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 similar cut; 1 tablespoon soy sauce; 1 tablespoon peanut oil (or vegetable oil); 1 tablespoon cornstarch; 1/2 teaspoon baking soda (optional, for tougher cuts); 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 dish that bursts with bold flavors yet feels cozy like a warm hug, this Chinese Beef and Broccoli is exactly what you need. It’s a classic takeout favorite that you can effortlessly recreate at home, loaded with tender slices of marinated beef and crisp-tender broccoli all coated in a richly savory sauce. The perfect balance of salty, sweet, and umami notes will have you reaching for seconds every time, and once you try this recipe, it’ll become a staple in your dinner rotation.

Chinese Beef and Broccoli Recipe - Recipe Image

Ingredients You’ll Need

The magic of Chinese Beef and Broccoli lies in its simplicity—the ingredients are straightforward, but each one plays a crucial role in delivering the dish’s vibrant flavor and satisfying texture. From the tender beef to the aromatic garlic and ginger, every component works together beautifully.

Flank steak (1 lb): Perfectly thinly sliced for quick cooking and tender bites.
Soy sauce (1 tbsp for marinade + 2 tbsp for sauce): Brings that essential salty, savory foundation.
Peanut oil (2 tbsp): Ideal for stir-frying and adding a subtle nutty aroma.
Cornstarch (2 tbsp): Used both for marinating the beef and thickening the sauce to a glossy finish.
Baking soda (½ tsp, optional): Tenderizes tougher cuts if needed, keeping beef juicy and soft.
Chicken or beef stock (½ cup): Adds depth and richness to the sauce.
Shaoxing wine or dry sherry (2 tbsp): Delivers a hint of sweetness and complexity.
Dark soy sauce (1 tsp): Contributes a gorgeous dark color and subtle caramel notes.
Brown sugar (2 tsp): Balances the savory elements with a touch of sweetness.
Broccoli (1 head): Fresh and crisp florets that add beautiful color and crunch.
Garlic (3 cloves, minced): Explodes with aromatic flavor.
Ginger (2 tsp, minced): Provides a warm, zesty lift that brightens the dish.

How to Make Chinese Beef and Broccoli

Step 1: Prepare the Beef Marinade

Start by slicing your beef thinly against the grain—this ensures each piece stays tender and cooks quickly. Toss it in soy sauce, peanut oil, and cornstarch to create a velvety coating that locks in flavor and moisture. Let it sit for about 10 minutes so the marinade does its magic while you prep the rest.

Step 2: Make the Sauce

In a bowl, combine chicken stock, Shaoxing wine, soy sauces, brown sugar, and cornstarch. Mixing these ahead of time means everything will come together quickly in the pan, giving your Chinese Beef and Broccoli that luscious, thick sauce that hugs every bite.

Step 3: Steam the Broccoli

Before stir-frying, steam the broccoli briefly in boiling water for about a minute until just tender. This step helps retain its vibrant green color and ensures the floret texture is pleasantly crisp but not raw.

Step 4: Cook the Beef

Heat oil in your skillet over medium-high heat and spread the beef in a single layer. Let it sizzle and brown without stirring for about 30 seconds to get a nice char, then flip and cook just a few more seconds. Stir and toss to finish cooking while keeping the center juicy and pink.

Step 5: Add Aromatics and Broccoli

Throw in minced garlic and ginger to the hot pan, stirring briefly to release their fragrant oils. Immediately follow by returning the broccoli to the pan to rewarm and mingle flavors.

Step 6: Finish with the Sauce

Give the sauce a quick stir to mix the cornstarch evenly, then pour it into the skillet. Stir constantly as the sauce thickens to glossy perfection in about a minute. Once thick and bubble-kissed, remove from heat and plate your beautiful Chinese Beef and Broccoli right away for optimal taste.

How to Serve Chinese Beef and Broccoli

Garnishes

A sprinkling of toasted sesame seeds or sliced green onions adds freshness and an inviting crunch that complements the dish’s savory richness beautifully.

Side Dishes

This dish pairs wonderfully with steamed jasmine rice or fluffy white rice to soak up every bit of the delicious sauce. For something lighter, try serving alongside simple stir-fried noodles or a crisp Asian slaw for contrast.

Creative Ways to Present

For a special touch, serve Chinese Beef and Broccoli in individual shallow bowls topped with a drizzle of toasted sesame oil. Garnish with thinly sliced red chili or a wedge of lime to add a pop of color and a zingy finish that wakes up the palate.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 3 days. The beef will continue to absorb the sauce, making it even more flavorful, and the broccoli stays pleasantly tender.

Freezing

You can freeze Chinese Beef and Broccoli for up to 2 months. Pack it tightly in a freezer-safe container or heavy-duty bag, just know that the texture of the broccoli might soften a bit upon thawing.

Reheating

To reheat, gently warm the dish in a skillet over medium heat, adding a splash of water or stock if the sauce has thickened too much. This method helps maintain the beef’s tenderness and broccoli’s texture, unlike microwaving, which can sometimes make the beef chewy.

FAQs

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

Absolutely! Flank or skirt steak are preferred for their tenderness and quick cooking time, but you can use chuck or round roast if you add baking soda to the marinade and let it sit a bit longer to tenderize.

What if I don’t have Shaoxing wine?

You can substitute dry sherry or even a splash of mirin. These provide a similar depth and slightly sweet aroma critical for authentic flavor.

Is there a substitute for dark soy sauce?

If you don’t have dark soy sauce, try adding a little molasses or extra brown sugar to the sauce. This helps mimic the rich color and subtle sweetness dark soy typically imparts.

Can I make this dish vegetarian?

You can definitely swap the beef for firm tofu or seitan and use vegetable stock instead of chicken or beef stock. Just adjust cooking times so the plant-based proteins heat through without drying out.

What’s the best way to cut the beef?

Slicing the beef thinly against the grain is crucial for a tender bite. Cutting across the muscle fibers shortens them, making the beef easier to chew and delightfully tender once cooked.

Final Thoughts

There’s something undeniably comforting about homemade Chinese Beef and Broccoli—it’s a dish that brings together simple ingredients into a feast of flavor and texture. Give this recipe a try and enjoy that perfect balance of tender beef, crisp broccoli, and luscious sauce from your own kitchen. I promise it will warm your heart and satisfy your cravings every time.

Chinese Beef and Broccoli Recipe

★★★★★

5.2 from 11 reviews

Author: Victor
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Low Lactose

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Description

This Chinese Beef and Broccoli recipe is a classic stir-fry dish featuring tender slices of marinated flank steak paired with crisp, steamed broccoli florets. The savory sauce combines soy sauce, Shaoxing wine, and a touch of sweetness, resulting in a flavorful and satisfying meal that’s quick to prepare and perfect for a weeknight dinner.

Instructions

Slice and Marinate the Beef: Slice the beef against the grain into 1/4 inch thick slices or 1/2 inch sticks. Place in a small bowl and add soy sauce, peanut oil, cornstarch, and baking soda if using. Gently mix by hand until all slices are evenly coated. Let it marinate for 10 minutes.
Prepare the Sauce: In a medium bowl, combine chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch. Mix well and set aside.
Steam the Broccoli: Add 1/4 cup water to a large nonstick skillet over medium-high heat and bring to a boil. Add broccoli florets, cover, and steam until they just turn tender and the water evaporates, about 1 minute. Remove broccoli to a plate and wipe the pan dry.
Cook the Beef: Heat oil in the skillet over medium-high heat until hot. Spread the marinated beef in a single layer without crowding. Cook without stirring for 30 seconds until the bottom is browned, then flip and cook the other side briefly until lightly charred but still pink inside. Stir to cook through.
Add Garlic and Ginger: Add minced garlic and ginger to the pan and stir a few times to release their fragrance.
Combine Broccoli and Sauce: Return the steamed broccoli to the pan. Stir the prepared sauce again to dissolve cornstarch completely, then pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute.
Serve: Transfer the beef and broccoli immediately to a plate and serve hot as a main dish.

Notes

For tougher beef cuts like chuck, brisket, or round roast, add 1/2 teaspoon baking soda to the marinade and marinate for 30 minutes to tenderize.
Dark soy sauce gives the sauce a rich color and caramel note; if unavailable, substitute with 1/2 teaspoon molasses to enhance flavor.
If peanut oil is not available, drizzle 1/2 teaspoon toasted sesame oil into the dish after cooking and stir to boost flavor.

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