Chinese Beef and Broccoli is a quick, tasty stir-fry. It has tender beef, bright broccoli, and a savory sauce. You can make it at home with simple steps and normal tools.
Why make this recipe
This dish cooks fast. It uses few ingredients and gives a big flavor. It is great for weeknights or when you want a warm, filling meal. Pair it with rice or a light soup for a full meal.
How to prepare Chinese Beef and Broccoli
- 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.
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)
How to serve Chinese Beef and Broccoli
Serve hot over steamed white rice or brown rice. You can also serve it with noodles or a light soup. Try it with a simple soup like beef and wild rice soup for a cozy meal.
How to store Chinese Beef and Broccoli
Let the dish cool to room temp. Put it in an airtight container. Keep in the fridge up to 3 days. Reheat in a pan over medium heat until hot. Do not freeze the cooked broccoli — texture will get soft.
Tips to make Chinese Beef and Broccoli perfectly
- Slice the beef thin and against the grain for tender bites.
- Pat the beef dry before marinating so it browns well.
- Use high heat and a wide pan for good sear.
- Don’t overcook broccoli; keep it bright and a bit crisp.
- Mix the sauce cornstarch well so it does not clump.
Variations (if possible)
- Use beef cut thin like skirt or sirloin.
- Swap broccoli with broccolini, Chinese broccoli, or snap peas.
- Make it spicier: add sliced chili or a dash of chili oil.
- Make it gluten-free: use tamari or gluten-free soy sauce and check other labels.
FAQ
Q: Can I use another cut of beef?
A: Yes. Flank, skirt, or sirloin work well. Slice thin against the grain.
Q: Can I make this vegetarian?
A: Yes. Use tofu or mushrooms instead of beef. Use vegetable stock in the sauce.
Q: How do I keep the beef tender?
A: Slice thin, marinate briefly with cornstarch, and cook fast over high heat.
Q: Can I prepare parts ahead?
A: Yes. Cut vegetables and mix the sauce the day before. Keep the marinade and beef separate until cooking.
Footnotes
- Baking soda helps make meat more tender. Use only if you like extra tender meat. Cornstarch in the marinade gives the beef a thin coating that helps lock moisture.
- Dark soy sauce adds color and a richer look. You can skip it if you do not have any.
- Peanut oil gives a nice flavor and high smoke point. Use vegetable oil if you prefer or need an allergy-safe option.
Chinese Beef and Broccoli
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Gluten-Free (if using gluten-free soy sauce)
Description
A quick and tasty stir-fry featuring tender beef, bright broccoli, and a savory sauce, perfect for weeknight dinners.
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 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 and add soy sauce, peanut oil, and cornstarch. Mix well and marinate for 10 minutes.
- Combine sauce ingredients in a bowl and mix well.
- In a large nonstick skillet, heat 1/4 cup water over medium-high heat until boiling. Add broccoli and cover, steaming until tender, about 1 minute. Transfer broccoli to a plate.
- Wipe the pan, add oil, and heat until hot. Spread the beef in a single layer, cooking without touching for 30 seconds until browned. Flip and cook briefly until lightly charred.
- Add garlic and ginger, stirring to release their flavors.
- Return broccoli to the pan, stir sauce to dissolve cornstarch, and pour into skillet. Cook and stir until sauce thickens, about 1 minute. Transfer everything to a plate and serve hot.
Notes
Pairs well with steamed rice or noodles. Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stir-frying
- Cuisine: Chinese