Chinese Beef and Broccoli is a quick, tasty dish. It feels like takeout but you make it at home. The beef is tender and the broccoli is bright and crisp. This meal is simple and fills you up.
Why make this recipe
- It cooks fast.
- It uses simple ingredients.
- It tastes fresh and good with rice or noodles.
- You can change the sauce to your taste.
How to prepare Chinese Beef and Broccoli
Follow the steps below. Read everything first so you move fast while cooking. Have all ingredients ready and cut.
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 ((*footnote 2))
- 2 teaspoons brown sugar ((or white sugar))
- 1 tablespoon cornstarch
- 1 head broccoli (, cut to bite-size florets)
- 1 tablespoon peanut oil (or vegetable oil) ((*Footnote 3))
- 3 garlic cloves (, minced)
- 2 teaspoons ginger (, minced)
Steps:
- 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 soy sauce, peanut oil, and cornstarch (*Footnote 1). Gently mix well by hand until all the slices are coated with a thin layer of sauce. Marinate for 10 minutes while preparing the other ingredients.
- Combine all the ingredients for the sauce in a medium-sized bowl. Mix well.
- Add 1/4 cup water into a large nonstick skillet over medium-high heat until the water begins to boil. Add the broccoli and cover. Steam until the broccoli just turns tender and the water evaporates,1 minute or so. Transfer broccoli to a plate. Wipe the pan with a paper towel held in a pair of tongs if there’s any water left.
- Add the oil and swirl to coat the bottom. Heat over medium high heat until hot. Spread the steak in a single layer. Allow to cook without touching for 30 seconds, or until the bottom side is browned. Flip to cook the other side for a few seconds. Stir and cook until the surface is lightly charred and the inside is still pink.
- Add the garlic and ginger. Stir a few times to release the flavor and fragrance.
- Return the broccoli to the pan. Stir the sauce again to dissolve the cornstarch completely and pour it into the skillet. Cook and stir until the sauce thickens, about 1 minute. Transfer everything to a plate immediately. Serve hot as a main dish.
How to serve Chinese Beef and Broccoli
Serve this dish right away with steamed white rice or egg noodles. For a fuller meal, add a small soup or side salad. You can even serve a light soup like beef and wild rice soup with it for a warm, simple combo.
How to store Chinese Beef and Broccoli
- Cool to room temperature before storing.
- Put in an airtight container and keep in the fridge for 3–4 days.
- Reheat in a skillet over medium heat or in the microwave until hot.
- For longer storage, freeze for up to 2 months. Thaw in the fridge before reheating.
Tips to make Chinese Beef and Broccoli perfectly
- Slice the beef thin and against the grain to make it tender.
- Marinate just 10 minutes — it adds flavor and helps texture.
- Cook beef fast over high heat to get a good sear.
- Steam broccoli briefly so it stays bright and crisp.
- Dissolve the cornstarch in the sauce well before adding to the pan to avoid lumps.
- Taste the sauce and adjust salt with soy or brown sugar if needed.
Variations
- Add bell peppers or mushrooms with the broccoli.
- Use chicken or tofu instead of beef.
- Swap Shaoxing wine for dry sherry or skip alcohol and add a splash of water.
- Make it spicy by adding a little chili paste or red pepper flakes.
FAQ
Q: Can I use a different cut of beef?
A: Yes. Flank or skirt steak works best, but you can use sirloin or ribeye. Slice thin and against the grain.
Q: How do I keep the broccoli crisp?
A: Steam it only until it turns bright green. Do not overcook. Finish cooking with the sauce for just one minute.
Q: Can I make this ahead?
A: You can cook the beef and broccoli and keep them separate. Reheat and mix with sauce when ready to serve.
Q: What if my sauce is too thin?
A: Mix a small bit of cornstarch with water and add to the pan. Stir until it thickens, a few seconds.
Q: Can I use cornstarch alternatives?
A: Yes. Use tapioca starch or arrowroot in the same amount.
Footnotes
- Baking soda helps very tough cuts feel more tender but is optional. Rinse briefly after using if you prefer.
- Dark soy sauce adds color and a little extra flavor. Use only a small amount.
- Use any neutral oil with a high smoke point if you don’t have peanut oil.
Chinese Beef and Broccoli
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: None
Description
A quick and tasty dish that feels like takeout but made at home, featuring tender beef and bright, crisp broccoli.
Ingredients
- 1 lb flank steak (or skirt steak, sirloin, ribeye)
- 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 to bite-size florets)
- 1 tablespoon peanut oil (or vegetable oil)
- 3 garlic cloves (minced)
- 2 teaspoons ginger (minced)
Instructions
- 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 soy sauce, peanut oil, and cornstarch. Gently mix well by hand and marinate for 10 minutes.
- Combine all ingredients for the sauce in a medium bowl and mix well.
- Heat 1/4 cup water in a large nonstick skillet over medium-high heat until boiling. Add broccoli, cover, and steam until tender, about 1 minute. Transfer broccoli to a plate.
- Wipe the pan and add oil, swirling to coat. Heat over medium-high until hot. Spread steak in a single layer, allowing to cook for 30 seconds until browned, then flip and cook until lightly charred but pink inside.
- Add garlic and ginger to the skillet, stirring to release flavors.
- Return broccoli to the pan, stir the sauce to dissolve cornstarch and pour into the skillet. Cook and stir until thickened, about 1 minute. Serve immediately.
Notes
Serve immediately with steamed white rice or egg noodles. The dish can be refrigerated for 3-4 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese