There is something truly comforting and satisfying about a classic stir-fry, and this Chinese Beef and Broccoli Recipe is one of my absolute favorites to whip up on a weeknight or whenever I crave something flavorful yet wholesome. Tender slices of marinated beef paired with vibrant broccoli florets come together in a luscious, savory sauce that balances salty, sweet, and umami notes perfectly. This dish is quick to prepare, making it ideal for busy days, yet impressive enough to share with friends or family. Once you’ve mastered this recipe, it will quickly become a go-to in your kitchen rotation.
Ingredients You’ll Need
The ingredients for this Chinese Beef and Broccoli Recipe are wonderfully simple but thoughtfully chosen to bring out the best in both the beef and the broccoli. Each item plays a crucial role in creating the delicious taste, perfect texture, and vibrant color that make this dish such a crowd-pleaser.
- 1 lb boneless flank steak, skirt steak, or other cut: Opt for a tender cut to ensure juicy, flavorful beef that cooks quickly.
- 1 tablespoon soy sauce: Adds a rich, savory umami backdrop to the beef marinade.
- 1 tablespoon peanut oil (or vegetable oil): Ideal for high-heat cooking, giving the beef a nice sear without smoking.
- 1 tablespoon cornstarch: Creates that delicious velvety coating on the beef, helping the sauce cling perfectly.
- 1/2 teaspoon baking soda (optional): Tenderizes the beef further if you want an extra-soft bite.
- 1/2 cup chicken stock (or beef stock): Forms the flavorful base of the sauce, enriching the overall depth.
- 2 tablespoons Shaoxing wine (or dry sherry): Adds a subtle fruity complexity that lifts the dish beautifully.
- 2 tablespoons soy sauce: Enhances the sauce’s savory richness.
- 1 teaspoon dark soy sauce: Contributes a deeper color and slightly sweeter flavor.
- 2 teaspoons brown sugar (or white sugar): Balances the saltiness with a touch of sweetness.
- 1 tablespoon cornstarch: Thickens the sauce for that signature glossy finish.
- 1 head broccoli, cut into bite-size florets: Offers a fresh crunch and vibrant green color that brighten every bite.
- 1 tablespoon peanut oil (or vegetable oil): For stir-frying the aromatics and finishing the dish with a lovely fragrance.
- 3 garlic cloves, minced: Brings savory warmth and aromatic depth.
- 2 teaspoons ginger, minced: Adds a zesty kick and freshness that perfectly complements the beef.
How to Make Chinese Beef and Broccoli Recipe
Step 1: Prepare the Beef
Begin by slicing your beef against the grain into thin slices about 0.5 cm thick or cut into 1-cm sticks. This method ensures each bite is tender and easy to chew. Toss the beef slices in a bowl with soy sauce, peanut oil, and cornstarch. This marinade not only flavors the beef but also prepares the meat to take on a silky texture once cooked. Let it rest for about 10 minutes while you prep the other ingredients—this short marinating time will work wonders!
Step 2: Make the Sauce
Next, combine the chicken stock, Shaoxing wine, soy sauces, brown sugar, and cornstarch in a bowl. Give it a good stir until everything dissolves and comes together into a smooth sauce. This is the magic mixture that will coat your beef and broccoli with that luscious, glossy glaze enhancing every bite with layered, balanced flavors.
Step 3: Steam the Broccoli
Place 1/4 cup of water in a large nonstick skillet and bring it to a boil over medium-high heat. Add your broccoli florets and cover the pan. Steaming the broccoli this way keeps it tender-crisp and retains its brilliant green color. After about a minute, when the broccoli is just tender and the water evaporates, remove it and set aside. Don’t forget to dry the pan afterward to ensure a perfect sear on the beef.
Step 4: Cook the Beef
Add the peanut oil to the dry skillet, swirling to coat evenly, and heat it until shimmering. Spread the marinated beef slices in a single layer in the pan and cook without stirring for about 30 seconds—this step lets the beef char slightly for a smoky, caramelized edge. Flip the pieces and cook the other side briefly, then stir and continue cooking until the beef is lightly charred on the outside but still pink in the center, ensuring tenderness.
Step 5: Add Aromatics
Stir in the minced garlic and ginger. These aromatics bring vibrant fragrant notes that elevate the flavor profile instantly. Keep the heat up and stir a few times so they release their oils and meld wonderfully with the beef.
Step 6: Combine and Finish
Return the steamed broccoli to the skillet. Stir the prepared sauce once more to redistribute the cornstarch and pour it over the beef and broccoli. Cook everything together, stirring often, until the sauce thickens beautifully and evenly coats the ingredients. Transfer your delicious creation to a serving plate and serve piping hot to enjoy the full range of flavors and textures.
How to Serve Chinese Beef and Broccoli Recipe
Garnishes
While this Chinese Beef and Broccoli Recipe shines on its own, adding a sprinkle of toasted sesame seeds or a dash of thinly sliced green onions on top elevates the presentation and adds a nutty crunch or a fresh pop of flavor. These simple garnishes make the dish feel even more special, perfect for sharing with loved ones.
Side Dishes
This recipe pairs beautifully with fluffy steamed jasmine rice or fragrant brown rice, which soak up the savory sauce wonderfully. For a more indulgent twist, serve it alongside garlic fried rice or even noodles tossed lightly with sesame oil and scallions. The contrast of textures and flavors turns a simple meal into a memorable feast.
Creative Ways to Present
If you want to impress guests or just shake things up, serve the beef and broccoli over a bed of cauliflower rice for a low-carb option or wrap the mixture in lettuce leaves for a fresh, handheld delight. Another idea is to plate it with a crunchy salad on the side, bringing a refreshing bite that complements the warm, saucy beef perfectly.
Make Ahead and Storage
Storing Leftovers
Leftover Chinese Beef and Broccoli Recipe stores really well in an airtight container in the refrigerator for up to 3 days. This makes it an excellent dish for meal prep or quick lunches. Keep the sauce thick and flavorful by reheating gently so it doesn’t dry out.
Freezing
If you want to freeze this dish, place it in a freezer-safe container or bag after it has fully cooled. It will keep well for up to 2 months. To maintain the texture, freeze the beef and broccoli together but consider leaving the sauce separate if you want to avoid any textural changes upon thawing.
Reheating
Reheat leftovers in a skillet over medium heat, stirring occasionally to warm evenly. You can add a splash of water or broth if the sauce has thickened too much. Alternatively, microwaving on a medium power setting in short bursts works well, allowing you to retain moisture and flavor without overcooking.
FAQs
Can I use other cuts of beef for this recipe?
Absolutely! While flank or skirt steak is ideal for its tenderness and quick cooking, you can also use sirloin or ribeye as long as you slice it thinly against the grain to keep it tender and flavorful.
What can I substitute for Shaoxing wine?
If you don’t have Shaoxing wine on hand, dry sherry is a fantastic substitute that offers a similar depth and fruity note. For a non-alcoholic option, try a mixture of chicken broth with a splash of rice vinegar.
Can I make this recipe gluten-free?
Yes! Simply swap the regular soy sauce for a gluten-free tamari or coconut aminos. Ensure your other ingredients like dark soy sauce and Shaoxing wine are also gluten-free or find suitable alternatives.
How do I keep the broccoli bright green and crisp?
The key is in the steaming step. Steam broccoli just until it turns tender-crisp, about a minute, then quickly remove it to prevent overcooking. Stir-frying gently after steaming keeps that lovely vibrant color and crunch.
Is there a vegan version of this Chinese Beef and Broccoli Recipe?
Definitely! Replace beef with firm tofu, tempeh, or seitan and use vegetable broth instead of chicken stock. Adjust cooking times accordingly, and you’ll have a delicious plant-based version that still captures the essence of the original.
Final Thoughts
Making this Chinese Beef and Broccoli Recipe is such a rewarding experience — you get a nutritious, comforting, and downright delicious dish in about 30 minutes that feels homemade but tastes like you ordered it from a favorite restaurant. Trust me, once you get the hang of balancing the quick sear of the beef and the bright, tender broccoli with that glossy, flavorful sauce, it will become a cherished staple. I can’t wait for you to enjoy every takeout-worthy bite!
Print
Chinese Beef and Broccoli Recipe
- Total Time: 30 minutes
- Yield: 2 servings 1x
Description
This classic Chinese Beef and Broccoli recipe features tender, marinated flank steak stir-fried with fresh broccoli florets and coated in a flavorful savory-sweet sauce. Quick to prepare and perfect for a hearty weeknight dinner, it balances the richness of soy and Shaoxing wine with the freshness of garlic and ginger.
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 and 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: 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. Add 1 tablespoon soy sauce, 1 tablespoon peanut oil, and 1 tablespoon cornstarch. Gently mix well by hand until all slices are coated with a thin layer of sauce. Marinate for 10 minutes while preparing other ingredients.
- Make the Sauce: In a medium bowl, combine 1/2 cup chicken stock, 2 tablespoons Shaoxing wine, 2 tablespoons soy sauce, 1 teaspoon dark soy sauce, 2 teaspoons brown sugar, and 1 tablespoon cornstarch. Mix well and set aside.
- Steam the Broccoli: Add 1/4 cup water into a large nonstick skillet over medium-high heat and bring to a boil. Add broccoli florets and cover with a lid. Steam until broccoli just turns tender and water evaporates, about 1 minute. Transfer broccoli to a plate and wipe the pan dry with a paper towel if water remains.
- Cook the Beef: Add 1 tablespoon peanut oil to the dry skillet and swirl to coat the bottom. Heat over medium-high until hot. Spread the marinated beef in a single layer. Cook without stirring for 30 seconds or until the bottom side is browned. Flip and cook the other side for a few seconds. Stir and cook until beef is lightly charred on the outside but still pink inside.
- Add Aromatics: Add minced garlic and ginger to the skillet. Stir a few times to release their fragrance and flavor.
- Combine and Finish: Return broccoli to the pan. Stir the sauce mixture again to dissolve any cornstarch and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Immediately transfer to a serving plate. Serve hot as a main dish.
Notes
- Slicing the beef against the grain ensures tenderness.
- Marinating the beef allows it to absorb the soy and oil flavors.
- Baking soda is optional; it helps tenderize the beef further if desired.
- Shaoxing wine can be substituted by dry sherry if unavailable.
- Steaming broccoli briefly keeps it crisp and vibrant in color.
- Use a nonstick skillet for easy steaming and stir-frying.
- Adjust sugar to taste for more sweetness if preferred.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
