Chinese Beef and Broccoli Recipe

If you’re looking for the ultimate restaurant-style takeout made from the comfort of your own kitchen, look no further than Chinese Beef and Broccoli. Tender, juicy beef mingles with crisp, bright-green broccoli florets in a luscious, savory sauce that clings to every bite. Whether you’re craving a quick weeknight dinner or a meal to truly impress, this dish strikes an elegant balance of bold flavor and vibrant color. Once you master Chinese Beef and Broccoli at home, you may just say goodbye to your favorite takeout spot.

Ingredients You’ll Need

Chinese Beef and Broccoli is all about taking a handful of beloved pantry basics and transforming them with just a touch of technique. Each ingredient in this recipe plays a special role, adding essential flavor, texture, or that unmistakable glossy finish that makes the dish pop.

• Flank steak (1 lb): This cut stays perfectly tender when sliced against the grain; skirt steak or a similar tender beef works just as well.
• Soy sauce (1 tbsp for marinade): Lends the beef a sharp, salty-sweet umami boost, infusing it right from the start.
• Peanut oil or vegetable oil (1 tbsp for marinade): Helps coat the beef, locking in moisture and encouraging an even sear.
• Cornstarch (1 tbsp for marinade): Keeps the beef incredibly soft and creates that classic velvety texture.
• Baking soda (1/2 tsp, optional): A little trick for ultra-tender beef, especially with leaner cuts.
• Chicken or beef stock (1/2 cup): The savory body for the sauce; chicken stock yields a lighter flavor, beef stock gives a deeper richness.
• Shaoxing wine or dry sherry (2 tbsp): This ingredient adds a sophisticated depth of aroma and is a secret in many Chinese stir-fry sauces.
• Soy sauce (2 tbsp for sauce): Essential for that crave-worthy salty backbone in the sauce.
• Dark soy sauce (1 tsp): Just a splash turns your sauce extra glossy and adds an appetizing deep color.
• Brown sugar or white sugar (2 tsp): Balances all the savory flavors, keeping the sauce rounded and smooth.
• Cornstarch (1 tbsp for sauce): Guarantees the sauce thickens beautifully to coat every morsel.
• Broccoli (1 head, cut to florets): Crisp, fresh broccoli brightens up the whole dish and soaks up the sauce.
• Peanut oil or vegetable oil (1 tbsp for wok): Provides a high smoke point for quick, even stir-frying.
• Garlic cloves, minced (3): For aromatic punch—don’t be shy with the garlic here!
• Ginger, minced (2 tsp): Adds warm spice and a burst of unmistakably fresh flavor.

How to Make Chinese Beef and Broccoli

Step 1: Prep and Marinate the Beef

Start by slicing your beef against the grain into thin strips, about 1/4-inch thick. This method ensures the steak stays melt-in-your-mouth tender. In a small bowl, toss the beef together with soy sauce, a drizzle of peanut oil, cornstarch, and the optional baking soda. By giving the beef at least 10 minutes to marinate, you let all those flavors soak in, and the meat gets that signature softness you love in restaurant Chinese Beef and Broccoli.

Step 2: Mix Together the Sauce

Grab a medium bowl and whisk together the chicken (or beef) stock, Shaoxing wine (or dry sherry), both soy sauces, sugar, and cornstarch. You want everything thoroughly combined so the cornstarch doesn’t clump—this helps the sauce turn out velvety and shiny later. This quick homemade sauce is what sets your Chinese Beef and Broccoli apart from the rest!

Step 3: Steam the Broccoli

Add just a splash of water to your skillet or wok and bring it to a simmer. Toss in the broccoli florets, cover the pan, and let the broccoli steam for about a minute. The water will nearly disappear, and your broccoli should turn a gorgeously bright green—but still have a bit of bite. Remove the broccoli to a plate to avoid overcooking and wipe out any leftover liquid from the pan.

Step 4: Sear the Beef

Now the fun part—heat your skillet over medium-high and add the remaining oil. Spread the marinated beef in an even layer and let it sizzle, undisturbed, for about 30 seconds. This lets it brown beautifully on one side. Give the beef a quick flip, stir fry for a few more seconds, and as soon as the edges caramelize and the inside is still slightly pink, you’re ready for the aromatics.

Step 5: Add Garlic and Ginger

Sprinkle the minced garlic and ginger right over the sizzling beef. Stir everything together for about 30 seconds, just until the kitchen smells irresistible and the aromatics release their punchy flavor into the hot oil.

Step 6: Bring It All Together

Return the steamed broccoli to the pan with the beef. Give your prepared sauce another quick stir to make sure the cornstarch hasn’t settled, then pour it over everything. Stir-fry vigorously until the sauce thickens and glazes the beef and broccoli with a glossy coat—this usually takes just a minute. Once it’s bubbling and silky, quickly transfer everything to a serving plate to keep the textures perfect. Serve your Chinese Beef and Broccoli hot and fresh.

How to Serve Chinese Beef and Broccoli

Garnishes

Garnishing Chinese Beef and Broccoli is your chance to add a burst of extra flavor and a pop of color. Try a sprinkle of toasted sesame seeds or a scattering of freshly chopped scallions for a gentle bite. If you love a bit of heat, thin-sliced red chili or a drizzle of chili oil makes every plate look and taste even more exciting.

Side Dishes

Chinese Beef and Broccoli is wonderful on its own but really shines with classic pairings. Steamed jasmine or short-grain rice is a must for soaking up all the lush sauce. If you want a more robust meal, serve it with simple stir-fried noodles, fried rice, or even a quick cucumber salad for a cool, crisp bite between the savory mouthfuls.

Creative Ways to Present

Looking to go beyond the usual? Pile Chinese Beef and Broccoli into lettuce cups for appetizer-sized wraps, or fill a fluffy steamed bao with a spoonful for a fusion-style sandwich. You can even serve it family-style on a big platter for everyone to dig in, making it the centerpiece of your next weeknight dinner or celebration feast.

Make Ahead and Storage

Storing Leftovers

Store any leftover Chinese Beef and Broccoli in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, and the beef stays surprisingly soft thanks to the velveting marinade. When packing leftovers, try to include some sauce in each container to keep the dish moist and flavorful.

Freezing

While best enjoyed fresh, you can freeze Chinese Beef and Broccoli for up to a month. To freeze, let the dish cool completely and portion it into freezer-safe bags or containers. For best results, slightly undercook the broccoli so it stays vibrant when reheated.

Reheating

To reheat, warm the Chinese Beef and Broccoli gently in a skillet over medium heat, adding a splash of water or broth if the sauce has thickened too much. Microwave reheating also works, but for the best texture, stir once or twice during heating to ensure even warming throughout.

FAQs

What’s the best beef cut for Chinese Beef and Broccoli?

Flank steak is classic because it gets so tender when sliced against the grain, but skirt steak or even sirloin also work beautifully in this recipe. If using a slightly tougher cut, marinate with the optional baking soda for a little extra help.

Can I use frozen broccoli?

Yes! Thaw the broccoli first and drain well so it doesn’t add water to the sauce. While fresh broccoli keeps its color and crunch best, frozen is a convenient backup that still tastes delicious.

What can I substitute for Shaoxing wine?

Dry sherry is the closest easy-to-find substitute and adds a similar aromatic complexity. If skipping alcohol, a splash of apple juice or extra stock will work, though the finish will be lighter.

How do I make this gluten-free?

Simply swap in your favorite gluten-free tamari or soy sauce, and check that your stock and any other bottled ingredients are gluten-free. The texture and flavor will remain just as satisfying.

Can I double this recipe?

Absolutely! When doubling, brown the beef in batches to avoid overcrowding the pan, which keeps everything perfectly seared instead of steaming. The sauce and broccoli can be cooked in larger quantities, just follow the same steps.

Final Thoughts

Now that you know how simple and rewarding it is to whip up Chinese Beef and Broccoli at home, there’s every reason to add it to your dinner rotation. The harmony of hearty beef, crisp veggies, and lush sauce hits every craving, and you get to control exactly what goes in. Give this recipe a try, and soon your family and friends will be requesting it again and again!

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