Umami Recipes
Umami Recipes

Untested Recipes

Chinese Beef and Broccoli (Omnivores Cookbook)

2 servings


30 minutes

total time



Meat and Marinade

•450 g (1 lb) boneless flank steak , skirt steak, or other cut (*see footnote 1)

•1 tablespoon soy sauce

•1 tablespoon peanut oil (or vegetable oil)

•1 tablespoon cornstarch

•1/2 teaspoon baking soda (Optional) (*see footnote 1)


•1/2 cup chicken stock (or beef stock)

•2 tablespoons Shaoxing wine (or dry sherry)

•2 tablespoons soy sauce

•1 teaspoon dark soy sauce (*footnote 2)

•2 teaspoons brown sugar (or white sugar)

•1 tablespoon cornstarch


•1 head broccoli , cut to bite-size florets

•1 tablespoon peanut oil (or vegetable oil) (*Footnote 3)

•3 garlic cloves , minced

•2 teaspoons ginger , minced


Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks. Transfer to a small bowl. Add soy sauce, peanut oil, and cornstarch (*Footnote 1). Gently mix well by hand until all the slices are coated with a thin layer of sauce. Marinate for 10 minutes while preparing the other ingredients.

Combine all the ingredients for the sauce in a medium-sized bowl. Mix well.

Add 1/4 cup water into a large nonstick skillet over medium-high heat until the water begins to boil. Add the broccoli and cover. Steam until the broccoli just turns tender and the water evaporates,1 minute or so. Transfer broccoli to a plate. Wipe the pan with a paper towel held in a pair of tongs if there’s any water left.

Add the oil and swirl to coat the bottom. Spread the steak in a single layer. Allow to cook without touching for 30 seconds, or until the bottom side is browned. Flip to cook the other side for a few seconds. Stir and cook until the surface is lightly charred and the inside is still pink.

Add the garlic and ginger. Stir a few times to release the flavor and fragrance.

Return the broccoli to the pan. Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Transfer everything to a plate immediately. Serve hot as a main dish.


Serving Size



291 kcal

Total Fat

14.3 g

Saturated Fat

4.2 g

Unsaturated Fat


Trans Fat



48 mg


790 mg

Total Carbohydrate

13.9 g

Dietary Fiber

1.5 g

Total Sugars

4.5 g


26.6 g

2 servings


30 minutes

total time
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