BEST CHINESE BEEF AND BROCCOLI

Tired of ordering takeout and wishing you could recreate that perfect Chinese Beef And Broccoli at home? Imagine tender slices of beef, crisp-tender broccoli florets, and a savory sauce that coats every bite. Get ready to ditch the delivery menus, because I’m about to show you how to make a restaurant-quality version that’s even better, right in your own kitchen – and trust me, you’ve got this!

The Key Ingredients for Stellar Beef and Broccoli

Let’s gather everything we need to make this dish truly amazing. Don’t worry if you don’t have everything; I’ll give you some substitution suggestions!

For the Beef Marinade:

• 1 pound flank steak, thinly sliced against the grain
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon rice wine vinegar (or dry sherry)
• 1 teaspoon sesame oil
• 1/2 teaspoon ground ginger
• 1/4 teaspoon black pepper

For the Broccoli:

• 1 large head of broccoli, cut into florets
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced

For the Sauce:

• 1/2 cup beef broth
• 3 tablespoons soy sauce
• 2 tablespoons oyster sauce
• 1 tablespoon brown sugar
• 1 teaspoon sesame oil
• 1 teaspoon cornstarch
• 1/2 teaspoon ground ginger
• 1/4 teaspoon red pepper flakes (optional, for a little heat)

Optional Garnishes:

• Sesame seeds
• Chopped green onions

Choosing the Right Beef: It Makes All the Difference

The type of beef you choose is crucial for that melt-in-your-mouth texture we all crave. I highly recommend flank steak for this recipe because it’s flavorful and becomes incredibly tender when sliced thinly and marinated. However, if you can’t find flank steak, skirt steak or sirloin steak are good substitutes. Just remember to slice against the grain! This breaks down the muscle fibers and prevents the beef from becoming tough.

Prepping the Broccoli: Achieving Perfection

Nobody wants soggy broccoli! Here’s my secret to getting those perfectly crisp-tender florets. First, make sure to cut the broccoli into uniform sizes so they cook evenly. I like to blanch the broccoli before stir-frying it. This involves briefly cooking it in boiling water for about 2-3 minutes, then immediately transferring it to an ice bath to stop the cooking process. This helps retain its vibrant green color and ensures a crisp texture. If you prefer a softer broccoli, you can skip the blanching step and just steam it for a few minutes.

Crafting the Umami-Rich Sauce

The sauce is what truly elevates this Chinese Beef & Broccoli. The combination of beef broth, soy sauce, oyster sauce, and brown sugar creates a harmonious balance of savory, sweet, and umami flavors. Don’t be afraid to adjust the amount of brown sugar to your liking. If you prefer a less sweet sauce, you can reduce the amount of brown sugar or even use a sugar substitute. The cornstarch is essential for thickening the sauce, giving it that glossy, restaurant-style finish. Make sure to whisk it with the beef broth before adding it to the pan to prevent clumps.

Step-by-Step Instructions: Let’s Get Cooking!

Alright, my friend, let’s get down to the fun part – actually making this delicious dish! Follow these simple steps, and you’ll be enjoying restaurant-quality beef and broccoli in no time.

Step 1: Marinate the Beef

1. In a medium bowl, combine the thinly sliced flank steak, soy sauce, cornstarch, rice wine vinegar (or dry sherry), sesame oil, ground ginger, and black pepper.
2. Mix well to ensure the beef is evenly coated.
3. Let the beef marinate for at least 30 minutes, or up to 2 hours in the refrigerator. The longer it marinates, the more flavorful and tender it will become.

Step 2: Prepare the Broccoli

1. Bring a pot of water to a boil.
2. Add the broccoli florets and blanch for 2-3 minutes, until they turn bright green.
3. Immediately transfer the broccoli to an ice bath to stop the cooking process.
4. Drain the broccoli well and set aside.

Step 3: Make the Sauce

1. In a small bowl, whisk together the beef broth, soy sauce, oyster sauce, brown sugar, sesame oil, cornstarch, ground ginger, and red pepper flakes (if using).
2. Set aside.

Step 4: Stir-Fry the Beef

1. Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat.
2. Add the marinated beef and stir-fry for 2-3 minutes, until browned and cooked through. Be careful not to overcrowd the pan; you may need to cook the beef in batches.
3. Remove the beef from the pan and set aside.

Step 5: Stir-Fry the Broccoli

1. Add the remaining 1 tablespoon of vegetable oil to the wok or skillet.
2. Add the minced garlic and stir-fry for about 30 seconds, until fragrant.
3. Add the blanched broccoli florets and stir-fry for 2-3 minutes, until heated through and slightly tender-crisp.

Step 6: Combine and Simmer

1. Return the cooked beef to the wok or skillet with the broccoli.
2. Pour the sauce over the beef and broccoli.
3. Bring to a simmer and cook for 1-2 minutes, until the sauce has thickened and coats the beef and broccoli.

Step 7: Serve and Enjoy!

1. Serve the Chinese Beef And Broccoli immediately over rice or noodles.
2. Garnish with sesame seeds and chopped green onions, if desired.
3. Enjoy your delicious homemade meal!

Tips and Tricks for the BEST Results

Here are a few extra pointers to ensure your beef and broccoli is a total success:

• Don’t Overcrowd the Pan: Overcrowding the pan will lower the temperature and cause the beef and broccoli to steam instead of stir-fry. Cook in batches if necessary.
• High Heat is Key: Stir-frying requires high heat to quickly cook the ingredients and create that signature wok hei (smoky flavor).
• Adjust the Sauce to Your Liking: Feel free to adjust the amount of soy sauce, oyster sauce, and brown sugar to your personal taste.
• Add Other Vegetables: Feel free to add other vegetables to your beef and broccoli, such as bell peppers, carrots, or snow peas.
• Make it Spicy: If you like a little heat, add a pinch of red pepper flakes to the sauce or a drizzle of chili oil at the end.

Serving Suggestions and Pairings

This Chinese Beef & Broccoli is incredibly versatile and pairs well with a variety of sides. Serve it over steamed rice, brown rice, or quinoa for a complete and satisfying meal. You can also serve it with noodles, such as lo mein or chow mein. For a low-carb option, try serving it over cauliflower rice or zoodles. Some other delicious side dishes include Egg Roll In A Bowl, spring rolls, or a simple salad. If you’re looking for another amazing beef recipe, check out these Slow Cooker Garlic Butter Beef Bites, they are incredible! Or perhaps you want to try Chinese Pepper Steak or even Steak And Shrimp Stir-fry. For another broccoli recipe, you might want to try Crock Pot Beef & Broccoli. Or go wild and make Beef And Broccoli Lo Mein Noodles! You can even try something similar with rice like Crispy Chilli Beef Rice!

Storage and Reheating Instructions

Leftover Chinese Beef And Broccoli can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave it for 1-2 minutes, or heat it in a skillet over medium heat until heated through. Add a splash of water or beef broth if needed to prevent it from drying out. The flavors actually meld together even more as it sits, so leftovers can be just as delicious as the first time!

Conclusion

There you have it – my ultimate guide to making the best Chinese Beef And Broccoli at home! With a little bit of preparation and these simple steps, you can create a restaurant-quality meal that’s healthier, tastier, and more affordable than takeout. So, gather your ingredients, put on your apron, and get ready to impress your family and friends with your newfound culinary skills. Happy cooking!

BEST Chinese Beef and Broccoli

Amelia Chen-Morrison

This recipe provides a step-by-step guide to creating restaurant-quality Chinese Beef and Broccoli at home. It features tender beef slices, crisp-tender broccoli florets, and a savory sauce that perfectly coats every bite, making it a healthier and tastier alternative to takeout.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 15 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine Chinese

Servings 4

Calories 450 kcal

Equipment

• Medium bowl
• Large wok or skillet
• Small bowl
• Pot
• Ice bath
• strainer
• Measuring cups and spoons
• Cutting board
• Knife

Ingredients

  

• 1 pound flank steak, thinly sliced against the grain
• 1 tablespoon soy sauce for beef marinade
• 1 tablespoon cornstarch for beef marinade
• 1 tablespoon rice wine vinegar or dry sherry
• 1 teaspoon sesame oil for beef marinade
• ½ teaspoon ground ginger for beef marinade
• ¼ teaspoon black pepper for beef marinade
• 1 large head of broccoli, cut into florets
• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• ½ cup beef broth
• 3 tablespoons soy sauce for the sauce
• 2 tablespoons oyster sauce
• 1 tablespoon brown sugar
• 1 teaspoon sesame oil for the sauce
• 1 teaspoon cornstarch for the sauce
• ½ teaspoon ground ginger for the sauce
• ¼ teaspoon red pepper flakes optional, for a little heat
• Sesame seeds optional, for garnish
• Chopped green onions optional, for garnish

Instructions

 

• In a medium bowl, combine the thinly sliced flank steak, soy sauce, cornstarch, rice wine vinegar (or dry sherry), sesame oil, ground ginger, and black pepper.
• Mix well to ensure the beef is evenly coated.
• Let the beef marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
• Bring a pot of water to a boil.
• Add the broccoli florets and blanch for 2-3 minutes, until they turn bright green.
• Immediately transfer the broccoli to an ice bath to stop the cooking process.
• Drain the broccoli well and set aside.
• In a small bowl, whisk together the beef broth, soy sauce, oyster sauce, brown sugar, sesame oil, cornstarch, ground ginger, and red pepper flakes (if using).
• Set aside.
• Heat 1 tablespoon of vegetable oil in a large wok or skillet over high heat.
• Add the marinated beef and stir-fry for 2-3 minutes, until browned and cooked through. Be careful not to overcrowd the pan; you may need to cook the beef in batches.
• Remove the beef from the pan and set aside.
• Add the remaining 1 tablespoon of vegetable oil to the wok or skillet.
• Add the minced garlic and stir-fry for about 30 seconds, until fragrant.
• Add the blanched broccoli florets and stir-fry for 2-3 minutes, until heated through and slightly tender-crisp.
• Return the cooked beef to the wok or skillet with the broccoli.
• Pour the sauce over the beef and broccoli.
• Bring to a simmer and cook for 1-2 minutes, until the sauce has thickened and coats the beef and broccoli.
• Serve immediately over rice or noodles.
• Garnish with sesame seeds and chopped green onions, if desired.

Notes

Don’t overcrowd the pan when stir-frying to ensure proper cooking. Use high heat for the best results. Adjust the sauce ingredients to your taste. Feel free to add other vegetables like bell peppers or carrots. Leftovers can be stored in the refrigerator for 3-4 days and reheated in the microwave or skillet. Add a splash of water or beef broth when reheating to prevent drying.