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; 1 tablespoon soy sauce; 1 tablespoon peanut oil (or vegetable oil); 1 tablespoon cornstarch; 1/2 teaspoon baking soda (optional); 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 to bite-size florets; 1 tablespoon peanut oil (or vegetable oil); 3 garlic cloves, minced; 2 teaspoons ginger, minced

Jump to Recipe

If you’ve ever craved a comforting, flavorful dish that brings restaurant-quality vibes right into your own kitchen, this Chinese Beef and Broccoli recipe is exactly what you need. It’s a perfect balance of tender, marinated beef and crisp-tender broccoli, all coated in a luscious, savory sauce that’s both sweet and umami-packed. The best part? It’s quick to whip up on a busy weeknight yet totally impressive enough to share with friends. Trust me, once you try this homemade Chinese Beef and Broccoli, it’ll become your go-to dish for satisfying those Chinese takeout cravings in the healthiest, most delicious way.

Ingredients You’ll Need

The magic of Chinese Beef and Broccoli rests on a few simple but essential ingredients. Each one plays a crucial role — from tenderizing the meat to creating that glossy sauce and adding irresistible aroma and color to the dish.

Flank steak or skirt steak (1 lb): These cuts are perfect for quick cooking and have the right texture to soak up the marinade and sauce beautifully.
Soy sauce (3 tablespoons, divided): Adds the fundamental salty and savory backbone to both the beef marinade and the sauce.
Peanut oil or vegetable oil (2 tablespoons, divided): A high-heat oil ensures the beef sears perfectly without burning, and adds a mild nutty flavor.
Cornstarch (2 tablespoons, divided): Key for creating a velvety coating on the beef and thickening the sauce to a perfect clingy consistency.
Baking soda (½ teaspoon, optional): This tenderizing trick is a secret weapon for extra-soft beef if you have time to marinate.
Chicken or beef stock (½ cup): Adds depth to the sauce, making it rich and flavorful.
Shaoxing wine or dry sherry (2 tablespoons): Layers in a subtle aromatic note that elevates the overall taste tremendously.
Dark soy sauce (1 teaspoon): Gives a beautiful deep color and a touch more umami.
Brown sugar (2 teaspoons): Balances the savory and salty flavors with a bit of sweetness.
Broccoli (1 head, cut into bite-size florets): Provides fresh crunch, vibrant color, and a healthy green contrast to the richly flavored meat.
Garlic (3 cloves, minced): Brings warmth and aromatic pungency that wakes up the whole dish.
Ginger (2 teaspoons, minced): A bright, zesty note that complements the garlic and adds freshness.

How to Make Chinese Beef and Broccoli

Step 1: Prepare and Marinate the Beef

Start by slicing your beef thinly against the grain. This ensures that your beef remains tender instead of chewy. Toss the slices in soy sauce, peanut oil, and cornstarch, and let them sit for about 10 minutes. Marinating not only infuses flavor but creates a protective coating that locks in moisture when cooking, giving you that melt-in-your-mouth feel.

Step 2: Whip Up the Sauce

While the beef is soaking up all those tasty flavors, combine your chicken stock, Shaoxing wine, soy sauces, brown sugar, and cornstarch to make the sauce. This mix brings together sweet, salty, and savory notes with a silky texture that will cling beautifully to both beef and broccoli—truly the heart of the dish.

Step 3: Steam the Broccoli

Steam the broccoli florets lightly until they’re just tender but still retain a satisfying crunch. This step preserves their vibrant green color and nutritional value. Using the skillet with a little water to steam also means fewer dishes—a win in any kitchen!

Step 4: Sear the Beef

Heat some peanut oil in your skillet until it’s screaming hot. Lay the beef out in a single layer—don’t crowd the pan or stir too soon. Give the slices 30 seconds to get that perfect caramelized crust. Flip and cook for just a few seconds on the other side until the surface chars lightly but the center remains pink and juicy. This quick sear locks in all the flavors.

Step 5: Add Aromatics

Throw in minced garlic and ginger and give them a good stir. These fragrant powerhouses bloom in the hot oil, releasing their flavors and scent, giving the dish its signature aromatic punch you’ll love.

Step 6: Combine and Finish Cooking

Return the broccoli back to the pan. Stir your sauce to make sure the cornstarch is dissolved and pour it over everything. Stir constantly as the sauce thickens, which should only take about a minute. Once the sauce reaches a glossy, clingy consistency, remove from heat immediately so the vegetables stay crisp and the beef tender.

How to Serve Chinese Beef and Broccoli

Garnishes

A sprinkle of toasted sesame seeds or thinly sliced green onions adds a delightful visual and textural contrast. These simple touches brighten the presentation and give a subtle nutty or fresh oniony finish that complements the rich sauce.

Side Dishes

Serve your Chinese Beef and Broccoli over steaming white jasmine or brown rice to soak up every drop of sauce. Fried rice or even simple steamed noodles also make excellent companions that complete the meal without overpowering the flavors.

Creative Ways to Present

If you want to dress it up for a fun dinner party, serve the beef and broccoli atop a bed of crispy lotus chips or nestle it inside butter lettuce cups for a refreshing handheld bite. This dish is versatile—don’t hesitate to get creative!

Make Ahead and Storage

Storing Leftovers

Transfer leftover Chinese Beef and Broccoli to an airtight container once cooled. It will keep well in the refrigerator for up to 3 days, maintaining both flavor and texture if reheated properly.

Freezing

You can freeze the dish for up to 1 month, but for best results, separate the broccoli and beef before freezing. The broccoli tends to become softer after thawing, so adding it fresh when reheating can keep the texture more appealing.

Reheating

Reheat gently in a skillet over medium heat, adding a splash of water or broth to loosen the sauce if needed. Avoid using the microwave at high power to preserve the texture of the beef and broccoli.

FAQs

Can I use other cuts of beef for this Chinese Beef and Broccoli?

Absolutely! Flank steak and skirt steak are ideal because they cook quickly and stay tender. However, you can also use sirloin or ribeye cuts—just slice thinly against the grain and adjust cooking time so the beef doesn’t get tough.

Is it necessary to use Shaoxing wine in the sauce?

Shaoxing wine adds authentic depth and aroma, but if you don’t have any, dry sherry is a great substitute. For a non-alcoholic option, a splash of chicken stock with a touch of rice vinegar can work as well.

How do I get the beef so tender in this recipe?

Marinating with soy sauce, peanut oil, cornstarch, and optionally a little baking soda helps break down muscle fibers and retains moisture during cooking. Also, quick, high-heat searing prevents the meat from drying out.

Can I make this dish gluten-free?

Definitely. Use tamari or a gluten-free soy sauce substitute, and ensure your Shaoxing wine or sherry is gluten-free. Most other ingredients are naturally gluten-free, making this an easy swap.

What if I don’t have peanut oil? Can I use another oil?

Yes! Vegetable oil, canola oil, or grapeseed oil are great options for stir-frying because they have high smoke points and neutral flavors. Peanut oil adds a subtle nuttiness but isn’t required.

Final Thoughts

There you have it—a Chinese Beef and Broccoli recipe that’s bursting with flavor, quick to prepare, and perfect for impressing family and friends alike. Once you master this dish, you’ll find it’s not just a meal but a celebration of simple ingredients elevated to delicious heights. So grab your skillet, gather your ingredients, and dive in—you won’t regret making this vibrant, satisfying favorite a regular part of your cooking rotation!

Chinese Beef and Broccoli Recipe

★★★★★

5.2 from 17 reviews

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

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Description

A classic Chinese stir-fry recipe featuring tender beef slices and crisp broccoli in a savory, slightly sweet soy-based sauce. Quick to prepare and perfect for a flavorful 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. Transfer to a small bowl. Add 1 tablespoon soy sauce, 1 tablespoon peanut oil, 1 tablespoon cornstarch, and optional 1/2 teaspoon baking soda. Gently mix with your hands until slices are evenly coated. Marinate for 10 minutes.
Make the sauce: In a medium bowl, combine 1/2 cup chicken stock, 2 tablespoons Shaoxing wine, 2 tablespoons soy sauce, 1 teaspoon dark soy sauce, 2 teaspoons brown sugar, and 1 tablespoon cornstarch. Mix thoroughly until smooth.
Steam the broccoli: Add 1/4 cup water to a large nonstick skillet over medium-high heat. Once boiling, add broccoli florets and cover. Steam until broccoli turns tender and water evaporates, about 1 minute. Remove broccoli and set aside on a plate. Wipe pan dry with paper towel if any water remains.
Cook the beef: Add 1 tablespoon peanut oil to the skillet, swirling to coat. Heat over medium-high until hot. Spread beef slices in a single layer. Cook undisturbed for 30 seconds until bottom browns, then flip and cook the other side for a few seconds. Stir occasionally until the beef is lightly charred on the outside but still pink inside.
Add aromatics: Add minced garlic and ginger to the pan with the beef. Stir a few times to release their fragrance and flavor.
Combine and finish: Return steamed broccoli to the skillet. Stir the sauce mixture again to re-dissolve cornstarch and pour over beef and broccoli. Cook and stir for about 1 minute until sauce thickens and coats the ingredients. Transfer to a plate and serve hot.

Notes

Using baking soda in the marinade helps tenderize the beef but is optional.
Shaoxing wine can be substituted with dry sherry if unavailable.
Dark soy sauce adds color and depth of flavor but can be omitted if needed.
Be sure to slice the beef against the grain for maximum tenderness.
The broccoli should remain slightly crisp, so avoid overcooking during steaming.
Serve immediately to enjoy the sauce at its best consistency.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Main Dish
Method: Stir-fry
Cuisine: Chinese