Chinese Beef and Broccoli Recipe
Chinese Beef and Broccoli is the epitome of awesome weeknight comfort food: juicy slices of beef, crisp-tender broccoli, and that glossy, velvety sauce that clings to everything in just the right amount. If you’ve ever longed to recreate your favorite Chinese takeout at home, this recipe lets you do it in under 30 minutes, without any mysterious ingredients. Best of all, you’ll unlock layers of savory, garlicky, and slightly sweet flavor with each bite—one pan, just a handful of kitchen staples, and a finished dish that rivals (or even beats!) your favorite local spot.
Ingredients You’ll Need
Gathering everything for Chinese Beef and Broccoli is wonderfully straightforward. Each ingredient brings something special to the finished dish, whether it’s for tender texture, savory depth, or a pop of color that makes every plate mouthwatering.
- Beef (flank steak or skirt steak): Use a cut that’s both flavorful and tender—slicing it thinly and marinating beforehand ensures melt-in-your-mouth bites.
- Soy sauce: This is the backbone of umami, working double-duty in both the marinade and the sauce.
- Peanut or vegetable oil: Adds a subtle nutty aroma and high smoke point for searing the beef just right.
- Cornstarch: Gives the beef that classic restaurant-style velvetiness and thickens the sauce to silky perfection.
- Baking soda (optional): A gentle tenderizer, especially handy if your beef cut isn’t super premium.
- Chicken or beef stock: Adds savory richness to the sauce—choose whichever you have on hand.
- Shaoxing wine (or dry sherry): Infuses the dish with a touch of complex, aromatic depth just like in true restaurant Chinese Beef and Broccoli.
- Dark soy sauce: A little goes a long way for gorgeous color and extra depth.
- Brown sugar (or white sugar): Balances out the saltiness and brings a subtle, craveable sweetness.
- Broccoli florets: Offers crunch and fresh color, making every scoop feel healthy and satisfying.
- Garlic and ginger (minced): Absolutely essential for lively aromatics—don’t skip these!
How to Make Chinese Beef and Broccoli
Step 1: Prepare and Marinate the Beef
Start by thinly slicing your beef against the grain; this is the secret to that classic tender bite you know and love in Chinese Beef and Broccoli. Mix the slices with soy sauce, oil, cornstarch, and baking soda (if you like), making sure every piece is coated. Ten minutes is all you need for the magic to happen while you prep the rest.
Step 2: Mix Up the Sauce
In a medium bowl, whisk together the chicken or beef stock, Shaoxing wine, soy sauces, sugar, and another hit of cornstarch. Give it a thorough stir so the cornstarch dissolves—this will ensure your sauce turns glossy and thick without lumps.
Step 3: Steam the Broccoli
Add a bit of water to a large skillet over medium-high heat. Once it’s bubbling, toss in your broccoli, cover, and steam for about a minute. You want everything vibrant green and crisp-tender. Transfer the broccoli to a plate and quickly wipe out any leftover water.
Step 4: Sear the Beef
With the pan wiped clean, crank up the heat and drizzle in your oil. When the oil is shimmering, spread the marinated beef in a single layer. Let it sizzle undisturbed for about 30 seconds (for that golden sear!), then flip and briefly cook the other side. Everything should be just browned on the outside, still pink within.
Step 5: Add Aromatics
Now, sprinkle in the garlic and ginger. Stir gently—your kitchen will fill with mouthwatering fragrance in mere seconds as the aromatics bloom in the hot oil.
Step 6: Bring it All Together
Toss the broccoli back into the pan. Pour in your prepared sauce (give it one last stir to keep the cornstarch mixed), and stir-fry everything until the sauce thickens and glazes the beef and broccoli—just a minute or so. Immediately transfer your Chinese Beef and Broccoli to a serving plate to stop the cooking and preserve that perfect sauce consistency.
How to Serve Chinese Beef and Broccoli
Garnishes
A sprinkle of thinly sliced scallions, a few toasted sesame seeds, or a drizzle of chili crisp take your Chinese Beef and Broccoli to the next level, both for color and a bright fresh finish.
Side Dishes
Steamed jasmine rice is the old-school standby, letting that savory sauce soak in. You could also serve it with garlic noodles, quinoa, or even cauliflower rice if you want a lighter plate alongside your delicious homemade Chinese Beef and Broccoli.
Creative Ways to Present
Try piling the stir-fry in a hollowed-out pineapple for a party, spooning it into lettuce wraps for low-carb fun, or serving over crispy chow mein noodles—Chinese Beef and Broccoli is famously versatile and guaranteed to turn heads.
Make Ahead and Storage
Storing Leftovers
Let any remaining Chinese Beef and Broccoli cool before covering and storing in an airtight container. It’ll stay fresh in the fridge for up to three days, and the flavors often meld even more deliciously overnight.
Freezing
Chinese Beef and Broccoli can be frozen for up to two months, though the broccoli may lose some of its crunch. For best results, cool the dish quickly, pack into freezer-safe containers, and thaw overnight in the refrigerator before reheating.
Reheating
Warm leftovers in a microwave or on the stovetop over medium heat until hot throughout. If the sauce thickens too much after chilling, just add a splash of water or broth to loosen it to that perfect consistency once again.
FAQs
Can I use a different cut of beef?
Absolutely! While flank steak is classic for Chinese Beef and Broccoli, skirt steak, sirloin, or even thinly sliced ribeye work great. Just be sure to slice thinly against the grain for tender results.
What can I substitute for Shaoxing wine?
Dry sherry is a fantastic substitute if you don’t have Shaoxing wine. Otherwise, a splash of apple juice or broth can stand in, though the authentic flavor of Chinese Beef and Broccoli really shines with the wine.
Is the baking soda really necessary?
Not always! Baking soda is optional, but it acts as a tenderizer, especially if your beef isn’t already very tender. If you’re using high-quality steak, you can skip it.
Can I make this gluten free?
Yes! Swap in tamari, coconut aminos, or a certified gluten-free soy sauce, and make sure your stock and other ingredients are gluten-free. You’ll still get that rich, savory taste in your Chinese Beef and Broccoli.
How can I make it spicier?
Add dried chili flakes or a spoonful of chili garlic sauce when you add the aromatics, or drizzle on chili oil before serving for fiery heat.
Final Thoughts
Homemade Chinese Beef and Broccoli brings the takeout spirit straight to your kitchen, and once you see how easy it is, you might never call for delivery again! I hope you give this delicious recipe a try—you’ll be amazed how it turns out every time.
Print
Chinese Beef and Broccoli Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A classic Chinese dish featuring tender slices of beef and crisp broccoli in a savory sauce. This homemade version captures the essence of take-out but is healthier and tastier.
Ingredients
For the Beef:
- 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)
For the 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
Additional Ingredients:
- 1 head broccoli, cut into bite-size florets
- 1 tablespoon peanut oil (or vegetable oil)
- 3 garlic cloves, minced
- 2 teaspoons ginger, minced
Instructions
- Prepare the Beef: Slice the beef, marinate with soy sauce, oil, and cornstarch. Set aside.
- Make the Sauce: Combine chicken stock, Shaoxing wine, soy sauces, sugar, and cornstarch. Mix well.
- Cook the Broccoli: Steam broccoli until tender, then set aside.
- Cook the Beef: Sear marinated beef until browned. Add garlic and ginger.
- Combine: Add broccoli back to the pan, pour in sauce, and cook until thickened.
- Serve: Transfer to a plate and enjoy hot.
Notes
- For a more tender beef, consider adding baking soda to the marinade.
- Adjust the sweetness of the sauce by varying the amount of sugar used.
- Feel free to add other vegetables like bell peppers or snap peas for variety.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 70mg
Keywords: Chinese beef and broccoli, beef and broccoli recipe, homemade beef and broccoli
