Chinese Beef Broccoli Recipe • Steamy Kitchen Recipes

posted by Jaden on November 24, 2017

In this Chinese Broccoli Beef Recipe, you’ll learn: how to make an authentic Broccoli Beef that’s light, intensely flavorful without the goopy brown sauce. Learn how to keep the broccoli crisp-tender, and how to perfectly sear the beef, even if you have a non-stick wok or pan. Also, learn why just a touch of vinegar is the secret ingredient for authentic Chinese Beef Broccoli.

For those who think you can’t sear or brown meats in a nonstick pan – I’m here to prove you wrong! YES YOU CAN. I’ll show you how.

The secret ingredient in this dish is Chinese black vinegar. If you don’t have this, substitute with young, unaged balsamic vinegar. The aged, good quality balsamic vinegar is too sweet – so make sure you get the cheaper, young balsamic. To keep this dish vegetarian, replace the beef with fresh, thick, meaty shitake mushrooms (cut in half) or even sliced portobello mushrooms. If you use flank steak, make sure you cut ACROSS the grain….which is perpendicular to the grain, for the most tender steak. If you cut WITH the grain, the meat will be tough.

Course: Main Course

Cuisine: Chinese

Servings: 4 people

Calories: 162 kcal

Author: Jaden

1/2 pound flank or sirloin steak
1 1/2 teaspoons soy sauce
1 teaspoon cornstarch
Freshly ground black pepper
1 pound broccoli cut into bite-size florets
1 tablespoon high-heat cooking oil canola, vegetable, rice
2 cloves garlic finely minced
1 teaspoon grated fresh ginger

FOR THE STIR FRY SAUCE

3 tablespoons oyster sauce
2 teaspoons Chinese rice wine or dry sherry (or omit)
2 teaspoons Chinese black vinegar or young/cheap balsamic vinegar

If you are using flank steak, slice into thin pieces, ACROSS the grain. If using sirloin, grain doesn’t matter. In a bowl, combine the beef with the soy sauce, cornstarch and black pepper. Marinate for 10 minutes at room temperature.
In a small bowl, mix together the ingredients for the Stir-Fry Sauce.
In a wok or large saute pan, add 1 cup of water and bring to a boil. Add the broccoli and cover to steam for 3 minutes. The broccoli should be bright green, crisp tender and you should be able to just pierce the stem with a fork. Drain.
Discard the water in the wok and dry the pan well. Set the pan over high heat, swirl in the cooking oil. When the wok is hot, add the marinated beef, use your tongs to spread the beef out all over the surface of the wok in one layer. Let beef cook, undisturbed, for 2 minutes, until nicely browned. Flip the beef, again spread the beef out over the wok and brown the other side.
Push the beef aside and add in the garlic and ginger. Stir fry the garlic and ginger for 30 seconds. Then mix together with the beef.
Pour in the Stir-fry Sauce and stir to combine. Simmer until the sauce is thick enough to coat the back of a spoon, about 15 seconds. Add the cooked broccoli back into the wok and toss to coat well.

Nutrition Facts

Chinese Beef Broccoli Recipe

Amount Per Serving

Calories 162 Calories from Fat 54

% Daily Value*

Total Fat 6g 9%

Saturated Fat 1g 5%

Cholesterol 34mg 11%

Sodium 562mg 23%

Potassium 551mg 16%

Total Carbohydrates 10g 3%

Dietary Fiber 2g 8%