Chinese Beef and Broccoli Recipe

Chinese Beef and Broccoli is a vibrant stir-fry that brings the magic of your favorite restaurant right into your own kitchen. Tender strips of marinated beef mingle with crisp, emerald broccoli in a glossy, savory sauce layered with garlic and ginger. Quick to prepare and incredibly satisfying, this dish balances hearty flavors with fresh crunch, making every bite a celebration of contrasts. Whether you’re a seasoned home cook or just looking for a delicious weeknight dinner, Chinese Beef and Broccoli delivers on taste, comfort, and a dash of takeout nostalgia.

Ingredients You’ll Need

Ingredients You’ll Need

The beauty of Chinese Beef and Broccoli lies in its simplicity. Each ingredient has a distinct role, from creating tenderness in the beef to lending richness and color to the sauce. A handful of pantry staples unite to form layers of flavor that are far more than the sum of their parts.

• Flank steak or skirt steak: These cuts stay tender and juicy when sliced thinly and cooked quickly, making them perfect for stir-fries.
• Soy sauce: Both for marinating and saucing, it infuses deep umami flavor throughout the dish.
• Peanut or vegetable oil: Neutral oils like these handle the high heat of stir-frying and add a subtle nutty aroma if you use peanut oil.
• Cornstarch: A touch in the marinade and sauce ensures silky smoothness and helps the beef sear while staying juicy.
• Baking soda (optional): This can be used in the marinade to further tenderize tougher cuts of beef, but it’s not strictly necessary for quality steak.
• Chicken or beef stock: Stock makes the sauce rich and adds a savory backbone; chicken stock gives a lighter flavor, while beef stock deepens the richness.
• Shaoxing wine or dry sherry: This splash of cooking wine adds authentic depth and a hint of sweetness to the sauce.
• Dark soy sauce: For color and an extra burst of savory flavor; if you don’t have it, regular soy sauce can do in a pinch.
• Brown sugar: Just a bit balances the salt and adds gloss to the sauce.
• Broccoli: Cut into bite-sized florets, it keeps its crunch and soaks up that irresistible sauce.
• Garlic and ginger: These two aromatics bring zesty, warming notes that define the dish’s flavor profile.

How to Make Chinese Beef and Broccoli

Step 1: Slice and Marinate the Beef

Begin by slicing your steak thinly, across the grain, into pieces about a quarter-inch thick. This ensures tenderness and results in perfect bites. Combine the sliced beef with soy sauce, a bit of oil, and a dusting of cornstarch; if your steak is on the tougher side, add a touch of baking soda too. Gently work the marinade into the meat with your hands so it gets evenly coated. Set it aside to marinate for about 10 minutes while you prepare the other ingredients.

Step 2: Prepare the Signature Sauce

While the beef is soaking up flavor, whisk together chicken or beef stock, Shaoxing wine, both types of soy sauce, sugar, and cornstarch in a bowl. This concoction will transform in the pan into a glossy sauce that perfectly clings to every morsel of beef and floret of broccoli.

Step 3: Steam the Broccoli Until Just Tender

Pour a splash of water into a large skillet and bring it to a simmer over medium-high heat. Add the broccoli, cover tightly, and steam just until the broccoli turns vivid green and slightly tender—about a minute. Quickly transfer it out to a plate so it stays bright and crisp, and wipe out any leftover water from the skillet before moving on.

Step 4: Sear the Beef to Perfection

Heat a little oil in your skillet over medium-high heat and swirl to coat the bottom. Lay the marinated beef slices in a single layer and let them sear undisturbed for about 30 seconds to develop a nice crust. Flip them, giving just a quick sear on the other side, then stir-fry until the surface is charred but the inside remains just barely pink. This quick high-heat cooking locks in juices and flavor.

Step 5: Add Aromatics for Depth

Stir in the minced garlic and ginger, and let them sizzle for a few moments. As soon as that heady fragrance hits you, you’ll know your Chinese Beef and Broccoli is headed in the right direction. The aromatics infuse everything with that classic takeout flavor.

Step 6: Bring It All Together

Toss the steamed broccoli back into the skillet. Give your sauce another quick stir to ensure the cornstarch hasn’t settled, then pour it all over the beef and broccoli. Stir briskly as the sauce bubbles and thickens, turning everything glossy and aromatic. In less than a minute, you’ll have a luscious, restaurant-quality stir-fry to transfer to your plate while it’s piping hot.

How to Serve Chinese Beef and Broccoli

Garnishes

A flourish of fresh garnishes elevates both flavor and presentation. Sprinkle your Chinese Beef and Broccoli with sliced scallions for a pop of color and gentle bite, or scatter a few toasted sesame seeds for nutty crunch. If you like a dash of heat, add a pinch of crushed red pepper flakes or fresh sliced chilies for a restaurant-worthy touch.

Side Dishes

This stir-fry absolutely shines when served over a bed of fluffy steamed rice, since the grains soak up every drop of that savory sauce. If you’re craving variety, try it with brown rice, jasmine rice, or even tossed with some noodles. For a lighter meal, serve with a crisp Asian cucumber salad or sautéed baby bok choy.

Creative Ways to Present

Change up the classic presentation by stuffing Chinese Beef and Broccoli into lettuce wraps for a hand-held twist, or spoon it over rice noodles for a hearty noodle bowl. If you’re serving a crowd, consider plating it family-style on a big platter, topped with extra scallions and sesame seeds for an inviting, shareable meal.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers—lucky you! Chinese Beef and Broccoli keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors continue to mingle, making it almost as good reheated as it was fresh from the skillet.

Freezing

To freeze, let the cooled dish portion out into airtight containers or freezer bags, squeezing out as much air as possible. Mark the date and toss it in the freezer. When stored properly, it keeps well for up to two months, making quick weeknight dinners a breeze.

Reheating

For best results, reheat Chinese Beef and Broccoli gently in a skillet over medium-low heat, adding a splash of water if the sauce has thickened in the fridge or freezer. This keeps the beef tender and the broccoli close to its original texture. A microwave works in a pinch, just cover loosely and heat in short bursts, stirring halfway through.

FAQs

What cut of beef works best for Chinese Beef and Broccoli?

Flank or skirt steak are classic choices because they become extra tender when marinated and sliced thinly. However, sirloin or even ribeye will do in a pinch. Whichever cut you choose, slicing against the grain and keeping the pieces thin is key for melt-in-your-mouth bites.

Do I need a wok to make this recipe?

No wok required! A large nonstick skillet works perfectly—just make sure it’s well-heated before you add the beef for a great sear and that signature stir-fry flavor. Of course, a wok adds a bit of drama if you have one, but it’s not a dealbreaker.

Can I substitute another vegetable for broccoli?

Absolutely. While broccoli is traditional in Chinese Beef and Broccoli, you can easily use broccolini, snap peas, or even asparagus for a fun twist. Just adjust the steaming time so your veggies stay vibrant and crisp-tender.

How do I keep the beef tender?

Marinating the beef with soy sauce, oil, and cornstarch is a must. If you’re using a tougher cut, a pinch of baking soda in the marinade helps tenderize the meat. Most importantly, don’t overcook—searing quickly over high heat seals in juices and prevents toughness.

Is there a gluten-free option for this dish?

Yes! Simply swap out regular soy sauce for tamari or a certified gluten-free soy sauce. Double-check your broth and cooking wine to ensure they’re gluten-free, and you’ll still get all the signature flavors of Chinese Beef and Broccoli.

Final Thoughts

If you’ve been craving a homemade spin on a takeout favorite, you won’t find anything more satisfying than diving into a steaming plate of Chinese Beef and Broccoli. It’s an effortless yet impressive dish that’s sure to earn a permanent spot in your dinner rotation. Invite friends or dig in solo—you’ll be amazed at how simple and delicious homemade can be!

Chinese Beef and Broccoli Recipe

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★★★★★

5 from 30 reviews

• Author: lilan
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A flavorful and savory Chinese Beef and Broccoli recipe that is quick and easy to make. Tender slices of beef are stir-fried with crisp broccoli in a delicious soy-based sauce.

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Ingredients

Scale 1x2x3x

For the Beef:

• 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)

For the Sauce:

• 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

For the Stir-Fry:

• 1 head broccoli, cut into bite-size florets
• 1 tablespoon peanut oil or vegetable oil (*Footnote 3)
• 3 garlic cloves, minced
• 2 teaspoons ginger, minced

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Instructions

1. Prepare the Beef: Slice the beef into thin slices, marinate with soy sauce, oil, and cornstarch. Set aside.
2. Make the Sauce: Combine all sauce ingredients in a bowl.
3. Cook the Broccoli: Steam broccoli until tender. Set aside.
4. Stir-Fry: Cook marinated beef until browned. Add garlic, ginger, and broccoli. Pour in sauce and cook until thickened.
5. Serve hot as a main dish.

Notes

• You can adjust the sweetness of the sauce by adding more or less sugar to suit your taste.
• For a spicier kick, add red pepper flakes or chili paste.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Main Dish
• Method: Stir-Fry
• Cuisine: Chinese

Nutrition

• Serving Size: 1 serving
• Calories: 320 kcal
• Sugar: 6g
• Sodium: 780mg
• Fat: 18g
• Saturated Fat: 4g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 14g
• Fiber: 3g
• Protein: 28g
• Cholesterol: 75mg

Keywords: Chinese Beef and Broccoli, Beef Stir-Fry, Asian Stir-Fry Recipe, Chinese Takeout at Home