Name: Chinese Beef and Broccoli Recipe
Prep time: 15 min
Cook time: 10 min
Total time: 25 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

Introduction

Chinese Beef and Broccoli is a quick and flavorful stir-fry that combines tender slices of beef with crisp broccoli in a savory sauce. Perfect for a weeknight dinner, this dish brings the taste of classic Chinese takeout to your home kitchen effortlessly.

A close-up of a large black pan filled with stir-fried beef and broccoli. The dish has two main layers: tender, thin slices of brown cooked beef scattered throughout and bright green broccoli florets with lighter green stems mixed evenly in the pan. The beef and broccoli are coated in a shiny, thick brown sauce that pools slightly in the pan, adding a glossy texture. Small bits of garlic or ginger are visible on the meat and vegetables, adding texture. The pan sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Slice the beef against the grain into 0.5 cm (1/4 inch) thick slices or 1 cm (1/2 inch) sticks. Place the slices in a small bowl. Add 1 tablespoon soy sauce, 1 tablespoon peanut oil, and 1 tablespoon cornstarch. Gently mix by hand until all beef is coated evenly. Marinate for 10 minutes while preparing other ingredients.
Step 2: In a medium bowl, combine chicken stock, Shaoxing wine, soy sauce, dark soy sauce, brown sugar, and 1 tablespoon cornstarch. Stir well to create the sauce mixture.
Step 3: Pour 1/4 cup water into a large nonstick skillet and heat over medium-high until boiling. Add the broccoli, cover, and steam for about 1 minute until just tender and water evaporates. Remove broccoli from skillet and set aside. Wipe the skillet dry with a paper towel if needed.
Step 4: Add 1 tablespoon oil to the skillet and heat over medium-high until hot. Spread the beef slices in a single layer. Cook without stirring for 30 seconds until the bottom browns. Flip and cook the other side for a few seconds. Stir and continue cooking until beef is lightly charred on the outside but still pink inside.
Step 5: Add minced garlic and ginger to the pan. Stir briefly to release their fragrance.
Step 6: Return the broccoli to the pan. Stir the sauce mixture again to ensure cornstarch is dissolved, then pour into the skillet. Cook and stir until the sauce thickens, about 1 minute. Remove from heat and serve immediately while hot.

Tips & Variations

For extra tender beef, marinate with a pinch of baking soda and rinse before cooking.
Use broccoli florets with the stalk peeled and sliced for added texture.
Substitute Shaoxing wine with dry sherry or omit for a non-alcoholic version.
Add a pinch of chili flakes for a spicy kick.
Try replacing beef with sliced chicken or tofu for variety.

Storage

Store leftover beef and broccoli in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat or microwave until warmed through. Avoid overcooking during reheating to keep beef tender and broccoli crisp.

How to Serve

A round white ceramic bowl holds a layer of plain white rice as the base, topped with a mix of tender beef strips coated in glossy dark brown sauce and bright green broccoli florets scattered evenly above. Two brown wooden chopsticks rest on the edge of the bowl, laying over the rice and beef. To the left of the bowl, a small wooden bowl filled with coarse white salt and a wooden spoon sit on a gray surface, and a white ceramic container with blue floral patterns and a dark knob on its lid is nearby. A dark gray cloth lies partially under the bowl, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen broccoli for this recipe?

While fresh broccoli is best for texture, frozen broccoli can be used if thawed and patted dry beforehand. Cooking time may be shorter since frozen broccoli is usually pre-cooked.

What cut of beef works best for stir-fry?

Flank steak or skirt steak are ideal choices for this dish because they become tender when sliced thinly against the grain. Other tender cuts like sirloin can also be used.

Chinese Beef and Broccoli Recipe

Print Recipe

★★★★★

4.6 from 67 reviews

A classic Chinese Beef and Broccoli stir-fry featuring tender slices of marinated beef combined with crisp broccoli florets in a savory, slightly sweet sauce. This recipe uses quick stovetop cooking to deliver a flavorful and satisfying dish perfect for a weeknight dinner.

Author: Stella
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings 1x
Category: Main Dish
Method: Stovetop
Cuisine: Chinese

Ingredients

Scale

Beef Marinade

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)

Sauce

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

Vegetables and Aromatics

1 head broccoli, cut into bite-size florets
1 tablespoon peanut oil (or vegetable oil)
3 garlic cloves, minced
2 teaspoons ginger, minced

Instructions

Prepare the Beef Marinade: Slice the beef thinly against the grain into 1/4 inch thick slices or 1/2 inch sticks. Place in a bowl and add 1 tablespoon soy sauce, 1 tablespoon peanut oil, 1 tablespoon cornstarch, and optional 1/2 teaspoon baking soda. Mix gently by hand until all slices are evenly coated. Let marinate for 10 minutes.
Make the Sauce: In a medium bowl, combine 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. Stir well to dissolve the cornstarch completely and set aside.
Steam the Broccoli: Add 1/4 cup water to a large nonstick skillet over medium-high heat and bring to a boil. Add the broccoli florets, cover, and steam until just tender and the water evaporates, about 1 minute. Remove broccoli to a plate and wipe skillet dry with a paper towel.
Cook the Beef: Add 1 tablespoon peanut oil to the skillet and heat over medium-high heat until hot. Spread marinated beef in a single layer and cook without stirring for 30 seconds until the bottom browns. Flip the slices and cook briefly until lightly charred but still pink inside. Stir to finish cooking evenly.
Add Aromatics: Stir in minced garlic and ginger, cooking briefly until fragrant, about 30 seconds.
Combine and Finish: Return the broccoli to the skillet. Give the sauce a quick stir to recombine then pour it over the beef and broccoli. Cook, stirring, until the sauce thickens, about 1 minute. Immediately transfer to a serving plate and serve hot.