QUICK CHINESE BEEF AND BROCCOLI

I still remember the first time I attempted making Chinese takeout at home; the aroma of soy sauce, ginger, and garlic filled my tiny apartment, a symphony of smells that promised something truly special, and it was all for Chinese Beef And Broccoli. It felt like a culinary adventure, and while my initial attempts weren’t exactly five-star restaurant quality, they were filled with heart and a genuine love for the process. Let’s embark on this delicious journey together, and I promise you’ll be amazed at how easily you can create a restaurant-worthy dish in your own kitchen!

Why This Recipe Rocks

Okay, friend, let’s be real. There are a million recipes for Chinese Beef And Broccoli out there. So, why should you choose this one? Here’s the deal:

• It’s fast: We’re talking weeknight-dinner-in-under-30-minutes fast.
• It uses simple ingredients: No need to hunt down obscure items at specialty stores. You probably have most of these in your pantry already.
• It’s customizable: Don’t like broccoli? Swap it for another veggie! Want it spicier? Crank up the chili flakes! This recipe is a starting point, not a rigid set of rules.
• It’s seriously delicious: Tender beef, perfectly cooked broccoli, and a savory, slightly sweet sauce that will have you licking your plate. Trust me on this one.

Ingredients You’ll Need

Alright, let’s gather our troops! Here’s what you’ll need to create some culinary magic:

For the Beef

• 1 pound flank steak or sirloin steak: These cuts are tender and flavorful when stir-fried. Slice them thinly against the grain for maximum tenderness. Trust me, this step is crucial!
• 1 tablespoon soy sauce: Adds that signature umami flavor. Use low-sodium to control the saltiness.
• 1 tablespoon cornstarch: Helps to tenderize the beef and thicken the sauce.
• 1 teaspoon sesame oil: A little goes a long way! Adds a nutty, aromatic flavor.
• 1/2 teaspoon ground ginger: Provides a warm, spicy kick.
• 1/4 teaspoon black pepper: For a bit of a peppery bite.

For the Broccoli

• 1 large head of broccoli: Cut into bite-sized florets.
• 2 tablespoons vegetable oil: For stir-frying. Canola or peanut oil also work well.
• 1 clove garlic, minced: Because everything is better with garlic!

For the Sauce

• 1/2 cup beef broth: Adds depth of flavor. You can substitute chicken broth in a pinch.
• 1/4 cup soy sauce: Again, low-sodium is your friend.
• 2 tablespoons brown sugar: Adds sweetness and helps to caramelize the sauce.
• 1 tablespoon oyster sauce: This is a key ingredient for that authentic Chinese takeout flavor. Don’t skip it!
• 1 tablespoon cornstarch: To thicken the sauce.
• 1 teaspoon sesame oil: For that extra touch of flavor.
• 1/2 teaspoon ground ginger: To complement the ginger in the beef.
• Optional: 1/4 teaspoon red pepper flakes: For a little heat. Adjust to your spice preference.

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

Okay, deep breath! Don’t be intimidated. I’m going to walk you through each step. Remember, cooking should be fun!

Step 1: Prep the Beef

1. Slice the beef thinly against the grain. This is super important for tenderness. Imagine you’re cutting across the lines of the muscle fibers, not along them. Aim for slices about 1/8 inch thick.
2. In a medium bowl, combine the sliced beef with 1 tablespoon soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, 1/2 teaspoon ground ginger, and 1/4 teaspoon black pepper. Mix well and let it marinate for at least 15 minutes. The longer it marinates, the more flavorful and tender it will be. You can even marinate it in the fridge for a few hours if you have the time.

Step 2: Prep the Broccoli

1. While the beef is marinating, cut the broccoli into bite-sized florets. Make sure they’re roughly the same size so they cook evenly.
2. Rinse the broccoli under cold water and set aside.

Step 3: Make the Sauce

1. In a small bowl, whisk together the beef broth, 1/4 cup soy sauce, brown sugar, oyster sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, ground ginger, and red pepper flakes (if using). Make sure there are no lumps of cornstarch. Set aside.

Step 4: Stir-Fry the Beef

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat. You want the pan to be screaming hot before you add the beef. This is what gives it that nice sear.
2. Add the marinated beef to the hot pan in a single layer. Don’t overcrowd the pan, or the beef will steam instead of sear. If necessary, cook the beef in batches.
3. Stir-fry the beef for 2-3 minutes, or until it’s browned on all sides. Remove the beef from the pan and set aside.

Step 5: Cook the Broccoli

1. Add the remaining 1 tablespoon of vegetable oil to the pan.
2. Add the minced garlic and stir-fry for about 30 seconds, or until fragrant. Be careful not to burn the garlic!
3. Add the broccoli florets to the pan and stir-fry for 3-4 minutes, or until they’re bright green and slightly tender-crisp. If the broccoli starts to dry out, add a tablespoon or two of water to the pan and cover it for a minute or two to steam it.

Step 6: Combine Everything

1. Pour the sauce over the broccoli and bring to a simmer.
2. Cook for 1-2 minutes, or until the sauce has thickened.
3. Return the cooked beef to the pan and stir to combine.
4. Cook for another minute or two, until the beef is heated through and the sauce is evenly coating everything.

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.

Tips and Tricks for the Best Beef and Broccoli

Want to take your Chinese Beef And Broccoli to the next level? Here are a few of my favorite tips and tricks:

• Use high heat: Stir-frying is all about high heat and quick cooking. This is what gives the beef and broccoli that characteristic sear and prevents them from becoming soggy.
• Don’t overcrowd the pan: As I mentioned before, overcrowding the pan will cause the beef and broccoli to steam instead of sear. Cook in batches if necessary.
• Adjust the sauce to your liking: Feel free to adjust the amount of brown sugar, oyster sauce, and red pepper flakes to suit your taste. If you like a sweeter sauce, add more brown sugar. If you like a spicier sauce, add more red pepper flakes.
• Add other vegetables: This recipe is easily customizable. Feel free to add other vegetables like bell peppers, carrots, mushrooms, or snow peas.
• Use a wok if you have one: A wok is ideal for stir-frying because of its shape and ability to distribute heat evenly. But a large skillet will work just fine if you don’t have a wok.
• Make it ahead: You can make the sauce ahead of time and store it in the refrigerator for up to 3 days. You can also marinate the beef ahead of time and store it in the refrigerator for up to 24 hours.
• Reheating: Leftover Chinese Beef And Broccoli can be reheated in the microwave or in a skillet over medium heat. Add a splash of water or broth to the pan if the sauce has thickened too much.

Variations and Substitutions

Let’s get creative! Here are some ways to switch things up and make this recipe your own:

• Chicken and Broccoli: Swap the beef for chicken breast or thighs, cut into bite-sized pieces.
• Shrimp and Broccoli: Use shrimp instead of beef for a lighter option. Be sure to devein the shrimp before cooking.
• Tofu and Broccoli: For a vegetarian option, use firm or extra-firm tofu, pressed and cubed.
• Different Vegetables: Experiment with other vegetables like bell peppers (red, yellow, or orange), snap peas, carrots (sliced thinly), water chestnuts, baby corn, or mushrooms.
• Spicy Beef and Broccoli: Add more red pepper flakes, a pinch of cayenne pepper, or a tablespoon of chili garlic sauce to the sauce for extra heat.
• Garlic Beef and Broccoli: Double the amount of garlic for a super-garlicky version. Or maybe even try it after mastering a similar recipe like Parmesan Garlic Beef.
• Ginger Beef and Broccoli: Increase the amount of ginger for a bolder ginger flavor. You can even add a small piece of fresh ginger, grated, to the sauce.

What to Serve with Chinese Beef And Broccoli

This dish is fantastic on its own, but here are some ideas for rounding out your meal:

• Rice: Steamed white rice, brown rice, or fried rice.
• Noodles: Lo mein noodles, chow mein noodles, or rice noodles. Have you tried my Garlic Butter Bowtie Beef Pasta? While it’s not traditionally Chinese, the beef and pasta combo is always a hit!
• Egg Rolls or Spring Rolls: For a classic appetizer.
• Soup: Wonton soup or egg drop soup.
• Salad: A simple green salad with a light vinaigrette.

Frequently Asked Questions

Let’s tackle some common questions:

• Can I use frozen broccoli? Yes, you can use frozen broccoli. Just thaw it completely before adding it to the pan.
• Can I make this recipe gluten-free? Yes, you can make this recipe gluten-free by using gluten-free soy sauce and tamari instead of oyster sauce.
• Can I use a different cut of beef? Yes, you can use other cuts of beef, such as skirt steak or ribeye. Just make sure to slice it thinly against the grain.
• How do I prevent the beef from being tough? The key is to slice the beef thinly against the grain and to not overcook it.
• What if I don’t have oyster sauce? If you don’t have oyster sauce, you can substitute hoisin sauce or a mixture of soy sauce and brown sugar. However, oyster sauce really adds that authentic flavor, so I highly recommend using it if you can.

Other Recipes You Might Enjoy

If you love this recipe, here are a few other Asian-inspired dishes you might enjoy:

• Katsu Rice Bowls: Crispy, golden-brown chicken or pork cutlets served over rice with a savory sauce.
• Beef Broccoli: The original Beef Broccoli, if you want to compare!
• Beef Broccoli: And another one for good measure!
• Garlic Butter Beef Potatoes: Okay, not *exactly* Asian, but the garlic butter beef is so good, you need to try it!

Final Thoughts

There you have it! Everything you need to make incredible Chinese Beef And Broccoli at home. Remember, cooking is a journey, not a destination. Don’t be afraid to experiment, have fun, and most importantly, enjoy the delicious results of your efforts. Now go forth and create some kitchen magic!

Quick Chinese Beef and Broccoli

This quick Chinese Beef and Broccoli recipe delivers a delicious, restaurant-quality meal in under 30 minutes. Tender beef and crisp broccoli are coated in a savory, slightly sweet sauce, making it a perfect weeknight dinner.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: Chinese

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 pound flank steak or sirloin steak, thinly sliced against the grain
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil
• 1/2 teaspoon ground ginger
• 1/4 teaspoon black pepper
• 1 large head of broccoli, cut into bite-sized florets
• 2 tablespoons vegetable oil
• 1 clove garlic, minced
• 1/2 cup beef broth
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 1 tablespoon oyster sauce
• 1 tablespoon cornstarch
• 1 teaspoon sesame oil
• 1/2 teaspoon ground ginger
• 1/4 teaspoon red pepper flakes optional
• Cooked rice or noodles, for serving optional
• Sesame seeds, for garnish optional
• Chopped green onions, for garnish optional

Equipment

• Large skillet or wok
• Medium bowl
• Small bowl
• Whisk
• Measuring cups and spoons
• Cutting board
• Knife

Method

 

1. Slice the beef thinly against the grain to about 1/8 inch thick.
2. In a medium bowl, combine the sliced beef with 1 tablespoon soy sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, 1/2 teaspoon ground ginger, and 1/4 teaspoon black pepper. Mix well and marinate for at least 15 minutes.
3. Cut the broccoli into bite-sized florets and rinse under cold water.
4. In a small bowl, whisk together the beef broth, 1/4 cup soy sauce, brown sugar, oyster sauce, 1 tablespoon cornstarch, 1 teaspoon sesame oil, ground ginger, and red pepper flakes (if using).
5. Heat 1 tablespoon of vegetable oil in a large skillet or wok over high heat.
6. Add the marinated beef to the hot pan in a single layer and stir-fry for 2-3 minutes, until browned. Remove from the pan and set aside.
7. Add the remaining 1 tablespoon of vegetable oil to the pan.
8. Add the minced garlic and stir-fry for about 30 seconds, until fragrant.
9. Add the broccoli florets to the pan and stir-fry for 3-4 minutes, until bright green and slightly tender-crisp. Add water if needed to steam.
10. Pour the sauce over the broccoli and bring to a simmer. Cook for 1-2 minutes, until the sauce has thickened.
11. Return the cooked beef to the pan and stir to combine.
12. Cook for another minute or two, until the beef is heated through and the sauce is evenly coating everything.
13. Serve immediately over rice or noodles, garnished with sesame seeds and chopped green onions, if desired.

Notes

For best results, use high heat when stir-frying. Don’t overcrowd the pan; cook in batches if necessary. Adjust the sauce ingredients to your liking. You can substitute other vegetables like bell peppers, carrots, or mushrooms. The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Marinate the beef for up to 24 hours in the refrigerator. Leftovers can be reheated in the microwave or skillet. For a gluten-free version, use gluten-free soy sauce and tamari instead of oyster sauce.