Savory Beef Broccoli

• Flank steak or other lean beef: slice real thin, against the grain, and let it marinate to get super tender. Works best if it's a little frozen first.
• Soy sauce: adds a deep savory kick, so pick a good naturally brewed bottle if you can.
• Neutral oil or peanut oil: great for flavorful searing and can take the heat.
• Cornstarch: keeps the meat juicy and helps the sauce coat everything—this is a serious game-changer.
• Baking powder: not a must, but helps soften up firmer cuts.
• Chicken or beef stock: this is your liquid base, so choose a quality one with as few additives as you can find.
• Shaoxing wine or dry sherry: brings in a tangy edge that rounds out the flavor—totally optional, just a nice little extra.
• Dark soy sauce: gives the sauce that signature color and more umami.
• White or brown sugar: balances out the salty soy flavor and smooths out the taste.
• Fresh broccoli: keep it snappy and peel the stems if you want to cook them too.
• Fresh ginger and garlic: bring those classic Asian notes—def go for freshly bought if you can.
• Rice: the perfect side, served hot and fluffy, really makes the meal.

Step-by-step in Germany

Get the meat ready:

Slice the beef nice and thin across the grain, even easier if it’s a bit frozen. Toss it in a bowl and work in the soy sauce, oil, cornstarch, and optional baking powder. Let it chill for at least ten minutes so it can soak up all the flavor and start getting soft.

Mix up the sauce:

In a bowl, whisk together stock, Shaoxing wine, both soys, sugar, and cornstarch until there aren’t any lumps. You want to get a feel for how thick it’ll be, so check the consistency now.

Blanch the broccoli:

Add a splash of water to a large pan and get it hot. Drop in the broccoli florets and cover up fast. Let them go for about a minute so they’re still bright green and crisp. Pour out any extra water and set aside.

Sear the beef:

Heat up a generous glug of oil in your pan. Spread the beef out in a single layer so it fries, not steams. Let it sit to brown up, then flip it. It doesn't need to be fully cooked—just let it get a little color so it stays tender.

Add aromatics:

Throw in the ginger and garlic and stir quick—about fifteen seconds. Don’t let them turn brown or they’ll get bitter.

Bring back broccoli and add sauce:

Toss the broccoli and your sauce into the pan together. Keep things moving so nothing sticks and the sauce thickens up fast. Everything should get coated, should only take a minute.

Time to serve:

Move it all off the hot pan as soon as it’s done and onto a platter. Dish it up with some steaming rice right away so the beef stays soft and sauce doesn’t soak into the veg.

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Good to know

Packed with protein and vitamin C. You can go for cheaper beef because the marinade makes it tender anyway. Still totally delicious for lunch the next day. My favorite thing is how the ginger and garlic smell when they're sizzling—that always takes me back to my Asia trips. Everyone at my table gets this look when they take a bite, because they're waiting for that juicy beef and crispy broccoli. I love my broccoli extra crunchy.

Storing leftovers

Leftovers keep perfectly in a sealed container in the fridge for two days. If you want to reheat, add a splash of water and warm it up gently in a pan over medium heat.

Swapping ingredients

If you can’t track down Shaoxing wine at the Asian shop, dry sherry is almost the same. This works just as well with pork or beef, and chicken’s a great swap for the beef—just cook it the same way. If you need it gluten-free, go for tamari instead of soy sauce.

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Serving ideas

Usually served with fragrant jasmine rice, but stir-fried noodles are awesome, too. Sprinkle on sesame or chopped cilantro if you want. Like a little heat? Throw on some chili flakes.

Cultural info

Turns out beef and broccoli isn’t a big thing in China—it’s actually a Chinese-American classic. It meshes familiar flavors with quick, stir-fried Chinese cooking. In Germany, it’s a go-to for fast, bold-tasting meals when you want something fresh and punchy.

Recipe FAQs

→ How do you keep the beef extra tender?

Soak it with soy sauce, a splash of oil, cornstarch and maybe a bit of baking soda. It'll cook up juicy and soft when you toss it in the pan.

→ Can I use a different cut instead of flank steak?

Sure thing. Sirloin, brisket, or any soft beef cut works really well too.

→ What gives the sauce so much flavor?

It's a tasty blend: soy sauce, shaoxing wine, broth, a little sugar, dark soy, plus ginger and garlic. So simple but big taste.

→ Is there a way to make this without beef?

Totally—just season up tofu and cook it exactly the same way. You'll get a great veggie version.

→ How do you keep broccoli from getting mushy?

Steam the florets real fast in boiling water, then toss them in last. They'll stay crisp and fresh.