April 14, 2021| By

Stir-Fried Skirt Steak with Chinese Broccoli and Shiitake from Wine Country Table Cookbook

Prep Time: 30 minutes
Cook Time: 40 minutes
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Skirt Steak with Chinese Broccoli and Shiitake is easy recipe that pairs perfectly with a glass of red wine. Stir fried veggies and skirt steak topped with a chili and oyster sauce that adds a slightly spicy kick with deliciously toasty notes of flavor. Serve this dish with rice and you'll be in heaven!

A plate of skirt steak with a cookbook in the background and a wine bottle and wine in wine glasses

It's officially time to sit back, relax, and enjoy a glass of sustainable wine with this delicious Skirt Steak with Chinese Broccoli and Shiitake! This recipe is from the Wine Country Table cookbook from the California Wine Institute!

This recipe is great because it's easy to make but also so full of flavor! It comes together pretty quickly and has such a delicious marinade and sauce. Soy sauce, chili sauce, chili and peanut oil, garlic, ginger, veggies, shiitake, a little rice wine and truly come together and make this dish memorable.

A picture of a wine bottle with two glasses of wine next to it

you came for the recipe, stayed for the wine

So now that we've talked about the Skirt Steak and how delicious it is, you'll need a wine to pair it with. California Wines sent me the perfect wine to pair with this dish. It's a beautiful Cabernet Sauvignon from Paso Robles, California. This Cab has velvety and fruity notes of black currant and cherry with a hint of spiciness and smooth vanilla.

That's not all. In addition to the amazing taste, most California Wines are produced in wineries that practice sustainability - which simply means that the grapes are grown and the wine is made with intent to protect the soil, conserve the amount of water used, limit the amount of emissions emitted into the air, and preserve and benefit the people and the community that surround the business.

Photo of skirt steak on a plate with cilantro and mushrooms and bok choy with two forks next to the plate

cabernet sauvignon and skirt steak - ugh, so good.

So, when I said this was the perfect pairing, I meant it. I've been doing my best to buy organic from local businesses and support our local farmers. It's so important because not only is the produce fresher, I love supporting small businesses. My father is a small business owner, I'm a small business owner, and I think that it's so important to support like interests.

So, grab your ingredients, a glass of your favorite California Wine and let's cook! (see the video below for the recipe tutorial)

A plate of skirt steak with a cookbook in the background and a wine bottle and wine in wine glasses

how do you make skirt steak with chinese broccoli and shiitake?

Start by prepping the marinade for the skirt steak. Whisk all of the ingredients together and add the skirt steak to the marinade, letting it sit and absorb the flavors for about 2 hours, up to 12 hours (the longer the better). I talk a little bit about the process of marinating/brining in this recipe for Balsamic Braised Beef with Pears.

When the beef is done marinating, let's get started on the veggies. Boil a large pot of water and add Chinese broccoli. (I was unable to find Chinese broccoli so I used bok choy) Cook for 2 minutes then blanche in ice water. Cut off the stems and set aside. Make a quick sauce to top off this dish that contains Chinese chili sauce, oyster sauce, and a little chicken brother - it's so good.

Grab a wok and heat it up over high heat! Pour some peanut oil in there and add the broccoli (or in my case bok choy) until it's hot. Then add the shiitake mushrooms and red wine vinegar and cook until the mushrooms begin to slightly soften. Remove from the pan and add more peanut oil along with some minced ginger and garlic. Then add the skirt steak and cook until the outsides become browned. (Tip: skirt steak cooks very quickly, maybe 2-3 minutes tops!) Add the bok choy and mushrooms back in and toss in the chili/oyster sauce combo and you're done!

Top with a little cilantro, if you like! Then pour a glass of this Cabernet Sauvignon and enjoy 🙂

The recipe and blog post for this Skirt Steak with Chinese Broccoli and Shiitake was made in partnership with California Grown and California Wines! I received compensation in exchange for this work. My opinions on their wine is genuine. If I didn't love their amazing sustainable wines, I would certainly mention it! Thanks for your continued support!

For the recipe see below and then head to this LINK to purchase the Wine Country Table cookbook!

A plate of skirt steak with a cookbook in the background and a wine bottle and wine in wine glasses

Stir-Fried Skirt Steak with Chinese Broccoli and Shiitake from Wine Country Table Cookbook

Serve with rice, the recipe will satisfy two or three diners for dinner. If you add more dishes to the menu, the recipe will serve four.
Serving: 2 servings
Prep Time: 30 minutes
Cook Time: 40 minutes
Calories: 300kcal



  • 2 tbsps soy sauce
  • 2 tsps Chinese Rice Wine (shaoxing) or dry sherry
  • 2 tsps Cornstarch
  • 1 tsp Chinese Chile Oil
  • 1 tsp Peanut Oil
  • ½ tsp Sugar
  • ¾ lbs Skirt Steak, thinly sliced across the grain

Chinese Broccoli and Shiitake

  • 1 ½ tbsps Sesame Seeds
  • ¾ lb Chinese Broccoli, stalks pared with a vegetable peeler
  • 2 tbsps Chinese Oyster Sauce
  • 1 tbsp Chinese Chile Sauce
  • 3 tbsps Chicken Broth
  • 5 tbsps Peanut Oil
  • ¼ tsp Sugar
  • Kosher or Sea Salt
  • 1 tbsp Chinese Rice Wine (Shaoxing) or dry sherry
  • ¼ lb Fresh Shiitake Mushrooms, stems discarded and caps sliced
  • 1 tbsp peeled and finely minced Fresh Ginger
  • 1 tbsp finely minced Garlic
  • cup coarsely chopped Fresh Cilantro


  • In a bowl, combine all of the marinade ingredients and whisk to blend. Add the skirt steak and toss to coat well. Cover and refrigerate for 2-12 hours. Bring to room temperature before cooking.
  • Preheat the oven 350° F (180° C). Toast the sesame seeds on a heavy rimmed baking sheet until golden brown, about 5 minutes. Pour onto a plate to cool.
  • Bring a large pot of salted water to a boil over high heat. Prepare a large bowl of ice water. Blanch the broccoli in the boiling water for 2 minutes, then transfer with tongs to the ice water. When cold, drain well and squeeze dry. Separate the leafy branches from the main stalks. Slice the stalks in half on the diagonal.
  • In a small bowl, stir together the oyster sauce, chile sauce, and 1 tbsp of the chicken broth.
  • Heat a wok over high heat until a bead of water evaporates on contact. Add 1 tablespoon of the peanut oil and swirl to coat the surface of the wok. When the oil if hot, add the broccoli, sugar, and a generous pinch of salt and stir-fry until the broccoli is hot throughout. Add the wine and let it sizzle, then add the remaining 2 tablespoons of chicken broth, cover, and steam until the broccoli is crisp-tender. 2 to 3 minutes. Transfer the broccoli to a platter and return the wok to high heat.
  • Add 2 tablespoons of the peanut oil and swirl to coat the surface of the wok. When the oil is hot, add the mushrooms, season with salt, and stir-fry until just tender, about 2 minutes. Transfer to the platter with the broccoli. Return the wok high heat, add the remaining 2 tablespoons peanut oil, the ginger, garlic, and stir-fry, stirring and tossing constantly, until the ginger and garlic are fragrant., about 15 seconds. Add the beef and its marinade and stir-fry until it just changes color, about 2 minutes. Return the mushrooms and broccoli to the wok, toss the vegetables until hot, and add the oyster sauce-broth mixture. Toss quickly to coat everything evenly and then remove from the heat.
  • Transfer to a platter and top with the sesame seeds and cilantro. Serve immediately.


Calories: 300kcal
Course: Beef, Dinner, Lunch
Cuisine: Chinese

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