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chinese beef and broccoli recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This Chinese beef and broccoli recipe elevates the classic takeout dish with a complex layer of numbing spice from Sichuan peppercorns, tender beef, and crisp broccoli, all coated in a glossy, savory glaze.
Ingredients
- 500g flank steak, cut thinly against the grain
- 30ml soy sauce, divided
- 7.5g cornstarch, divided
- 5ml sesame oil
- 450g broccoli florets, bite-sized
- 2 cloves garlic, minced
- 15g fresh ginger, grated
- 2 green onions, sliced and divided
- 120ml vegetable broth
- 15ml dark soy sauce
- 15ml rice vinegar
- 15g light brown sugar
- 5g mushroom umami powder
- 5g Sichuan peppercorns, toasted and ground
- 10g chili crisp
- 2g white pepper
- 60ml neutral oil, divided
Instructions
- Prepare Beef and Broccoli: Marinate the thinly sliced flank steak with 30ml soy sauce, 7.5g cornstarch, and 5ml sesame oil for 15-30 minutes. Blanch broccoli florets for 2-3 minutes in lightly salted boiling water until tender-crisp. Immediately shock the broccoli in an ice bath to preserve its vibrant green color and texture, then drain and pat dry.
- Whisk the Glaze: In a small bowl, combine the vegetable broth, 45ml soy sauce, dark soy sauce, rice vinegar, brown sugar, mushroom umami powder, remaining cornstarch, ground Sichuan peppercorns, chili crisp, and white pepper. Whisk well to ensure the cornstarch dissolves.
- Sear the Beef: Heat half of the neutral oil in a large wok over high heat. Sear the marinated beef in a single layer for 1-2 minutes per side until browned, working in batches to avoid overcrowding. Remove the seared beef and set it aside.
- Sauté Aromatics and Broccoli: Add the remaining oil to the wok and reduce heat to medium-high. Sauté the garlic, ginger, and white parts of the green onions for 30 seconds until fragrant. Add the blanched broccoli and stir-fry for 1-2 minutes to heat through.
- Combine and Thicken: Return the cooked beef to the wok with the broccoli. Pour the whisked glaze over the mixture. Stir continuously over medium-high heat for 1-2 minutes until the sauce thickens and coats the ingredients completely.
- Serve and Garnish: Transfer the beef and broccoli to a serving bowl. Drizzle with extra chili crisp oil and garnish with the green parts of the green onions. Serve immediately.
Notes
Blanching the broccoli and velveting the beef (cornstarch marinade) are key steps for texture. To achieve a good sear, cook the beef in batches and ensure the wok is very hot. Reheat leftovers quickly in a hot skillet to prevent the beef from becoming tough.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Stir-frying
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 10 g
- Sodium: 850 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 4 g
- Protein: 25 g
- Cholesterol: 50 mg