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Beef with Chinese Broccoli Recipe

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4.2 from 12 reviews

This Beef with Chinese Broccoli recipe is a classic Chinese stir-fry featuring tender slices of marinated skirt steak and crisp Chinese broccoli, cooked in a savory, aromatic sauce. The beef is velveted for extra tenderness and seared to perfection, then combined with vibrant, quickly sautéed Chinese broccoli and a rich, umami-packed sauce. Perfect for a quick and satisfying weeknight dinner served alongside steamed rice.

Ingredients

Beef Marinade

  • 1.25 lb skirt steak (or sirloin tip, flank, flap, or sirloin steak)
  • 1 tbsp soy sauce (or 1.5 tbsp coconut aminos)
  • ½ tbsp fish sauce (optional but adds extra umami)
  • ⅛ tsp black pepper
  • ½ tsp baking soda
  • 2 tsp olive oil
  • 2 tsp toasted sesame oil
  • 2-2.5 tbsp water
  • 1.5 tbsp tapioca or potato starch

Aromatics

  • 1 oz garlic clove (finely minced, about 5-6 large cloves)
  • 0.4 oz ginger (finely minced, about 1.5 tbsp)

Vegetables

  • 1 lb Chinese broccoli

Sauce

  • 1.5 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 2 tbsp oyster sauce
  • ¼ tsp ground white pepper
  • 1 tsp toasted sesame oil
  • ½ cup chicken stock
  • 1 tbsp Chinese cooking wine (or dry sherry)
  • 2 tsp tapioca or potato starch

Cooking Oils

  • 2.5 tbsp avocado oil (divided: 1 tbsp for searing beef, 1.5 tbsp for cooking aromatics and broccoli)

Instructions

  1. Beef Preparation: Thinly slice the beef against the grain at a 45-degree angle into about ⅛-inch thick pieces. This technique ensures wider, flatter slices for better texture.
  2. Velvet the Beef: In a bowl, combine the sliced beef with soy sauce, fish sauce, black pepper, baking soda, olive oil, toasted sesame oil, and add water gradually while massaging the beef until fully absorbed. Sprinkle the starch over and mix thoroughly to coat evenly. Cover and refrigerate to marinate for at least 15 minutes or up to one day.
  3. Chinese Broccoli Prep: Trim the dry ends (about ¼ inch) from the Chinese broccoli. Slice the stems at a 45-degree angle for quicker cooking and separate from the leafy parts, which should be cut into manageable pieces. Rinse, drain, and shake off excess water.
  4. Aromatics and Sauce Prep: Finely mince garlic and ginger. In a separate bowl, mix the light soy sauce, dark soy sauce, oyster sauce, white pepper, toasted sesame oil, chicken stock, Chinese cooking wine, and starch, setting the sauce aside.
  5. Sear the Beef: Heat a large 12-inch sauté pan or wok over medium heat with 1 tbsp avocado oil until shimmering, then increase heat to medium-high. Add the beef in a single layer to hear a strong sizzle. Sear undisturbed for 2 minutes until browned, then flip and sear the other side for 30 seconds to 1 minute until nearly cooked through. Remove beef and juices from the pan.
  6. Sauté Aromatics: Reduce heat to medium and add remaining 1.5 tbsp avocado oil. Add minced garlic and ginger with a small pinch of salt. Sauté for about 15 seconds until fragrant.
  7. Cook Chinese Broccoli: Increase heat to medium-high. Add the broccoli stems first and sauté for about 1 minute until bright green and crisp-tender. Add the leafy parts and toss for 1 to 1.5 minutes until wilted and vibrant.
  8. Combine Beef and Sauce: Return the beef and accumulated juices to the pan. Stir the sauce again and pour it over. Maintain medium-high heat and toss everything together for 15 to 20 seconds until the sauce thickens lightly. Turn off heat.
  9. Serve: Transfer the stir-fry to a serving plate and serve hot alongside steamed rice or fried rice for a complete meal.

Notes

  • Velveting the beef with baking soda and starch helps tenderize and create a silky texture.
  • Slice beef against the grain to maximize tenderness.
  • Chinese broccoli stems take longer to cook than leaves, so add them first.
  • Adjust soy sauce amounts for salt preference or substitute coconut aminos for a soy-free option.
  • Marinating the beef up to a day in advance enhances flavor depth.
  • This dish pairs beautifully with steamed jasmine rice or fragrant fried rice.
  • Use a hot pan and work quickly to retain crispness of broccoli and juiciness of beef.

Find it online: https://marthatasty.com/beef-with-chinese-broccoli-recipe/