 720mg
Frequently Asked Questions
Can I make this ahead?
Yes! You can marinate the beef a few hours ahead and refrigerate it until cooking.
Can I use different ingredients?
Absolutely! Feel free to swap in other proteins or vegetables based on what you have on hand.
How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days.
How long does it last?
This dish is best enjoyed fresh but can be stored in the refrigerator for 2-3 days. Reheat gently on the stovetop.
Wrapping It Up
This Chinese Beef and Broccoli recipe is a vibrant, nourishing meal that captures the essence of cozy weeknight dinners. Whether you’re enjoying it with family or just treating yourself to some well-deserved comfort, you’ll find joy in each savory bite. So add this delightful dish to your dinner board, and let it guide you through a delicious evening of warmth and connection! Save this Chinese Beef and Broccoli to your dinner inspiration board so it’s ready when you need a cozy treat!
Print
Chinese Beef and Broccoli
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A cozy and comforting dish featuring tender beef and vibrant broccoli in a savory sauce, perfect for weeknight dinners.
Ingredients
- 1 lb flank steak (or 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 substitute)
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 2 teaspoons brown sugar (or white sugar)
- 1 tablespoon cornstarch
- 1 head broccoli, cut into 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. Transfer to a bowl and add soy sauce, peanut oil, and cornstarch. Mix well and marinate for 10 minutes.
- Combine all the sauce ingredients in a medium bowl and mix well.
- Add 1/4 cup water to a large skillet over medium-high heat. Steam the broccoli for about 1 minute, then transfer to a plate.
- Heat the skillet again, add oil, and spread the steak in a single layer. Cook until browned on one side.
- Flip the steak and cook for a few seconds, then stir until lightly charred.
- Add minced garlic and ginger, stirring to release their flavors.
- Return the broccoli to the skillet and pour in the sauce. Cook and stir until the sauce thickens, around 1 minute, and then serve hot.
Notes
For more flavor, you can marinate the beef a few hours ahead. Leftovers can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 5g
- Sodium: 720mg
- Fat: 21g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 75mg
