Try this easy recipe for authentic Chinese beef and broccoli with white rice.
Beef and broccoli is a staple dish that you’ll find at nearly all Chinese American restaurants — along with other favorites such as fried wontons, kung pao chicken, egg rolls, and Mongolian beef. I love beef and broccoli because (a) I can’t resist anything with tender and tasty strips of flank steak, and (b) it’s such an easy one-pan stir fry recipe. Also, if you’re a huge broccoli fan like me, you’ll love these juicy and flavorful bites of broccoli in between mouthfuls of meat and rice.
I have a couple of tricks up my sleeve to make the beef as tender as possible — you can check out my full list of tips in the Mongolian beef post — most notably, you’ll want to slice the beef as thinly as possible (I aim for 1/4 inch thickness) and toss with a bit of corn starch before cooking.
Beef and broccoli is a delicious meal to enjoy for lunch or dinner, and leftovers reheat well in the microwave. I usually serve it with cooked white rice. There’s a decent amount of sauce that comes with this recipe, so you’ll want some rice to help sop up the sauce. Yum.
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