Q1: Can I use a different cut of beef besides flank or skirt steak?

Yes. While flank and skirt steak are ideal for tenderness and quick cooking, you can use tougher cuts like chuck or round roast. Just add a small amount of baking soda to the marinade and let it sit for at least 30 minutes to tenderize the meat.

Q2: Is it necessary to steam the broccoli first, or can I stir-fry it directly?

Steaming the broccoli briefly ensures it cooks evenly and maintains its bright green color and crisp texture. However, if you prefer, you can stir-fry it directly—just allow a bit more time in the pan to soften.

Q3: How can I make this dish gluten-free?

To make this recipe gluten-free, substitute soy sauce with tamari and use dry sherry instead of Shaoxing wine. Double-check that your cornstarch and stock are gluten-free as well.

Chinese Beef and Broccoli

Name: Chinese Beef and Broccoli
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 lb flank steak or skirt steak, thinly sliced; 1 tablespoon soy sauce (for marinade); 1 tablespoon peanut or vegetable oil (for marinade); 1 tablespoon cornstarch (for marinade); 1/2 teaspoon baking soda (optional, for tenderizing tougher cuts); 1 head broccoli, cut into florets; 1 tablespoon peanut or vegetable oil (for stir-frying); 3 garlic cloves, minced; 2 teaspoons ginger, minced; 1/2 cup chicken or beef stock; 2 tablespoons Shaoxing wine or dry sherry; 2 tablespoons soy sauce; 1 teaspoon dark soy sauce (optional); 2 teaspoons brown sugar; 1 tablespoon cornstarch (for sauce)

Description

This easy sheet pan style Chinese Beef and Broccoli is a quick and healthy meal perfect for beginners. Made in one pan with simple ingredients, it’s loaded with flavor and ready in just 30 minutes.

Ingredients

Scale

1 lb flank steak or skirt steak, thinly sliced
1 tablespoon soy sauce (for marinade)
1 tablespoon peanut or vegetable oil (for marinade)
1 tablespoon cornstarch (for marinade)
1/2 teaspoon baking soda (optional, for tenderizing tougher cuts)
1 head broccoli, cut into florets
1 tablespoon peanut or vegetable oil (for stir-frying)
3 garlic cloves, minced
2 teaspoons ginger, minced
1/2 cup chicken or beef stock
2 tablespoons Shaoxing wine or dry sherry
2 tablespoons soy sauce
1 teaspoon dark soy sauce (optional)
2 teaspoons brown sugar
1 tablespoon cornstarch (for sauce)

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Instructions

Slice the beef thinly against the grain and place in a bowl. Add soy sauce, oil, and cornstarch (and baking soda if using). Mix and marinate while prepping other ingredients.
In a separate bowl, combine stock, Shaoxing wine, both soy sauces, brown sugar, and cornstarch. Stir until fully dissolved and set aside.
Cut the broccoli into florets. Heat a deep skillet over medium-high heat with a splash of water. Add broccoli, cover, and steam for 1 minute. Remove and set aside.
Dry the skillet and add oil. Spread the beef in a single layer and sear for 30 seconds without stirring. Flip and cook briefly until almost done.
Add garlic and ginger, stirring for a few seconds until fragrant.
Return the broccoli to the skillet. Stir the sauce again, pour it in, and stir until it thickens and coats everything. Remove from heat and serve hot.

Notes

Use baking soda to tenderize tougher beef cuts like chuck or round roast.
Substitute tamari for soy sauce and dry sherry for Shaoxing wine for a gluten-free option.
Toasted sesame oil can be added at the end for extra flavor if peanut oil is not available.
Double the sauce if you prefer a more generous coating for rice.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir-Fry
Cuisine: Chinese

Nutrition

Serving Size: 1 serving
Calories: 291
Sugar: 4.5g
Sodium: 790mg
Fat: 14.3g
Saturated Fat: 4.2g
Unsaturated Fat: 10.1g
Trans Fat: 0g
Carbohydrates: 13.9g
Fiber: 1.5g
Protein: 26.6g
Cholesterol: 48mg