If you’re craving an irresistibly savory and comforting dish that feels both fresh and deeply satisfying, this Chinese Beef and Broccoli Recipe is exactly what you need. Tender slices of marinated beef perfectly complement crisp, vibrant broccoli florets, all coated in a rich, glossy sauce bursting with umami and just a touch of sweetness. It’s a classic takeout favorite brought to life effortlessly in your own kitchen, with ingredients that come together in just about 30 minutes. Once you try this recipe, it’s sure to become a go-to weeknight dinner that impresses without any fuss.
Ingredients You’ll Need
Simple but essential, each ingredient in this Chinese Beef and Broccoli Recipe plays a crucial role in delivering the perfect balance of flavor, texture, and color. From the tender beef to the bright green broccoli and the savory sauce components, every element is thoughtfully chosen.
- Boneless flank steak: This cut is tender and flavorful, ideal for quick cooking and absorbing marinade.
- Soy sauce: Adds umami depth and a subtle saltiness that ties the dish together.
- Peanut oil (or vegetable oil): Provides a high smoke point perfect for searing beef and stir-frying.
- Cornstarch: Coats the beef to create a silky texture and thickens the sauce beautifully.
- Baking soda (optional): Helps tenderize the beef even further for melt-in-your-mouth bites.
- Chicken or beef stock: Forms the savory base of the sauce, adding rich flavor and moisture.
- Shaoxing wine (or dry sherry): Brings a subtle complexity and enhances the overall aroma.
- Dark soy sauce: Gives the sauce a deeper color and richer taste.
- Brown sugar: Balances out the salty and savory notes with just the right hint of sweetness.
- Broccoli: The star vegetable providing crunch, color, and nutrition.
- Garlic and ginger: Infuse the dish with fragrant, lively flavors that brighten every bite.
How to Make Chinese Beef and Broccoli Recipe
Step 1: Prepare the Beef and Marinate
Start by slicing the beef thinly against the grain to ensure tenderness. Marinate the beef in soy sauce, peanut oil, and cornstarch, with an optional touch of baking soda. This mixture not only flavors the meat but also helps create a velvety texture when cooked. Letting it rest for about 10 minutes allows those flavors to really soak in.
Step 2: Mix the Sauce
While the beef marinates, whisk together the chicken stock, Shaoxing wine, soy sauces, brown sugar, and cornstarch in a bowl. This sauce is the soul of the dish, combining savory, sweet, and tangy notes. Make sure the cornstarch is fully dissolved to avoid lumps—this will thicken the sauce perfectly when cooked.
Step 3: Steam the Broccoli
Adding a bit of water to a skillet and steaming broccoli florets until just tender preserves their bright green color and crisp texture. This quick step ensures your broccoli will stay vibrant and satisfying, providing that essential crunch contrasting the soft beef.
Step 4: Sear the Beef
Heat oil in the skillet and sear the marinated beef in a single layer. The goal is a quick, hot sear to develop flavor through browning while keeping the inside tender and slightly pink. This rapid cooking seals in juices and enhances the dish’s overall taste.
Step 5: Add Aromatics
Stir in minced garlic and ginger to the beef and cook for about 30 seconds until fragrant. These aromatics awaken the senses and add layers of warmth and zing, elevating the dish from simple to spectacular.
Step 6: Combine and Finish
Return the steamed broccoli to the skillet, pour in the sauce, and toss everything together. Cook just until the sauce thickens and coats the beef and broccoli evenly. This final step unites all the flavors and textures, making every bite deliciously cohesive.
How to Serve Chinese Beef and Broccoli Recipe
Garnishes
A sprinkle of toasted sesame seeds or finely sliced scallions adds a wonderful nutty crunch and fresh brightness. For those who like a little heat, a few chili flakes or a drizzle of chili oil can bring a pleasant kick without overpowering the savory feast.
Side Dishes
This Chinese Beef and Broccoli Recipe pairs beautifully with steamed jasmine rice or fluffy white rice to soak up every luscious drop of sauce. You can also serve it alongside simple fried rice or even noodles to mix up textural contrasts and keep the meal exciting.
Creative Ways to Present
For a dinner party or family meal, serve the beef and broccoli on a large platter garnished with fresh cilantro and thinly sliced red chili. Arrange the beef and broccoli in alternating sections for visual appeal. Alternatively, place it atop individual bowls of rice with a sprinkle of crushed peanuts for an added crunch.
Make Ahead and Storage
Storing Leftovers
Leftovers of this Chinese Beef and Broccoli Recipe store wonderfully in an airtight container in the refrigerator for up to 3 days. The beef stays tender, and the broccoli retains some of its crunch, making it an easy and delicious next-day meal.
Freezing
If you want to stash some for longer, freeze the cooked dish in a freezer-safe container for up to a month. Keep in mind the broccoli may soften slightly upon thawing, but the flavors will remain superb when reheated.
Reheating
Reheat gently in a skillet over medium heat or microwave until warmed through. If the sauce has thickened too much, add a splash of water or stock to loosen it and restore that perfect glossy consistency.
FAQs
Can I use a different cut of beef for this Chinese Beef and Broccoli Recipe?
Absolutely! Flank steak or skirt steak are preferred for their tenderness, but sirloin or ribeye strips can work well too. Just be sure to slice thinly against the grain for the best texture.
Is there a vegetarian version of this dish?
Yes, you can substitute the beef with firm tofu, seared or crispy fried, and use vegetable broth instead of chicken stock. The sauce and broccoli combination will still deliver that classic flavor.
What if I don’t have Shaoxing wine?
No worries! Dry sherry or even a dry white wine makes a good substitute without compromising the dish’s authentic taste.
How do I make the sauce thicker?
The cornstarch slurry in the sauce naturally thickens it as it cooks. If you want a thicker consistency, you can add a bit more cornstarch mixed with water, but be cautious to avoid it becoming gloopy.
Can I add other vegetables to this recipe?
Definitely! Sliced bell peppers, snap peas, or carrots add wonderful color and crunch. Just cook them alongside the broccoli or steam them briefly to keep their texture bright.
Final Thoughts
This Chinese Beef and Broccoli Recipe is a shining example of how simple ingredients and straightforward steps can create something truly special. Whether you’re cooking for yourself, family, or friends, it’s a dish full of comforting warmth and vibrant flavors that never goes out of style. Give it a try—you’ll love how quickly it comes together and how delicious every mouthful tastes!
Print
Chinese Beef and Broccoli Recipe
- Total Time: 30 minutes
- Yield: 2 servings 1x
Description
This Chinese Beef and Broccoli recipe delivers tender, marinated beef stir-fried with bright green steamed broccoli in a savory, slightly sweet soy-based sauce. Perfect for a quick, satisfying dinner, this dish combines the perfect balance of flavors and textures in just 30 minutes.
Ingredients
Beef Marinade
- 1 lb boneless flank steak, skirt steak, or other cut, sliced
- 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 into 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 thinly against the grain into 0.5 cm thick slices or 1-cm sticks. Place in a bowl and add soy sauce, peanut oil, cornstarch, and optionally baking soda. Mix gently to coat the beef evenly. Let marinate for 10 minutes.
- Mix the Sauce: Combine chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch in a bowl. Stir well until cornstarch dissolves 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 until just tender and bright green, about 1 minute. Remove broccoli and transfer to a plate. Wipe pan clean if needed.
- Sear the Beef: Add oil to the cleaned skillet, heat over medium-high until hot. Spread marinated beef in a single layer and sear undisturbed for about 30 seconds until browned. Flip and cook for a few seconds until beef is mostly cooked but still slightly pink.
- Add Aromatics: Stir in minced garlic and ginger, cooking and stirring frequently for about 30 seconds until fragrant.
- Combine & Finish: Return steamed broccoli to the skillet. Stir the sauce again and pour into the pan. Toss everything together and cook for about 1 minute until sauce thickens and coats beef and broccoli. Serve immediately hot.
Notes
- Slice beef against the grain for more tender pieces.
- Optional baking soda in marinade helps tenderize the beef further.
- Use Shaoxing wine for authentic flavor; dry sherry is a good substitute.
- Do not overcook broccoli; steaming briefly keeps its bright color and crisp texture.
- Adjust sugar and soy sauce quantities to taste for more sweetness or saltiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
