Savory Beef with Broccoli

This homemade beef and broccoli delivers all the bold flavors of your favorite Chinese takeout with tender slices of beef and crisp-tender broccoli in a rich savory sauce. I perfected this recipe after years of disappointing restaurant versions that left me craving something more authentic.

I first made this recipe when teaching my teenage son how to cook beyond microwave meals. The look on his face when he realized he could create his favorite takeout dish at home was absolutely priceless.

Ingredients

• Flank steak or skirt steak: Chosen for their perfect balance of flavor and tenderness
• Baking soda: Optional but works magic for tenderizing tougher cuts of beef
• Shaoxing wine: Adds authentic Chinese flavor depth that dry sherry can substitute in a pinch
• Dark soy sauce: Provides rich color and subtle sweetness that transforms the sauce
• Fresh ginger and garlic: Create the aromatic foundation essential for authentic flavor
• Cornstarch: Both tenderizes the meat in the marinade and thickens the sauce beautifully

Step-by-Step Instructions

Marinate the Beef:

Slice your beef against the grain into thin strips about 1/4 inch thick. Mix with soy sauce, oil and cornstarch using your hands to ensure each piece is evenly coated. This quick 10-minute marinade not only adds flavor but also protects the meat during high-heat cooking.

Steam the Broccoli:

Add water to your skillet and bring to a boil. Add broccoli florets and cover to steam for just one minute until bright green and crisp-tender. This quick steaming method preserves the broccoli's texture and nutrition while preparing it to absorb the sauce.

Sear the Beef:

Heat oil until shimmering then spread beef in a single layer. Allow it to sear undisturbed for 30 seconds until caramelized before flipping. This creates that magical charred exterior while keeping the interior tender and juicy. The high heat and minimal stirring are crucial for restaurant quality results.

Add Aromatics:

Add minced garlic and ginger to the hot pan with the beef. Stir quickly for about 15 seconds until fragrant but not browned. The residual heat from the pan and beef will release their essential oils without burning these delicate ingredients.

Combine and Finish:

Return broccoli to the pan and pour in the well-mixed sauce. Cook while stirring constantly as the sauce bubbles and thickens to a glossy consistency that perfectly coats each piece of beef and broccoli. This happens quickly usually in under a minute so be ready to serve immediately.

Save

The dark soy sauce is my secret weapon in this recipe. When I first cooked this for my Chinese neighbor she immediately recognized that distinctive rich flavor and color that separates authentic versions from pale imitations.

Perfect Pairings

This beef and broccoli shines when served over steamed white rice which soaks up the delicious sauce. For a lower carb option, cauliflower rice works beautifully while still providing that perfect textural contrast.

Make Ahead Tips

You can slice the beef and marinate it up to 24 hours in advance, keeping it covered in the refrigerator. The extra marinating time actually improves tenderness and flavor. The sauce ingredients can also be mixed and stored separately in the refrigerator for up to 3 days, making this perfect for meal prep.

Troubleshooting Tough Beef

If you've ever struggled with chewy beef in stir-fries, the baking soda technique mentioned in the recipe is truly transformative. Just 30 minutes with a small amount of baking soda breaks down the protein structures making even budget cuts like chuck or round roast surprisingly tender.

Recipe FAQs

→ What cut of beef works best for this dish?

Flank steak and skirt steak are ideal choices as they're tender and flavorful when sliced thinly against the grain. However, you can also use chuck, brisket, or round roast by adding 1/2 teaspoon of baking soda to the marinade and extending the marinating time to 30 minutes to tenderize the meat.

→ Can I substitute the Shaoxing wine?

Yes, dry sherry makes an excellent substitute for Shaoxing wine. If you prefer to avoid alcohol altogether, you can use additional chicken stock with a splash of rice vinegar to achieve a similar depth of flavor.

→ Is dark soy sauce necessary for this dish?

While dark soy sauce adds a beautiful caramel color and rich flavor, it's not essential. You can omit it or substitute with regular soy sauce plus 1/2 teaspoon of molasses to enhance the flavor and color of the dish.

→ How do I prevent the broccoli from becoming soggy?

The key is brief steaming (about 1 minute) until the broccoli is just tender but still crisp. Immediately removing it from the heat and pan prevents overcooking. When returned to the stir-fry at the end, it maintains its texture while absorbing the sauce flavors.

→ What's the best way to slice beef for stir-frying?

Always slice beef against the grain (perpendicular to the muscle fibers) into thin strips about 1/4 inch thick. This cuts through the tough fibers, resulting in more tender meat. For best results, partially freeze the beef for about 20 minutes before slicing to make it easier to cut thinly.

→ How can I make this dish spicy?

To add heat, incorporate 1-2 teaspoons of chili oil, 1/2-1 teaspoon of crushed red pepper flakes, or 1-2 thinly sliced fresh chilies when sautéing the garlic and ginger. Sriracha or sambal oelek can also be added to the sauce mixture.