If you’re on the hunt for a meal that feels like a comforting hug but comes together quickly on your stove, then this Chinese Beef and Broccoli Recipe is exactly what you need. It’s a perfect balance of tender, juicy beef and crisp, vibrant broccoli, all smothered in a savory, slightly sweet sauce that’s downright addictive. Whether you’re cooking for yourself or sharing with a friend, this dish offers a restaurant-quality experience that’s both wholesome and satisfying.
Ingredients You’ll Need
Every ingredient in this Chinese Beef and Broccoli Recipe plays a key role, from creating the perfect texture of the beef to adding layers of flavor with the aromatics and sauces. These simple staples come together beautifully, proving that delicious meals don’t have to be complicated.
- Boneless flank steak or skirt steak (1 lb): Choose a tender cut for the best results when sliced thinly against the grain.
- Soy sauce (3 tablespoons total): Adds umami and saltiness, essential for the marinade and sauce.
- Peanut oil (2 tablespoons): Ideal for high-heat searing, giving the beef a great crust without overpowering flavors.
- Cornstarch (2 tablespoons): Helps thicken the sauce and gives the beef a silky texture when marinated.
- Baking soda (1/2 teaspoon, optional): Tenderizes the beef for an extra-soft bite.
- Chicken stock (1/2 cup): Forms the savory base of the sauce, enriching the flavors.
- Shaoxing wine or dry sherry (2 tablespoons): Adds a subtle depth and complexity with its slightly nutty notes.
- Dark soy sauce (1 teaspoon): Provides rich color and a touch of sweetness to the sauce.
- Brown sugar (2 teaspoons): Balances savory elements with a hint of caramel sweetness.
- Broccoli (1 head): Offers a vibrant green crunch that contrasts beautifully with the tender beef.
- Garlic (3 cloves, minced): Packs a punch of aromatic flavor that wakes up the dish.
- Fresh ginger (2 teaspoons, minced): Adds zing and warms the palate, harmonizing all the tastes.
How to Make Chinese Beef and Broccoli Recipe
Step 1: Prepare and Marinate the Beef
The first step is all about getting your beef ready for cooking. Slice the beef thinly against the grain for maximum tenderness and take a moment to mix it with soy sauce, peanut oil, and cornstarch. The optional touch of baking soda can make the beef melt in your mouth. Marinate for just 10 minutes to let those flavors sink in and the cornstarch to work its magic, coating each slice evenly for that signature silky texture.
Step 2: Mix the Perfect Sauce
The sauce is the unsung hero in the Chinese Beef and Broccoli Recipe. Whisk together chicken stock, Shaoxing wine, soy sauces, brown sugar, and cornstarch until smooth. This blend combines savory, sweet, and slightly tangy elements that will cling beautifully to the beef and broccoli. Setting this aside means it’s ready to pour in right at the moment everything comes together.
Step 3: Steam the Broccoli
Bright green, tender but still with a bit of crunch — that’s the goal for your broccoli. A quick steam over boiling water in the skillet for about a minute is just enough. It keeps color vibrant and texture just right without becoming mushy. After steaming, removing the broccoli lets you prepare the beef without overcooking your greens.
Step 4: Sear the Beef
Heat your skillet with a splash of oil and spread out that marinated beef in a single layer. It’s important to let the beef sear undisturbed for around 30 seconds to develop a beautiful caramelized crust. Flip it quickly to cook just until mostly done, keeping it slightly pink and tender inside. This step is where the beef develops those savory browned edges you dream about.
Step 5: Add Aromatics
Once the beef looks gorgeous, toss in the minced garlic and ginger right into the pan. Cooking these briefly unlocks their fragrant oils, filling your kitchen with an intoxicating aroma that previews all the deliciousness ahead. Stir continuously to prevent burning, usually just about 30 seconds until fragrant is plenty.
Step 6: Combine, Coat, and Finish
Return the steamed broccoli back into the skillet and give the sauce a quick stir before pouring it over everything. Toss to coat the beef and broccoli evenly, cooking until the sauce thickens and glazes each bite with that perfect balance of savory, sweet, and earthy richness. Serve immediately while hot and fresh for the best experience.
How to Serve Chinese Beef and Broccoli Recipe
Garnishes
A sprinkle of toasted sesame seeds or thinly sliced green onions adds a lovely visual contrast and a subtle crunch that elevates this straightforward dish. These garnishes bring extra freshness and a delicate nuttiness that complement the deep sauce flavors beautifully.
Side Dishes
For the full meal, serve this main dish alongside steamed jasmine rice or fluffy white rice to soak up every bit of the luscious sauce. Alternatively, jasmine or brown rice offers an aromatic and wholesome accompaniment. If you prefer, simple stir-fried noodles or a crisp side salad with ginger dressing also work wonders with the flavors here.
Creative Ways to Present
If you want to get fancy, try serving your Chinese Beef and Broccoli Recipe in individual bowls with a sprinkle of fried shallots on top. Another fun idea is layering it over cauliflower rice or serving it wrapped in lettuce leaves for a fresh and low-carb twist. Presentation can be as casual or elegant as you like, making it versatile for weeknight dinners or special occasions.
Make Ahead and Storage
Storing Leftovers
Leftover Chinese Beef and Broccoli Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. To keep the broccoli’s texture appealing, avoid soaking with excess sauce when packing and try to reheat gently to maintain freshness.
Freezing
While you can freeze this dish, the broccoli’s texture may soften upon thawing. If freezing, store the beef and sauce separately from the broccoli for best results. Frozen portions can keep well for up to 2 months, making it perfect for future quick meals.
Reheating
Reheat gently on the stovetop over medium-low heat or in the microwave, adding a splash of water or broth if the sauce has thickened too much. Stir occasionally until heated through to preserve the tender beef and bright broccoli without overcooking.
FAQs
Can I substitute another cut of beef for flank steak?
Absolutely! Skirt steak, sirloin, or even thinly sliced ribeye work well. The key is to slice the beef thinly against the grain for tenderness.
Is Shaoxing wine necessary for the sauce?
Shaoxing wine adds authentic flavor, but dry sherry is a perfect substitute and easy to find. If you prefer, you can omit it, though it may slightly change the depth of flavor.
How do I keep the broccoli crisp and vibrant?
Steaming the broccoli just until it’s bright green and slightly tender is crucial. Avoid overcooking by steaming briefly and adding it back to the pan only at the final step to retain that perfect crunch.
Can I make this recipe vegetarian?
You can swap the beef for tofu or a vegetable protein and use vegetable broth instead of chicken stock. Adjust the cooking times accordingly to ensure the texture is just right.
What if I don’t have dark soy sauce?
Dark soy sauce provides color and a touch of sweetness. If you don’t have it on hand, you can use regular soy sauce with a small pinch of molasses or brown sugar to mimic the effect.
Final Thoughts
This Chinese Beef and Broccoli Recipe has become a staple in my kitchen because it combines ease, flavor, and that unbeatable home-cooked charm. Whether you’re craving a cozy dinner or want to impress with minimal effort, this dish delivers every single time. Give it a try, and I promise it’ll become a favorite in your rotation too!
Print
Chinese Beef and Broccoli Recipe
- Total Time: 30 minutes
- Yield: 2 servings 1x
Description
This authentic Chinese Beef and Broccoli recipe offers tender flank steak stir-fried with fresh broccoli florets in a savory, slightly sweet soy-based sauce. Ready in just 30 minutes, it combines marinated beef, aromatic garlic and ginger, and a glossy sauce for a classic takeout favorite you can easily make at home.
Ingredients
Beef Marinade
- 1 lb boneless 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
Vegetables & Aromatics
- 1 head broccoli, cut to bite-size florets
- 1 tablespoon peanut oil (or vegetable oil)
- 3 garlic cloves, minced
- 2 teaspoons ginger, minced
Instructions
- Prepare the Beef and Marinate: Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks. Place the beef into a small bowl and add soy sauce, peanut oil, cornstarch, and baking soda if using. Gently mix by hand to coat evenly. Let marinate for 10 minutes while preparing other ingredients.
- Mix the Sauce: In a medium bowl, combine chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch. Stir well until 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 florets, cover, and steam for about 1 minute until just tender and bright green. When water evaporates, transfer broccoli to a plate and wipe pan clean if needed.
- Sear the Beef: Add oil to the skillet and heat over medium-high. Spread marinated beef in a single layer and sear undisturbed for 30 seconds until browned. Flip and cook the other side briefly until mostly cooked but still slightly pink.
- Add Aromatics: Stir in minced garlic and ginger, cooking and stirring frequently for 30 seconds until fragrant.
- Combine & Finish: Return steamed broccoli to skillet. Stir sauce again to redistribute cornstarch and pour into pan. Toss everything together and cook about 1 minute until sauce thickens and coats beef and broccoli. Serve immediately hot as a main dish.
Notes
- For tenderness, slice the beef against the grain.
- Using baking soda in the marinade helps tenderize the beef but is optional.
- Shaoxing wine can be substituted with dry sherry if unavailable.
- Adjust sweetness by using brown or white sugar according to preference.
- Steaming broccoli before stir-frying ensures tender but crisp texture.
- Serve over steamed rice or noodles for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
