Chinese Beef and Broccoli Recipe

I absolutely love this Chinese Beef and Broccoli Recipe because it brings bright, savory flavors and tender beef together in one simple stir-fry that’s quick enough for weeknights. When I first tried this recipe, I was amazed at how restaurant-quality it tasted — all without a ton of fuss or crazy ingredients. Plus, it’s a great way to sneak in some greens without anyone noticing.

You’ll find that this Chinese Beef and Broccoli Recipe is a total crowd-pleaser, perfect for dinner with family or when you want to impress friends without slaving over the stove. It’s balanced, flavorful, and hits all those umami notes that make Chinese takeout so addictive — but with the homemade touch that will have you craving it again and again.

this Recipe

Ingredients You’ll Need

The ingredients in this Chinese Beef and Broccoli Recipe all play a key role in creating that classic flavor and texture combo. I always recommend using fresh broccoli and good-quality soy sauce for the best result — and a cut of beef that’s tender when cooked quickly.

• Boneless flank steak or skirt steak: These cuts work best because they’re flavorful and tender when sliced thinly across the grain.
• Soy sauce: The backbone of the marinade and sauce, choose a naturally brewed soy sauce for deeper flavor.
• Peanut oil or vegetable oil: I love peanut oil here for its high smoke point and subtle nutty flavor.
• Cornstarch: Helps to tenderize the beef in the marinade and thickens the sauce to that perfect glaze.
• Baking soda (optional): This is a secret weapon for extra tender beef if you have time to marinate longer.
• Chicken or beef stock: Adds richness and depth to the sauce; homemade or store-bought both work.
• Shaoxing wine or dry sherry: This adds authentic complexity; if you don’t have it, a splash of white wine works.
• Dark soy sauce: For color and a touch of sweetness; it’s different from regular soy sauce and really changes the sauce’s look and taste.
• Brown sugar: Balances the salty and savory flavors with a hint of caramel.
• Broccoli: Fresh and crisp florets ensure you get that perfect contrast to the tender beef.
• Garlic and ginger: The aromatics that make this dish pop — always use fresh!

Variations

One of the things I love about this Chinese Beef and Broccoli Recipe is how easy it is to tweak to your liking. Whether you’re dodging gluten, cutting back on sugar, or just want to add a little extra crunch, there’s a way to make it yours.

• Gluten-Free Variation: Swap out soy sauce for tamari or coconut aminos, and double-check your Shaoxing wine substitute to keep it safe.
• Spicy Kick: Add some red chili flakes or fresh sliced chilies during the stir-fry — I do this sometimes for an extra warm hug of flavor.
• Vegetable Boost: Beyond broccoli, toss in snap peas, bell peppers, or mushrooms for a more colorful, veggie-packed meal.
• Different Proteins: If you’re not a beef fan, this sauce and method work fabulously with chicken or tofu — just adjust cooking times accordingly.

How to Make Chinese Beef and Broccoli Recipe

Step 1: Prep and Marinate Your Beef

First things first, slice your beef thinly against the grain — this keeps it tender and easy to chew. I like about 1/4 inch thickness or 1/2 inch sticks. Toss your slices in a bowl with soy sauce, peanut oil, and cornstarch, making sure every piece gets a light coating. If you have baking soda on hand, add it here for extra-tender beef, especially if you plan to marinate longer than 10 minutes. Let it sit while you prep the rest — this little wait is worth it for juicy results.

Step 2: Mix the Flavorful Sauce

While the beef marinates, whisk together your chicken stock, Shaoxing wine, soy sauces, brown sugar, and cornstarch in a bowl. It might look thin at first, but that cornstarch thickens everything beautifully once heated. Give it a quick stir before cooking to make sure the cornstarch is fully dissolved — no lumps, please!

Step 3: Steam the Broccoli Just Right

Adding a bit of water to your pan, steam the broccoli with a lid until it’s just tender — around a minute or so. Not overcooked, because you want that nice crunch and bright green color. This quick steam also sets you up to finish everything in the same pan without sogginess. Once done, transfer the broccoli off the heat and pat the pan dry if there’s leftover water.

Step 4: Sear the Beef

Heat your peanut oil in the same pan over medium-high heat. Spread the beef in a single layer so it can brown nicely instead of stewing. Let it cook without moving for about 30 seconds until you see a nice sear, then flip quickly to the other side. Stir just a bit until the outside is charred and the inside is still pink — this keeps it tender and juicy, trust me.

Step 5: Add Garlic, Ginger, and Combine

Now toss in the minced garlic and ginger, stirring just a few times until their aroma fills your kitchen. Return the broccoli to the pan, pour in your prepared sauce, and cook everything together while stirring. The sauce will thicken fast — about a minute — coating the beef and broccoli with that glossy, savory goodness. Remove from heat immediately to avoid overcooking.

How to Serve Chinese Beef and Broccoli Recipe

Garnishes

I love to sprinkle toasted sesame seeds on top right before serving for a little nutty crunch. A drizzle of toasted sesame oil or a few sliced scallions add freshness and that extra pop of aroma that really complements the sauce’s umami.

Side Dishes

This recipe shines with simple sides like steamed jasmine rice or fluffy white rice to soak up all the delicious sauce. Sometimes, my family pairs it with egg drop soup or some steamed dumplings to turn it into a full Chinese feast.

Creative Ways to Present

For special occasions, I like to serve this beef and broccoli over a bed of garlic noodles or even crispy rice cakes. You can also plate it in a shallow bowl with fresh cilantro and a wedge of lime for a modern twist that guests always appreciate.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. I’ve found that the broccoli holds up well if you don’t overcook it the first time. If you want to keep it crisp, you might add fresh broccoli florets when reheating.

Freezing

I don’t usually freeze this dish because broccoli tends to get mushy, but if you want to, freeze the beef and sauce separately from the broccoli. Thaw both gently and reheat to keep textures as good as possible.

Reheating

To reheat, I recommend warming it gently in a pan over medium heat. Add a splash of water or broth to loosen the sauce and prevent it from drying out. Microwave works in a pinch but can make the broccoli soggy.

FAQs

Final Thoughts

This Chinese Beef and Broccoli Recipe is genuinely one of my go-to meals whenever I want something comforting, quick, and deeply satisfying. It’s perfect for sharing, easy to make, and always gets compliments from my family and friends. Trust me, once you try it, this little stir-fry will have a permanent place on your weeknight dinner rotation — so give it a go and enjoy every tasty bite!

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