Chinese Beef and Broccoli Recipe

When a craving for classic takeout strikes, nothing compares to a freshly made Chinese Beef and Broccoli. This dish brings together ultra-tender slices of steak, crisp broccoli, and a glossy, umami-packed sauce. With just a few simple ingredients and some smart cooking techniques, you can turn your kitchen into your favorite Chinese restaurant—and trust me, homemade tastes better than any delivery!

Ingredients You’ll Need

The magic of Chinese Beef and Broccoli lies in its humble yet thoughtfully chosen ingredients. Every item on this list plays a key role in ensuring the final dish is full of flavor, perfectly textured, and visually vibrant. Don’t worry, most of these are pantry staples or easy to find at any grocery store!

• Beef (1 lb flank steak, skirt steak, or other cut): Flank steak is ideal for its tenderness and quick cooking—slice thinly against the grain for best results.
• Soy Sauce (1 tablespoon + 2 tablespoons): Adds essential savoriness and depth to both the marinade and sauce.
• Peanut Oil (1 tablespoon + 1 tablespoon): Gives the stir-fry a nutty aroma; vegetable oil works just as well if that’s what you have.
• Cornstarch (1 tablespoon + 1 tablespoon): Locks in the beef’s juices for silky tenderness, and thickens the sauce to that perfect glossy consistency.
• Baking Soda (1/2 teaspoon, optional): Use this trick to further tenderize beef, especially if using a firmer cut (see handy tip in the notes!)
• Chicken or Beef Stock (1/2 cup): Forms the flavorful backbone of the sauce—choose beef for a richer taste.
• Shaoxing Wine or Dry Sherry (2 tablespoons): This authentic Chinese ingredient amps up flavor complexity; a splash of dry sherry is a fine substitute.
• Dark Soy Sauce (1 teaspoon): Just a little goes a long way in adding richness and a beautiful deep color to the sauce.
• Brown Sugar (2 teaspoons): Balances out the savory and salty notes, resulting in a sauce that’s just the right amount of sweet.
• Broccoli (1 head, cut to bite-size florets): Fresh broccoli provides color and crunch, pulling the whole dish together visually and texturally.
• Garlic (3 cloves, minced): Don’t skimp! Garlic infuses the dish with an unmistakable aroma and depth.
• Ginger (2 teaspoons, minced): Adds a little zing and warmth that brightens all the other flavors.

How to Make Chinese Beef and Broccoli

Step 1: Prep and Marinate the Beef

Start by slicing your beef: the trick is to go against the grain for ultimate tenderness! Mix the slices with soy sauce, peanut oil, and cornstarch to form a delicate, velvety coating. If you want your steak extra tender (like takeout style), sprinkle in a bit of baking soda. While the beef soaks up all that flavor magic for about ten minutes, you’ll have just enough time to prep the sauce and veggies.

Step 2: Mix the Sauce

Combine chicken or beef stock with soy sauces, Shaoxing wine, dark soy sauce, brown sugar, and cornstarch in a bowl. Give it a good whisk so everything dissolves. This savory, slightly sweet, and aromatic sauce will soon bring the Chinese Beef and Broccoli to life.

Step 3: Steam the Broccoli

Pour a splash of water into your skillet and bring it to a sizzle, then add in the broccoli and cover. Steam for about a minute—just until it’s brilliantly green and crisp-tender. This quick steam ensures the broccoli will hold its snap and gorgeous color in the finished dish.

Step 4: Sear the Beef

Heat oil in your skillet until shimmering, then lay out the beef in a single layer. Let it cook undisturbed for that irresistible seared crust—just 30 seconds. Flip, finish cooking until the edges begin to char, but don’t overdo it! The inside should still be juicy and just slightly pink for that classic Chinese Beef and Broccoli texture.

Step 5: Aromatics In

Time for garlic and ginger! Add them straight into the hot pan with the beef, stirring a few times. This immediately releases their intense fragrance, infusing every bite of meat with flavor.

Step 6: Sauce and Finish

Return your broccoli to the pan, give the sauce another good mix (cornstarch can settle at the bottom!), and pour it all over. Stir constantly as the sauce thickens and glosses up in under a minute. As soon as everything is coated and the sauce clings, slide it all onto a plate and serve while hot and shimmering.

How to Serve Chinese Beef and Broccoli

Garnishes

Sprinkle with toasted sesame seeds for nutty crunch, or try a scatter of sliced green onions for a burst of color and freshness. A light drizzle of chili oil can add a gentle heat if you enjoy a little kick with your Chinese Beef and Broccoli.

Side Dishes

This saucy stir-fry loves to be paired with simple steamed white rice, soaking up all those appetizing flavors. You could also serve it with brown rice or even a bowl of warm, chewy lo mein noodles if you’re feeling adventurous. For a lighter spread, a crisp cucumber salad or some simple Asian-style pickles balance everything perfectly.

Creative Ways to Present

For an effortless, crowd-pleasing meal, try piling Chinese Beef and Broccoli onto a sizzling platter for extra drama—just like at restaurants! You can also serve it in individual bowls over rice, or spoon it into lettuce wraps for a fun, interactive appetizer at parties. It even makes a standout rice bowl lunch for meal-prep aficionados.

Make Ahead and Storage

Storing Leftovers

Transfer cooled Chinese Beef and Broccoli to an airtight container and store in the refrigerator for up to three days. It’s still delicious the next day, making it a fantastic choice for easy weeknight lunches or quick dinners.

Freezing

For longer storage, Chinese Beef and Broccoli freezes quite well. Place leftovers in a freezer-safe bag or container, remove any excess air, and freeze for up to two months. Label with the date so you don’t forget about your tasty treasure!

Reheating

For best results, reheat on the stovetop over medium heat until warmed through, adding a splash of water or broth to loosen the sauce if needed. Microwaving works too—just stir halfway through to heat evenly and keep the broccoli from getting soggy.

FAQs

What kind of steak is best for Chinese Beef and Broccoli?

Flank steak is the traditional favorite because it’s flavorful, lean, and becomes incredibly tender when sliced thin against the grain. Skirt steak or sirloin are also great alternatives if you have them on hand.

Can I make Chinese Beef and Broccoli gluten-free?

Absolutely! Just swap the soy sauces for your favorite gluten-free tamari or coconut aminos, and double-check that your stock is gluten-free as well. The rest of the ingredients are naturally gluten-free.

What’s the purpose of baking soda in the marinade?

Baking soda is a little secret for achieving that signature, super-tender texture seen in restaurant stir-fries. It helps break down the beef fibers, so even tougher cuts become melt-in-your-mouth delicious.

Can I use frozen broccoli instead of fresh?

Yes, you can! Just add frozen broccoli directly to the skillet during the steaming step and increase the cooking time slightly until it’s tender and heated through. It’s a perfect speedy shortcut for busy nights.

Can I add other vegetables?

Definitely! While classic Chinese Beef and Broccoli spotlights just broccoli, you can toss in bell peppers, snap peas, or baby corn in the last few minutes of cooking for extra flavor, color, and crunch.

Final Thoughts

Once you taste the homemade version, you may never go back—Chinese Beef and Broccoli truly is a dish that brings lots of smiles to the dinner table. Give it a try and watch everyone fall in love with how quick, easy, and utterly satisfying it is to make right at home!

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