Chinese Beef and Broccoli

Ingredients

• 454 g (1 lb)flank steak
• 1 headbroccoli
• to tastesoy sauce
• to tastepeanut oil
• to tastegarlic
• to tasteginger
• to tastechicken stock
• 1 tablespoonsoy sauce
• 1 tablespoonpeanut oil
• 1 tablespooncornflour
• 1/2 teaspoonbicarbonate of soda
• 120 ml (1/2 cup)chicken stock
• 2 tablespoonsShaoxing wine
• 2 tablespoonssoy sauce
• 1 teaspoondark soy sauce
• 2 teaspoonsbrown sugar
• 1 tablespooncornflour

Instructions

1. 1

   Slice and marinate

   Cut the flank steak into thin strips across the grain. Toss with soy sauce, peanut oil and cornflour, then leave to marinate for 10 minutes.

2. 2

   Mix the sauce

   In a bowl, combine the chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar and cornflour.

3. 3

   Steam the broccoli

   Add water to a skillet and steam the broccoli until just tender. Transfer it out of the skillet and set aside.

4. 4

   Brown the beef

   Use the same skillet to cook the marinated beef until browned on both sides. Add minced garlic and ginger and cook briefly to release their flavours.

5. 5

   Thicken the sauce

   Return the broccoli to the skillet, pour in the sauce and stir until it thickens.

6. 6

   Serve hot

   Serve the stir-fry hot over rice or noodles.

What is beef and broccoli?

Beef and broccoli is a Chinese-style stir-fry commonly found on takeaway menus. This version brings together sliced beef, broccoli and a glossy savoury sauce for a quick meal at home.

The short cooking time and the contrast between tender beef and crisp-tender broccoli make the dish work well. Serve it with rice or noodles to round out the meal.

Nutrition and macros by portion

The nutrition label shows one serving as written: 450 calories, 29g protein, 36g carbs, 22g fat.

The beef contributes much of the protein, while the rice or noodles served alongside provide most of the meal's carbohydrates. Peanut oil and the sauce contribute fat, and the nutrition figures supplied for the stir-fry are 450 kcal, 29 g protein, 36 g carbohydrate and 22 g fat per serving. Pair it with a generous amount of broccoli and a measured portion of rice or noodles for a balanced plate.

Choosing the beef

Flank steak: slicing it across the grain shortens the muscle fibres, helping each strip feel more tender. Keep the slices thin so they cook quickly in the skillet.

Marinade: soy sauce and peanut oil season the beef, while cornflour helps coat it. The listed bicarbonate of soda is included in the ingredients, though the method does not specify when to use it.

Getting the broccoli right

Steam the broccoli only until just tender, as it will go back into the skillet with the sauce. This helps it keep some bite rather than turning soft during the final step.

The method does not give a steaming time, so check the broccoli as it cooks and remove it when a fork meets slight resistance.

Building the sauce

Mix the sauce ingredients together before they go into the hot skillet so the cornflour is evenly dispersed. Dark soy sauce adds a deeper colour, while brown sugar balances the savoury ingredients.

Stir continuously once the sauce meets the heat. It is ready when it thickens and coats the beef and broccoli.

Timing the stir-fry

Have the sauce mixed and broccoli steamed before browning the beef, so the final stages can move quickly. The recipe gives 10 minutes for marinating the meat within its 30-minute total time.

Cook the beef until browned on both sides, then add the garlic and ginger. The recipe does not specify additional cooking times, so use the stated colour and texture cues.

Serving suggestions

Rice or noodles are the suggested bases for serving this stir-fry. Their mild flavour works well with the savoury sauce and catches any that remains on the plate.

For a simple meal, serve the beef and broccoli straight from the skillet while hot. Keep any rice or noodles separate until serving.

Recipe notes & tips

• Slice the flank steak thinly across the grain for more tender strips.
• Mix the sauce thoroughly before adding it to the skillet so the cornflour does not settle.
• Steam the broccoli until just tender, as it will cook a little more when returned to the pan.
• Prepare the sauce before you start browning the beef to keep the final cooking stages moving.
• Serve the stir-fry hot over freshly cooked rice or noodles.

Variations

• Use another cut: Choose a quick-cooking beef cut and slice it thinly across the grain.
• Add chilli: Stir chilli into the sauce for a hotter finish.
• Change the greens: Replace some of the broccoli with another quick-cooking vegetable.
• Add spring onions: Scatter sliced spring onions over the finished stir-fry.
• Serve with noodles: Use noodles instead of rice as the base.

Common mistakes to avoid

• Slicing with the grain: Cut across the fibres so the beef is easier to chew.
• Overcooking the broccoli: Steam it only until just tender before setting it aside.
• Skipping the sauce mix: Combine the ingredients in a bowl first so the cornflour is evenly distributed.
• Adding the sauce too late: Have it ready before cooking the beef so it can go straight into the skillet.
• Leaving the sauce unstirred: Stir as it heats to help it thicken evenly.

How to store

Refrigerate leftovers in a covered container and eat within 3 days. Reheat in a skillet over medium heat until piping hot, stirring gently; add a small splash of water if the sauce has become too thick.

Frequently asked questions