Chinese Beef and Broccoli Recipe

If you’re craving a takeout classic that comes together in just 30 minutes and absolutely bursts with flavor, you need to try Chinese Beef and Broccoli. This recipe brings tender slices of steak and crisp-tender broccoli together in a glossy, savory sauce, all tossed in your own kitchen. It’s fast enough for busy weeknights but tastes like a much-anticipated weekend treat. Chinese Beef and Broccoli is truly a comfort food superstar, and learning to make it at home will have you ditching delivery in no time.

Ingredients You’ll Need

You only need a handful of basics to master Chinese Beef and Broccoli, but each one plays a starring role. Every ingredient is chosen for how it heightens the taste, tenderness, and signature shine of this beloved dish.

• Beef (1 lb boneless flank steak, skirt steak, or other cut): Choose a tender cut and slice it thinly for maximum flavor and melt-in-your-mouth texture.
• Soy Sauce (for marinade & sauce): The foundation of savory umami flavor, soy sauce seasons both the beef and the luscious stir-fry sauce.
• Peanut or Vegetable Oil (for marinade & stir-fry): Adds a subtle richness and prevents sticking as you sizzle everything together.
• Cornstarch (for marinade & sauce): Tenderizes the beef and helps create that irresistible, silky sheen on the sauce.
• Baking Soda (optional): A secret restaurant tip for extra-tender steak—especially helpful if your beef cut is on the tougher side.
• Chicken or Beef Stock (for sauce): Adds body and depth to the sauce, making each bite sing with flavor.
• Shaoxing Wine or Dry Sherry (for sauce): Brings authentic warmth and subtle sweetness to the dish—highly recommended!
• Dark Soy Sauce (for sauce): Gives the sauce its beautiful color and a rich, slightly caramelized edge.
• Brown Sugar (or white sugar): Balances the salty, savory notes and helps the sauce caramelize perfectly.
• Broccoli (1 head, cut to florets): The bright, crunchy centerpiece that soaks up all that glorious sauce.
• Garlic (3 cloves, minced): Delivers depth, aroma, and a true stir-fry zing.
• Ginger (2 teaspoons, minced): Adds a fresh heat and distinctive fragrance that defines the dish.

How to Make Chinese Beef and Broccoli

Step 1: Slice and Marinate the Beef

Start by slicing your steak against the grain into super-thin pieces—this ensures every bite is tender, not chewy. Pop the beef into a bowl and stir in soy sauce, oil, cornstarch, and (if using) a dash of baking soda. Let it marinate for about 10 minutes while you prep the other ingredients; this little rest gives the beef time to soak up all those delicious flavors and turn beautifully tender.

Step 2: Mix Up the Sauce

In a medium bowl, whisk together the chicken or beef stock, Shaoxing wine, both soy sauces, brown sugar, and cornstarch. Stir well so everything dissolves—no lumps allowed here! This sauce will turn the stir-fry into pure magic, thickening to glaze every piece perfectly.

Step 3: Steam the Broccoli

Add a splash of water to your skillet and bring it to a boil over medium-high heat. Toss in your broccoli, cover with a lid, and let it steam until just crisp-tender and vibrant green, about a minute or so. Quickly transfer the broccoli to a plate so it stays bright and doesn’t overcook.

Step 4: Sear the Beef

Wipe out any water from the skillet, then heat up some oil until shimmering hot. Add the marinated beef in a single layer and let it brown undisturbed for 30 seconds—this is key for that irresistible seared flavor. Flip it over, cook for a few moments more, then stir until it’s just barely cooked through with a little char.

Step 5: Add Aromatics

Once the beef is almost done, add minced garlic and ginger. Give it all a good toss—this quick stir will fill your kitchen with the most mouthwatering aroma and infuse the oil with even more flavor.

Step 6: Combine and Saucel

Return your broccoli to the pan, give your sauce another quick stir (to make sure the cornstarch is fully dispersed), then pour it all over the beef and veggies. Stir and cook until the sauce thickens and glazes everything in a glossy coat—about a minute tops! Move your Chinese Beef and Broccoli to a plate and get ready to dig in while it’s piping hot.

How to Serve Chinese Beef and Broccoli

Garnishes

Scatter sliced green onions, toasted sesame seeds, or a sprinkle of crushed red pepper over your Chinese Beef and Broccoli right before serving. These little touches add both color and a burst of extra flavor that takes every plate to the next level.

Side Dishes

Naturally, this dish begs for a bed of fluffy steamed rice to soak up all that glorious sauce, but don’t stop there! Try serving it with garlic noodles, simple stir-fried bok choy, or even cauliflower rice for a lighter meal. The bold flavors of Chinese Beef and Broccoli pair wonderfully with so many sides.

Creative Ways to Present

If you’re feeling playful, spoon the stir-fry into lettuce cups for a handheld twist, pile it on top of crispy noodles for crunch, or tuck it into a bento box for a meal-prep-friendly lunch. There’s no wrong way to show off Chinese Beef and Broccoli when the flavors shine this bright.

Make Ahead and Storage

Storing Leftovers

Place any extra Chinese Beef and Broccoli into an airtight container as soon as it cools. It’ll keep fresh in the fridge for up to 3 days—perfect for fast lunches or a second spin at dinnertime. The flavors meld even more overnight, making each bite extra savory.

Freezing

If you want to freeze it, transfer the cooled Chinese Beef and Broccoli into freezer-safe bags or containers. Label them with the date, and it should keep well for up to 2 months. For best results, try to thaw it overnight in the fridge before reheating so the textures stay at their best.

Reheating

The easiest way to reheat is gently in a skillet over medium heat, adding a splash of water to help the sauce come back to life. The microwave also works in a pinch—just cover loosely to keep in the steam. No matter how you reheat, give it a good stir to ensure even warmth, and enjoy!

FAQs

Can I use another vegetable besides broccoli?

Absolutely! While Chinese Beef and Broccoli is a classic, you can swap in snap peas, bok choy, bell peppers, or asparagus. Just remember to adjust the steaming or stir-fry time so your veggies stay crisp and vibrant.

What’s the secret to super tender beef?

Slicing the beef thinly against the grain and marinating it with cornstarch and a touch of baking soda make a world of difference. This technique breaks down tough fibers and helps lock in juiciness, giving you restaurant-style results every time.

Is it okay to skip the Shaoxing wine?

Yes, if you don’t have Shaoxing wine or dry sherry, you can simply leave it out. The dish will still be absolutely delicious, though the wine adds a subtle depth that’s true to many Chinese takeout favorites.

Can I make Chinese Beef and Broccoli gluten-free?

Definitely! Just use tamari or coconut aminos in place of regular soy sauce, and double-check that your stock and cornstarch are gluten-free. All the flavor, none of the worry.

How do I avoid overcooking the broccoli?

Steam the broccoli quickly until just tender and vibrant, then immediately take it off the heat. Adding it back right at the end keeps it bright and crisp so it stands up beautifully to the rich sauce.

Final Thoughts

There’s a reason Chinese Beef and Broccoli is a go-to for so many—it’s fast, satisfying, and packed with craveable flavor. Once you try making it at home, you’ll wonder why you ever ordered out. Gather your ingredients and treat yourself (and your loved ones) to this all-time favorite tonight—you’ll be so glad you did!

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