Chinese Beef and Broccoli Recipe

Introduction

Chinese Beef and Broccoli is a classic stir-fry dish that perfectly balances tender beef with crisp broccoli in a savory, slightly sweet sauce. It’s quick to make and perfect for a satisfying weeknight meal that feels both comforting and special.

Ingredients

• 1 lb flank steak, skirt steak, or other cut (see footnote 1)
• 1 tablespoon soy sauce
• 1 tablespoon peanut oil (or vegetable oil)
• 1 tablespoon cornstarch
• 1/2 teaspoon baking soda (optional, see footnote 1)
• 1/2 cup chicken stock (or beef stock)
• 2 tablespoons Shaoxing wine (or dry sherry)
• 2 tablespoons soy sauce
• 1 teaspoon dark soy sauce (see footnote 2)
• 2 teaspoons brown sugar (or white sugar)
• 1 tablespoon cornstarch
• 1 head broccoli, cut into bite-size florets
• 1 tablespoon peanut oil (or vegetable oil) (see footnote 3)
• 3 garlic cloves, minced
• 2 teaspoons ginger, minced

Instructions

1. Step 1: Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1-cm (1/2 inch) sticks. Transfer to a small bowl. Add 1 tablespoon soy sauce, 1 tablespoon peanut oil, and 1 tablespoon cornstarch. Gently mix by hand until all slices are coated with a thin layer of sauce. Marinate for 10 minutes while preparing other ingredients.
2. Step 2: Combine chicken stock, Shaoxing wine, 2 tablespoons soy sauce, dark soy sauce, brown sugar, and 1 tablespoon cornstarch in a medium bowl. Mix until smooth to create the sauce.
3. Step 3: Pour 1/4 cup water into a large nonstick skillet and heat over medium-high until boiling. Add broccoli, cover, and steam until just tender and water evaporates, about 1 minute. Transfer broccoli to a plate and wipe the pan dry with a paper towel held by tongs.
4. Step 4: Add 1 tablespoon peanut oil to the skillet and heat over medium-high until hot. Spread beef in a single layer. Cook without stirring for 30 seconds until the bottom side browns. Flip and cook the other side for a few seconds. Stir and cook until lightly charred on the surface but still pink inside.
5. Step 5: Add minced garlic and ginger to the skillet. Stir a few times to release their fragrance.
6. Step 6: Return broccoli to the pan. Stir the sauce again to dissolve any cornstarch settling and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Remove from heat and serve hot.

Tips & Variations

• For extra tenderness, sprinkle baking soda on the beef before marinating to lightly tenderize it (optional).
• Use Shaoxing wine for authentic flavor; dry sherry is a suitable substitute if unavailable.
• Swap peanut oil for vegetable or canola oil if you prefer a neutral taste.
• Add a pinch of red pepper flakes or sliced chili for a spicy kick.
• For a gluten-free version, use tamari or gluten-free soy sauce.

Storage

Store leftover beef and broccoli in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through. Avoid overcooking during reheating to maintain broccoli’s crispness and beef’s tenderness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef?

Yes, flank steak or skirt steak works best due to their texture and flavor, but you can also use sirloin or ribeye. Just slice thinly against the grain for tenderness.

How can I make the broccoli crisp-tender instead of soft?

Steaming the broccoli briefly and then quickly stir-frying it helps keep it crisp-tender. Avoid overcooking during steaming and return it to the pan just at the end to heat through with the sauce.

Chinese Beef and Broccoli Recipe

Print Recipe

★★★★★

4.5 from 439 reviews

This classic Chinese Beef and Broccoli recipe features tender slices of marinated flank steak and crisp broccoli florets cooked in a savory soy-based sauce. The dish is quick to prepare and stir-fried to achieve a perfect balance of flavors and textures, making it an ideal weeknight dinner for lovers of Chinese cuisine.

• Author: Toney
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Stovetop
• Cuisine: Chinese

Ingredients

Scale 1x2x3x

Beef Marinade

• 1 lb flank steak, skirt steak, or other suitable 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 and Aromatics

• 1 head broccoli, cut into bite-size florets
• 1 tablespoon peanut oil (or vegetable oil)
• 3 garlic cloves, minced
• 2 teaspoons ginger, minced

Instructions

1. Prepare the Beef: Slice the beef thinly against the grain into 0.5 cm (1/4 inch) slices or 1 cm (1/2 inch) sticks. Place in a small bowl and add 1 tablespoon soy sauce, 1 tablespoon peanut oil, and 1 tablespoon cornstarch. Mix gently by hand until the beef is evenly coated. Set aside to marinate for 10 minutes while preparing other ingredients.
2. Make the Sauce: In a medium bowl, combine 1/2 cup chicken or beef stock, 2 tablespoons Shaoxing wine, 2 tablespoons soy sauce, 1 teaspoon dark soy sauce, 2 teaspoons brown sugar, and 1 tablespoon cornstarch. Stir thoroughly to dissolve the cornstarch and set aside.
3. Steam the Broccoli: Pour 1/4 cup water into a large nonstick skillet and bring to a boil over medium-high heat. Add the broccoli florets, cover the skillet, and steam until the broccoli just becomes tender and the water evaporates, about 1 minute. Remove broccoli to a plate and wipe the pan dry if needed.
4. Cook the Beef: Add 1 tablespoon peanut oil to the skillet and heat until hot over medium-high heat. Spread the marinated beef in a single layer without stirring. Let it sear for 30 seconds until the bottom is browned, then flip and cook the other side briefly. Stir the beef and cook until lightly charred on the surface but still pink inside.
5. Add Aromatics: Add the minced garlic and ginger to the skillet with the beef. Stir a few times to release their fragrance and flavor into the pan.
6. Combine and Finish: Return the steamed broccoli to the skillet. Stir the sauce to fully dissolve cornstarch and pour into the pan. Cook and stir the mixture until the sauce thickens, about 1 minute. Immediately transfer to a serving plate and serve hot as a main course.

Notes

• Baking soda in the marinade tenderizes the beef but is optional.
• Dark soy sauce adds deeper color and flavor; if unavailable, you can omit, but the color may be lighter.
• Peanut oil is preferred for its flavor and high smoke point, but vegetable oil works well too.
• To save time, you can use pre-cut beef strips often sold as stir-fry beef.
• If Shaoxing wine is unavailable, dry sherry is an excellent substitute.
• Adjust sugar amount to taste for sweetness balance.

Keywords: Chinese beef and broccoli, stir-fry beef broccoli, easy Chinese dinner, flank steak broccoli, savory beef stir-fry