What is Chinese beef and broccoli sauce made of?

It’s a mix of soy sauce, Shaoxing wine, chicken stock, sugar, and cornstarch. Some versions use dark soy sauce or molasses for richness.

Is beef and broccoli a real Chinese dish?

Not quite. It’s more of a Chinese-American creation, but it’s inspired by stir-fry techniques used in Cantonese cooking.

Is beef and broccoli a healthy Chinese option?

Yes. It’s packed with protein, fiber from the broccoli, and uses less oil than deep-fried dishes. You can lower sodium with low-sodium soy sauce.

What kind of beef is used for beef and broccoli?

Flank steak is the top pick. Skirt steak also works. Just slice it thin and across the grain for best results.

Chinese Beef and Broccoli – Amazing One-Pan Dinner Idea

Name: Chinese Beef and Broccoli – Amazing One-Pan Dinner Idea
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese-American
Ingredients: 1 lb boneless flank steak (or skirt steak); 1 tbsp soy sauce; 1 tbsp peanut oil (or vegetable oil); 1 tbsp cornstarch; 1/2 tsp baking soda (optional, for tougher cuts); 1/2 cup chicken stock (or beef stock); 2 tbsp Shaoxing wine (or dry sherry); 2 tbsp soy sauce; 1 tsp dark soy sauce (optional, or 1/2 tsp molasses); 2 tsp brown sugar (or white sugar); 1 tbsp cornstarch; 1 head broccoli, cut into florets; 1 tbsp peanut oil (or vegetable oil); 3 garlic cloves, minced; 2 tsp ginger, minced

Description

Chinese Beef and Broccoli is a quick, one-pan takeout-style dinner with juicy flank steak, crisp broccoli, and a savory sauce that’s rich with garlic, ginger, and soy.

Ingredients

Scale

1 lb boneless flank steak (or skirt steak)

1 tbsp soy sauce

1 tbsp peanut oil (or vegetable oil)

1 tbsp cornstarch

1/2 tsp baking soda (optional, for tougher cuts)

1/2 cup chicken stock (or beef stock)

2 tbsp Shaoxing wine (or dry sherry)

2 tbsp soy sauce

1 tsp dark soy sauce (optional, or 1/2 tsp molasses)

2 tsp brown sugar (or white sugar)

1 tbsp cornstarch

1 head broccoli, cut into florets

1 tbsp peanut oil (or vegetable oil)

3 garlic cloves, minced

2 tsp ginger, minced

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Instructions

1. Slice beef against the grain into thin strips. Toss with soy sauce, peanut oil, and cornstarch. Add baking soda if using. Let it marinate for 10 minutes.

2. In a bowl, mix all sauce ingredients until smooth and set aside.

3. Add 1/4 cup water to skillet and bring to a boil. Add broccoli, cover, and steam for 1 minute. Remove and set aside.

4. Wipe pan dry. Heat oil, then spread beef in a single layer. Sear for 30 seconds, flip, and cook until edges are browned.

5. Add garlic and ginger. Stir just until fragrant, about 30 seconds.

6. Return broccoli to the pan. Stir sauce again to dissolve cornstarch, then pour it in.

7. Stir-fry until sauce thickens and evenly coats everything, about 1 minute.

8. Serve hot, over rice if desired. Add chili oil or sriracha if you want extra heat.

Notes

Use tamari instead of soy sauce and dry sherry instead of Shaoxing wine to make this gluten-free.

For added crunch and color, stir in red bell pepper, carrots, or snow peas.

Finish with a drizzle of sesame oil for a nutty aroma.

Great served with jasmine or white rice to soak up the sauce.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dinner
Method: Stir-Fry
Cuisine: Chinese-American

Nutrition

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