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Chinese Beef and Broccoli (Better Than Takeout, Ready in 30 Minutes)

Chinese Beef and Broccoli (Better Than Takeout, Ready in 30 Minutes)
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Chinese Beef and Broccoli is a classic takeout favorite that’s surprisingly easy to make at home. Tender slices of beef, crisp broccoli, and a rich savory brown sauce come together in just 30 minutes. This homemade version is lighter and fresher than takeout, while still delivering that authentic restaurant-style flavor. Serve it over steamed rice for a satisfying and colorful dinner.

Ingredients

Scale

Meat and Marinade

  • 1 lb flank steak, skirt steak, or similar cut

  • 1 tablespoon soy sauce

  • 1 tablespoon peanut oil (or vegetable oil)

  • 1 tablespoon cornstarch

  • ½ teaspoon baking soda (optional, for extra tenderness)

Sauce

  • ½ 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

Stir-Fry

  • 1 head broccoli, cut into bite-size florets

  • 1 tablespoon peanut oil (or vegetable oil)

  • 3 garlic cloves, minced

  • 2 teaspoons fresh ginger, minced

Instructions

  • Marinate the Beef
    Slice the beef against the grain into ¼-inch (0.5 cm) thick slices or thin strips. Place in a bowl and add soy sauce, peanut oil, cornstarch, and baking soda (if using). Mix gently until evenly coated. Marinate for 10 minutes.

  • Prepare the Sauce
    In a medium bowl, combine all sauce ingredients and mix well. Set aside.

  • Steam the Broccoli
    Add ¼ cup water to a large nonstick skillet over medium-high heat. Once boiling, add the broccoli, cover, and steam for about 1 minute until just tender and bright green. Remove broccoli and wipe the pan dry.

  • Cook the Beef
    Heat 1 tablespoon oil in the skillet over medium-high heat. Add the beef in a single layer. Let it sear undisturbed for about 30 seconds, then flip and cook briefly until lightly browned but still pink inside.

  • Add Aromatics
    Add the garlic and ginger. Stir for a few seconds until fragrant.

  • Combine Everything
    Return the broccoli to the pan. Stir the sauce again to dissolve the cornstarch, then pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute.

  • Serve
    Transfer to a plate immediately and serve hot, ideally over steamed rice.

Notes

  • Slice against the grain: This keeps the beef tender.

  • Don’t overcook the beef: It should be slightly pink before adding the sauce—it will finish cooking quickly.

  • Bright broccoli: Steaming briefly keeps it crisp and vibrant.

  • Gluten-free option: Use tamari instead of soy sauce and dry sherry instead of Shaoxing wine.

Find it online: https://biteseason.com/chinese-beef-and-broccoli-better-than-takeout-ready-in-30-minutes/