If you have ever craved a comforting, savory meal that satisfies with every bite, this Chinese Beef and Broccoli Recipe is exactly what you need. It’s a classic dish with tender slices of marinated beef combined with crisp, vibrant broccoli, all enveloped in a rich, flavorful sauce that perfectly balances salty, sweet, and umami notes. The beauty of this recipe lies in its simplicity and quick preparation, making it a fabulous go-to dinner that feels special but comes together in under 30 minutes. Whether you are cooking for family or impressing friends, this Chinese Beef and Broccoli Recipe will become your sticky-note favorite in the recipe collection.
Ingredients You’ll Need
The ingredients for this Chinese Beef and Broccoli Recipe are straightforward and easy to find, yet each one plays a vital role in creating the authentic taste, texture, and vibrant color that make this dish so irresistible.
- 1 lb flank steak, skirt steak, or other cut: Choose a lean, tender cut to ensure the beef cooks quickly and stays juicy.
- 1 tablespoon soy sauce: Adds a foundational salty, umami flavor to the beef marinade.
- 1 tablespoon peanut oil (or vegetable oil): Offers a high smoke point perfect for stir-frying and a subtle nuttiness.
- 1 tablespoon cornstarch: Helps tenderize the beef and gives the sauce a silky finish.
- ½ teaspoon baking soda (optional): A tenderizing agent especially helpful for tougher cuts of beef.
- ½ cup chicken stock (or beef stock): Provides a rich, savory base for the stir-fry sauce.
- 2 tablespoons Shaoxing wine (or dry sherry): Adds depth and a hint of sweetness to the sauce.
- 2 tablespoons soy sauce: Enhances the sauce’s savory complexity.
- 1 teaspoon dark soy sauce (optional): Gives the dish a beautiful dark color and a hint of sweetness.
- 2 teaspoons brown sugar (or white sugar): Balances the salty and savory ingredients with a touch of sweetness.
- 1 tablespoon cornstarch: Thickens the sauce, making it cling perfectly to the beef and broccoli.
- 1 head broccoli, cut into bite-size florets: Brings a fresh, crisp texture and bright green color.
- 3 garlic cloves, minced: Adds aromatic warmth and depth.
- 2 teaspoons ginger, minced: Brings a zesty freshness that cuts through the richness of the beef.
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 ¼-inch slices or slightly thicker ½-inch sticks to maintain tenderness. Toss these slices in a bowl with soy sauce, peanut oil, and cornstarch, then gently mix until each piece is evenly coated. Let the beef marinate for 10 minutes while you get the other ingredients ready. If you are using a tougher cut of beef, sprinkling in a little baking soda during marinating can do wonders to soften it up.
Step 2: Whisk Together the Sauce
Grab a medium bowl and whisk together chicken stock, Shaoxing wine, soy sauce, dark soy sauce, sugar, and cornstarch until smooth. This mixture forms the backbone of your sauce, delivering a perfect harmony of sweet, salty, and savory notes that will coat everything beautifully by the end.
Step 3: Blanch the Broccoli
Heat a large skillet over medium-high heat and add about ¼ cup of water. When it boils, add the broccoli florets and cover the pan for about one minute. This quick blanch will keep the broccoli bright green and just tender enough, preserving that satisfying crunch. Remove the broccoli and set aside, then wipe out any excess water from your pan so it’s ready for the next steps.
Step 4: Cook the Beef
Heat your peanut oil in the pan until shimmering, then spread the marinated beef in a single layer. Let it cook undisturbed for 30 seconds to get a nice brown sear on one side before flipping. Cook the other side briefly — the center should still be slightly pink to keep the meat juicy and tender.
Step 5: Add Aromatics and Combine
Stir in the minced garlic and ginger, tossing them quickly so their fragrances are released but they don’t burn. Return the broccoli to the skillet, then stir the sauce once more to make sure the cornstarch is fully dissolved before pouring it over the beef and broccoli.
Step 6: Thicken the Sauce and Finish
Keep everything moving in the pan as the sauce comes to a gentle boil. Within about a minute, it will thicken wonderfully, clinging to every piece of beef and broccoli, coating them in delicious flavor. Once glossy and thickened, transfer the dish to a plate and serve immediately while it’s hot and inviting.
How to Serve Chinese Beef and Broccoli Recipe
Garnishes
A sprinkle of toasted sesame seeds or freshly chopped green onions brings a lovely contrast in both texture and visual appeal, making your dish feel even more inviting. For a little kick, add a drizzle of chili oil or a handful of sliced fresh red chili.
Side Dishes
This Chinese Beef and Broccoli Recipe pairs beautifully with steamed white or jasmine rice, which soaks up the rich sauce perfectly. If you want something different, try fried rice or simple garlic noodles to complement the flavors without overpowering them.
Creative Ways to Present
For a fun twist, serve this dish inside crisp lettuce cups for a fresh bite or on a bed of cauliflower rice for a low-carb version. You can even turn it into a hearty wrap with warm flour tortillas and extra crunchy veggies for a fusion-style meal everyone will love.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Chinese Beef and Broccoli in an airtight container in the refrigerator. It should stay fresh for up to 3 days, making it ideal for a quick lunch at work or a speedy dinner option.
Freezing
If you want to freeze this dish, separate the beef and broccoli from the sauce before freezing if possible. While the cooked beef and broccoli can freeze for up to 2 months, be aware that the texture of broccoli may soften after thawing. Freeze in portion-sized airtight containers for easy meals later.
Reheating
Reheat leftovers gently in a skillet over medium heat with a splash of water or broth to loosen the sauce. Avoid microwaving for long periods as the broccoli can become mushy and the beef tough. Stir frequently until everything is heated through.
FAQs
Can I use other cuts of beef for this recipe?
Absolutely! While flank or skirt steak works best because they cook quickly and stay tender, you can also use sirloin or ribeye. Just remember to slice thinly against the grain and consider the baking soda tenderizing method if using tougher cuts.
What can I substitute for Shaoxing wine?
If you don’t have Shaoxing wine on hand, dry sherry is a great substitute that mimics its slight sweetness and depth. If you are avoiding alcohol, you can use chicken stock with a teaspoon of rice vinegar, but the flavor won’t be quite as authentic.
Is baking soda necessary in this Chinese Beef and Broccoli Recipe?
Not always. Baking soda is optional and mostly recommended if you are working with tougher beef cuts. It helps break down proteins and tenderize the meat, but if your steak is already tender, you can skip it without issue.
How do I keep broccoli crisp when cooking?
The key is blanching the broccoli briefly in boiling water or steaming it just until bright green and slightly tender, then removing it immediately. Overcooking will make it limp, so quick timing is essential for crispness.
Can I make this dish vegetarian?
You can easily adapt this recipe by swapping the beef for firm tofu or seitan and using vegetable broth. Make sure to press tofu well and pan-fry until golden to give it a satisfying texture.
Final Thoughts
There’s something truly special about a homemade Chinese Beef and Broccoli Recipe that delivers bold flavors with minimal fuss, and I hope you enjoy making it as much as eating it. It’s straightforward enough for weeknight dinners but delicious enough to become a family favorite. Give it a try and watch how quickly it disappears from the plate!
Print
Chinese Beef and Broccoli Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Description
A classic Chinese stir-fry dish featuring tender slices of beef and crisp broccoli florets cooked in a savory, slightly sweet sauce. This recipe balances umami flavors from soy and Shaoxing wine with a hint of ginger and garlic, perfect served hot over steamed rice for a quick and satisfying meal.
Ingredients
Beef Marinade
- 1 lb flank steak, skirt steak, or other cut (*see notes)
- 1 tablespoon soy sauce
- 1 tablespoon peanut oil (or vegetable oil)
- 1 tablespoon cornstarch
- ½ teaspoon baking soda (optional, see notes)
Sauce
- ½ cup chicken stock (or beef stock)
- 2 tablespoons Shaoxing wine (or dry sherry)
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce (optional, see notes)
- 2 teaspoons brown sugar (or white sugar)
- 1 tablespoon cornstarch
Vegetables and 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
- Slice beef: Slice beef against the grain into ¼-inch thick slices or ½-inch sticks for optimal tenderness.
- Marinate beef: Place beef in a bowl with soy sauce, peanut oil, and cornstarch. Mix gently until coated. Marinate for 10 minutes while prepping other ingredients. For tougher cuts, optionally use baking soda to tenderize as described in notes.
- Prepare sauce: In a medium bowl, whisk together chicken stock, Shaoxing wine, soy sauce, dark soy sauce, sugar, and cornstarch. Set aside.
- Blanch broccoli: Add ¼ cup water to a large skillet over medium-high heat. Once boiling, add broccoli and cover for 1 minute until bright green and slightly tender. Remove and set aside. Wipe out excess water from the pan.
- Cook beef: Add peanut oil to the skillet and heat until shimmering. Spread beef in a single layer; cook undisturbed for 30 seconds to brown. Flip and cook briefly until the other side is browned but still slightly pink inside.
- Add aromatics: Add garlic and ginger to the pan; stir-fry for a few seconds until fragrant.
- Combine broccoli and sauce: Return broccoli to the pan. Stir the sauce again to dissolve cornstarch, then pour over beef and broccoli.
- Finish cooking: Cook and stir for about 1 minute, until sauce thickens and evenly coats the beef and broccoli.
- Serve: Transfer immediately to a plate and serve hot with steamed rice.
Notes
- Use flank steak or skirt steak for best texture; tougher cuts can be tenderized by marinating with baking soda (½ teaspoon sprinkled on beef and mixed, then rinsed off before cooking).
- Dark soy sauce adds deeper color and flavor but is optional.
- Shaoxing wine is traditional for authentic flavor; dry sherry is a suitable substitute.
- Adjust sugar to taste for desired sweetness.
- Serve with steamed rice for a complete meal.
