Chinese Beef and Broccoli Recipe

If you’re searching for a weeknight dinner that feels both special and effortless, let me introduce you to Chinese Beef and Broccoli. This classic takeout favorite brings juicy, tender slices of beef together with crisp-tender broccoli all bathed in a savory, glossy sauce. Each bite packs a balanced punch of umami, sweetness, and subtle warmth from ginger and garlic—the kind of comforting flavors that transform an ordinary evening into something worth savoring. Whether you’re a seasoned home cook or just dipping your toe into fresh stir fry territory, this Chinese Beef and Broccoli recipe is destined to become a star in your meal rotation.

Ingredients You’ll Need

The magic of Chinese Beef and Broccoli lies in its simple yet intentional ingredients. Every component matters, from the marinade that tenderizes the beef to the punchy aromatics and the sauce that ties everything together in a flavorful embrace.

• Flank steak (1 lb): This cut is perfect for stir fries—slice it against the grain and it becomes wonderfully tender.
• Soy sauce (1 tbsp, plus 2 tbsp for sauce): Adds salty umami depth both in the marinade and the sauce; don’t skip!
• Peanut oil or vegetable oil (1 tbsp for marinade, 1 tbsp for stir fry): Peanut oil gives an authentic flavor, but neutral vegetable oil works just as well.
• Cornstarch (1 tbsp for marinade, 1 tbsp for sauce): Essential for creating that silky, restaurant-style coating and thickening the sauce.
• Baking soda (1/2 tsp, optional): Helps tenderize the beef if using a tougher cut—an insider trick!
• Chicken or beef stock (1/2 cup): A flavorful liquid base that keeps the sauce tasting rich and balanced.
• Shaoxing wine or dry sherry (2 tbsp): Adds a hint of complexity—think of it as the secret “chef’s touch.”
• Dark soy sauce (1 tsp): Brings that signature deep color and a richer, slightly sweeter taste.
• Brown sugar (2 tsp, or substitute with white sugar): Balances the savory notes and helps with caramelization.
• Broccoli (1 head): Cut into bite-sized florets—this veggie soaks up sauce beautifully and stays crisp.
• Garlic cloves (3, minced): For aromatic, mouthwatering undertones that everyone recognizes instantly.
• Ginger (2 tsp, minced): Brightens the dish with a gentle peppery kick.

How to Make Chinese Beef and Broccoli

Step 1: Marinate the Beef

Start by slicing the steak against the grain into thin 1/4 inch slices or 1/2 inch sticks. Toss the beef in a bowl with soy sauce, peanut oil, and cornstarch (and a bit of baking soda if you want extra tenderness). The trick here is to mix gently with your hands so every slice is perfectly coated—this quick marinade helps the beef stay juicy and soak up all those flavors. Let it sit for 10 minutes while you prep everything else.

Step 2: Prepare the Sauce

While the beef marinates, grab a medium bowl and stir together the chicken stock, Shaoxing wine, soy sauces (both regular and dark), brown sugar, and cornstarch. Give it a good mix so everything is dissolved. This sauce is what gives Chinese Beef and Broccoli its signature sheen and taste, so take a quick moment to make sure the cornstarch is fully blended—you’ll appreciate it later when the sauce thickens up like magic.

Step 3: Steam the Broccoli

Pour 1/4 cup water into a large nonstick skillet and bring it to a boil. Add the broccoli florets, cover, and steam for just about a minute, until they turn bright green and are barely tender. Quickly transfer the broccoli to a plate—this keeps them vibrant and crisp while you work on the main event. If there’s leftover water, wipe the pan with a paper towel for a fresh start.

Step 4: Sear the Beef

In the cleaned skillet, heat up the oil over medium-high heat until the surface shimmers. Spread the marinated beef in a single layer. Resist stirring for about 30 seconds so one side gets beautifully browned—and then flip to cook the other side for a few seconds. Give everything a quick stir just until the edges are barely charred but the inside remains pink. This is where the steak’s tenderness shines in Chinese Beef and Broccoli.

Step 5: Add Aromatics

Stir in the minced garlic and ginger. Just a few tosses will release a mouthwatering aroma that infuses every bite. These fresh aromatics elevate the whole dish, making it smell irresistible before you’ve even added the sauce.

Step 6: Combine and Sauce

Return the steamed broccoli to the skillet, stir the sauce once more to reincorporate the cornstarch, and pour it in. Toss everything together and keep stirring as the sauce simmers and thickens—this only takes about a minute, but you’ll notice when that luscious, glossy coating clings to every piece of beef and broccoli. Transfer straight to your serving plate and get ready to enjoy a Chinese Beef and Broccoli that rivals any restaurant dish.

How to Serve Chinese Beef and Broccoli

Garnishes

The right garnish truly brings Chinese Beef and Broccoli to life. A light sprinkle of sesame seeds or freshly sliced scallions right before serving adds a pop of color and a lovely contrast in flavor and crunch. If you enjoy a bit of heat, a few thinly sliced red chilies or a sprinkle of chili flakes are a beautiful (and tasty) finishing touch.

Side Dishes

For a complete meal, pair your Chinese Beef and Broccoli with fluffy steamed jasmine or basmati rice—the sauce soaks into each grain beautifully. If you’re feeling a bit more adventurous, fried rice or quick stir-fried noodles also make wonderful companions, turning this dish into a feasting affair.

Creative Ways to Present

Don’t be afraid to shake up the usual presentation! Serve Chinese Beef and Broccoli over a bed of garlic noodles for a hearty treat, or spoon it into lettuce cups for a fun and lighter twist. You can even top baked potatoes with leftovers for an east-meets-west comfort food mashup that always surprises and delights.

Make Ahead and Storage

Storing Leftovers

If you have any Chinese Beef and Broccoli left over (although let’s be honest, it disappears fast!), transfer it to an airtight container and refrigerate within two hours. It will keep well for up to 3 days, making it perfect for next-day lunches or impromptu rice bowl dinners.

Freezing

This dish actually freezes well thanks to the protective sauce—just pack cooled portions into airtight containers or zippered bags. For best results, freeze for up to 1 month. Thaw in the refrigerator overnight before reheating to retain the best texture in both the beef and broccoli.

Reheating

To revive your Chinese Beef and Broccoli, gently reheat in a skillet over medium heat, adding a splash of water or broth to loosen the sauce if needed. You can also microwave it in short bursts, stirring between each interval so it heats evenly and the broccoli stays pleasantly tender.

FAQs

Can I use a different cut of beef?

Absolutely! While flank steak gives the most tender results, skirt steak, sirloin, or even ribeye work great for Chinese Beef and Broccoli. If you use a tougher cut, consider adding the baking soda during marination for extra tenderness.

What if I don’t have Shaoxing wine?

No worries—dry sherry or even a splash of dry white wine will offer a similar hint of complexity. If you prefer to leave out alcohol entirely, extra stock will do the trick.

How can I make Chinese Beef and Broccoli gluten-free?

Easy fix! Just swap regular soy sauce for tamari or a certified gluten-free soy sauce. All the other ingredients should be safe, so you can still enjoy the same authentic flavors.

Can I add other vegetables?

Definitely! Snap peas, red bell peppers, carrots, or mushrooms all work beautifully. Just add them during the broccoli steaming step or with the aromatics so everything stays crisp and colorful.

What’s the secret to really tender beef?

The combination of slicing against the grain, using a quick marinade with a touch of cornstarch (and baking soda, if desired), and cooking over high heat just until barely done ensures juicy and tender results every time in your Chinese Beef and Broccoli.

Final Thoughts

I can’t wait for you to try this Chinese Beef and Broccoli at home—it truly captures the warmth and comfort of beloved takeout, just fresher and even more satisfying. Invite your family to gather around the table, grab your chopsticks or forks, and dig in. I’d love to hear how it turns out in your kitchen!

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