Chinese Beef and Broccoli Pan (Print View)

Tender beef, fresh broccoli, and rich sauce combine quickly for delicious results in just one pan.

# What You'll Need:

→ Beef and Marinade

01 - 1 pound flank steak, skirt steak, or preferred beef cut, sliced against the grain
02 - 1 tablespoon soy sauce
03 - 1 tablespoon peanut oil or vegetable oil
04 - 1 tablespoon cornstarch
05 - 1/2 teaspoon baking soda (optional)

→ Sauce

06 - 1/2 cup chicken stock or beef stock
07 - 2 tablespoons Shaoxing wine or dry sherry
08 - 2 tablespoons soy sauce
09 - 1 teaspoon dark soy sauce
10 - 2 teaspoons brown sugar or white sugar
11 - 1 tablespoon cornstarch

→ Stir-fry

12 - 1 head broccoli, cut into bite-size florets
13 - 1 tablespoon peanut oil or vegetable oil
14 - 3 garlic cloves, minced
15 - 2 teaspoons fresh ginger, minced

# Directions:

01 - Slice the beef against the grain into 1/4-inch thick slices or 1/2-inch sticks. Place beef in a bowl and add soy sauce, peanut oil, cornstarch, and baking soda if using. Mix by hand to coat evenly. Allow to marinate for 10 minutes while prepping the remaining ingredients.
02 - In a medium bowl, combine chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch. Stir thoroughly until homogeneous.
03 - Pour 1/4 cup water into a large nonstick skillet over medium-high heat. Once boiling, add broccoli florets and cover. Steam for about 1 minute until bright green and just tender. Transfer broccoli to a plate and wipe pan dry if necessary.
04 - Add peanut oil to the hot skillet and swirl to coat. Raise heat to medium-high. Distribute beef slices in a single layer and sear for 30 seconds without disturbing, until browned. Flip briefly to cook the other side. Stir and cook until lightly charred on the exterior but still pink inside.
05 - Add minced garlic and ginger. Stir for several seconds until fragrant.
06 - Return broccoli to the skillet. Stir the prepared sauce again to recombine the cornstarch, then pour it over the ingredients. Cook, stirring, until the sauce thickens and coats the beef and vegetables, about 1 minute.
07 - Immediately transfer the beef and broccoli to a plate. Serve hot as a main course.

# Notes:

01 - For optimal tenderness, ensure the beef is sliced thinly across the grain and avoid overcooking in the hot skillet.
02 - Dark soy sauce enriches color and adds depth, but standard soy sauce may be substituted if unavailable.

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