Prepare a quick and easy 30-minute homemade Chinese beef and broccoli meal that will keep your family asking for more!
Are you looking for a fast meal, loaded with protein and vegetables made in 30 minutes? I’ve got a super tasty solution for you. It’s perfect any day of the week. If there was one tactic for my parents to get me to eat my vegetables, it was to order beef with broccoli at our favorite local Chinese restaurant in Alameda!
The dish at Hong Kong City restaurant was so simple yet comforting; just a few wholesome ingredients tossed in a sweet and savory sauce. Stir-frying the beef and broccoli makes each bite tender and flavorful. Grab your favorite pan and let’s get cooking!
How To Make A Flavorful Stir-Fry
- Build Your Flavors – The marinade and sauce contain a mixture of soy, oyster sauce, a hint of sugar, Shaoxing (Chinese rice wine) and beef stock as the flavor base. These ingredients work harmoniously together to provide a rich flavor that gets absorbed perfectly into each grain of rice.
- Add Texture – Cornstarch is added directly to the meat during marination and as a cornstarch slurry in the sauce. The sauce is thickened just enough by cooking the cornstarch to help adhere more flavor to each bite.
I’ve made beef with broccoli several times over the years, using pre-cut pieces sold at grocery stores marketed for “stir-frying.” However, I never really felt satisfied with the dishes because the meat became too tough or dry. I realized those particular cuts of meat were just too lean.
I have found some beautiful boneless short rib meat at my local grocery store, and after talking to the butcher, I decided to give it a try. The short rib cut of meat turned out to be much more tender and flavorful due to the extra marbling. Flank steak or flat iron steak can also be used if you can’t find the boneless short rib but may require less time to cook.
A great weeknight meal that takes very little preparation and cooking time. This beef with broccoli recipe is packed with flavor! For more Chinese-inspired cuisine be sure to check out my delicious Char Siu Bao recipe. What are your favorite Chinese dishes?
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If you make this recipe, please let me know! Leave a comment, rate it, and don’t forget to tag a photo #jessicagavin on Instagram. I’d love to see what you come up with. Cheers, friends!
What is a cornstarch slurry?
Cornstarch combined with a liquid is often used in Chinese cooking so that it can quickly thicken sauces for dishes. The starch from corn is extracted to provide tremendous thickening powers, often used to thicken sauces or soups at the end of cooking. When using cornstarch as a slurry, ALWAYS use cold water to hydrate the starch, this allows it to separate easier and be soluble for thickening. If you add the cornstarch directly to hot liquid, it will clump and result in a lumpy sauce. After adding the slurry, heat the liquid until it reaches just below its boiling point and then cook until thickened.
Chinese Beef and Broccoli
- 1 pound boneless beef short rib, or flank steak, cut against the grain in ¼” thick slices
- 1/3 cup water
- 5 cups broccoli, florets
- 1 slice whole ginger, ¼” thick, peeled
- 1 garlic clove, peeled and crushed
- 2 tablespoons vegetable oil
- 1 red bell pepper, cut into 1/4-inch thick slices
- 1 tablespoon low sodium soy sauce, plus 1 more teaspoon
- 1 teaspoon dry sherry, (Shaoxing rice wine, sake or brandy if sherry is not available)
- 2 teaspoons cornstarch
- 1 teaspoon honey
- 1/4 teaspoon sesame oil
- 1/2 cup chicken stock, or beef stock
- 4 tablespoons oyster sauce
- 3 tablespoons low sodium soy sauce
- 1 tablespoon dry sherry, (Shaoxing rice wine, or sake if sherry is not available)
- 1 tablespoon cornstarch
- In a medium-sized bowl, combine marinade ingredients.
- Add sliced beef and coat with marinade. Set aside and marinate for at least 15 minutes at room temperature.
- Combine and whisk the sauce ingredients together until the cornstarch is dissolved and no white lumps remain. Set aside.
- Wash and cut broccoli into small florets, about 2 inches in size.
- Heat wok (or large saute pan) over high heat.
- Add 1/3 cup water and bring to a boil.
- Add broccoli to the wok and saute until just tender and bright green, about 3 minutes.
- Transfer broccoli to a bowl and set aside.
- In the same wok, heat over medium-high heat until pan is very hot.
- Add 2 tablespoons of vegetable oil.
- Add ginger slice and garlic clove, sauté for 30 seconds.
- Add the marinated beef, and stir-fry until just cooked about 2 minutes.
- Add the sauce to the wok and bring to a simmer until thickened, about 1 to 2 minutes.
- Insert the cooked broccoli and red bell peppers, stir-fry for an additional 1 to 2 minutes.
- Season with pepper to taste. Serve immediately with rice if desired.
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