If you’re craving a dish that’s bursting with flavor yet simple enough for a weeknight dinner, this Chinese Beef and Broccoli Recipe is exactly what you need. Tender slices of marinated beef perfectly seared and tossed with vibrant, crisp-tender broccoli all coated in a rich, glossy sauce that’s savory, slightly sweet, and utterly addictive. This recipe brings restaurant-quality goodness to your home kitchen in just about 30 minutes, making it an instant favorite for both beginners and seasoned cooks alike.
Ingredients You’ll Need
The magic of this Chinese Beef and Broccoli Recipe lies in its straightforward, essential ingredients. Each one contributes beautifully to the final dish—whether it’s the soy sauces adding depth, the ginger and garlic lending aromatic warmth, or the cornstarch creating that luscious, clingy sauce.
- 1 lb boneless flank steak or skirt steak: Choose a tender cut for quick cooking without toughness.
- 1 tablespoon soy sauce: Adds salty umami flavor to the beef marinade.
- 1 tablespoon peanut or vegetable oil: Provides a neutral, high-heat oil for searing and stir-frying.
- 1 tablespoon cornstarch: Used to coat the beef and thicken the sauce for that signature glossy finish.
- 1/2 teaspoon baking soda (optional): Helps tenderize the beef even further for melt-in-your-mouth texture.
- 1/2 cup chicken or beef stock: Builds a rich, savory base for the sauce.
- 2 tablespoons Shaoxing wine or dry sherry: Adds a subtle complexity and depth typical in Chinese cooking.
- 2 tablespoons soy sauce: Enhances the sauce’s umami richness.
- 1 teaspoon dark soy sauce: Provides color and a slightly sweeter, more mellow soy flavor.
- 2 teaspoons brown sugar or white sugar: Balances the salt and adds a touch of sweetness.
- 1 head broccoli, cut into bite-size florets: Offers refreshing crunch and vibrant green color.
- 3 garlic cloves, minced: Infuses the dish with fragrant aromatics.
- 2 teaspoons ginger, minced: Brings a bright, spicy note that cuts through richness perfectly.
How to Make Chinese Beef and Broccoli Recipe
Step 1: Prepare the Beef
Slice the beef thinly against the grain to ensure tenderness—aim for about a quarter-inch thickness. Toss it in a mixture of soy sauce, peanut oil, and cornstarch, adding baking soda if you want an extra tender bite. This quick marinade not only flavors the beef deeply but also gives it a silky texture once cooked. Let it rest for 10 minutes while you prep the other components, letting the flavors sink in.
Step 2: Mix the Sauce
Combine chicken stock, Shaoxing wine, soy sauces, brown sugar, and cornstarch in a bowl. Make sure to stir it thoroughly so the cornstarch dissolves completely—this ensures your sauce thickens up smoothly when heated without any lumps. Setting this aside now will make the final cooking steps flow effortlessly.
Step 3: Steam the Broccoli
Steaming broccoli for just a minute keeps it crisp-tender and bright green, which adds fantastic texture and color contrast to the dish. Using a little water in your skillet, cover and steam the florets until they’re slightly softened but still have a satisfying snap. This quick technique preserves nutrients and flavor without overcooking.
Step 4: Sear the Beef
Heat your skillet with oil until shimmering hot, then spread the marinated beef in a single layer. Let it sear undisturbed for about 30 seconds—this quick browning locks in juices and builds flavorful caramelized edges. Flip and cook the other side briefly, allowing the beef to remain tender with a hint of pink inside. This step is crucial for that perfect, restaurant-quality texture.
Step 5: Add Aromatics
Stir in the minced garlic and ginger, cooking and stirring rapidly for about 30 seconds until their intoxicating aromas fill your kitchen. These aromatics elevate the dish with their sharp, lively flavor and complement the beef and broccoli beautifully without overpowering them.
Step 6: Combine and Finish
Return the steamed broccoli to the skillet. Give the sauce a quick stir to recombine the cornstarch, then pour it in. Toss everything together and cook for another minute, allowing the sauce to thicken and coat the beef and broccoli like a glossy, flavorful hug. Serve this steaming hot, and get ready to savor each mouthwatering bite.
How to Serve Chinese Beef and Broccoli Recipe
Garnishes
Sprinkle toasted sesame seeds or sliced green onions over the top for a delightful crunch and a pop of freshness. A drizzle of toasted sesame oil right before serving adds an extra layer of nutty aroma that perfectly complements the savory sauce.
Side Dishes
Pair this dish with fluffy steamed jasmine rice or sticky white rice to soak up every last bit of that irresistible sauce. For a lighter option, a simple cucumber salad or steamed dumplings on the side can create a well-rounded, restaurant-style meal at home.
Creative Ways to Present
Serve your Chinese Beef and Broccoli Recipe in a rustic cast-iron skillet or a pretty shallow bowl to showcase the vibrant greens and glossy sauce. You can also layer the beef and broccoli over a bed of stir-fried noodles for a fun twist that turns it into a complete one-pan dinner.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chinese Beef and Broccoli in an airtight container in the refrigerator. It will keep well for up to 3 days, making it perfect for quick lunches or easy dinners the next day.
Freezing
While you can freeze this dish, know that the broccoli’s texture may soften after thawing. For best results, freeze the beef and sauce separately from the broccoli in portion-sized containers, then thaw and combine before reheating.
Reheating
Reheat gently in a skillet over medium heat to warm through without drying out the beef. Adding a splash of water or broth can help loosen the sauce and keep everything moist. Avoid microwaving for too long, as it can make the beef tough.
FAQs
Can I use a different cut of beef for this Chinese Beef and Broccoli Recipe?
Absolutely! Flank steak and skirt steak are ideal because they cook quickly and stay tender, but you can also use sirloin or even ribeye if you prefer. Just be sure to slice thinly against the grain to keep the beef tender.
Is there a vegetarian version of this recipe?
While this recipe is designed around beef, you can swap the beef for tofu or seitan and use vegetable broth instead of chicken stock to create a delicious vegetarian version that still delivers on flavor and texture.
What can I substitute if I don’t have Shaoxing wine?
If you don’t have Shaoxing wine, dry sherry is a great substitute with a similar flavor profile. Alternatively, you can omit it and add a little extra soy sauce and a touch of rice vinegar to mimic that subtle acidity.
Why is cornstarch important in the recipe?
Cornstarch serves two key purposes here: it tenderizes the beef in the marinade and thickens the sauce at the end, giving that silky, glossy texture that clings beautifully to the ingredients.
Can I prepare parts of this recipe in advance?
Yes! The beef can be marinated several hours ahead, even overnight in the fridge, which deepens the flavor and makes cooking faster. You can also prep the broccoli and aromatics ahead of time so everything comes together quickly when you’re ready to cook.
Final Thoughts
This Chinese Beef and Broccoli Recipe is truly a home-cooked treasure that combines simplicity with unforgettable flavor. It’s perfect for busy nights when you want something satisfying, nourishing, and impressive without spending hours in the kitchen. Give it a try—you might just discover your new go-to comfort meal that friends and family will ask for again and again.
Print
Chinese Beef and Broccoli Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Chinese
Description
This Chinese Beef and Broccoli recipe is a quick and flavorful stir-fry dish featuring tender marinated beef and vibrant steamed broccoli tossed in a savory, slightly sweet sauce. Ready in just 30 minutes, it’s perfect for a satisfying weeknight meal that combines classic Asian flavors with simple cooking techniques.
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
- Prepare the Beef and Marinate: Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks. Place the beef into a small bowl and add soy sauce, peanut oil, cornstarch, and optional baking soda. Gently mix by hand to coat all the slices evenly. Let it marinate for 10 minutes while preparing other ingredients.
- Mix the Sauce: In a medium bowl, combine chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch. Stir well to dissolve and set aside.
- Steam the Broccoli: Pour 1/4 cup water into a large nonstick skillet and heat over medium-high until it boils. Add broccoli florets, cover, and steam until bright green and just tender, about 1 minute. When water evaporates, transfer broccoli to a plate and wipe the pan clean if needed.
- Sear the Beef: Add oil to the skillet and heat over medium-high until hot. Spread marinated beef in a single layer and sear undisturbed for about 30 seconds until browned. Flip and cook the other side briefly until mostly cooked through but still slightly pink inside.
- Add Aromatics: Stir in minced garlic and ginger. Cook, stirring frequently, for about 30 seconds until fragrant.
- Combine & Finish: Return steamed broccoli to the skillet. Stir the sauce again to fully mix cornstarch and pour into the pan. Toss everything together and cook for about 1 minute until the sauce thickens and coats the beef and broccoli. Serve hot immediately.
Notes
- Slicing the beef against the grain ensures tenderness.
- Baking soda in the marinade helps tenderize the beef but is optional.
- Shaoxing wine can be substituted with dry sherry if unavailable.
- Use a nonstick skillet for easy steaming and searing.
- Serve this dish immediately for the best texture and flavor.
