If you’re craving a dish that perfectly balances tender, flavorful beef with crisp, vibrant broccoli, this Chinese Beef and Broccoli Recipe is a must-try. It’s a classic take on one of the most beloved dishes found in Chinese cuisine, bringing together simple ingredients with bold, savory sauces that lock in every bit of deliciousness. In just about 30 minutes, you can recreate this restaurant-style favorite at home, impressing your family or friends with your cooking skills while enjoying a comforting and wholesome meal that feels both familiar and exciting.
Ingredients You’ll Need
The beauty of this Chinese Beef and Broccoli Recipe lies in its straightforward ingredients, each playing a vital role in delivering the perfect balance of taste, texture, and color. From the umami-rich soy sauces to the fresh broccoli that adds crunch and brightness, every element is essential to bringing this dish to life.
- 1 lb flank steak: This lean cut is perfect for slicing thinly and cooks quickly, making the beef tender and flavorful.
- 1 head broccoli: Fresh and crisp, broccoli provides a satisfying crunch and vibrant color to the dish.
- Soy sauce: Adds a salty, savory depth that is critical for that signature Chinese flavor.
- Peanut oil: Ideal for high-heat cooking, it gives the beef a beautiful sear and a subtle nutty aroma.
- Garlic: Fresh garlic infuses the dish with warm, aromatic notes.
- Ginger: Adds a bright, slightly peppery freshness that complements the meat perfectly.
- Chicken stock: Creates a rich and slightly savory sauce base that ties everything together.
- 1 tablespoon soy sauce: Used in the marinade to infuse flavor deeply into the beef.
- 1 tablespoon peanut oil: Helps with marinating and cooking, ensuring even browning.
- 1 tablespoon cornstarch: Serves dual purposes: tenderizing the beef and thickening the sauce later.
- 1/2 teaspoon baking soda: Gently softens the steak for an irresistibly tender bite.
- 1/2 cup chicken stock: Forms the savory liquid base for the stir-fry sauce.
- 2 tablespoons Shaoxing wine: Adds a subtle complexity and authentic Chinese flair to the sauce.
- 2 tablespoons soy sauce: Enhances the depth of the sauce, balancing salty and umami elements.
- 1 teaspoon dark soy sauce: Gives the sauce a rich, caramelized color and deeper flavor.
- 2 teaspoons brown sugar: Balances saltiness with just a hint of sweetness for harmony.
- 1 tablespoon cornstarch: Added at the end to thicken the sauce to a perfect consistency.
How to Make Chinese Beef and Broccoli Recipe
Step 1: Marinate the Beef
Start by slicing the flank steak thinly across the grain so it cooks quickly and stays tender. Combine the sliced beef with soy sauce, peanut oil, and cornstarch. Let it marinate for about 10 minutes; this step not only flavors the meat but also helps tenderize it, giving you that perfect melt-in-your-mouth texture.
Step 2: Prepare the Sauce
While the beef marinates, mix together chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and cornstarch in a bowl. This sauce will coat the beef and broccoli later, providing a glossy, savory finish packed with layers of flavor.
Step 3: Steam the Broccoli
Lightly steam the broccoli florets in a skillet with a splash of water until they’re just tender but still crisp. This ensures they retain their beautiful green color and provide that delightful crunch which contrasts so well with the beef.
Step 4: Cook the Beef
Using the same skillet, cook the marinated beef over medium-high heat until it’s browned on all sides. As the beef sizzles, toss in minced garlic and ginger to release their fragrant oils — this step infuses the dish with that irresistible, mouthwatering aroma that’s so iconic in Chinese cuisine.
Step 5: Combine and Thicken
Return the broccoli to the skillet with the beef, pour the prepared sauce over the top, and stir continuously. The mixture will thicken nicely thanks to the cornstarch in the sauce, coating everything in a shiny, luscious glaze that tastes as good as it looks.
Step 6: Ready to Serve
Once the sauce has thickened, serve the dish hot. It’s traditional to enjoy this Chinese Beef and Broccoli Recipe over fluffy white rice or alongside noodles, letting the rice soak up every last bit of that flavorful sauce.
How to Serve Chinese Beef and Broccoli Recipe
Garnishes
Consider finishing the dish with a sprinkle of toasted sesame seeds or finely sliced green onions. These garnishes add a lovely crunch and a fresh pop of flavor that elevates the dish and makes every bite even more exciting.
Side Dishes
This Chinese Beef and Broccoli Recipe pairs marvelously with steamed jasmine rice or fried rice. Another great option is serving it with garlic noodles or simple steamed dumplings for a fuller, authentic meal experience.
Creative Ways to Present
For a fun twist, serve the beef and broccoli in crisp lettuce cups for a light, handheld meal. Alternatively, arrange the beef and broccoli over a bed of cauliflower rice to keep it low-carb while still enjoying all those truly delicious flavors.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container and refrigerate for up to 3 days. The beef will remain tender and the broccoli will stay crisp enough to enjoy reheated.
Freezing
You can freeze the cooked beef and broccoli for up to 2 months. Portion it into freezer-safe containers or bags, making sure to remove excess air to prevent freezer burn. Thaw overnight in the fridge before reheating.
Reheating
Reheat gently in a skillet over medium heat or in the microwave until just warmed through. Adding a splash of water or chicken stock can help restore moisture and refresh the sauce’s silky texture.
FAQs
Can I use a different cut of beef?
Absolutely! While flank steak is preferred for its tenderness and quick cooking, sirloin or skirt steak also work well if sliced thinly against the grain.
Is Shaoxing wine necessary?
Shaoixing wine adds authentic flavor, but if you don’t have it on hand, dry sherry or a splash of mirin works as a good substitute.
How do I keep the broccoli bright green?
Steaming the broccoli just until tender but still crisp and immediately removing it from the heat prevents overcooking and keeps the vibrant green color.
Can I make this dish gluten-free?
Yes! Use tamari or gluten-free soy sauce instead of regular soy sauce to make this Chinese Beef and Broccoli Recipe gluten-free without compromising flavor.
What can I use instead of peanut oil?
Vegetable oil, canola oil, or grapeseed oil are great, neutral substitutes that handle high heat for stir-frying just as well.
Final Thoughts
This Chinese Beef and Broccoli Recipe has everything you want in a weeknight dinner: quick prep, simple ingredients, and a fantastic balance of savory, sweet, and fresh flavors. Once you try making it at home, you’ll see how easy it is to recreate those restaurant vibes right in your kitchen. So grab your skillet, get your ingredients ready, and enjoy the soulful satisfaction of this timeless dish!
Print
Chinese Beef and Broccoli Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Chinese
Description
This Chinese Beef and Broccoli recipe features tender flank steak and crisp broccoli in a savory soy-based sauce, cooked quickly in a skillet for a delicious and authentic stir-fry meal perfect for weeknight dinners.
Ingredients
Meat and Marinade
- 1 lb flank steak, sliced against the grain into thin strips
- 1 tablespoon soy sauce
- 1 tablespoon peanut oil
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
Vegetables
- 1 head broccoli, cut into florets
- 2 cloves garlic, minced
- 1 teaspoon ginger, minced
Sauce
- 1/2 cup chicken stock
- 2 tablespoons Shaoxing wine
- 2 tablespoons soy sauce
- 1 teaspoon dark soy sauce
- 2 teaspoons brown sugar
- 1 tablespoon cornstarch
Other
- 1 tablespoon peanut oil (for cooking)
Instructions
- Marinate the Beef: Slice the flank steak thinly against the grain. In a bowl, combine 1 tablespoon soy sauce, 1 tablespoon peanut oil, 1 tablespoon cornstarch, and 1/2 teaspoon baking soda; add the beef strips and mix well. Let the beef marinate for 10 minutes to tenderize and absorb the flavors.
- Prepare the Sauce: In a separate bowl, mix together 1/2 cup chicken stock, 2 tablespoons Shaoxing wine, 2 tablespoons soy sauce, 1 teaspoon dark soy sauce, 2 teaspoons brown sugar, and 1 tablespoon cornstarch until smooth. Set aside.
- Steam the Broccoli: Using a skillet, add a small amount of water and bring to a simmer. Place broccoli florets in the skillet and steam until just tender but still crisp, approximately 3-4 minutes. Remove broccoli and set aside.
- Cook the Beef: In the same skillet, add 1 tablespoon peanut oil if needed and heat over medium-high heat. Add the marinated beef strips and cook until browned on both sides, about 3-5 minutes. Add minced garlic and ginger during the last minute of cooking to release their aromas.
- Combine and Thicken: Return the steamed broccoli to the skillet with the beef. Pour the prepared sauce over the mixture and stir continuously until the sauce thickens and coats the beef and broccoli evenly, about 2-3 minutes.
- Serve: Remove from heat and serve immediately over steamed rice or noodles for a complete meal.
Notes
- To tenderize the beef more, let it marinate for up to 20 minutes, but not longer to avoid texture changes from the baking soda.
- If Shaoxing wine is unavailable, dry sherry can be used as a substitute.
- Adjust the amount of soy sauce and sugar in the sauce to suit your taste preferences.
- To keep broccoli crispier, avoid over-steaming and quickly toss with the sauce.
- This recipe can be made gluten-free by using tamari or gluten-free soy sauce.
