Chinese Beef and Broccoli Recipe
I have to tell you, this Chinese Beef and Broccoli recipe is one of those go-to dishes that never disappoints. It’s got that perfect balance of tender, savory beef paired with crisp-tender broccoli all wrapped up in a rich, glossy sauce that just feels like a warm hug on a plate. Whether you’re cooking for a weeknight dinner or a casual get-together, this recipe works beautifully every single time.
What makes this Chinese Beef and Broccoli recipe stand out for me is how simple the ingredients are, yet the flavors come together so authentically. I love that you don’t need any complicated steps or hard-to-find sauces—everything blends seamlessly, resulting in a dish that tastes restaurant-quality but homemade. If you’re craving that classic takeout flavor with the satisfaction of making it fresh at home, you’re going to love this.
Ingredients You’ll Need
The ingredients here work together to create that luscious sauce and tender beef we all crave. A few tips: picking the right cut of meat and the freshest broccoli really makes a difference, plus your choice of oils and seasonings can add a subtle depth to the final dish.
- Flank steak (or skirt steak): These cuts are perfect because they’re lean but tender when sliced thinly against the grain.
- Soy sauce: Key for that rich umami flavor. Use a good-quality soy sauce for the best results.
- Peanut oil (or vegetable oil): Peanut oil handles high heat well and adds a subtle nuttiness—perfect for stir-frying.
- Cornstarch: It helps tenderize the meat and thickens the sauce beautifully.
- Baking soda (optional): Used to tenderize the beef even more if you want extra soft bites.
- Chicken stock (or beef stock): Gives the sauce depth and body—homemade or store-bought both work.
- Shaoxing wine (or dry sherry): This adds a fragrant complexity that makes the sauce taste extra special.
- Dark soy sauce: A touch gives the sauce a richer color and a subtle sweetness.
- Brown sugar (or white sugar): Balances out the saltiness and adds a hint of caramel flavor.
- Broccoli: Fresh and crisp florets are essential. They should be bite-sized for easy eating and quick cooking.
- Garlic cloves: Minced fresh for that punch of flavor everyone loves.
- Ginger: Adds a warm, zesty kick to the stir-fry.
Variations
I often mix things up depending on my mood or what’s in my fridge—this recipe is really a great canvas for creativity. Feel free to tweak it and make it your own!
- Spicy version: Add some chili flakes or fresh sliced chilies to the garlic and ginger for a nice kick. I love this variation when I need a little heat on a chilly evening.
- Vegetarian swap: Replace beef with tofu or mushrooms for a meatless version that’s just as tasty and hearty.
- Different greens: Instead of broccoli, try asparagus or bok choy—they cook quickly and add a slightly different flavor and texture.
- Low-sodium option: Use low-sodium soy sauce and reduce sugar slightly to keep it healthier without sacrificing flavor.
How to Make Chinese Beef and Broccoli Recipe
Step 1: Prep the Beef
Start by slicing your flank steak thinly against the grain—this ensures the meat stays tender. In a bowl, toss the beef with soy sauce, peanut oil, cornstarch, and baking soda if you’re using it. Let it marinate for at least 20 minutes, or even better, up to an hour if you have the time. This step is golden for tender, flavorful meat that melts in your mouth.
Step 2: Mix the Sauce
While the beef marinates, whisk together your chicken stock, Shaoxing wine, both soy sauces, brown sugar, and cornstarch in a bowl. This sauce will thicken quickly once it hits the heat, so having it ready saves you from scrambling during the stir-fry.
Step 3: Cook the Broccoli
Heat peanut oil in a wok or large skillet over medium-high heat. Toss in the broccoli florets and stir-fry for about 2-3 minutes until they’re bright green and just tender but still crisp. Remove and set aside. I like to keep the broccoli a little on the crunchy side because it contrasts beautifully with the tender beef.
Step 4: Stir-Fry the Beef
In the same pan, add a little more oil if needed, then sauté garlic and ginger just until fragrant (about 30 seconds). Pour in the marinated beef and spread it out to allow a quick sear without overcrowding—work in batches if necessary. Stir-fry until the beef is mostly cooked, around 2-3 minutes, then return the broccoli back to the pan.
Step 5: Finish with the Sauce
Give your sauce a quick stir and pour it over the beef and broccoli. Keep stirring until the sauce thickens and coats everything evenly—this should take just a minute. When the sauce turns glossy and luscious, you’re done!
How to Serve Chinese Beef and Broccoli Recipe
Garnishes
I love to sprinkle toasted sesame seeds or sliced green onions on top for a fresh crunch and a pop of color. Sometimes I add a few fresh cilantro leaves if I’m feeling fancy—it adds such a nice herbal brightness that cuts through the savory sauce.
Side Dishes
This recipe pairs beautifully with steamed jasmine rice or even garlic fried rice if you want to step it up a notch. Egg rolls or simple steamed dumplings make great accompaniments for a full Chinese-inspired meal.
Creative Ways to Present
For special dinners, I like to serve the beef and broccoli over a bed of noodles instead of rice—tossed lightly with a bit of sesame oil for extra aroma. Using a large platter instead of individual plates gives it that shareable, family-style feel that everyone enjoys.
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge and eat them within 2-3 days. The broccoli stays surprisingly crisp if you reheat gently, though it’s normal for it to soften a bit overnight.
Freezing
This Chinese Beef and Broccoli recipe freezes decently. I let it cool completely before portioning into freezer-safe containers. When you’re ready to eat, thaw it overnight in the fridge for best texture.
Reheating
To reheat, pop it in a skillet over medium heat with a splash of water or stock to refresh the sauce and prevent drying out. Avoid microwaving if you want to keep that tender texture—it works, but stir-frying tastes better.
FAQs
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Can I use a different cut of beef for this Chinese Beef and Broccoli recipe?
Absolutely! While flank and skirt steaks are ideal for their tenderness and quick cooking, you can also use sirloin or ribeye if that’s what you have. Just make sure to slice the beef thinly against the grain and adjust cooking time slightly to avoid overcooking.
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What can I substitute if I don’t have Shaoxing wine?
If you don’t have Shaoxing wine, dry sherry is a great substitute and works just as well to add complexity to the sauce. Alternatively, you can omit it, but your sauce will miss that subtle depth.
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How do I keep the broccoli crisp without it getting soggy?
Quickly stir-frying the broccoli over high heat and removing it from the pan once bright green and just tender helps maintain crispness. You can also blanch it briefly in boiling water, then shock it in ice water before stir-frying to preserve its texture.
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Can I make this recipe ahead of time?
You can prep the beef marinade and sauce in advance and keep them refrigerated. The actual cooking is best done right before serving for freshness, but you can reheat leftovers gently as needed. Freezing is possible but might soften the broccoli slightly.
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Is this Chinese Beef and Broccoli recipe spicy?
Nope! The base recipe isn’t spicy at all—it’s more about savory, slightly sweet flavors. But you can easily add chili flakes or fresh peppers if you want to turn up the heat.
Final Thoughts
This Chinese Beef and Broccoli recipe is one I find myself returning to again and again because it’s just so dependable and tasty. I love how easy it is to get that takeout feel in my own kitchen without any fuss. If you haven’t tried making it at home yet, I truly recommend you do—it’s a crowd-pleaser and feels like a little treat after a busy day. Gather your ingredients, have some fun with the technique, and enjoy a cozy bowl of deliciousness. You’ll be glad you did!
Print
Chinese Beef and Broccoli Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Description
This classic Chinese Beef and Broccoli stir-fry features tender, marinated flank steak cooked to perfection with crisp broccoli florets in a savory and slightly sweet soy-based sauce. The dish is quick to prepare and makes for a wholesome, flavorful meal that pairs perfectly with steamed rice or noodles.
Ingredients
Meat and Marinade
- 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)
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
- 2 teaspoons brown sugar (or white sugar)
- 1 tablespoon cornstarch
Stir-fry
- 1 head broccoli, cut into bite-size florets
- 1 tablespoon peanut oil (or vegetable oil)
- 3 garlic cloves, minced
- 2 teaspoons ginger, minced
Instructions
- Prepare the Meat Marinade: Thinly slice the flank steak against the grain into bite-sized strips. In a bowl, combine the soy sauce, peanut oil, cornstarch, and baking soda (if using). Add the sliced beef and coat thoroughly. Let it marinate for at least 15-20 minutes to tenderize and infuse flavors.
- Make the Sauce: In a separate bowl, whisk together the chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch until smooth. Set the sauce mixture aside.
- Blanch the Broccoli: Bring a pot of water to boil and blanch the broccoli florets for about 1-2 minutes until they turn bright green and are slightly tender. Drain and immediately transfer to ice water to stop the cooking process. Drain again and set aside.
- Stir-fry Aromatics: Heat a wok or large skillet over high heat. Add the tablespoon of peanut oil. When hot, add the minced garlic and ginger, stirring quickly for about 30 seconds until fragrant but not burnt.
- Cook the Beef: Add the marinated beef to the wok and stir-fry over high heat for about 2-3 minutes until the meat is browned and nearly cooked through. Remove the beef from the wok and set aside.
- Combine and Finish Cooking: In the same wok, add the blanched broccoli and stir-fry for about a minute. Return the cooked beef to the wok. Stir the prepared sauce again to re-mix the cornstarch, then pour it into the wok. Stir continuously until the sauce thickens and coats the beef and broccoli evenly, about 1-2 minutes.
- Serve: Remove from heat and serve immediately over steamed rice or noodles for a delicious, hearty meal.
Notes
- Using baking soda in the marinade helps to tenderize the beef but is optional if you prefer a more traditional approach.
- Dark soy sauce adds richness and color to the sauce; substitute with regular soy sauce if unavailable, but color will be lighter.
- Peanut oil is preferred for its high smoke point and mild flavor, but vegetable oil can be used as a substitute.
- Blanching broccoli preserves its vibrant color and crunch while reducing stir-fry time.
- Make sure the wok or skillet is very hot before stir-frying to ensure a quick sear and prevent steaming the beef.
Keywords: Chinese beef and broccoli, stir-fry beef recipe, easy beef stir-fry, Chinese takeout beef broccoli, quick beef and broccoli
