If you are craving a dish that brings the authentic flavors of a beloved takeout classic right to your kitchen, this Chinese Beef and Broccoli Recipe is exactly what you need. Tender, marinated beef slices meet crisp-tender broccoli florets enveloped in a luscious, savory sauce that perfectly balances salty, sweet, and umami notes. It’s a simple, cozy meal that comes together quickly but feels indulgently special every single time. Whether you’re cooking for two or four, this recipe never fails to deliver restaurant-quality satisfaction with ingredients you probably already have in your pantry.
Ingredients You’ll Need
The beauty of this Chinese Beef and Broccoli Recipe lies in its use of straightforward ingredients that each play a crucial role in creating the perfect harmony of flavor, texture, and color. From tender beef and fresh broccoli to the nuanced soy sauce blend and a touch of Shaoxing wine, every component adds its own magic.
- 1 lb boneless flank steak, skirt steak, or other cut: Choose a tender cut for the best texture when thinly sliced against the grain.
- 1 tablespoon soy sauce: Adds a salty depth to the beef marinade.
- 1 tablespoon peanut oil (or vegetable oil): Provides a neutral yet flavorful base for cooking and marinating beef.
- 1 tablespoon cornstarch: Helps the marinade cling to the beef, creating a delicate velvety coating.
- 1/2 teaspoon baking soda (Optional): A tenderizing agent that can make the beef extra soft if you like it melt-in-your-mouth.
- 1/2 cup chicken stock (or beef stock): Forms the liquid base for your savory sauce.
- 2 tablespoons Shaoxing wine (or dry sherry): Elevates flavor with a subtle aromatic sweetness.
- 2 tablespoons soy sauce: Contributes rich umami to the sauce.
- 1 teaspoon dark soy sauce: Adds a deeper color and mellow sweetness.
- 2 teaspoons brown sugar (or white sugar): Balances all the salty and savory notes with a hint of sweetness.
- 1 tablespoon cornstarch: Used to thicken the sauce to the perfect consistency.
- 1 head broccoli, cut to bite-size florets: Provides vibrant color, crunch, and nutrition.
- 1 tablespoon peanut oil (or vegetable oil): For stir-frying garlic, ginger, and beef to perfection.
- 3 garlic cloves, minced: Brings pungent, aromatic warmth to the dish.
- 2 teaspoons ginger, minced: Adds zesty brightness and a gentle spicy kick.
How to Make Chinese Beef and Broccoli Recipe
Step 1: Marinate the Beef
The key to tender and flavorful beef is slicing it thinly across the grain and allowing it to soak in the marinade. By mixing soy sauce, peanut oil, and cornstarch with the beef, you help lock in moisture and create that silk-smooth texture everyone loves. Letting it rest for at least 10 minutes lets those layers of flavor really develop while you prepare other ingredients.
Step 2: Prepare the Sauce
Combine chicken stock, Shaoxing wine, both soy sauces, brown sugar, and cornstarch into one bowl, stirring well to dissolve the cornstarch completely. This sauce is a nuanced balance of savory, sweet, and umami that will coat your beef and broccoli beautifully, thickening nicely once heated.
Step 3: Steam the Broccoli
Steaming broccoli with a splash of water directly in your skillet might sound unusual, but it’s the best way to bring out its vibrant green color and maintain a fresh crunch. Covering the pan traps steam so the broccoli becomes just tender enough without losing its bright, pleasing texture.
Step 4: Sear the Beef
Using a hot, dry skillet with a bit of peanut oil, spread the marinated beef evenly so it can brown beautifully. Resist the urge to stir immediately — this quick sear creates those irresistible charred edges that add smoky depth and texture contrasts in every bite.
Step 5: Add Garlic and Ginger
After your beef has its moment of caramelization, toss in the minced garlic and ginger. A few quick stirs will release their fragrant essences, infusing your dish with warmth and zest without overpowering the other flavors.
Step 6: Combine and Thicken the Sauce
Return your perfectly steamed broccoli back to the skillet, then pour in the sauce mixture. Stir continuously as the sauce thickens in about a minute, enveloping the beef and broccoli in a glossy, flavorful coating. Serve immediately for the best taste and texture.
How to Serve Chinese Beef and Broccoli Recipe
Garnishes
Add a sprinkle of toasted sesame seeds or a drizzle of toasted sesame oil for a nutty aroma that complements the sauce. Fresh sliced scallions offer a burst of color and a gentle sharpness that brightens every mouthful; these little touches elevate the dish instantly.
Side Dishes
Steamed jasmine rice or fluffy white rice is a perfect companion to soak up all that delicious sauce. For a lighter option, try serving with cauliflower rice or alongside a fresh cucumber salad for a crisp contrast. The versatility makes this Chinese Beef and Broccoli Recipe easy to pair with a range of sides.
Creative Ways to Present
For a special occasion, arrange your beef and broccoli over a bed of fried egg noodles or inside lettuce wraps for a fun hand-held twist. You can also use colorful steamed vegetables like carrots or snap peas alongside broccoli for an extra pop of color that’s both beautiful and nutritious.
Make Ahead and Storage
Storing Leftovers
Leftover Chinese Beef and Broccoli Recipe can be stored in an airtight container in the refrigerator for up to 3 days. To preserve the texture, store sauce and vegetables separately if possible and combine when reheating.
Freezing
While best fresh, you can freeze leftovers by placing them in a freezer-safe container. For optimal flavor and texture, freeze only the beef and sauce, thaw fully in the refrigerator, then add freshly steamed broccoli upon reheating.
Reheating
Reheat gently in a skillet over medium-low heat, adding a splash of water or broth to loosen the sauce. Stir frequently to prevent sticking and heat evenly. Avoid the microwave if you want to retain the beef’s tender texture and the broccoli’s bite.
FAQs
Can I use other cuts of beef for this Chinese Beef and Broccoli Recipe?
Absolutely! Flank and skirt steak are popular choices for their flavor and texture when sliced thin. You can also use sirloin or ribeye, but be mindful of cooking times as thicker cuts may need adjusting.
What can I substitute for Shaoxing wine?
If you don’t have Shaoxing wine, dry sherry is a great substitute and provides a similar depth of flavor. For a non-alcoholic option, you can use chicken broth with a splash of rice vinegar, though the flavor won’t be quite as complex.
How do I keep my broccoli crisp and vibrant?
Steaming broccoli quickly in the skillet with a bit of water and covering it helps keep the florets bright and crunchy. Avoid overcooking by steaming just until tender, about 1 minute in this recipe.
Is this recipe suitable for meal prep?
Yes, this Chinese Beef and Broccoli Recipe makes a wonderful meal prep choice. Store sauce separately if possible and add fresh or quickly steamed broccoli when reheating to keep everything tasting fresh.
Can I make this recipe gluten-free?
Definitely! Use tamari or a certified gluten-free soy sauce and ensure that your cornstarch and other ingredients are gluten-free. This simple swap keeps the delicious flavors intact for gluten-sensitive diets.
Final Thoughts
This Chinese Beef and Broccoli Recipe has been a beloved go-to in my kitchen because it combines simplicity with such incredible flavor and texture. It’s the kind of dish you’ll feel proud to serve for family dinners or impress friends with minimal effort. I can’t wait for you to try it and make it your own classic—there’s nothing quite like the comfort of homemade Chinese food done right!
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 Dish
- Method: Stovetop
- Cuisine: Chinese
Description
This classic Chinese Beef and Broccoli recipe features tender marinated beef stir-fried with crisp broccoli in a savory, slightly sweet sauce. Ready in just 30 minutes, it’s a perfect weeknight meal that balances rich flavors with fresh vegetables for a wholesome, satisfying dish.
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 & 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
- Marinate 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 by hand until all slices are coated evenly. Marinate for 10 minutes while preparing the rest of the ingredients.
- Prepare the Sauce: In a medium bowl, combine chicken stock, Shaoxing wine, 2 tablespoons soy sauce, dark soy sauce, brown sugar, and cornstarch. Stir well until cornstarch is fully dissolved. Set aside.
- Steam the Broccoli: Pour 1/4 cup water into a large nonstick skillet and heat over medium-high until boiling. Add broccoli florets and cover with a lid. Steam for about 1 minute until broccoli turns just tender and water evaporates. Remove broccoli to a plate and dry the skillet with paper towels if any water remains.
- Cook the Beef: Add 1 tablespoon peanut oil to the dry skillet and swirl to coat evenly. Heat over medium-high until hot. Spread the marinated beef in a single layer. Cook without stirring for 30 seconds until the bottom side browns. Flip beef slices and cook for a few seconds on the other side. Stir and continue cooking until the beef is lightly charred on the outside but still pink inside.
- Add Aromatics: Add minced garlic and ginger to the skillet with the beef. Stir a few times to release their fragrance without burning.
- Combine and Thicken Sauce: Return the steamed broccoli to the skillet. Stir the sauce mixture again to ensure even consistency and pour it over the beef and broccoli. Cook, stirring continuously, until the sauce thickens and coats the ingredients, about 1 minute.
- Serve Hot: Immediately transfer the Beef and Broccoli to a serving plate and serve as a delicious main dish with rice or noodles.
Notes
- Marinating the beef with cornstarch and soy sauce tenderizes the meat and helps create a silky texture when stir-fried.
- You can substitute Shaoxing wine with dry sherry or additional soy sauce if unavailable.
- Steaming broccoli briefly keeps it crisp and bright green, avoiding overcooking.
- If you prefer a stronger garlic or ginger flavor, feel free to increase their amounts slightly.
- For a gluten-free version, use tamari or gluten-free soy sauce.
- Cook beef just until slightly pink inside to prevent toughness and retain juiciness.
