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 into bite-size florets; 1 tablespoon peanut oil (or vegetable oil); 3 garlic cloves, minced; 2 teaspoons ginger, minced

Jump to Recipe

If you have ever craved that perfect, savory, and slightly sweet takeout flavor at home, then this Chinese Beef and Broccoli recipe is about to become your new best friend. The tender beef slices beautifully soaked in a glossy, aromatic sauce and paired with crisp-tender broccoli create a dish that’s not just comforting but also wonderfully vibrant. Every bite strikes a pleasing balance of rich umami, fresh greens, and bold garlic and ginger notes. This classic Chinese Beef and Broccoli recipe is simple enough for a weekday dinner yet impressive enough to share with friends or family whenever you want to show off your cooking skills.

Chinese Beef and Broccoli Recipe - Recipe Image

Ingredients You’ll Need

For this dish, the magic really starts with a handful of simple but essential ingredients. Each one plays a pivotal role, from tenderizing the beef to crafting the delicious sauce that coats everything perfectly. The fresh broccoli adds a pop of color and texture that brightens the whole plate.

Flank steak or skirt steak (1 lb): These cuts are ideal because they are lean and become tender when sliced thinly against the grain.
Soy sauce (3 tablespoons total): A staple for adding deep, savory umami, with a touch of dark soy for extra color and depth.
Peanut oil (2 tablespoons): A high smoke point oil with a light flavor that’s perfect for stir-frying without overwhelming the dish.
Cornstarch (2 tablespoons): Essential for marinating the beef and thickening the sauce to that signature silky finish.
Baking soda (1/2 teaspoon, optional): A secret weapon to tenderize the beef even further, especially helpful for tougher cuts.
Chicken or beef stock (1/2 cup): Adds richness and a smooth base for your sauce.
Shaoxing wine or dry sherry (2 tablespoons): Brings authentic flavor and enhances the overall aroma of the dish.
Brown sugar (2 teaspoons): Balances the savory elements with a subtle sweetness.
Broccoli (1 head): Cut into bite-sized florets, it offers a beautiful green contrast and a satisfying crunch.
Garlic (3 cloves, minced): Infuses the dish with fragrant, savory punches of flavor.
Fresh ginger (2 teaspoons, minced): Adds a zesty warmth that pulls all the flavors together harmoniously.

How to Make Chinese Beef and Broccoli

Step 1: Prepare and Marinate the Beef

Start by slicing your beef thinly against the grain — this is crucial to keep it tender after cooking. Toss the slices into a bowl and coat them evenly with soy sauce, peanut oil, and cornstarch. This simple marinade not only imparts flavor but also helps create a velvety texture when stir-fried. Let it rest for about 10 minutes while you get other ingredients ready.

Step 2: Mix the Sauce

In a medium bowl, combine the chicken stock, Shaoxing wine, soy sauces, brown sugar, and cornstarch. Whisk everything together until the sugar and cornstarch dissolve completely, ensuring that the sauce thickens beautifully later on. This mixture is the backbone of your dish’s rich, glossy coating.

Step 3: Steam the Broccoli

Adding a splash of water to a hot skillet, bring it to a boil then add the broccoli florets and cover right away. This quick steaming method keeps the broccoli crisp-tender and vibrantly green, so it won’t overcook once combined with the beef.

Step 4: Cook the Beef

Swirl in some oil in your skillet and heat it on medium-high until shimmering. Spread out the beef in a single layer and resist the urge to stir immediately — letting it sear undisturbed helps develop that slight char and locks in juices. Flip quickly, stirring just a bit so it cooks fast but remains pink inside.

Step 5: Add Aromatics

Once the beef is nearly done, toss in the minced garlic and ginger. Stir a few times until their tantalizing fragrance fills your kitchen — this step bridges the flavors between the meat and vegetables beautifully.

Step 6: Combine and Thicken

Return the broccoli to the pan, then pour in the premixed sauce while stirring vigorously. The cornstarch activates quickly, thickening the liquid into a silky glaze that coats every piece of beef and broccoli perfectly. Cook for about a minute until you get this luscious finish, then transfer to a plate and serve hot.

How to Serve Chinese Beef and Broccoli

Garnishes

A sprinkle of toasted sesame seeds or a few sliced scallions will add an extra layer of texture and freshness that beautifully complements the savory notes of the dish. For a subtle kick, a drizzle of chili oil or a side of pickled ginger can brighten the flavor profile wonderfully.

Side Dishes

Chinese Beef and Broccoli pairs wonderfully with steamed jasmine or basmati rice, which soaks up all the delicious sauce. For a lighter option, try serving it alongside cauliflower rice or a simple noodle dish seasoned with sesame oil and green onions to stay within that comforting Asian-inspired flavor zone.

Creative Ways to Present

For an elegant dinner, serve the Chinese Beef and Broccoli in a large shallow bowl lined with fresh lettuce leaves—it adds color and a crisp, refreshing bite. Alternatively, pile it over a bed of stir-fried noodles or spoon it into steamed bao buns for a delightful fusion twist that’s sure to impress.

Make Ahead and Storage

Storing Leftovers

Allow your Chinese Beef and Broccoli to cool completely before transferring it to an airtight container. Stored in the refrigerator, it stays fresh for up to 3 days without losing its vibrant flavors or tender texture, making it an excellent choice for quick lunches or dinners later in the week.

Freezing

While freezing is possible, keep in mind that the broccoli might become softer after thawing. If you prefer freezing, store the beef and sauce separately from the broccoli for better texture preservation. Frozen portions will keep well for up to 2 months.

Reheating

Reheat your leftovers gently in a skillet over medium heat to prevent the beef from overcooking and to maintain that fresh, just-cooked taste. Adding a splash of water or broth while reheating also helps revive the sauce’s luscious texture without drying it out.

FAQs

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

Flank steak and skirt steak are ideal because they are flavorful and become tender when sliced thinly against the grain. These cuts absorb the marinade well and cook quickly, making them perfect for stir-frying.

Can I use frozen broccoli for this recipe?

Yes, frozen broccoli can be used, but it’s best to thaw and drain it first to avoid excess moisture in the pan. Keep in mind that fresh broccoli tends to retain better texture and color.

Is Shaoxing wine necessary?

Shaoxing wine adds authentic depth and complexity, but if you don’t have it on hand, a dry sherry or even a splash of mirin can be great substitutes without altering the flavor too much.

Can this dish be made gluten-free?

Absolutely! Use gluten-free tamari or coconut aminos instead of soy sauce and check that your cooking stock is gluten-free. This way, you keep all the great flavors accessible to everyone.

What’s the purpose of baking soda in the marinade?

Baking soda helps tenderize beef by raising its pH level, allowing the meat to retain moisture and become more tender. It’s optional but especially helpful for tougher cuts or if you want silky beef texture.

Final Thoughts

I genuinely hope you give this Chinese Beef and Broccoli a try because it’s the kind of dish that feels both indulgent and nourishing. It brings the comforting ambiance of a favorite takeout meal into your own kitchen with ingredients you can trust. The quick cooking method means you can enjoy this classic anytime without hours of prep or cleanup. Once you taste that tender beef enveloped in the glossy, garlicky sauce along with vibrant broccoli, you’ll see why this recipe has earned a happy spot at my table and I’m sure it will at yours too!

Chinese Beef and Broccoli Recipe

★★★★★

4.9 from 9 reviews

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

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Description

Chinese Beef and Broccoli is a classic takeout favorite made easy at home with tender marinated flank steak and crisp-tender broccoli tossed in a savory soy-based sauce. This recipe balances rich umami flavors with a hint of sweetness and a touch of garlic and ginger for authentic Chinese-inspired comfort food that cooks up quickly in one pan.

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 and add soy sauce, peanut oil, and cornstarch. Gently mix with your hands until all slices are coated evenly. 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 until cornstarch is fully dissolved and set aside.
Steam the broccoli: Pour 1/4 cup water into a large nonstick skillet and heat over medium-high until boiling. Add broccoli and cover. Steam the broccoli until it just turns tender and water evaporates, about 1 minute. Remove broccoli to a plate and wipe the pan dry with a paper towel using tongs if any water remains.
Cook the beef: Add peanut oil to the clean skillet and heat over medium-high until hot. Arrange beef slices in a single layer and let cook undisturbed for 30 seconds to brown the bottom. Flip beef pieces and cook for a few seconds on the other side. Stir and cook briefly until the beef is lightly charred outside but still pink inside.
Add aromatics: Stir in minced garlic and ginger and cook briefly, stirring occasionally, to release their fragrant flavors.
Finish the dish: Return the steamed broccoli to the pan. Stir the prepared sauce again to fully dissolve the cornstarch and pour into the skillet. Cook and stir continuously until the sauce thickens, about 1 minute. Immediately transfer everything to a serving plate and serve hot.

Notes

Using flank or skirt steak sliced against the grain ensures tenderness.
Baking soda in the marinade helps tenderize the beef but is optional.
Shaoxing wine adds authentic flavor but dry sherry can be substituted.
Dark soy sauce enhances the color and depth of sauce.
Do not overcook beef to maintain juiciness; it should be slightly pink inside.
Refreshing the pan after steaming broccoli prevents sogginess and maintains crispness.

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