Chinese Beef and Broccoli
Chinese Beef and Broccoli is one of those foods that you suddenly crave out of nowhere. You can taste that slightly spicy and velvety finely-sliced beef and crisp, crunchy broccoli with a hint of ginger, all lightly covered in a sweet and salty sauce.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Dinner, Lunch, Main Course
Cuisine: Chinese
Keyword: chinese beef and broccoli
Servings: 2 (with a chance of leftovers)
Calories: 1561kcal
- 1 pound hanger steak, thinly sliced against the grain
- ¼ cup rice wine vinegar
- 1 tablespoon cornstarch
- ¼ cup peanut oil (or any neutral oil with a high smoking point)
- 12 ounces chopped broccoli
- 6 tablespoons soy sauce
- ¼ cup hoisin sauce
- 1 tablespoon Sambal oelek (or your favorite chili sauce)
- 2 tablespoons butter
- 1 tablespoon finely chopped fresh ginger (optional)
- 2 cups rice
If you make a big batch, it’s easier to use a wok. A smaller frying pan will work too, but you might have to fry the meat in two batches, so the pan isn’t overcrowded.
Start cooking rice according to package instructions.
Thinly slice beef against the grain and mix in a bowl with rice wine vinegar, 2 tablespoons soy sauce, and 1 tablespoon cornstarch.
Mix the remaining soy sauce with the hoisin sauce, sambal oelek, and ginger, and set aside.
Bring a pot of water to a boil and blanch broccoli for 2 minutes.
Bring peanut oil to a simmer over high heat and add the beef. Stir fry until browned, about 2 minutes. If using a smaller pan, stir fry the beef in two batches, using half the oil each time.
Set the beef aside and clean out your pan with some paper towels.
Bring 1 tablespoon of oil to nearly smoking (high heat, but no smoke) and stir fry your vegetables for 2 minutes.
Return the beef to the pan and add the sauce.
Stir everything together until nice and smooth, for less than a minute.
Add the butter, and within less then another minute, you’re done!
- Ginger: Buy a ginger root and put it in the freezer. Whenever a recipe asks for fresh ginger, grab your frozen ginger and a cheese grater. You don’t even have to peel it.
- Meat: It’s crucial to slice the beef against the grain. Otherwise, it’ll be chewy.
- Sauce: Adding a little cornstarch to the marinade will give it that nice “shiny” appearance when cooked.
Calories: 1561kcal | Carbohydrates: 184g | Protein: 74g | Fat: 58g | Sodium: 4306mg | Potassium: 1587mg | Fiber: 9g | Sugar: 15g | Vitamin A: 1430IU | Vitamin C: 152mg | Calcium: 173mg