If you have ever craved a comforting, flavorful dish that’s both wholesome and quick to whip up, then this Chinese Beef and Broccoli Recipe is about to become your new weeknight hero. Packed with tender slices of beef, crisp-tender broccoli, and a savory sauce that hits all the right notes, this classic dish is a perfect balance of textures and flavors. It’s a true crowd-pleaser that brings a touch of authentic Chinese takeout right into your kitchen, making it an easy favorite to share with family or friends.
Ingredients You’ll Need
This Chinese Beef and Broccoli Recipe calls for simple, everyday ingredients that come together to create a dish bursting with flavor and texture. Each component plays a vital role—from the tender beef that soaks up all the goodness to the bright green broccoli that adds crunch and freshness.
- 1 lb boneless flank steak, skirt steak, or other cut: Choose a tender cut and slice against the grain for the best texture.
- 1 tablespoon soy sauce: A cornerstone for adding salty umami to the beef marinade.
- 1 tablespoon peanut oil (or vegetable oil): Ideal for high heat cooking and a subtle nutty flavor.
- 1 tablespoon cornstarch: Helps tenderize the beef and creates a silky coating.
- 1/2 teaspoon baking soda (optional): A tenderizing agent that makes the beef melt-in-your-mouth soft.
- 1/2 cup chicken stock (or beef stock): Builds the rich savory base for the sauce.
- 2 tablespoons Shaoxing wine (or dry sherry): Adds depth and a slightly sweet flavor to the sauce.
- 2 tablespoons soy sauce: Enhances the sauce’s savory profile further.
- 1 teaspoon dark soy sauce: Brings color and a slightly sweet, smoky undertone.
- 2 teaspoons brown sugar (or white sugar): Balances out the salty and savory components with mild sweetness.
- 1 tablespoon cornstarch: Used again to thicken the delicious sauce perfectly.
- 1 head broccoli, cut to bite-size florets: Crisp and vibrant to brighten the plate and add crunch.
- 1 tablespoon peanut oil (or vegetable oil): For stir-frying the garlic, ginger, and final dish.
- 3 garlic cloves, minced: Aromatic and pungent, infusing each bite with flavor.
- 2 teaspoons ginger, minced: Adds a warm, zesty note that complements the beef beautifully.
How to Make Chinese Beef and Broccoli Recipe
Step 1: Prepare and Marinate the Beef
Start by slicing your beef against the grain into thin strips or small sticks—it’s crucial to cut properly to lock in tenderness. Toss the beef slices with soy sauce, peanut oil, and cornstarch, coating each piece lightly but thoroughly. Let it marinate for about 10 minutes; this short soak bathes the meat in flavor while the cornstarch tenderizes it and sets you up for that coveted silky, velvety texture once cooked.
Step 2: Whisk Together the Sauce
While the beef marinates, mix all the sauce ingredients—chicken stock, Shaoxing wine, soy sauces, brown sugar, and cornstarch—in a bowl. This sauce base is where the magic happens, marrying sweet, savory, and umami flavors into a luscious coating that will cling perfectly to your beef and broccoli. Giving the cornstarch a good mix here ensures it dissolves evenly, helping you avoid those pesky lumps later on.
Step 3: Steam the Broccoli
Get a bit of water boiling in your skillet, then add the broccoli florets and cover to steam until they just turn tender—about a minute is all it takes. This method keeps the broccoli vibrant green with a nice crunch. Once done, set them aside on a plate and wipe your skillet dry to prepare for the next cooking stage.
Step 4: Cook the Beef to Perfection
Heat the peanut oil in your dry skillet over medium-high heat until it’s hot and shimmering. Add the marinated beef slices in a single layer and let them cook undisturbed for about 30 seconds to develop a lovely caramelized crust. Flip, cook the other side briefly, then stir and continue cooking until the beef shows hints of char but still retains some pink inside, ensuring juicy, tender bites.
Step 5: Add the Aromatics
Next, toss in the minced garlic and ginger. Stir quickly for a few moments until their fragrances bloom and fill the air—these fresh aromatics elevate the dish by adding warmth and a subtle spice that punctuates every bite.
Step 6: Bring It All Together with Sauce and Broccoli
Return the steamed broccoli to the skillet and pour in your pre-mixed sauce. Stir continuously as the sauce thickens and glazes the beef and broccoli in about a minute. It’s the moment everything unites into that perfect harmony of textures and flavors. Serve immediately while it’s hot and irresistible.
How to Serve Chinese Beef and Broccoli Recipe
Garnishes
Sprinkle chopped green onions or toasted sesame seeds on top to add a fresh pop of color and a nutty crunch that complements the dish’s flavor profile beautifully.
Side Dishes
This recipe pairs wonderfully with steamed jasmine rice or fluffy white rice to soak up all the savory sauce. Alternatively, try it alongside simple stir-fried noodles or vegetable fried rice for a fuller meal experience.
Creative Ways to Present
For an impressive dinner party, serve your Chinese Beef and Broccoli Recipe in a warm, wide shallow bowl, garnished with thinly sliced red chili for a touch of heat and vibrancy. Or present it family-style on a large platter surrounded by lemon wedges, letting everyone customize their plates with a fresh citrus zing.
Make Ahead and Storage
Storing Leftovers
Place your leftovers in an airtight container and refrigerate for up to 3 days. The flavors deepen a bit overnight, making reheated portions just as delicious and comforting.
Freezing
You can freeze this dish in a freezer-safe container for up to 2 months. For best results, avoid freezing the broccoli separately; it’s better to freeze the entire dish so the textures stay balanced upon warming.
Reheating
Reheat gently over medium heat in a skillet or microwave, stirring occasionally. If the sauce thickens too much, add a splash of water or broth to loosen it back up and keep the beef tender and juicy.
FAQs
Can I use a different cut of beef for this recipe?
Yes! While flank steak or skirt steak is ideal for its tenderness and ability to absorb flavors, you can substitute with sirloin or ribeye for a richer taste. Just slice thinly against the grain for best results.
Is there a vegetarian version of this dish?
Absolutely. You can replace beef with firm tofu or mushrooms like shiitake or portobello. Adjust cooking times slightly to keep tofu golden or mushrooms tender but flavorful.
What if I don’t have Shaoxing wine?
Dry sherry is a fantastic substitute, and if neither is available, a splash of dry white wine or even extra broth with a pinch of sugar works well to mimic its unique flavor.
How do I prevent the broccoli from getting soggy?
Steaming the broccoli briefly with just enough water and covering the pan helps retain its crispness and vibrancy. Avoid overcooking or adding too much water during the stir-fry process.
Can I make this recipe gluten-free?
Definitely! Use gluten-free soy sauce (tamari) and ensure all other ingredients, like the stock and Shaoxing wine alternatives, are gluten-free to adapt this recipe without losing any of the yumminess.
Final Thoughts
This Chinese Beef and Broccoli Recipe is a heartfelt nod to a classic dish that’s easy to make yet incredibly satisfying. Its perfect blend of tender beef, crunchy broccoli, and luscious sauce makes it a reliable go-to whenever you want comforting, restaurant-quality food at home. Give it a try—you might just find yourself making it again and again!
Print
Chinese Beef and Broccoli Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 2 to 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Description
This Chinese Beef and Broccoli recipe features tender slices of beef marinated and stir-fried with fresh broccoli florets in a savory, slightly sweet sauce. Quick and easy to prepare, this classic Chinese takeout favorite is perfect for a flavorful weeknight dinner.
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 soy sauce, peanut oil, and 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.
- Mix the sauce: Combine all sauce ingredients—chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch—in a medium bowl. 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. Steam until broccoli just turns tender and water evaporates, about 1 minute. Transfer broccoli to a plate. Wipe the pan dry with a paper towel if any water remains.
- Cook the beef: Add 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 broccoli and sauce: Return broccoli to the pan. Stir the sauce mixture again to dissolve any cornstarch and pour 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
- To tenderize the beef further, the baking soda in the marinade is optional but effective.
- Shaoxing wine can be substituted with dry sherry for a similar flavor.
- Use peanut or vegetable oil for high heat cooking to avoid smoking.
- Cutting the beef against the grain ensures tenderness.
- For a thicker sauce, increase cornstarch slightly but be careful not to make it too gloopy.
