Can I marinate the beef overnight?

You can marinate in the soy-based mixture for up to a few hours, but when using baking soda keep marinating to about 20 to 30 minutes. Longer exposure to baking soda can alter texture. If you prefer overnight, skip the baking soda step and use only the soy marinade.

Is this recipe authentic Chinese or Chinese-American?

This beijing beef and broccoli is a Chinese-American style stir-fry. It blends techniques and ingredients common in Chinese cooking with a bright, sweet-tangy sauce that sings for American palates. It is inspired by classic restaurant dishes.

What is the best cut of beef for stir-fry?

Flank, skirt, sirloin, or flat iron are excellent. Slice thinly across the grain for tenderness. Partially freezing the beef before slicing makes thin, even strips easier.

How do I make the dish gluten-free?

Replace light soy sauce with tamari or a certified gluten-free soy sauce. Check hoisin and oyster sauce labels. There are gluten-free hoisin alternatives and GF oyster-style sauces available at many stores.

beijing beef and broccoli

Name: beijing beef and broccoli
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Cuisine: Chinese American
Ingredients: 1 lb flank steak thinly sliced across the grain 1/8 to 1/4 inch; 1/4 teaspoon baking soda; 1 teaspoon white pepper or black pepper; 1 tablespoon light soy sauce or tamari; 2 tablespoons cornstarch for marinade; 1 egg white beaten; 1/4 cup cornstarch for dusting; 1/4 cup neutral oil peanut or vegetable; 1 lb broccoli florets cut into bite size pieces; 1 thin slice fresh ginger smashed or minced; 1 clove garlic minced; 1/2 cup water or low sodium chicken broth; 2 tablespoons light soy sauce or tamari; 1/4 cup hoisin sauce; 1/4 tablespoon oyster sauce optional; 1/4 cup granulated sugar; 2 teaspoons chili paste or sambal oelek optional; 1 teaspoon red pepper flakes optional; 3 tablespoons ketchup; 2 tablespoons rice vinegar or apple cider vinegar; 1 tablespoon cornstarch for slurry; 1 tablespoon cold water for slurry

Description

Crispy beef, tender broccoli, and a glossy sweet tangy sauce come together in this restaurant style beijing beef and broccoli. This homemade stir fry delivers takeout flavor with crisp texture, bold umami sauce, and bright vegetables in about 40 minutes.

Ingredients

Scale

1 lb flank steak thinly sliced across the grain 1/8 to 1/4 inch
1/4 teaspoon baking soda
1 teaspoon white pepper or black pepper
1 tablespoon light soy sauce or tamari
2 tablespoons cornstarch for marinade
1 egg white beaten
1/4 cup cornstarch for dusting
1/4 cup neutral oil peanut or vegetable
1 lb broccoli florets cut into bite size pieces
1 thin slice fresh ginger smashed or minced
1 clove garlic minced
1/2 cup water or low sodium chicken broth
2 tablespoons light soy sauce or tamari
1/4 cup hoisin sauce
1/4 tablespoon oyster sauce optional
1/4 cup granulated sugar
2 teaspoons chili paste or sambal oelek optional
1 teaspoon red pepper flakes optional
3 tablespoons ketchup
2 tablespoons rice vinegar or apple cider vinegar
1 tablespoon cornstarch for slurry
1 tablespoon cold water for slurry

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Instructions

Slice flank steak thinly across the grain. In a bowl toss beef with baking soda, white pepper, soy sauce, 2 tablespoons cornstarch, and beaten egg white until evenly coated. Cover and refrigerate for 20 minutes.
Whisk together sauce ingredients in a bowl including water or broth, soy sauce, hoisin sauce, oyster sauce, sugar, chili paste, red pepper flakes, ketchup, and rice vinegar. Set aside.
In a small bowl whisk 1 tablespoon cornstarch with 1 tablespoon cold water to create the slurry. Line a plate with paper towels.
Heat oil in a wok or large skillet until shimmering. Place 1/4 cup cornstarch in a shallow bowl and toss the marinated beef until fully coated.
Fry the beef in batches for 3 to 4 minutes until golden and crispy. Transfer to the paper towel lined plate to drain.
Remove most of the oil from the wok leaving about 2 tablespoons. Stir fry ginger and garlic briefly until fragrant.
Add broccoli florets and stir fry over high heat for 3 to 5 minutes until bright green and tender crisp. Remove broccoli to a bowl.
Return the crispy beef to the wok and pour the sauce over. Toss everything together over medium high heat.
Stir the slurry and slowly add it to the wok while tossing until the sauce thickens and becomes glossy. Return broccoli to the wok and toss for about 30 seconds. Serve immediately over steamed rice.

Notes

Slice the beef thin and across the grain for tenderness. Fry in small batches so the beef stays crispy. For extra crunch rest the beef after frying and refry briefly at higher heat. Use tamari and gluten free sauces to make the dish gluten free. Reheat leftovers in a skillet or air fryer to help restore crispness.

Prep Time: 25 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir Fry
Cuisine: Chinese American

Nutrition

Serving Size: 1 serving
Calories: 430
Sugar: 21g
Sodium: 820mg
Fat: 19g
Saturated Fat: 4g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 3g
Protein: 30g
Cholesterol: 80mg