Name: Chinese Beef and Broccoli Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: Chinese
Ingredients: 1 lb flank steak, skirt steak, or other cut, thinly sliced; 1 tablespoon soy sauce; 1 tablespoon peanut oil (or vegetable oil); 1 tablespoon cornstarch; 1/2 teaspoon baking soda (optional, to tenderize beef); 1/2 cup chicken stock (or beef stock); 2 tablespoons Shaoxing wine (or dry sherry); 2 tablespoons soy sauce; 1 teaspoon dark soy sauce; 2 teaspoons brown sugar (or white sugar); 1 tablespoon cornstarch; 1 head broccoli, cut into bite-size florets; 1 tablespoon peanut oil (or vegetable oil); 3 garlic cloves, minced; 2 teaspoons ginger, minced

Jump to Recipe

If you’re craving a home-cooked meal that’s both comforting and packed with flavor, you are going to love this Chinese Beef and Broccoli recipe. This dish perfectly balances tender slices of beef with crisp-tender broccoli, all smothered in a savory, slightly sweet sauce that hits every note. Whether you’re cooking for a weeknight dinner or offering something a little special, this recipe makes the experience feel like dining at your favorite Chinese restaurant, right in your own kitchen.

Chinese Beef and Broccoli Recipe - Recipe Image

Ingredients You’ll Need

These ingredients might seem straightforward, but each plays an important role in delivering the authentic taste and satisfying texture of Chinese Beef and Broccoli. From the savory soy sauce that forms the backbone of the sauce to the fresh garlic and ginger that wake up your palate, every item is essential.

Flank steak (or skirt steak): Choose a cut that’s tender yet sturdy to soak up the marinade and cook quickly without drying out.
Soy sauce: Brings salty umami depth to both the marinade and the sauce.
Peanut oil (or vegetable oil): Its high smoke point is perfect for stir-frying at high heat, adding a subtle nutty flavor if you use peanut oil.
Cornstarch: Acts as a velvety coating for the beef and thickens the sauce beautifully.
Baking soda (optional): Helps tenderize the beef for melt-in-your-mouth softness if you choose to use it.
Chicken or beef stock: Adds richness and depth to the sauce base.
Shaoxing wine (or dry sherry): Introduces complexity and a touch of sweetness that lifts the overall flavor.
Dark soy sauce: Gives a deeper color and more intense umami kick.
Brown sugar: Balances the saltiness with gentle sweetness.
Broccoli: Fresh florets provide crunch and vibrant green color that contrasts with the tender beef.
Garlic and ginger: Essential aromatics that make the dish irresistibly fragrant.

How to Make Chinese Beef and Broccoli

Step 1: Prepare and Marinate the Beef

Start by slicing your chosen beef cut against the grain into thin slices or sticks about 1/4 inch thick. This step is key for tenderness. Toss the beef with soy sauce, peanut oil, and cornstarch, mixing gently by hand until each piece is coated in a thin, even layer. Let it rest for 10 minutes while you get the other ingredients ready. This simple marinade sets the stage for tender, flavorful meat that’s bursting with umami.

Step 2: Mix the Sauce

In a medium bowl, combine chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch. Whisk everything together until smooth. This sauce is the heart of Chinese Beef and Broccoli, balancing salty, sweet, and savory flavors with a luscious, thick texture when cooked.

Step 3: Steam the Broccoli

Pour 1/4 cup of water into a large nonstick skillet and bring it to a boil over medium-high heat. Add the broccoli florets and cover the pan to trap the steam. Within about a minute, the broccoli will turn tender yet crisp, the perfect texture to complement the beef. Remove the broccoli and set it aside, wiping the skillet dry to prepare for the stir-fry.

Step 4: Sear the Beef

Add oil to the clean skillet and heat it until shimmering. Spread the marinated beef in a single layer and let it sear undisturbed for 30 seconds until browned on the bottom. Flip the slices and cook briefly more, just until the other side is charred but the inside remains a touch pink. This quick searing locks in juices and gives a delightful caramelized crust to your beef.

Step 5: Add Aromatics

Next, toss in minced garlic and ginger and stir just a few times. This step releases their fragrant oils without burning, infusing the dish with that unmistakable kick of flavor that makes Chinese Beef and Broccoli so memorable.

Step 6: Combine and Thicken

Return the broccoli to the skillet and stir gently. Give the sauce another whisk to dissolve any settled cornstarch, then pour it over the beef and broccoli. Stir constantly as the sauce comes to a gentle boil and thickens, coating every bite with glossy richness. Once thickened, transfer everything to a serving plate and get ready to delight in your creation.

How to Serve Chinese Beef and Broccoli

Garnishes

A sprinkle of toasted sesame seeds or a few sliced green onions adds a fresh and nutty touch that brightens the dish visually and in flavor. Adding a small handful of crushed red pepper flakes is perfect if you crave a little heat.

Side Dishes

Steamed jasmine rice or fluffy white rice is the classic accompaniment here, soaking up the sauce and balancing the savory beef. For something slightly different, try fried rice, or even noodles for a more filling meal. A light cucumber salad with rice vinegar dressing makes a crisp, refreshing side.

Creative Ways to Present

Serve the Chinese Beef and Broccoli in a large, shallow bowl to show off the vibrant colors and glossy sauce. For a fun twist, spoon it over baked sweet potatoes, or use it as a filling for lettuce wraps to add a crunchy contrast. The versatility of this dish invites playful plating ideas.

Make Ahead and Storage

Storing Leftovers

Allow the Chinese Beef and Broccoli to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3 days, making it an excellent option for easy lunches or dinners throughout the week.

Freezing

If you’d like to freeze this dish, separate the beef, broccoli, and sauce into a freezer-safe container and use it within 1 month for best quality. Defrost overnight in the fridge before reheating. Keep in mind that broccoli texture may soften slightly after freezing but will still taste great.

Reheating

Reheat Chinese Beef and Broccoli gently in a skillet over medium heat, adding a splash of water or stock to loosen the sauce if necessary. Alternatively, microwave it covered in short bursts to retain moisture and prevent overcooking. Stir occasionally to distribute heat evenly.

FAQs

Can I use a different cut of beef for Chinese Beef and Broccoli?

Absolutely! While flank or skirt steak is ideal because of its tenderness and flavor, you can also use sirloin or rib-eye. Just be sure to slice it thinly against the grain to maintain tenderness.

What can I substitute if I don’t have Shaoxing wine?

Dry sherry is an excellent substitute that adds a similar depth and sweetness. If you prefer a non-alcoholic option, a mix of white grape juice and a splash of vinegar can work in a pinch.

Is it necessary to marinate the beef?

Marinating the beef helps tenderize it and infuses it with flavor, but if you’re short on time, even a quick toss with soy sauce and cornstarch before cooking will still yield delicious results.

How do you get the perfect texture for the broccoli?

Steaming the broccoli briefly until just tender-crisp preserves its bright color and satisfying crunch, which contrasts beautifully with the beef’s tender texture.

Can I make this recipe gluten-free?

Yes! Use gluten-free soy sauce or tamari instead of regular soy sauce, and ensure any Chinese cooking wine you use is gluten-free or substitute with an appropriate alternative.

Final Thoughts

There’s something so satisfying about making Chinese Beef and Broccoli at home—this recipe captures the essence of your favorite restaurant dish with fresh ingredients and a touch of love. It’s quick enough for weeknights but special enough for guests, and I promise once you try it, it’ll become a staple in your kitchen. Give it a go and enjoy every flavorful bite!

Chinese Beef and Broccoli Recipe

★★★★★

5 from 7 reviews

Author: Hugo
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Halal

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Description

A classic Chinese takeout favorite made at home with tender beef slices and crisp broccoli tossed in a savory, slightly sweet soy-based sauce. This Chinese Beef and Broccoli recipe is quick to prepare and perfect for a delicious weeknight dinner.

Instructions

Prepare the beef: Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks. Place in a small bowl, then add soy sauce, peanut oil, cornstarch, and optional baking soda. Mix gently by hand until each piece is coated evenly. Let the beef marinate for 10 minutes while preparing other ingredients.
Make the sauce: In a medium bowl, combine chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch. Stir well to dissolve the cornstarch and mix the sauce thoroughly. Set aside.
Steam the broccoli: Add 1/4 cup water to a large nonstick skillet and bring to a boil over medium-high heat. Add broccoli florets, cover the pan, and steam until broccoli is just tender and water has evaporated, about 1 minute. Remove broccoli to a plate and wipe the pan dry with a paper towel held in tongs if needed.
Cook the beef: Heat 1 tablespoon oil in the same skillet over medium-high heat until hot. Arrange beef slices in a single layer without crowding. Let cook undisturbed for 30 seconds until the bottom side browns. Flip and cook the other side a few seconds. Stir and continue cooking briefly until the beef is lightly charred on the outside but still pink inside.
Add aromatics: Add minced garlic and ginger to the skillet with the beef. Stir a few times to release their fragrance and infuse flavor, about 30 seconds.
Combine and finish: Return steamed broccoli to the skillet. Stir the prepared sauce again to remix the cornstarch and pour it over the beef and broccoli. Cook and stir continuously until the sauce thickens and coats everything evenly, about 1 minute. Remove from heat immediately to avoid overcooking.
Serve: Transfer the beef and broccoli mixture to a serving plate. Serve hot with steamed rice or noodles as a satisfying main dish.

Notes

Using baking soda in the marinade tenderizes the beef by breaking down proteins but should be used sparingly.
Dark soy sauce adds a richer color and deeper flavor to the sauce.
Peanut oil or vegetable oil is preferred for its high smoke point during stir-frying.
To easily slice the beef thinly, partially freeze the meat before cutting.
This dish pairs well with steamed jasmine rice or fried rice for a complete meal.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stir-Fry
Cuisine: Chinese