Description
A quick and flavorful One Pan Chinese Beef and Broccoli recipe that delivers tender beef and crisp-tender broccoli in a savory soy-based sauce. Perfect for a satisfying weeknight meal with minimal cleanup.
Ingredients
Scale
Beef Marinade
- 1 lb flank steak or skirt steak (or tough cuts like chuck, brisket, or round roast)
- 1/2 tsp baking soda (only if using tough cuts)
- 1 tbsp soy sauce
- 1/2 tbsp cornstarch
- 1 tsp neutral oil (vegetable, peanut, or grapeseed)
- 1 tbsp Shaoxing wine or dry sherry
- 1 tsp sugar
Vegetables and Aromatics
- 2 cups broccoli florets
- 1 tbsp fresh ginger, minced
- 3 garlic cloves, minced
- 2 tbsp neutral oil (vegetable, peanut, or grapeseed), divided
Sauce
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp Shaoxing wine or dry sherry
- 2 tsp sugar
- 1 tbsp cornstarch
- 1/4 cup water or broth
Instructions
- Marinate the beef: Slice the beef thinly across the grain. In a bowl, combine the sliced beef with 1 tbsp soy sauce, 1/2 tbsp cornstarch, 1 tsp oil, 1 tbsp Shaoxing wine, 1 tsp sugar, and 1/2 tsp baking soda if using tougher cuts. Mix well and let it sit for 30 minutes to tenderize and absorb flavors.
- Steam the broccoli: Heat a splash of water in a skillet over medium heat. Add the broccoli florets, cover, and steam until they turn bright green and are just tender, about 3-4 minutes. Remove from the skillet and set aside to prevent overcooking.
- Sear the beef: In the same skillet, heat 1 tbsp of oil over high heat. Add the marinated beef and sear until it is mostly cooked through but still tender, about 2-3 minutes. Remove the beef from the skillet and set aside.
- Sauté aromatics: Add the minced garlic and ginger to the skillet. Sauté on medium heat until fragrant, roughly 30 seconds to 1 minute, being careful not to burn them.
- Prepare the sauce: In a small bowl, whisk together the remaining soy sauce, oyster sauce, Shaoxing wine, sugar, cornstarch, and water or broth until smooth.
- Combine and thicken: Pour the sauce mixture into the skillet with the garlic and ginger. Return the beef and steamed broccoli to the skillet. Stir continuously and cook over medium heat until the sauce thickens and evenly coats the beef and broccoli, about 1-2 minutes.
- Serve: Transfer the beef and broccoli to plates and serve hot over steamed rice or noodles for a complete meal.
Notes
- For tougher cuts of beef, baking soda in the marinade helps tenderize the meat.
- Do not overcook the broccoli; it should remain crisp-tender for the best texture.
- If Shaoxing wine is unavailable, dry sherry is a suitable substitute.
- Adjust the sugar amount to taste if you prefer a less sweet or sweeter sauce.
- This dish can be easily doubled to serve more people.
