Name: Chinese Beef and Broccoli Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Chinese
Ingredients: 1 lb 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); 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; 1 head broccoli, cut into bite-size florets; 1 tablespoon peanut oil (or vegetable oil); 3 garlic cloves, minced; 2 teaspoons ginger, minced

Jump to Recipe· 4.8 from 19 reviews

Chinese Beef and Broccoli is the kind of dish that instantly transports you to your favorite takeout spot—only this version is quick, healthy, and easily made in your own kitchen. Nothing beats the satisfying combo of juicy, tender beef mingling with crisp, bright-green broccoli, all coated in that silken, garlicky brown sauce. Whether you’re seeking a speedy weeknight dinner or a meal to impress, this classic checks every box. It’s a flavor-packed crowd-pleaser that’s as good as any restaurant rendition, but made with everyday ingredients you probably have on hand.

Chinese Beef and Broccoli Recipe - Recipe Image

Ingredients You’ll Need

Gathering ingredients for Chinese Beef and Broccoli couldn’t be simpler, yet each plays a crucial role in building those irresistible layers of flavor and texture. A handful of pantry staples plus a couple of fresh essentials is all it takes to bring this takeout superstar to life right at home.

Flank steak (or skirt steak): Slicing this beef thin against the grain ensures it stays tender and absorbs all the saucy goodness.
Soy sauce: Essential for both marinating the beef and flavoring the sauce—it lends that deep umami punch.
Peanut oil (or vegetable oil): Adds a subtle nutty undertone and a silky mouthfeel to the final dish.
Cornstarch: Key to thickening the sauce into that glossy, restaurant-style coat and keeps the beef tender when marinating.
Baking soda (optional): If you use tougher cuts of beef, this is your secret weapon for ultra-juicy results.
Chicken stock (or beef stock): Builds a savory base for the sauce that ties everything together.
Shaoxing wine (or dry sherry): Brings a touch of complexity and warmth; dry sherry is a brilliant substitute for gluten-free cooking.
Dark soy sauce: Gives the sauce a beautiful, rich color and subtle sweetness (no worries if you don’t have it—see notes for swaps).
Brown sugar: Balances the salty and savory elements, giving the dish just the right touch of sweetness.
Broccoli: Fresh broccoli florets bring vibrant color and crunch, soaking up all those delicious juices.
Garlic: Infuses the whole dish with aromatic depth—don’t skimp!
Ginger: Adds a zesty, slightly peppery kick, amplifying the freshness.
Water: Used briefly to steam the broccoli so it turns that signature bright green while staying crisp-tender.

How to Make Chinese Beef and Broccoli

Step 1: Slice and Marinate the Beef

Start by slicing your beef thinly against the grain, about 1/4 inch thick. This simple technique ensures each piece stays tender and soaks up the marinade. Toss the sliced beef in soy sauce, peanut oil, and cornstarch. If you’re using a tougher cut, go ahead and sprinkle in baking soda, then let it all mingle for at least 10 minutes. This short marination time is magical—it tenderizes the meat while building flavor right from the start.

Step 2: Mix the Sauce

Now, whisk together all the sauce ingredients: chicken stock, Shaoxing wine, both soy sauces, brown sugar, and cornstarch. Mixing the sauce ahead of time not only saves you from scrambling while stir-frying, but also ensures the cornstarch dissolves evenly for a perfectly glossy finish. Set this mixture aside—it will soon bring everything together in a symphony of flavor.

Step 3: Blanch the Broccoli

Add just a splash (about 1/4 cup) of water to your heated skillet and bring it to a boil. Toss in your broccoli florets, cover, and steam for about a minute, just until they turn vivid green and barely tender. This quick steam preps the veggies so they’ll be crisp-tender and ready to soak up the delectable sauce later. Once done, transfer the broccoli to a plate and wipe out any excess water from the pan.

Step 4: Stir-Fry the Beef

Add a swirl of oil to your cleaned skillet and get it shimmering hot over medium-high heat. Spread the marinated beef in a single layer—don’t crowd the pan! Let the slices sear undisturbed for about 30 seconds to get that caramelized edge, then toss and cook until they’re just browned but still pink inside. This keeps the beef succulent and rich.

Step 5: Add Aromatics

Time for garlic and ginger to make their entrance. Stir them in and let the heat coax out those irresistible aromas; just a few stirs are enough to infuse the entire dish. Their warmth and zing are what make Chinese Beef and Broccoli authentically mouthwatering.

Step 6: Sauce and Finish

Return the broccoli to the skillet, give the sauce a good stir (so no cornstarch settles at the bottom), and pour it in. Stir everything together as the sauce bubbles and thickens in about a minute. The broccoli and beef will gleam, coated in a luscious gravy. Don’t wait—transfer everything to your serving plate while it’s piping hot and serve right away for maximum wow factor.

How to Serve Chinese Beef and Broccoli

Garnishes

A sprinkle of toasted sesame seeds or a scattering of thinly sliced green onions elevates the final plate, adding a delicate crunch and pop of color. For a hint of heat, a few chili flakes work wonders. Garnishing isn’t just about making things pretty—it genuinely heightens the eating experience.

Side Dishes

Steamed jasmine or short-grain white rice is a classic companion, catching every drip of flavorful sauce. You could also pair your Chinese Beef and Broccoli with brown rice or cauliflower rice if you’re feeling virtuous. For something more indulgent, try serving it as part of a family-style spread with homemade egg rolls, stir-fried noodles, or even a crisp Asian slaw.

Creative Ways to Present

Turn your Chinese Beef and Broccoli into a beautifully layered grain bowl, topped with a jammy soft-boiled egg and pickled veggies. Or, scoop it into lettuce cups for a fresh, low-carb twist the whole table will love. Want to entertain? Serve it straight from a sizzling skillet for maximum drama and tempting aroma wafting through the kitchen.

Make Ahead and Storage

Storing Leftovers

Let any leftovers cool before transferring to an airtight container. Chinese Beef and Broccoli keeps well in the fridge for up to 3 days, making weekday lunches or quick dinners a breeze. The flavors meld and deepen as it sits, so don’t be surprised if you love it even more the next day.

Freezing

If you want to stash a batch for later, this dish freezes surprisingly well. Pop cooled portions into freezer-safe bags or containers and store for up to 2 months. For best texture, slightly undercook the broccoli before freezing, as it will soften a bit more when reheated.

Reheating

To revive your Chinese Beef and Broccoli, reheat gently in a skillet over medium-low heat, adding a splash of water or broth to bring back the sauciness. The microwave works in a pinch, but stirring halfway through ensures everything heats evenly and stays delicious.

FAQs

Can I use a different cut of beef?

Absolutely! While flank steak is the classic choice for Chinese Beef and Broccoli, skirt steak, sirloin, or even rump steak work beautifully. If using tougher cuts like chuck or brisket, remember to add baking soda to the marinade for that melt-in-your-mouth tenderness.

Is this recipe gluten-free?

You can easily make this dish gluten-free by swapping Shaoxing wine with dry sherry and using tamari in place of soy sauce. Always double-check your other condiments to be sure, and you’ll have a meal everyone can enjoy.

What if I don’t have dark soy sauce?

No dark soy sauce? No problem! It’s mainly for color and a touch of sweetness. If you’d like, add half a teaspoon of molasses to regular soy sauce for a similar effect, or simply skip it—the Chinese Beef and Broccoli will still be fantastic.

Can I add other vegetables?

Definitely! While broccoli is the star, snap peas, bell peppers, or baby corn are tasty additions that add color and crunch. Just keep the veggies bite-size and stir-fry quickly so everything stays crisp and vibrant.

What’s the best way to slice the beef for stir-fry?

For that tender, restaurant-quality texture, always slice your beef thinly (about 1/4 inch thick) against the grain. A sharp knife and partially freezing the beef for 15-20 minutes will make slicing even easier—and help every bite soak up the sauce.

Final Thoughts

There’s something incredibly comforting and empowering about making Chinese Beef and Broccoli from scratch—especially when it’s ready in half an hour and tastes like true takeout magic. I hope this recipe finds a spot in your favorites lineup and brings a little extra joy to your dinner table. Give it a try and let every saucy, tender bite speak for itself!