Chinese Beef and Broccoli Recipe

If you’re craving a fast, flavorful dinner that’s better than takeout and quicker than waiting for delivery, Chinese Beef and Broccoli is your new weeknight hero. Succulent slices of beef, crisp-tender broccoli, and a glossy, richly savory sauce come together in minutes—no fancy skills needed. Whether you’re looking for comfort food or wanting to impress friends with a homemade classic, this dish balances savory, sweet, and umami flavors in every bite. Once you master Chinese Beef and Broccoli, you’ll want to put it on regular rotation!

Ingredients You’ll Need

Let’s keep it delightfully simple—just a handful of real ingredients can create something truly special. Each one plays its own essential role, whether bringing out vibrant color, adding body to the sauce, or ensuring every bite is perfectly seasoned and textured.

• Flank steak (1 lb): Cut against the grain for the most tender beef; you can also use skirt steak or another quick-cooking cut.
• Soy sauce (3 tablespoons in total): Adds deep, layered savoriness to both the marinade and sauce.
• Peanut oil or vegetable oil (2 tablespoons): Provides high-heat cooking power and a subtle nutty flavor.
• Cornstarch (2 tablespoons): Thickens the sauce perfectly and helps protect the beef from overcooking.
• Baking soda (1/2 teaspoon, optional): Tenderizes tougher cuts of beef, keeping every bite extra juicy.
• Chicken or beef stock (1/2 cup): Ensures the sauce is rich and flavorful without overpowering the dish.
• Shaoxing wine or dry sherry (2 tablespoons): Infuses the stir-fry with classic aromatic complexity.
• Dark soy sauce (1 teaspoon): Just a splash gives richer color and intensified umami (optional but strongly recommended).
• Brown sugar (2 teaspoons): Balances the salty elements and subtly deepens the sauce.
• Broccoli (1 head): Cut into florets; brings crunch, vivid color, and freshness to the plate.
• Garlic (3 cloves, minced): Fills the kitchen with irresistible fragrance and adds a punchy savory note.
• Ginger (2 teaspoons, minced): Offers gentle warmth and depth, rounding out the classic stir-fry flavor.

How to Make Chinese Beef and Broccoli

Step 1: Prep and Marinate the Beef

Start by slicing your beef against the grain into thin slices or small sticks—this is the secret to bite-sized, melt-in-your-mouth texture. Once cut, transfer it to a bowl and toss with your first additions of soy sauce, oil, and cornstarch (plus baking soda if you want the beef exceptionally tender). Massage everything gently to coat and set aside to marinate for just 10 minutes; it’s a brief pause that pays off in juicy, flavorful results.

Step 2: Mix the Stir-Fry Sauce

Grab a medium bowl and whisk together the rest of the soy sauce, both types of soy sauce if you’re using, chicken stock, Shaoxing wine, brown sugar, and that extra hit of cornstarch. This mixture will thicken up into the luscious, glossy sauce that makes Chinese Beef and Broccoli such a classic. Make sure the cornstarch dissolves completely for a smooth finish.

Step 3: Steam the Broccoli

Add a splash of water to your large skillet and bring it to a boil, then add the broccoli florets and cover with a lid. Let them steam until just tender and vibrantly green—about a minute or so. Transfer to a plate and quickly wipe any excess water from the pan to get it ready for the stir-fry.

Step 4: Sear the Beef

Drizzle in some oil, cranking up the heat until it’s shimmering. Spread your marinated beef in a single, even layer and let it sear without moving for 30 seconds: this gets you those irresistible brown bits and locks in juiciness. Flip or stir briefly to sear the other side while keeping the center slightly pink—it’ll finish cooking in the next steps, so don’t overdo it!

Step 5: Aromatic Boost

Now, in with the garlic and ginger. Stir them in for a few moments until the kitchen starts to smell incredible—this is where Chinese Beef and Broccoli gets its signature depth and warmth.

Step 6: Sauce and Finish

Return the broccoli to the skillet, then give your sauce a quick re-stir to re-incorporate the cornstarch—no lumps allowed! Pour it all into the pan, tossing so everything is coated and the sauce thickens to a shiny glaze, just one minute more. Serve right away for maximum flavor and texture.

How to Serve Chinese Beef and Broccoli

Garnishes

A sprinkle of toasted sesame seeds or some freshly sliced green onions can add color and crunch to your Chinese Beef and Broccoli. Try a drizzle of sesame oil for extra aroma, or even a handful of chili flakes if you love a little gentle heat.

Side Dishes

This dish shines next to a bowl of fluffy steamed jasmine or brown rice, which soaks up every last drop of sauce. Classic Chinese egg drop or hot-and-sour soup also make a wonderful starter. For an over-the-top meal, add a plate of crispy spring rolls or simple stir-fried bok choy.

Creative Ways to Present

Why not serve your Chinese Beef and Broccoli over noodles for a fun twist? Or stuff leftovers into lettuce wraps for a fresh, hand-held option that’s perfect for packed lunches. It’s also fantastic as a topping for a rice bowl with sliced cucumbers and extra herbs.

Make Ahead and Storage

Storing Leftovers

Let any leftover Chinese Beef and Broccoli cool to room temperature before storing. Pop it into an airtight container and refrigerate; it will keep well for up to 3 days. The flavors only get richer as they mingle together overnight!

Freezing

You can freeze Chinese Beef and Broccoli if needed—just ensure it’s fully cooled and sealed in a freezer-friendly bag or container. For best quality, try to enjoy within a month. Note that the broccoli may soften more after freezing but will still taste great.

Reheating

Reheat leftovers gently in a skillet over medium-low heat, adding a splash of water or extra stock to loosen the sauce. The microwave works too, just cover loosely and stir halfway through to heat evenly without overcooking the broccoli.

FAQs

What’s the best cut of beef for Chinese Beef and Broccoli?

Flank steak or skirt steak is ideal because both are tender and cook quickly when sliced thin. If you can’t find those, sirloin or even a well-marbled chuck steak can work; just remember to slice against the grain for tenderness.

Can I make Chinese Beef and Broccoli gluten-free?

Absolutely! Just swap in a gluten-free soy sauce or tamari. Double-check your stock for hidden gluten, and you’ll have a dish everyone can enjoy.

What does dark soy sauce do in the recipe?

Dark soy sauce gives your Chinese Beef and Broccoli a rich color and an extra depth of savory flavor. It’s not absolutely essential, but it really does make a difference if you have some on hand.

Can I use frozen broccoli instead of fresh?

Yes, frozen broccoli works in a pinch. No need to thaw; just steam it according to the package directions, drain well, and proceed with the recipe.

How spicy is Chinese Beef and Broccoli?

By default, Chinese Beef and Broccoli is mild and kid-friendly. If you love heat, add a pinch of chili flakes or a swirl of chili oil right at the end.

Final Thoughts

There’s something instantly comforting about a steaming plate of Chinese Beef and Broccoli fresh from your own kitchen. If you’ve never tried making it at home, now is the perfect time—quick, satisfying, and endlessly customizable, it could easily become your new favorite stir-fry. Grab your wok, round up those staples, and bring this classic to your table tonight!

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