Name: Chinese Beef and Broccoli Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 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); 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; 1 head broccoli, cut to bite-size florets; 1 tablespoon peanut oil (or vegetable oil); 3 garlic cloves, minced; 2 teaspoons ginger, minced

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If you’re dreaming of something savory, saucy, and incredibly satisfying, look no further than Chinese Beef and Broccoli. This is the quintessential weeknight stir fry: tender slices of beef, bright green broccoli, and a glossy, flavor-packed sauce that tastes like your favorite Chinese restaurant — but homemade and fresher. It’s got the perfect mix of crave-worthy textures and bold flavors, and it all comes together in about 30 minutes!

Chinese Beef and Broccoli Recipe - Recipe Image

Ingredients You’ll Need

The best part about Chinese Beef and Broccoli is how streamlined the ingredient list is; each component brings something special, whether it’s tenderness, umami, crunch, or that gorgeous deep color we all love. No tricky or hard-to-find stuff here — just basics and a couple of fun Chinese pantry staples.

Beef (1 lb flank steak, skirt steak, or similar): Thin slices soak up marinade and stay super tender; flank is classic for its texture, but any quick-cooking cut works well.
Soy sauce (for beef and sauce): Adds depth and that unmistakable savory backbone to both the meat and the stir fry sauce.
Peanut oil or vegetable oil: For marinating the beef and stir-frying — peanut oil gives a subtle nutty aroma, but any neutral oil is great.
Cornstarch: The secret to the silky, shiny sauce and ultra-tender beef; don’t skip it!
Baking soda (optional): A tiny bit helps make the beef extra tender, like your favorite Chinese takeout.
Chicken or beef stock (1/2 cup): This is the base of the luscious sauce — go with whichever you have for a nice savory note.
Shaoxing wine or dry sherry: Classic Chinese cooking wine boosts flavor and aroma; dry sherry is a great substitute if needed.
Dark soy sauce: For that beautiful deep color and a richer soy flavor (regular soy sauce is fine in a pinch).
Brown sugar (or white): Rounds out the sauce with just a hint of sweetness.
Broccoli (1 head): The star veggie! Chop into big bite-size florets for the best texture.
Garlic (3 cloves): Gives the dish that irresistible, fragrant punch.
Ginger (2 teaspoons): Balances everything with brightness and warmth.
Water: Just a splash, for quick-steaming the broccoli — no need for a steamer basket!

How to Make Chinese Beef and Broccoli

Step 1: Prepare and Marinate the Beef

Begin by slicing your beef thinly; aim for about a quarter inch thick and always cut against the grain so the meat turns out melt-in-your-mouth tender. In a bowl, toss the beef with soy sauce, peanut oil, and cornstarch (plus a little baking soda if using). Massage to coat everything well, then let this marinate briefly while you prep the veggies and sauce. This simple marinade transforms the beef, giving it that classic Chinese restaurant texture and taste!

Step 2: Mix the Sauce

While your beef absorbs all that flavor, grab a bowl and combine the chicken stock, Shaoxing wine, both soy sauces, brown sugar, and extra cornstarch. Stir it up so there are no lumps. This glossy sauce is the beating heart of Chinese Beef and Broccoli, marrying all the flavors and clinging beautifully to the beef and broccoli once everything hits the pan.

Step 3: Steam the Broccoli

Pour about a quarter cup of water in a large skillet or wok and bring it to a strong simmer. Toss in your broccoli, cover, and let it steam for just a minute, until vibrant green and still a touch crisp. This quick steam means you’ll have perfect, tender-crisp broccoli with all its beautiful color intact. Scoop the broccoli onto a plate and quickly wipe out the pan, so it’s ready for stir frying.

Step 4: Sear the Beef

Crank your skillet to medium-high and swirl in a bit of oil. Once shimmering hot, lay your marinated beef in a single layer. Let it sear, undisturbed, until the bottom is browned (just 30 seconds or so!), then flip and quickly finish the other side. Stir it up so all sides catch a bit of the heat. We want beef that’s charred on the edges but juicy and pink inside — trust me, it makes all the difference in flavor.

Step 5: Add Garlic and Ginger

As soon as the beef is nearly done, sprinkle in minced garlic and ginger. Stir-fry this fragrant pair for a few seconds and your kitchen will instantly start smelling magical! This step is key: it infuses everything with a punchy aroma and that signature Chinese Beef and Broccoli taste.

Step 6: Bring it All Together

Toss the broccoli back in, give your sauce a quick stir to redistribute the cornstarch, and pour it over everything. Now, stir and cook until the sauce bubbles up and thickens to a glossy sheen — usually about one minute. As soon as everything’s coated and steamy, move it to a plate so the veggies stay crisp and the beef stays juicy. Serve hot and soak in the applause!

How to Serve Chinese Beef and Broccoli

Garnishes

A flourish at the end makes this dish really pop! Sprinkle a handful of sliced scallions over the top for freshness and color, or toss on some toasted sesame seeds for a nutty crunch. If you’re feeling zesty, a few thin red chile slices add a lovely kick and a splash of color. The simplest garnishes bring out the best in Chinese Beef and Broccoli!

Side Dishes

You honestly can’t go wrong with a big bowl of fluffy steamed rice — it’s classic for a reason, and perfect for soaking up every drop of that gorgeous sauce. If you’d like to round out your meal even more, consider some egg fried rice, lightly stir-fried bok choy, or even a batch of homemade spring rolls. Chinese Beef and Broccoli is incredibly versatile and pairs deliciously with all sorts of sides!

Creative Ways to Present

Why not serve Chinese Beef and Broccoli over tender rice noodles for a little twist, or spoon it into lettuce cups for a fun appetizer? For a make-ahead lunch, pile it into meal prep containers with rice or quinoa. If you’re serving a crowd, offer it as part of a vibrant Asian-inspired buffet so everyone can help themselves. There are countless ways to let this dish shine, whether you’re going family-style or a bit more playful!

Make Ahead and Storage

Storing Leftovers

To keep Chinese Beef and Broccoli fresh, transfer any leftovers into an airtight container as soon as dinner is over. Refrigerated, it will stay flavorful and delicious for up to three days. The beef remains tender and the broccoli holds its bite, making leftovers a real lunch treat!

Freezing

While freezing is possible, you’ll get the best texture by enjoying Chinese Beef and Broccoli fresh. If you do need to freeze, let everything cool completely first. Portion into freezer-safe containers or bags, squeezing out as much air as possible. Keep in mind that the broccoli may lose some of its crispness after thawing; it’s still tasty, just a little softer.

Reheating

For the tastiest results, reheat Chinese Beef and Broccoli gently in a skillet over medium heat, adding a splash of water if the sauce seems too thick. Stir often, and it will be hot and saucy in just a few minutes. The microwave works too if you’re in a rush — just cover it and reheat in short bursts to avoid overcooking the beef or broccoli.

FAQs

Can I use another cut of beef for Chinese Beef and Broccoli?

Absolutely! While flank steak is traditional, skirt steak, sirloin, or even ribeye can work beautifully. The key is slicing the meat thinly against the grain to keep it tender and juicy in your Chinese Beef and Broccoli.

What can I substitute for Shaoxing wine?

If you don’t have Shaoxing wine, dry sherry is your best bet — it gives a similar complexity and subtle sweetness to the sauce. Rice wine or even a splash of white wine will also do in a pinch.

Is Chinese Beef and Broccoli gluten-free?

It can be! Just make sure you use certified gluten-free soy sauce or tamari, and double-check your chicken or beef stock labels. With that simple swap, this dish becomes a fantastic gluten-free dinner option.

How do I make the broccoli extra crisp-tender?

To keep broccoli vibrant and perfectly crisp-tender, don’t over-steam. Just a minute or so is all you need, then get it out of the pan and onto a plate before you stir-fry. This ensures it keeps its lovely crunch in your Chinese Beef and Broccoli.

Can I add other vegetables to this stir fry?

Definitely! Sliced red bell peppers, snow peas, or thin carrot rounds are all delicious additions. Feel free to get creative and use whatever’s in your fridge; Chinese Beef and Broccoli is a great base for mixing in extra veggies.

Final Thoughts

I hope you’re as excited as I am to bring Chinese Beef and Broccoli to your own kitchen! This dish has it all: flavor, speed, comfort, and that irresistible takeout-style feeling — minus the wait. Give it a try, share it with friends or family, and get ready for glowing reviews at your table. Happy stir-frying!