Try this easy recipe for authentic Chinese beef and broccoli with white rice.
Beef and broccoli is a staple dish that you’ll find at nearly all Chinese American restaurants — along with other favorites such as fried wontons, kung pao chicken, egg rolls, and Mongolian beef. I love beef and broccoli because (a) I can’t resist anything with tender and tasty strips of flank steak, and (b) it’s such an easy one-pan stir fry recipe. Also, if you’re a huge broccoli fan like me, you’ll love these juicy and flavorful bites of broccoli in between mouthfuls of meat and rice.
I have a couple of tricks up my sleeve to make the beef as tender as possible — you can check out my full list of tips in the Mongolian beef post — most notably, you’ll want to slice the beef as thinly as possible (I aim for 1/4 inch thickness) and toss with a bit of corn starch before cooking.
Beef and broccoli is a delicious meal to enjoy for lunch or dinner, and leftovers reheat well in the microwave. I usually serve it with cooked white rice. There’s a decent amount of sauce that comes with this recipe, so you’ll want some rice to help sop up the sauce. Yum.
Crazy good beef and broccoli
An easy recipe for authentic Chinese beef and broccoli.
1poundflank steaksliced into 1/4 inch thick strips
3cupssmall broccoli florets
For the sauce:
1/2cuplow sodium soy sauce
Toss sliced beef in a large bowl with corn starch.
Heat canola oil in a pan over medium heat for a few minutes. Add sliced beef and cook until it browns, a few minutes, stirring frequently. Transfer to a plate and set aside.
Add broccoli and garlic to the pan, and stir. Add beef broth. Let simmer until the broccoli is tender, about 10 minutes, stirring occasionally.
While waiting for the broccoli to cook, combine all of the sauce ingredients in a bowl and mix well.
Add the reserved beef and sauce to the pan, and stir. Let simmer for 5 minutes so the sauce thickens a bit.