Chinese Beef and Broccoli
Chinese beef and broccoli is a beloved dish that brings together tender beef, crisp broccoli, and a rich, savory sauce. This quick and delicious recipe transforms your weeknight dinners into a flavorful experience reminiscent of your favorite Chinese restaurant. Perfectly balanced with fresh ingredients, it’s easy to customize for any dietary needs. Get ready to impress your family or guests with this delightful meal that’s as pleasing to the eye as it is to the palate.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Main
- Method: Stir-frying
- Cuisine: Chinese
Ingredients
Scale
- 1 lb flank steak
- 3 cups fresh broccoli florets
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- ½ cup low-sodium soy sauce
- 2 tbsp cornstarch (mixed with 2 tbsp water)
- 1 tbsp brown sugar
- 1 tbsp oil (such as sesame or vegetable)
Instructions
- Slice the flank steak thinly against the grain and marinate briefly in soy sauce and cornstarch mixture.
- Chop broccoli into bite-sized florets; mince garlic and grate ginger.
- Heat oil in a large skillet over medium-high heat and stir-fry the beef until browned (about 3 minutes).
- Add garlic and ginger; stir until fragrant (30 seconds).
- Toss in broccoli with a splash of water; cook until bright green (about 3 minutes).
- Stir in soy sauce, brown sugar, and cornstarch slurry; cook until thickened (2 minutes).
- Serve hot over rice or noodles.
Nutrition
- Serving Size: 1 plate (250g)
- Calories: 310
- Sugar: 5g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 70mg
Keywords: For added crunch, consider tossing in cashews or swapping beef for chicken or tofu. Frozen broccoli can be used but add it during the last few minutes of cooking to maintain texture.